Recipes

Rustic Bread Stuffing With Mustard Greens, Currants and Pine Nuts

Wednesday, November 18, 2015

  Read More...


Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca  Read More...


Shaved Asparagus Salad with Garlic, Scallion & Herbed Oil Over Bread

Wednesday, July 01, 2015

Salad (2 servings):

5 stalks raw asparagus shaved with a potato peeler, discard woody ends
2 handfuls spinach chopped into bite size pieces (or other mild fresh green)
1/4 C tightly packed fresh basil cut into ribbons

1 ½ T white balsamic vinegar
1 T water
1 t Dijon mustard
1 t honey
Salt & pepper to taste

Combine asparagus, spinach and basil in a large bowl. For dressing, place all other ingredients into a jelly jar or mason jar & shake until mixed thoroughly.  Toss salad with dressing until evenly coated right before serving.

Bread:   

5 small green garlic bulbs chopped fine (use some greens too)
5 small scallions chopped fine (use some greens too)
1 handful fresh basil chopped
1 handful fresh oregano chopped
1 C olive oil
Loaf of bread cut into cubes (Honey Wheat, French Bread or other)

Mix all ingredients in a pot except for bread.  Cook over burner until it sizzles.  Drizzle herb infused oil over bread cubes & serve.

Image Courtesy Lisa Meranti.
Recipes Courtesy of Darlene Kelbach
Certified in Plant-Based Nutrition
Registered Yoga Teacher Read More...


Go Back


Tags

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