Recipes

Roasted Asparagus

Wednesday, October 21, 2015


Adapted from:  Joy of Cooking


Ingredients
1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons
Chevre


Directions
Preheat the oven to 500 degrees F.

Snap off the ends from the asparagus.  Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with olive oil and toss the spears to coat.  Roast until just tender, 6 to 8 minutes.

Sprinkle with salt and pepper, mint, and chevre.  Serve hot or at room temperature. Read More...


Carla's Raw Beet Salad

Wednesday, October 21, 2015


Courtesy of:  Carla Owens


Ingredients
4 large beets, peeled
1 crisp apple, washed and unpeeled
1 bulb of fennel
2 bunches scallions, cleaned then thinly sliced
Juice of 1 lemon
2 T apple cider vinegar
3 T orange juice plus 2 tsp grated rind
4 T olive or walnut oil
1/2 tsp Dijon mustard
1 T maple syrup
salt and pepper to taste
2 T fresh mint leaves, chopped or sliced fine
1 T fresh parsley, chopped
Toasted walnuts, optional garnish 
Crumbled feta or chevre, optional garnish  Read More...


Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley   Read More...



Go Back


Tags

Vegan blue cheese bosc fraiche strawberry Salad Beans chives absinthe tuscan caesar bell pepper celery hearts shrunken heads pudding polenta latkes yellow onion turnips mushroom egg noodles chiles fritter watercress tomato juice mushrooms bulgar wheat roasted Leek cointreau carrot top Side pancake wheat flour cockaigne kohlrabi radishes peas almonds fritters basil Recipes bruschetta Salsa celery root carrot fronds ramps nectarine capers yogurt gratin Cider Bread pecan lemon grass frittata crisp pickled Farmers' Market spring coeur a la creme kluski heavy whipping cream steak beer bloody mary almond milk gruyere biscuits Spinach eggs sauce panzanella gin sour cream buckwheat currants Butternut baby bok choy pears fennel bulb pork sunchokes wrap honey pumpkin plum radish chili Jerusalem artichoke plums peppers remoulade vanilla wafers cantaloupe vegetarian tomato Poblano Chili compote Corn poblano tomatoe fennel seeds potatoes anchovy kirsch snow peas chorizo syrup sandwich maple collins chicken Spread bean muffins pie beets celeriac sausage Chevre sweet potato Eggplant pasta anise parmigiano walnut oil verde tenderloin strata butter carrots shitake celebration green beans fennel dill Swiss Chard spelt bread pudding Rice wine vinegar tomato corn pie spiced winter squash chimmichurri reggiano maple syrup crepes goat Cheese cake sesame Dressing okra asparagus oats tortillas Squash hazelnuts wasabi strawberries jack cheese flank scallions curry dijon cucumber blueberry mint bok choy habanero white beans green pepper flank steak pepper daisy Tomatoes melon sweet pesto coconut milk stuffing tart beet zucchini walnuts baguette prosciutto bulgar Drinks arugula apples chilies gouda pork chop coriander barley artichoke sour hickory Kale beet greens chocolate autumn Potato couscous chimichurri rouille vinaigrette Red Onion pine nuts chili peppers bayeldi Tomatillos chicken dinner salad cheese cranberry paste jack feta bacon gazpacho mustard greens turnip creme cilantro olives shelling chipotle conserve peach buttermilk cornmeal imam rhubarb casserole pecans cauliflower knots Greens swiss bbq slaw tostadas Cranberry Beans Apple cream cheese leeks shallots dilly pineapple vegetable garlic thai Shitake Mushrooms cream parmesan jam sherry coeur fondue berry egg onions onion beef gorgonzola plum tomatoes sandwiches shiitake Soup kalamata brown sugar lettuce carrot tops meatballs scapes