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

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