-1 med. shallot, finely chopped
-1 t. finely grated lemon zest
-¼ c. fresh lemon juice
-1 T. white wine vinegar
-¼ c. olive oil
-8 oz. sugar snap peas (~ 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces
-1 bu. radishes (~ 12), trimmed, thinly sliced
-4 med. Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces
-1 romaine heart, quartered lengthwise, cut crosswise into
-½ med. head of radicchio, cut crosswise into ½-inch pieces
-6 oz. feta, crumbled (~ 1½ cups)
-1½ c. torn dill fronds
-Freshly ground black pepper
Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl.
Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat.
Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve. Enjoy!
-1 bu. radishes, rinsed, trimmed and very thinly sliced
-1 English cucumber (~ 2 cups), peeled and diced
-2 sweet oranges (or three tangerines), sectioned and diced
-2 thin slices of sweet onion, minced
-2 T. fresh mint, finely chopped
-3 T. olive oil
-1 t. kosher salt
-3 T. apple cider vinegar
-1 T. honey, warmed to thin
-Freshly ground black pepper, to taste
In a large bowl, mix together radishes, cucumbers, orange, onion and mint.
Add the olive oil and toss until salad-fixings are well-coated.
Add salt and toss. Add vinegar and toss. Add honey and toss. Season with black pepper. Serve immediately. Enjoy!
-1/2 c. small-dice red onion (~ 1/2 med. red onion)
-1/4 c. freshly squeezed lime juice (~ 3 medium limes)
-1/4 c. vegetable oil
-1 1/2 t. kosher salt, plus more as needed
-1/2 t. freshly ground black pepper, plus more as needed
-1/2 t. granulated sugar
-1/4 t. chili powder
-1/4 t. ground cumin
-1/8 t. cayenne pepper
-1 med. garlic clove, finely chopped
-1 med. head of green or red cabbage (~ 2lb.)
-1/3 c. coarsely chopped fresh cilantro
Whisk together the onion, 3 tablespoons of the lime juice, the oil, measured salt and pepper, sugar, chili powder, cumin, cayenne, and garlic in a large bowl until combined; set aside for 10 minutes. Meanwhile, prepare the cabbage.
Slice the cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
Add the cabbage and cilantro to the bowl with the dressing and toss to combine. Refrigerate, tossing once or twice, until the flavors have mellowed and melded, about 1 1/2 hours. Add the remaining tablespoon of lime juice, toss again, taste, and season with more salt and pepper as needed before serving.
Posted in Recipes
-2 medium-large kohlrabi (~1 1/4 lbs.)
-1/2 c. plain full fat goat milk yogurt or cow’s milk yogurt
-2 T. minced dill
-2 T. minced parsley
-1 lg. clove of garlic, minced
-2 T. fresh lemon juice
-1 t. honey
-2 T. extra virgin olive oil
-a few healthy pinches of salt & pepper
-1/4 c. sunflower seeds, lightly toasted
-1/2 c. raisins, soaked in hot water for 10 minutes and
-1/4 t. sumac (optional but recommended)
-sm. handful of micro greens (or sprouts)
-salt and pepper to taste
Trim the leaves and stems from the kohlrabies and peel the remaining bulb. Cut into 1/4 inch dice, and put in a large mixing bowl and set aside.
In a medium sized bowl combine the yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt and pepper. Whisk until well combined. Taste test and adjust if necessary.
Pour the dressing into the bowl with the chopped kohlrabi. Sprinkle in the toasted sunflower seeds and raisins.
Divide between plates and top with a sprinkle of sumac and micro greens. Enjoy!
-1 lg. head of Savoy (or CSA) cabbage, sliced thin
-⅓ c. raisins
-1 c. red grapes, halved
-5 strawberries, sliced thin
-2 red shallots, sliced thin
-¼ c. slivered almonds
-½ c. flat leaf (or CSA) parsley, roughly chopped
Creamy Poppy Seed Dressing
-2 T. mayonnaise
-2 t. Dijon mustard
-1 T. extra-virgin olive oil
-2 T. raw apple cider vinegar
-1 t. honey
-1 sm. clove garlic
-Freshly ground pepper
-1 T. poppy seeds
Add all coleslaw ingredients to a large bowl. Toss to combine well.
In a small blender, add all dressing ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds and pour the dressing over the salad.
Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way. Enjoy! Will keep in the fridge for up to 3 days.
-2 T. olive oil
-1 med. red onion, sliced into 1/4-inch-wide rings or half moons
-10 ripe strawberries, sliced
-2 T. balsamic vinegar, divided
-1 bu. dandelion greens (~ 4 oz.)
-1/2 t. Dijon mustard
-Salt and pepper, to taste
Heat the olive oil over medium heat in a medium frying pan. Add the sliced onions along with a good pinch of salt. Cook, stirring often, until the onions are soft, lightly brown, and reduced to about 1/3 of their raw volume. You may need to reduce the heat gradually as the onions shrink. This is a slow process that could take 45 minutes.
Meanwhile, in a small bowl, toss the strawberry slices with 1 teaspoon of the balsamic vinegar.
