Recipes

Spring Celebration Soup

Wednesday, February 17, 2016

Courtesy of Simply In Season written by Mary Beth Lind  Read More...


Spinach Spelt Pancakes with Strawberry and Honey Sauce

Wednesday, February 17, 2016

Courtesy of Darlene & Mackenzie Kelbach

 Read More...


Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking  Read More...


Curried Spinach Salad

Monday, July 06, 2015

Salad Ingredients

2 Tbsp scallions, sliced
8 cups fresh spinach
1/2 cup chopped apples
1/2 cup raisins
Chopped peanuts to taste

Dressing Ingredients

1/4 cup white wine vinegar
1/4 cup olive oil
2 Tbsp chutney
2 tsp sugar
2 tsp salt
1/2 tsp curry powder
1 tsp dry mustard

Combine salad ingredients in a large bowl and toss.  Process dressing ingredients in blender until well combined, toss with salad and serve. Read More...

Creamed Greens

Friday, July 03, 2015

Ingredients

1 stick butter* T flour
1/2 Med onion, diced
3 cloves garlic, minced
2 cups milk
Salt and Pepper to taste
Pinch of nutmeg
Pinch of ginger
24 oz Spinach (can also include Swiss chard, kale, radish or turnip greens)

Melt 1 stick of butter in a pot.  Sprinkle in flour and whisk until smooth.  Coke over medium heat until light golden brown.  Add onion and garlic, stir and cook until fragrant.  Pour in milk while whisking constantly, and cook for about five minutes.  Ad greens in increments until all are incorporated, and cook until wilted but not soggy.  Season with salt, pepper, ginger and nutmeg.  For a twist you can add fennel pollen, bacon, ramps or parmesan cheese. Read More...


Go Back


Tags

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