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

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