Roasted Asparagus

Wednesday, October 21, 2015

Adapted from:  Joy of Cooking

1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons

Preheat the oven to 500 degrees F.

Snap off the ends from the asparagus.  Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with olive oil and toss the spears to coat.  Roast until just tender, 6 to 8 minutes.

Sprinkle with salt and pepper, mint, and chevre.  Serve hot or at room temperature. 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 

Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley  

Go Back


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