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

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