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 

Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr

​Squash with Walnuts (Vegan)

Friday, July 17, 2015

Courtesy:  Mackenzie Kelbach

1 medium green zucchini thinly sliced
2 small or 1 medium yellow squash thinly sliced
1 cup maple syrup
1 cup walnuts
1 large spoonful of vegan butter

Place zucchini & yellow squash in a frying pan with butter and put foil over it to steam.  Add 1/4 cup maple syrup in with your squash.  Put 1/2 cup maple syrup in a bowl with one cup whole walnuts.  Let walnuts soak in syrup and then chop with spoon until halves and pieces. Once squash is steamed but still firm add in your walnut mixture to the pan, steam for a minute with foil on top.  Let cool a little bit and the serve as a side dish about a couple of spoonfuls each because too much can be too sweet. Read More...

Go Back


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