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


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