From Naturally Ella
This dish is a great lunch or an easy dinner to throw together. Serve over quinoa for an extra added bit of protein or include a handful of white beans. Also, if you grab a bunch of turnips that have greens still attached- wilt them in a bit of heated olive oil and add to the dish before serving! Serves 2 INGREDIENTS
From RecipeTin Japan
This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large. INGREDIENTS Salad
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Nutrition per serving, assuming dressing is all consumed.serving: 267g calories: 204kcal fat: 14g (22%) saturated fat: 1.1g (6%) trans fat: 0.3g polyunsaturated fat: 9.2g monounsaturated fat: 3.3g cholesterol: 0mg (0%) sodium: 210mg (9%) potassium: 464mg (13%) carbohydrates: 18g (6%) dietary fibre: 3.5g (14%) sugar: 13g protein: 2.5g vitamin a: 135% vitamin c: 118% calcium: 13% iron: 7.3% From Cookie and Kate
This super simple kohlrabi salad features honeycrisp (Evercrisp is LDF's recommended substitution) apple, lemon, tarragon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large. INGREDIENTS
NOTES: Recipe adapted from Cooking with Seeds by Charlyne Mattox, with permission. *HOW TO TOAST YOUR OWN SUNFLOWER SEEDS: If you only have raw, unsalted sunflower seeds at home (like me), toast them in a small skillet over medium heat with a pinch of salt. Cook, stirring frequently, until they’re turning lightly golden on the edges, about 5 minutes. STORAGE SUGGESTIONS: This salad keeps well for a day or two, provided that you use enough lemon juice to prevent oxidation (I used closer to 2 tablespoons and day-old leftovers were still great). MAKE IT DAIRY FREE/VEGAN: Skip the optional cheese. From Inspired Taste
This easy, healthy recipe for sauteed cabbage is delicious. As the cabbage cooks in the pan, it wilts, turns tender, and becomes sweet. Cabbage may sound like a boring side, but this is one of our favorite side dishes to make. White cabbage is our favorite for this, but other cabbage varieties will work. Keep in mind, though, that Napa cabbage will release more moisture and won’t brown as nicely in the pan. Ingredients
From West Coast Seeds
Sprout some sun with this Sunflower Sprout Salad recipe. This salad combines stored root vegetables with fresh and delicious microgreens. • 375 mL (1 1/2 cups) of sunflower shoots • 62 mL (1/4 cup) pistachios • 250 mL (1 cup) grated carrot • 30 mL (1/8 cup) red onion (or yellow) • 125 mL (1/2 cup) chevre • 125 mL (1/2 cup) avocado • 1 tablespoon lemon juice • Sea salt to taste When your first step in a recipe is growing the ingredients, you know that you’re working with fresh, local food. At least a week before you want to create your salad, plant your sunflower seeds in a high quality potting soil under indoor lights. When the two seed leaves push up and out of the soil and you can see a long sprout below, they’re ready to eat. Harvest them using scissors, and wash them carefully. Sunflower seed microgreens taste nutty, and they’re full of protein – the perfect choice for a savory salad. Chop the red onions very fine, and grate the carrots. Toss, and add pistachios and crumbled chevre. If you’d prefer a milder salad, omit the onions and add more chevre for its tart taste. To create the dressing, blend half an avocado with a tablespoon of lemon juice, and add sea salt to taste. This salad is best eaten very fresh, so add the dressing and toss the salad immediately before you eat. It serves two as a side salad, or it can be lunch for one. From: Love and Lemons
Learn how to caramelize onions perfectly every time! Rich, sweet, and deeply golden brown, they're delicious in soups, dips, pastas, and more.A note from Helen! I like to add them as a topping for tacos and sandwiches! Ingredients
From: Feasting At Home
Refreshing and healthy Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.
Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks. Place in a large bowl with chopped cilantro, scallions, finely chopped jalapeño ( 1/2), lime zest and orange zest. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too. Author: Cookie and Kate (again!)
Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Total Time: 2 hours Yield: 2 cups 1x Category: Side dish Method: Roasted Cuisine: Mediterranean Diet: Vegan These slow-roasted cherry tomatoes are completely irresistible on salads, pizzas, eggs, toasts and more. Make this simple recipe with your surplus tomatoes! Recipe yields about 2 cups roasted tomatoes. INGREDIENTS
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Try scattering roasted cherry tomatoes on any of the following:
Author: Cookie and Kate
Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Yield: 4 side servings 1x Category: Side dish Method: Baked Cuisine: American These smashed potatoes are baked to crispy perfection! You’re going to love this smashed potatoes recipe, which is both vegan and gluten free. Recipe yields 4 side servings. INGREDIENTS
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