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

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