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


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