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


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