Carla's Raw Beet Salad

Wednesday, October 21, 2015

Courtesy of:  Carla Owens

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 

Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr

​Squash with Walnuts (Vegan)

Friday, July 17, 2015

Courtesy:  Mackenzie Kelbach

1 medium green zucchini thinly sliced
2 small or 1 medium yellow squash thinly sliced
1 cup maple syrup
1 cup walnuts
1 large spoonful of vegan butter

Place zucchini & yellow squash in a frying pan with butter and put foil over it to steam.  Add 1/4 cup maple syrup in with your squash.  Put 1/2 cup maple syrup in a bowl with one cup whole walnuts.  Let walnuts soak in syrup and then chop with spoon until halves and pieces. Once squash is steamed but still firm add in your walnut mixture to the pan, steam for a minute with foil on top.  Let cool a little bit and the serve as a side dish about a couple of spoonfuls each because too much can be too sweet. Read More...

Go Back


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