Recipes

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...


Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr
 Read More...


​Squash with Walnuts (Vegan)

Friday, July 17, 2015


Courtesy:  Mackenzie Kelbach
 


Ingredients
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
Foil 



Directions
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


Tags

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