Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking 

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...

Carla's Raw Beet Salad

Wednesday, October 21, 2015

Courtesy of:  Carla Owens

4 large beets, peeled
1 crisp apple, washed and unpeeled
1 bulb of fennel
2 bunches scallions, cleaned then thinly sliced
Juice of 1 lemon
2 T apple cider vinegar
3 T orange juice plus 2 tsp grated rind
4 T olive or walnut oil
1/2 tsp Dijon mustard
1 T maple syrup
salt and pepper to taste
2 T fresh mint leaves, chopped or sliced fine
1 T fresh parsley, chopped
Toasted walnuts, optional garnish 
Crumbled feta or chevre, optional garnish 

Chocolate Beet Cake

Friday, August 14, 2015


​Brown Sugar Glazed Beets

Friday, July 17, 2015

Courtesy:  Chef Carla Owens

3 T brown sugar or maple syrup
2 T orange juice
1 T butter
1/4 t salt
1/4 t pepper
Pinch of ginger
3 cups cooked beets, cubed

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and cook until most of the liquid has evaporated and the beets are glazed, 6 to 8 minutes. May top with bacon and toasted almonds. Read More...

Go Back


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