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


Asparagus Bread Pudding

Wednesday, February 17, 2016

Adapted from The Feast Nearby written by Robin Mather

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 

Roasted Asparagus

Wednesday, October 21, 2015

Adapted from:  Joy of Cooking

1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons

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

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

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


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