I’m in love with this brassica! Roasting brings out it’s nutty flavor and is so easy!
My mother gave me this recipe. She’ll collect two week’s of apples and then make this sauce. It’s delicious and low in sugar. If you have apples that you don’t know what to do with, this is the move!
I’ve been trying to be creative with the abundance of squash I’ve had this season. Why not put it in a salad with bread? What could be better?
I prefer cooked cabbage to raw…and I love to char veggies! This is simple, satisfying, and a showstopper. This might make you love cabbage.
Why do I keep putting sweet sunchokes with bitter lettuces? Because they balance each other out. Add in apples or pears and top with your favorite nuts!
This hardy vegetable grows slowly and can last in temperatures a low as -12 degrees F! It’s like a less bitter broccoli rabe. Best way to prepare is to blanch until tender and quickly saute with oil and garlic!
Have too much kale in your fridge? This is a great way to use up a bunch! I think tuscan kale makes the best chips, but you can use any variety. Baking theleaves bring out a toasted, nutty flavor.
I love radishes! They are great raw, roasted, in soups, and even braised!
What does kohlrabi taste like? It has a mild, buttery taste (and texture) similar to cauliflower or sweet radishes. Use it in stews, with potatoes for mash, or on it’s own.
I call this a breakfast salad because I would eat this for breakfast and it has bacon and a fried egg…need I say more?