INGREDIENTS

• 1 yellow onion
• 3 large garlic clove
• 3 carrots
• 2 turnips
• 1/2 cabbage 
• 3 tablespoons sesame oil
• 2 eggs
• 4 cups cooked brown rice
• 2 tablespoons soy sauce (at least!)
• salt (to taste)
• black pepper

INSTRUCTIONS

1. Cook rice like a pro!
   
2. add oil to pan at lowish heat. Add garlic and onion, then throw in your vegetables (chopped to pervection!), add your spice cloud (keep your spice shakers HIGH, about 18-21 inches above the pan for maximum clouding), now crack a couple eggs in there! Add in your soy sauce and give it some time on the heat to incorporate with the vegetables.
3. Combo your rice and party pan! Following your combo, invest the flavor, add additional spice cloud as needed.
4. Eat it hot and ENJOY!

Winter salad! How lucky are we, to enjoy local greens and roots in the winter. This is a nice, refreshing salad. Something I have learned! If you like mega lemon flavor, anytime you juice a lemon fresh, zest it! It is worth the tiny bit of extra work. So zesty and besty!

INGREDIENTS

• 1 bunch of kale, pulled from stems and ripped into smaller pieces
• 1 box of head lettuce- chopped
• thinly slice carrots and watermelon radishes (mandolin or grated)
• Lemon (juice it and zest it!), oil, and salt for dressing (my go to!)
• Sunflower seeds (optional) You could also include any other seed, nut or dried fruit that you like

INSTRUCTIONS

1. Combine everything in a bowl and toss together! 
   
2. ENJOY!
   

Kohlrabi and Cabbage Salad with Maple Lemon Dressing- I got this recipe a friend but it orginally came from Kitchn who got it from 'The Modern Menu' by Kim Kushner.  

SERVES 6 to 8
INGREDIENTS

• 4 medium bulbs kohlrabi (for us this could be one of our giant ones or 3-4 small ones)
• 3 cups shredded green cabbage
• 1/4 cup dried cherries
• 1/4 cup sunflower seeds
• 1/4 cup coarsely chopped fresh dill
• 1/4 cup extra virgin olive oil
• 3 tablespoons pure maple syrup
• Zest of 1 lemon
• Juice of 2 lemons
• 1 garlic clove, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
2. Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.

​Pickles are fantastic. I love an eclectic meal with some dipping sauces and a side of anything pickled. As I get ready for a summer of pickling the season's picks, I am going to start with some casual quick pickled root vegetables and ramp up with the season!

Quick Pickled Root Vegetables- I got this adaptable quick-pickling guide fomr the Kitchn.  

Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don’t develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.Pickling is best done with super-fresh vegetables. Save the slightly bruised specimens for soups or other forms of preservation. Almost any vegetable can be pickled, and the shape you choose to pickle in is entirely up to you. For example, carrots can be peeled and sliced into matchsticks or coins. Cherry tomatoes are best preserved whole. Green vegetables, such as green beans or asparagus, can be blanched in boiling water for two to three minutes and then shocked in an ice bath to preserve their color, but this step is purely optional.

Preparing Vegetables for Pickling

• Thinly slice: cucumbers, summer squash, ginger, red onion
• Cut into spears: carrots, cucumbers
• Peel: carrots
• Blanch: green beans (optional, but helps preserve their color)

Brine BasicsFor quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.
Ingredients:

• 1 pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
• 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
• 1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
• 1 teaspoon dried herbs or ground spices (optional)
• 2 cloves garlic, smashed or sliced (optional)
• 1 cup vinegar, such as white, apple cider, or rice
• 1 cup water
• 1 tablespoon kosher salt or 2 teaspoons pickling salt
• 1 tablespoon granulated sugar (optional)

EQUIPMENT

• Chefs knife ofrmandolin!
• Cutting board
• 2 wide-mouth pint jars with lids
• Canning funnel (optional)

INSTRUCTIONS

1. Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
2. Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
3. Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
4. Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
5. Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
6. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
7. Seal the jars. Place the lids on the jars and screw on the rings until tight.
8. Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

RECIPE NOTES
Storage: These pickles are not canned. They can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.