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

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