Serves 4 as a side
-1 lb. (about 4 small) zucchini, cut into
-2 T. toasted sesame oil
-1 t. kosher salt
-1 T. kochujang (Korean chili paste)
-2 T. peeled, grated fresh ginger
-1 T. toasted black sesame seeds
Heat sesame oil in a large skillet over high heat.
When it shimmers, add the zucchini, salt,
kochujang, and ginger.
Stir-fry until crisp-tender, about 2 minutes.
Transfer to a bowl and stir in sesame seeds.
Let cool to room temperature. Enjoy!
Found on thekitchn.com, recipe adapted from
Herbivoracious © 2015 by Michael Natkin… Read the rest
-1 bu. dandelion greens, washed, dried & torn up into
-1 bulb shaved fennel (shaved on the mandolin)
-3 stalks celery, thinly sliced (paper-thin)
-1/4 c. chopped fresh parsley
-Extra virgin olive oil (best quality you have)
-Fleur de sel
Wash and dry the dandelion greens and tear them into
large’ish chunks (or cut them, but I prefer the messy look
On a mandolin, on a thin setting (I cannot recall which on
mine, but play around with yours) shave the fennel into
paper thin slices. Cut your celery paper thin as well and
chop your parsley, leaves and stems.
Combine in a bowl and mix together. Pour a couple of
glugs of olive oil and add juice of half a lemon.
Sprinkle a bit of salt and toss together. If you want more
dressing, add a bit more olive oil and lemon juice. Adjust
dressing and salt to your liking. Serve immediately. Enjoy!
From sassyradish.com, 4/10
Posted in Recipes
-1 lg. zucchini or 2 small
-1 clove of garlic, peeled and minced
-¼ c. fresh basil
-¼ c. fresh oregano
-1 T. lemon zest
-¼ c. flour
-¼ t. onion powder or to taste
-1 t. salt or to taste
-¼ t. of pepper or to taste
2 T. olive oil or other oil of choice
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.
Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Notes: If you want more veggies try adding a ½ cup of finely chopped kale or spinach! Enjoy!
Serves 2 as a main; 4 as a side
-1 zucchini, cut lengthwise in 1/2 inch thick slices
-1/4 t. salt
-1/4 t. pepper
-2 c. mixed lettuces
-1/4 cucumber, sliced
-1/3 c. stemmed and quartered strawberries
-2.5 oz. buffalo mozzarella, torn into chunks
-1 T. chopped fresh chives
-2 T. extra virgin olive oil
-1 T. balsamic vinegar
-Pinch hot pepper flakes
Season zucchini with half each of the salt and pepper.
Place on greased grill over medium-high heat; close lid
and grill turning once, until tender, about 10 minutes.
Combine lettuce, cucumber, strawberries, mozzarella and
chives; set aside.
In small bowl, whisk together olive oil, balsamic vinegar,
hot pepper flakes and remaining salt and pepper.
Drizzle over salad; toss to coat. Enjoy!
-1 lg. head frisée (about 14 ounces), trimmed
-1 sm. head radicchio (about 10 ounces), halved and
sliced crosswise into 1/4-inch strips
-2 T. red-wine vinegar
-1 T. Dijon mustard
-Coarse salt & freshly ground pepper
-1/4 c. extra-virgin olive oil
Tear the frisée into bite-size pieces, and place in a large
bowl with the radicchio; set aside.
Whisk together vinegar and mustard in a small bowl.
Season with salt and pepper. Whisking constantly, pour
in oil in a slow, steady stream; whisk until emulsified.
