Delicious Recipes
Kohlrabi with Honey Butter
1-2 medium kohlrabi, peeled and cut into 1/4 x 1/4 x 1 sticks 4 medium carrots, peeled and cut into 1/8 x 1/8 x 1 strips 2 cups of chicken or veggie broth 2 tablespoons chopped parsley 1/2 teaspoon shredded lemon peel 2 tablespoons honey 2 tablespoons lemon juice 1/4...
Fruity Kohl Slaw
1-2 medium kohlrabies, peeled and grated 1 cup cabbage, shredded 1 small apple, cored and sliced 1/2 cup raisins or currants 1/2 cup seedless grapes 2 teaspoons olive oil 1/2 cup apple cider Combine the first five ingredients in a large bowl. Lightly...
Sage Ideas
Sage Ideas from Chocolate & Zucchini: Sage pairings: - Sage + eggs (i.e. in an omelette) - Sage + chicken (i.e. roast chicken with sage and lemon inside the cavity) - Sage + lamb (i.e. in lamb burger patties) - Sage + fried liver + croutons - Sage + polenta - Sage...
Carrot Top and Quinoa Soup
1 tablespoon light olive oil or 1 tablespoon canola oil 1/2 sweet onions, diced 4 cups water 4 medium carrots, peeled and cut into 1/4 inch rounds 1 cup carrots, tops washed and finely chopped 2 teaspoons beef bouillon granules 1/2 cup quinoa, rinsed Sea salt and...
Cilantro Ideas
Cilantro Ideas: Although cilantro is often eaten with summer crops like tomatoes, it goes especially well with lemon or lime juice, Mexican dishes and pan-Asian food. Here are a few ways to enjoy this fresh green herb. - Layer diced cilantro into quesadillas before...
Spring Tabbouleh (Bulgur Salad with Lemon, Radishes, and Snap Peas)
(Tastefood Blog) The bulgur should be tender but firm when cooked. The kale flowers are optional yet lovely as a bright garnish. Serves 4. 1 cup bulgur 1 1/4 cups water Salt 1/4 cup olive oil Juice and zest of 1 lemon 2 spring onions, thinly sliced 1 small...
Peas & spring cabbage with pancetta
Peas & spring cabbage with pancetta Butter 1/2 lb sugar snap (edible pods) 1/2 to 3/4 lb pancetta or streaky bacon, chopped 1 head spring cabbage , tough outer leaves discarded, then finely sliced nutmeg freshly grated, to season Cook the peas in boiling water...
Orzo Salad with Peas, Radishes, and Pecorino
(Tastefood Blog) The radish leaves may be substituted with Italian flat-leaf parsley or a combination of parsley and mint leaves. Serves 4-6 as a side dish. 1/2 pound (250 grams) orzo 2 tablespoons extra-virgin olive oil, divided 12 ounces frozen peas,...
Green Bean and Cherry Tomato Salad
(recipe adapted from Chez Panisse Vegetables) 1 pound green beans 1 pound cherry tomatoes/large fresh tomatoes, chopped into bite-size chunks 1 large shallot 2 tablespoons red wine vinegar Salt and pepper 1/3 cup extra-virgin olive oil Basil Prepare the...
Orange and Arugula Salad
Orange and Arugula Salad 3 tablespoons fresh lemon juice 1 tablespoon olive oil 3/4 teaspoon honey 2 garlic cloves, crushed 6 navel oranges 3 cups trimmed arugula 6 tablespoons (1 1/2 ounces) crumbled feta cheese Combine first 4 ingredients in a small bowl, stirring...
Quick Saute of Zucchini with Toasted Almonds
Inspired by the Red Cat, NYC 2 tablespoons olive oil 2 tablespoons thinly sliced almonds 1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline Salt and freshly ground pepper Few ounces pecorino Romano or parmesan, in thin...
Quick-Saut
Quick-Sautéed Collard Ribbons thebittenword.com 1 Tbs. malt vinegar 2 tsp. maple syrup 1-1/2 lb. collard greens ( 1 bunch) 2 Tbs. extra-virgin olive oil 4 small cloves garlic, lightly smashed and peeled Pinch crushed red pepper flakes Kosher salt In...