Wash the dandelion greens in several changes of water and dry thoroughly.
When the onions are nearly done, add the remaining 1 tablespoon plus 2 teaspoons balsamic vinegar to the pan and continue cooking until it has thickened slightly, a minute or two. Remove the onions from the heat and stir in the Dijon mustard.
In a salad bowl, combine the greens, onions and strawberries with all their juices, scraping down the onion pan with a rubber spatula to incorporate all the oil and vinegar into the salad. Sprinkle with salt and pepper and toss.
Divide between two plates and serve. Enjoy!
Serves 4-6 pancakes
-1¾ c. flour
-3 T. brown sugar
-1 T. baking powder
-½ t. baking soda
-½ t. salt
-¼ c. vegetable oil
-1 t. vanilla extract
-1¼ c. of buttermilk
-½ c. chopped strawberries
-½ t. lavender
Strawberry Lavender Topping
-10 oz. strawberries
-½ c. sugar
-½ T. lemon juice
-1 t. vanilla
-¼ c. water
-½ t. lavender
Wash and dice strawberries. Preheat a sauce pot over medium heat. Add diced strawberries, water, and lemon juice. Let it cook for a couple of minutes and stir in sugar and vanilla. Cook over medium for about 10 minutes, stirring often. Add lavender and cook for a couple more minutes. Take off heat.
Pancakes Whisk together the wet pancake ingredients until combined. Whisk in the dry ingredients until smooth and stir in diced strawberries.Let the batter stand for about 10 minutes. (This is a good time to preheat your cooking pan on medium heat.)
Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if it’s firm the pancakes are done. Top with strawberries. Enjoy!
-3 t. canola oil, divided
-3 sm. kohlrabi bulbs, outer skin peeled & flesh thinly sliced in rounds
-¼ t. kosher salt, plus more to taste
-3 med. shallots, peeled, halved & thinly sliced
-4 lg. garlic cloves, peeled, halved & thinly sliced
-¾ c. cashew milk
-12 packed c. spinach leaves
-2 t. lime juice
-⅓ c. roasted cashews, chopped
-½ c. finely grated shredded Parmesan cheese
Preheat the oven to 450°. Cook the kohlrabi in 3 to 4 batches. In a large cast-iron skillet, add ½ teaspoon of the canola oil and place over high heat. When the oil is very hot, add a layer of kohlrabi and sauté, stirring sparingly, until the kohlrabi has softened and a few rounds are golden brown on the edges, 2 minutes. Transfer to a large bowl and continue to cook the remaining kohlrabi (not adding any extra oil). Remove from the heat and season with the salt; set aside.
To a large skillet, add the remaining 2½ teaspoons of canola oil and return to medium-high heat. Add the shallots and cook until softened and light golden brown, 4 minutes. Add the garlic and cook until golden brown, 2 minutes more. Season with a pinch of salt and add to the bowl of kohlrabi.
Return the skillet to medium-high heat and deglaze with the cashew milk, cooking until reduced by about half, 3 to 5 minutes. Add half of the spinach leaves, flipping with the tongs to cook evenly until they begin to wilt, about 2 minutes. Add the remaining spinach and cook until most of the liquid has reduced and the leaves are wilted, about 2 minutes more. Remove from the heat and stir in the kohlrabi mixture and lime juice. Adjust the seasoning to taste with salt.
Evenly sprinkle the cashews over the kohlrabi-spinach mixture and top with the Parmesan. Transfer to the oven and bake until the cheese is melted, 5 to 8 minutes. Serve immediately. Enjoy!
From tastingtable.com, 1/16
-2 T. minced shallots
-4 1/2 t. balsamic vinegar
-4 1/2 t. champagne vinegar
-1/4 t. kosher salt, plus more as needed
-1/8 t. freshly ground black pepper
-2 T. extra-virgin olive oil
-1 med. head fennel, halved, cored, & cut crosswise into
-5 oz. baby arugula, washed & dried
-1 pint strawberries, rinsed, hulled, & sliced 1/4 inch thick
-1/3 c. toasted pine nuts
-2 oz. Pecorino Romano cheese, shaved into thin strips
Place the shallots, both vinegars, the measured salt, and the pepper in a medium, nonreactive bowl. While whisking constantly, slowly add the oil in a thin stream until fully incorporated, about 1 minute.
Place the fennel in a large bowl, season with salt, and stir to coat. Add the arugula, strawberries, and pine nuts and gently toss to combine.
Add the vinaigrette and toss to coat. Season with additional salt and pepper as desired.
Add the Pecorino Romano, tossing lightly (so as not to break up the cheese) until just incorporated. Enjoy!
-½ c. green lentils
-3 T. olive oil, divided
-½ bu. greens, such as spinach, kale, Swiss chard, dandelions…, bottom stems trimmed
-Kosher salt, freshly ground pepper
-1 15-oz. can chickpeas, rinsed
-4 cherry tomatoes, halved or quartered if large (or sub something seasonal)
-1 T. Parmesan or sharp cheddar, cut into small dice
-1 lemon, halved
Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 min.
Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 tablespoons olive oil in a medium bowl; season with salt and pepper.
Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over. Enjoy!