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

• 1 large turnip
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons sesame seeds
• 2 teaspoons honey
• ¼ teaspoon sea salt
• 1 tablespoon soy sauce
• 2 tablespoons minced cilantro
• 2 cups cooked barley

INSTRUCTIONS

1. Preheat oven to 375˚. Cut turnips into ¼" cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender.
2. Remove turnips from oven and add the soy sauce and cilantro to the roasting pan.
3. Serve turnips over cooked barley.

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

• 300g / 0.7lb Chinese cabbage (note 1)
• 1 small apple (note 2)

Wasabi Salad Dressing

• 3 tbsp rice wine vinegar
• 2 tbsp vegetable oil
• ½ tbsp sugar
• 1 tsp wasabi paste (note 3)

Garnish (optional)

• Small green salad leaves (note 4)
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

INSTRUCTIONS

1. If the stalk (white part) of the cabbage leaves are very wide, halve them vertically. Shred the leaves crosswise and put them in a bowl.
2. Sprinkle two pinches of salt over the cabbage, mix and leave for 5 minutes to wilt the cabbage.
3. While wilting the cabbage, add all the Wasabi SaladDressing ingredients to a jar (note 5), put the lid on and shake well until the sugar is dissolved and there are no wasabi lumps.
4. Quarter the apple vertically and remove the core. Then slice the apple thinly (about 3mm / ⅛" thick), perpendicular to the first cut so that every apple piece has a band of red skin.
5. Squeeze the water out of the cabbage as much as possible and transfer to a mixing bowl.
6. Put the apple pieces with the cabbage and mix, ensuring that the apple pieces are scattered evenly.
7. Pour the Wasabi Salad Dressing over and mix well ensuring that salad pieces are well coated in the dressing.
8. Transfer the salad to a large bowl to share or individual bowls. Scatter green leaves (if using) to decorate.

NOTES

1. I used about a quarter of the whole Chinese cabbage which was not very large.
2. I used a Kanzi apple today. Crisp apples with a balanced sweet and sour flavour such as Jazz and Jonathan are best suited to this sald.
3. The weight of my apple was about 160g / 5.6oz. After removing the core, it weighed 130g / 4.6oz.
4. I made wasabi paste from wasabi powder. It had a very strong kick when freshly made. If you are using wasabi paste in a tube, you may need to adjust the quantity as the heat varies.
5. I picked some baby beet greens from the bag of mixed green salad that I had. I could have used mizuna leaves or other small green leaves instead. Rocket greens/arugula are not suited for this salad as they have a strong flavour.
6. If you are unsure of how much kick you can tolerate, you may start with smaller quantity of the wasabi in the dressing. Taste test, then adjust to your liking.

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

• 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
• 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
• ⅓ cup grated gouda cheese (optional, not shown)
• ¼ cup fresh tarragon leaves
• 3 tablespoons toasted sunflower seeds* (could easily substitute sunflower shoots)
• Lemon zest, to taste
• 1 to 2 tablespoons olive oil, to taste
• 1 to 2 tablespoons lemon juice, to taste
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

INSTRUCTIONS

1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

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

• 2 pounds white cabbage, core removed and shredded (10 cups)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon garlic, minced
• Pinch crushed red pepper flakes
• 1/2 teaspoon fine sea salt or more to taste
• Half of a lemon, cut into wedges

Directions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
2. Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
3. Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.

Tips

• To shred the cabbage, quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Rinse and spin or pat very dry.
• This cabbage recipe is excellent with onions, add them to the pan at the same time as the cabbage.

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

• 2 tablespoons extra-virgin olive oil
• 4 medium yellow onions, halved and sliced
• ½ teaspoon sea salt

Instructions

• Heat the oil in a 12-inch cast iron skillet (edit by Helen- it is okay to whatever pan on hand) over medium heat. Add the onions and sauté for 5 minutes or until starting to soften.
• Add the salt, reduce the heat to medium low and cook for 50 to 80 minutes, stirring every few minutes, or until the onions are very soft, golden brown, and caramelized. The timing will depend on the size of your onions and the heat of your stove.
• If at any point the onions start to stick to the bottom of the pan, reduce the heat to low. If the onions aren’t deeply brown after 50 minutes and you’d like to speed things up, you can turn the heat higher to get more caramelization. Stir continuously to prevent burning.

A note from Helen! You can also deglaze the pan with white wine (or broth/red wine/balsamic/water) to add extra flavor.

From: Feasting At Home
​Refreshing and healthy  Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 25 mins
• Total Time: 20 mins
• Yield: 4-6

Ingredients

• 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
• 1/2 cup chopped cilantro ( one small bunch)
• half of a jalapeno -minced
• 1/4 cup chopped scallion
• orange zest from one orange, and juice
• lime zest from one lime, and juice

Citrus Dressing :

• 1/4 cup olive oil
• 1/4 cup fresh orange juice ( juice form one orange)
• 1/8 cup lime juice plus 1 T ( juice from one large lime), more to taste
• 1/4 cup honey ( or agave syrup)
• 1/2 tsp kosher salt
• 1 Tablespoon rice wine vinegar

Instructions:
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

• 2 pints (4 cups) cherry or grape tomatoes, halved lengthwise
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon fine salt

INSTRUCTIONS

1. Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
2. Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
3. Bake for 1 hour 45 minutes to 2 ½ hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences. 
4. Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.

Uses for Roasted Tomatoes

Try scattering roasted cherry tomatoes on any of the following:

• Eggs
• Pasta
• Pizzas
• Quesadillas and tacos
• Salads with greens, herbs or whole grains
• Toasts or crackers spread with cream cheese, goat cheese or mashed avocado

Roasted tomatoes go particularly well with these Mediterranean flavors: 

• Basil
• Bell peppers, especially roasted
• Feta, goat cheese, mozzarella and Parmesan
• Olives and capers
• Zucchini and yellow squash

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

• 2 pounds small-to-medium red or yellow potatoes
• 1 tablespoon plus ¼ teaspoon fine sea salt, divided
• 4 tablespoons olive oil, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, chives and/or green onion

INSTRUCTIONS

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
2. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
3. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
7. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.

NOTES

• STORAGE SUGGESTIONS: These potatoes are best served fresh, but can be stored in the refrigerator, covered, for up to 5 days. To reheat, bake them in the oven at 425 until warmed through.