Recipes

Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking  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...


Carla's Raw Beet Salad

Wednesday, October 21, 2015


Courtesy of:  Carla Owens


Ingredients
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  Read More...


Chocolate Beet Cake

Friday, August 14, 2015


 Read More...


​Brown Sugar Glazed Beets

Friday, July 17, 2015


Courtesy:  Chef Carla Owens


Ingredients 
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


Directions
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


Tags

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