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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Kholrabi, tastes better than it looks

Kholrabi is a weird little root vegetable.   Peel it, dice it and put it in salads and it tastes like a  mild cabbage with the crispness of water chestnuts.  Roasted however, it takes on a beautiful sweetness

Peel and slice 4 kholrabi into half inch slices.

Cut those slices in half.

In a jam jar, shake together 2 tbsp olive oil, 1 clove minced garlic, salt and pepper to taste.

Toss the oil mix with the kholrabi to coat

Preheat your oven to 400 degrees.  Lay the kholrabi on a baking pan and roast for 15-20 minutes turning occasionally.  Once browned, sprinkle on some parmesan cheese, return to oven until the cheese is browned.

Serve hot!