Side Dishes

Roasted Dandy Celery with Blue Cheese

Friday, November 20th, 2015


3 Dandy celery hearts, trimmed and halved lengthwise

1 cup Dandy celery, diced

2 tbls. extra-virgin olive oil

1 1/2 tbls. honey

1 1/2 cups apple juice

½ cup dry white wine

5 oz. blue cheese, crumbled

1/4 cups walnuts, toasted and chopped

1/4 cups fresh parsley leaves, chopped


Pepper, freshly ground


  1. Preheat oven to 450° F. Bring a large pot of salted water to a boil and then add the celery halves, making sure they are covered with water. Wait three minutes and then strain and transfer the celery to a jelly roll pan or shallow baking dish.
  2. Pour apple juice and wine into the bottom of the pan and drizzle the oil and honey over the celery. Season the celery with salt and roast about 25 minutes.
  3. While celery is roasting, combine diced celery, blue cheese, walnuts, and parsley in a small bowl and season with pepper to taste.
  4. When the celery has begun to brown, transfer the stalks to a platter and cover partially with foil to keep warm. Pour the excess roasting juices into a small saucepan and reduce over medium-high heat for 10 to 15 minutes, or until thickened.
  5. Spoon blue cheese mixture over celery, drizzle with reduced braising liquid, and serve.

Serves: 6

Rustic Grilled Celery Crab Cakes with Celery Mango Salsa

Thursday, November 19th, 2015

Recipe by Linda Bonwill – Ultimate Celery Champion Entrant


4 TBS olive oil

2 TBS butter

2 1/2 cups celery, chopped fine

1 cup onions, chopped

3/4 cup red bell pepper

3 cups seasoned stuffing cubes ( I use gluten free)

1 cup chicken broth, low sodium

1 tsp garlic

3 TBS capers

1 egg, beaten

12 ozs lump crab meat

1/4 cup cilantro leaves

4 TBS lemon juice

1/8 tsp salt

1/8 tsp coarse pepper

8 – 8 x 8 sheets of parchment paper


1 cup celery, sliced fine

2 cups mango, cubed

1/4 cup red onion, diced

1/4 cup red bell pepper, diced

1/4 cup cilantro leaves

2 TBS lemon juice

1/8 tsp salt


1. In large skillet heat oil and butter on med/high heat

2. Add celery, onions and peppers. Stir. Cover and cook for approx.

15 mins or until celery is soft. Add capers and garlic. Stir and cook for

an additional 5 mins. Remove from heat and cool.

3. Add stuffing to bowl. Add chicken broth. Let soak up liquid. Squeeze

out excess liquid. Discard.

4. To bowl with stuffing mix add egg, crab meat, cilantro, lemon

juice and contents of skillet. Toss well. Season with salt and pepper

to liking. Mold into 8 cakes.

5. Place one cake in the center of a sheet of parchment paper.

Fold over the two sides, tucking under the ends. Place on top

rack of gas grill only using 1 burner. Cook for 10-13 mins with lid closed.

6. Remove from grill and let sit for a few minutes. Open by cutting

across the top with scissors. Serve in parchment paper or on plates.

Serve with celery mango salsa.

7. To make salsa: Mix all ingredients in medium size bowl.

Refrigerate until ready to eat.

Serves: 8

Lemon-Pesto Celery Salad

Thursday, November 19th, 2015

Recipe by Carmell Childs – Ultimate Celery Champion Finalist



1/8 cup + 1 teaspoon prepared pesto

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1/4 cup extra virgin olive oil


4 slices bacon, chopped

1 medium yellow onion, diced

8 Dandy Celery Ribs, thinly sliced

1 1/2 cups quartered yellow & red cherry tomatoes

1/4 cup shredded Parmesan cheese

Salt & Pepper, to taste


1. In a small dish combine the pesto, lemon juice, and Dijon; slowly

whisk in the olive oil to emulsify.

2. In a medium skillet over medium-high heat, cook bacon until crisp.

Place on a paper towel-lined plate. Remove all but 1 tablespoon bacon

grease from skillet and saute onions until tender.

3. In a medium salad bowl combine the celery, onions, tomatoes, and Parmesan.

Pour over the dressing and mix to combine. Season well with salt and pepper.

Let sit and marinate for approximately 15 minutes. Before serving stir in

the bacon. Taste and re-season with salt and pepper if necessary and enjoy!

Celery, Sun Dried Tomato & Chèvre Tart

Wednesday, October 28th, 2015


1 sheet Frozen Puff Pastry
20 Duda Celery sticks, 3 inches long and similar sizes
1 Tablespoon melted butter
6 oz. Chèvre, Goat cheese
1 teaspoon thyme
2 oz. sun dried tomatoes in oil, drained and oil reserved
1 teaspoon minced garlic
Freshly Cracked Black Pepper to taste
Sea salt to taste


  1. Allow the Puff pastry to thaw.
  2. Meanwhile chop the drained sun dried tomatoes, garlic and thyme together.
  3. Add a small amount of the oil to make a paste.
  4. Lay the puff pastry out on a parchment lined cookie sheet that has been lightly buttered.
  5. Smear the sun dried tomato paste on the puff pastry leaving a 1/2 inch boarder free from the paste.
  6. Lay out the celery in two rows of 10, crumble the Chèvre over the celery, spreading it evenly.
  7. Fold the edges of the puff pastry over the edges of the celery and the chèvre, butter the edges of the puff pastry with the remaining butter and season the entire tart with salt and pepper.
  8. Bake at 425 for 8-10 minutes, until the tart is lightly golden brown around the edges and the chèvre has golden edges.
  9. Remove from oven and cool for 8 minutes before cutting.
  10. Serve with a small green salad for a light lunch or cut into small, bite size triangles for a delicious appetizer and display on a small platter.