Recipes

Spring Celebration Soup

Wednesday, February 17, 2016

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


Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Asparagus Bread Pudding

Wednesday, February 17, 2016

Adapted from The Feast Nearby written by Robin Mather

Ingredients
1 1/2 pounds fresh asparagus, tough ends removed, spears cut into 1-inch pieces 
2 3/4 cups whole milk 
8 large eggs 
1 teaspoon powdered mustard 
1/4 teaspoon grated nutmeg 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
3 scallions, white and tender green parts, finely chopped 
12 slices sturdy bread, the staler the better 
3 cups shredded Gouda 
1 cup freshly grated Parmigiano-Reggiano cheese  Read More...


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...


Spring Bulgar Salad

Wednesday, October 21, 2015


Courtesy of:  Chef Brian Doyle


Ingredients
1 lb. bulgar wheat
Salt and pepper
1 lb. beets
1 lb. kohlrabi
1/4 lb. leeks
1/2 lb. asparagus
1/4 cup chopped parsley
4 cups beet greens
3/4 cup olive oil (some for grilling and some for dressing)
1/4 cup rice wine vinegar


Directions
Preheat oven to 400 F.

Cook the bulgar according to package and let cool.

Start the beets by tossing them with some olive oil and salt.  Then wrap them in foil and place in oven for about 30 minutes or until just tender.  Let them cool enough to handle and peel the beets by rubbing the skins off with fingers.

Slice leeks and kohlrabi.  Toss the kohlrabi, leeks, and asparagus with olive oil and salt and pepper.  Grill them until just marked (about 2-3 minutes).  Let cool.

Chop all the vegetables and toss with the bulgar, vinegar and a bit more olive oil.  Season with salt and pepper.

Try using quinoa instead of bulgar and be sure to try different veggies as they come into season. Read More...



Go Back


Tags

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