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

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