Recipes

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...


Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr
 Read More...


​Squash with Walnuts (Vegan)

Friday, July 17, 2015


Courtesy:  Mackenzie Kelbach
 


Ingredients
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
Foil 



Directions
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


Tags

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