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Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

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A super simple and tasty way to use up rhubarb well it is in season. Pair it with some sweetened whip cream or ice cream for an excellent light dessert....
Simple Sauteed Radish

Simple Sauteed Radish

Jun 24, 2022
    Sautéing the radishes brings out their sweetness. This recipe also uses the greens on the radish so nothing goes to waste. Pair it with a bit of feta and...

SAUTEED CHARD & SUMMER SQUASH (Zucchini)

Jun 24, 2022
    Ingredients: 1 medium/large squash or zucchini, sliced 1 lb Chard 1 tbsp olive oil 2 cloves garlic, sliced 1 tspn red pepper flakes 1 tbsp fresh oregano, minced...

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...

Kohlrabi in the cut!

Mashed Kohlrabi & Carrots

 

Ingredients:

  • 4 large kohlrabi, peeled and and medium diced
  • 2 large carrots, peeled and medium diced
  • 4 tbsp butter
  • 2 tbsp whole milk
  • 2 tbsp fresh dill, finely chopped (plus a bit for garnish)
  • Salt and pepper to taste

Instructions:

  1. In a large pot, add the diced kohlrabi and carrots. Bring to a boil and season with salt. Continue to cook until the vegetables are fork tender. 
  2. Drain the veggies and return them to the pot.  Add the remaining ingredients and mash until desired consistency.
  3. Serve immediately and enjoy!

 

Kohlrabi, Fennel & Apple Salad

 

Ingredients:

  • 1 medium kohlrabi, peeled and cut into thin matchsticks
  • 1 large apple, cored and shaved thin
  • 1 small fennel bulb, shaved thin, (saving a handful of the fronds for garnish)
  • ½ small red onion, thinly sliced
  • ¼ cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp whole grain mustard
  • Salt and pepper to taste
  • ¼ cup dried cranberries, (saving a handful for garnish)
  • ¼ cup fresh parsley, finely chopped, (saving a handful for garnish)
  • ¼ cup pumpkin seeds, (saving a handful for garnish)

Instructions:

  1. In the bottom of a large bowl, whisk together the oil, vinegar, honey, mustard, salt and pepper.
  2. Add the apple, kohlrabi, fennel, onion,cranberries, pumpkin seeds and parsley.  Toss well to coat.
  3. Season to taste with salt and pepper, garnish with additional cranberries, pumpkin seeds, parsley and fennel fronds, then serve and enjoy.