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.