Adapted from “Living” magazine. Save this recipe for the cucumber season, as they work equally well. Thin slices of bread Very thinly sliced radishes Lemon-black pepper cream cheese (see below) Spread each bread slice with about 3 t. lemon-black pepper cream cheese (8 oz. cream cheese combined with 1 T. finely grated lemon zest, 4 […]
Spring Radish Spread
Adapted from “Asparagus to Zucchini” 1-2 T. horseradish (optional) 1 T. chopped chives or minced green onion 1 t. dill ½ t. salt 1 c. finely chopped radishes 8 oz. cream cheese Mix all ingredients in medium bowl. Cover and refrigerate 1-2 hours. Serve with crackers or crusty French bread. Makes about 2 cups.
Pumpkin Scones
2 c. flour 1/3 c. light or dark brown sugar 1/2 t. ginger 1/2 t. cinnamon 1 t.baking powder 1/4 t. baking soda 1/4 t. salt 1/2 c. cold butter, cut into pieces 1/4 c. toasted and chopped pecans or walnuts 1/2 c. buttermilk or yogurt and milk mixed together 2/3 c. pumpkin puree 1 […]
Tawny Pumpkin Pie
2 c. pumpkin puree 1 ½ c. heavy cream, coconut milk, or 1-12 oz. can evaporated milk 1/3 c. brown sugar 1/3 c. white sugar (can use less sugar) ½ t. salt 2 eggs 2 t. cinnamon 1 t. ginger ¼ t. nutmeg ¼ t. cloves ¼ t. cardamom Preheat oven to 425 degrees. Mix […]
Pumpkin Quesadillas
Adapted from Lunds and Byerly’s publication 1 small pie pumpkin, peeled, seeded, and cut into 1/4 inch thick slices (could also use a creamy winter squash like a butternut) 6 cloves garlic, peeled and halved 2 small onions, chopped into eighths 2 T. olive oil 2 T. maple syrup 6 large whole wheat tortillas 8 […]
Pea Shoot Pasta Sautéed with Bacon and Lemon Zest
Adapted from “Bay Area Bites” website 1 bunch of pea shoots, cleaned, dried and cut into 3-inch long pieces 2 cloves garlic (can also use green garlic) 1 lb. cooked pasta 3 T. olive oil 1 T. lemon zest (could also use lemon juice) 1-2 scoops of hot pasta water 2 -3 slices cooked bacon […]
Roasted Kohlrabi
Kohlrabi, peeled and diced 1 T. olive oil 1 T. garlic (finely chopped) Salt Vinegar Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a baking sheet […]
Kohl Slaw
Replace some or all of the cabbage in your cole slaw recipe with grated kohlrabi.
Kohlrabi Fries
Peel and slice raw kohlrabi into thin matchsticks-sized strips. Spread out the strips in a single layer on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake 20-30 minutes at 400 degrees until the kohlrabi softens slightly but still has a light crunch.
Kohlrabi (Raw, Stir Fried, Grated)
To use kohlrabi (bulb with greens), cut off leaves and peel the bulb. You can just slice and eat raw, stir fry (great in curries or with a soy sauce base), or grated as a topping on salad. Cut it up into half inch pieces before stir frying.
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