These days we are seeing lots of kale or spinach and strawberry salads on restaurant menus. A nice pairing of two seasonal ingredients. But why not extend that sort of thinking into early summer with fennel and blueberries? This is a basic idea you can modify by including whatever vegetables you like. And add some of that beautiful local celery. Just be sure to slice it thinly.
One recipe that doesn’t require cooking. It comes to us from Whole Foods again. I love Waldorf salad. Yogurt as dressing is a great switch from mayonnaise.
Another amazing week of vegetables. That head of romaine is just right for grilling – if you’re so inclined. I shared directions for grilling lettuce a few weeks ago, but basically – wash the head, cut it in half lengthwise, brush the cut sides with olive oil and grill. Dress it with a simple vinaigrette.…
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A simple recipe from the king of simple – Mark Bittman.
How about a beet cocktail? This came from seriouseats.com. I love shrubs!
How nice to keep getting kale into July. Kale is definitely the trendy vegetable. They’re even talking about it on the Huffington Post: http://www.huffingtonpost.com/drew-ramsey-md/health-benefits-kale_b_3529768.html. I’m including one smoothie recipe here, but check out this Serious Eats post about kale cocktails:http://drinks.seriouseats.com/2013/06/cocktails-with-kale-juice-recipes-green-juice-in-cocktails-rum-drinks-gin-whiskey.html. Did you try last week’s celery? And now another bunch this week. Wonderful! Obviously you noticed…
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Celery is a tough thing to grow in Georgia – so getting organic celery in our boxes is such a gift. Conventionally grown celery is one of the dirty dozen fruits and vegetables – pretty heavily chemical-laden. No matter what they do, a Georgia farmer is never going to grow those gigantic stalks of celery…
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www.cooks.com
A search on “kohlrabi” on this site netted three pages containing 27 recipes, including this traditional creamy slaw suggestion. It’s not particularly seasonable for Georgia, and uses other ingredients that I don’t typically have in the kitchen, however you can easily amend this to work in your kitchen based on what you have on hand: substitute a mixture of ketchup and mayonaise for the French dressing, honey for the sugar, cabbage for the carrots, or add thinly sliced red or green bell pepper.
One more recipe from my AJC archives ….
Even in winter I like dinner salads – especially those with cheese and nuts and fruit. This adaptation of a traditional Waldorf salad combines some of my favorite ingredients. The honey mustard dressing is a nice foil for the richness of smoked Gouda and the sweet crunch of the apples. Use all one variety of apple or mix them for contrasting flavors and colors. Substitute Swiss cheese for the Gouda if you’re not fond of smoked cheeses.
Speaking of rutabagas, here’s an interesting recipe I’m trying this weekend. Rutabagas have such a lovely sweetness. If you don’t want to serve them by themselves, they work beautifully in any vegetable soup or roasted along with other roots like carrots, beets and parsnips. This recipe comes from wholeliving.com.