Just before serving, drizzle vinaigrette over salad; toss
From Martha Stewart Living, January Winter 2004 on
-1 T. coconut oil
-2 med. fennel bulbs, cored & cut lengthwise into 1/4″ slices
-salt & freshly ground black pepper, to taste
-2 T. fresh lemon juice
-1 1/2 t. ground cumin
-1 c. dry quinoa, rinsed
-1 3/4 c. water or broth
-1 lemon, sectioned and membranes removed
-1 t. Aleppo chile flakes
-1/2 c. chopped fresh cilantro
-1/4 c. chopped fresh dill
-4 c. baby spinach
-1/4 c. pomegranate seeds/arils, optional
In a large non-stick skillet over medium heat, melt oil. Add fennel and season with salt and pepper. Cook, stirring occasionally, for 10 minutes until lightly brown. Reduce heat and continue to caramelize for another 20 minutes, or so. The fennel should become soft and caramelized. Stir in the lemon juice and cumin and cook for an additional minute to meld the flavors. Taste and adjust seasonings if needed. Set aside.
Meanwhile, prepare your quinoa: In a small saucepan, bring water or vegetable broth to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is
absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.
Once quinoa and fennel is ready, cut off the skin and membranes from the lemon and section it. Allow all juices to fall into the quinoa. Stir in the chile flakes, cilantro, dill and spinach. Once fennel is ready, stir into the salad. Just prior to serving, stir in baby spinach and the optional pomegranate arils. Enjoy!
Posted in Recipes
-2 T. butter
-2 T. olive oil
2 leeks, cleaned & chopped
-2 garlic cloves, peeled & thinly sliced
-One large celery root (about 3 lbs.) peeled & cubed
-3 c. chicken stock or water
-1 to 1 1/2 t. freshly-ground white pepper
-scant 1/8 t. chile powder
In a large pot, melt the butter with the olive oil. Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
Add the celery root and stock or all water. Bring to a boil, and then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
Add white pepper and chile powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with additional stock or water.
To serve, rewarm the soup in a saucepan and ladle into bowls. Enjoy!
Serves 6 to 8
-4 med. kohlrabi bulbs
-3 c. shredded green cabbage
-1/4 c. dried cherries
-1/4 c. sunflower seeds
-1/4 c. coarsely chopped fresh dill
-1/4 c. extra virgin olive oil
-3 T. pure maple syrup
-Zest of 1 lemon
-Juice of 2 lemons
-1 garlic clove, minced
-1/4 t. kosher salt
-1/4 t. freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers.
Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl.
In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine.
Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. Enjoy!
Serves 4 to 6
-3 T. butter
-1 T. olive oil
-8 c. thinly sliced cored green cabbage (~ 1/2 large head)
-1 lg. onion, chopped
-8 lg. fresh thyme sprigs
-6 c. low-salt chicken or vegetable broth
-1 1/4 lbs. Golden Delicious (or similar) apples, peeled,
cored and cut into 1/2-inch cubes
-Chopped fresh thyme
Melt 1 tablespoon butter with oil in heavy large pot over
medium-high heat. Add cabbage and onion; sauté until
vegetables wilt and brown, stirring occasionally, about
Add 8 thyme sprigs and sauté 1 minute longer. Add broth
and bring to boil. Reduce heat to medium and simmer 5
minutes. Season to taste with salt and pepper.
Melt remaining 2 tablespoons butter in heavy large skillet
over medium-high heat. Add apples and sauté until brown
and tender, stirring occasionally, about 12 minutes.
Season with salt and pepper, to taste.
Remove thyme sprigs from soup. Ladle soup into bowls;
garnish with apples and chopped fresh thyme and serve.
-2 T. butter (plus more if desired)
-1 small onion, sliced
-1 head cabbage, shredded
-½ c. chicken or vegetable broth
Melt the butter in a wide-rimmed pan over medium heat. Add the onions and cook until soft.
Add the cabbage and toss as best as you can. Pour the broth over and cover.
Simmer gently over low heat for about 30 minutes, or until the cabbage is wilted. Toss gently about halfway through.
Remove from the heat and toss again. Toss in another small pat of butter, if you like. Season generously with coarse salt and pepper and serve. Enjoy!