Recipes

Roasted Asparagus

Wednesday, October 21, 2015


Adapted from:  Joy of Cooking


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


Directions
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


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...


Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley   Read More...



Go Back


Tags

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