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

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