This week’s Star Ingredient is Kale Raab! Kale raab is just the fancy name for the spring flower buds of kale when it bolts (which means goes to seed) in the early Spring. It’s sweet, nutty, tender and crisp. You can eat it raw in a salad, cooked in a pasta dish or mixed with a stir fry. But you better hurry if you want to enjoy it…it has a VERY short season so bring on the raab before it’s gone!
My grown-up version of a classic sammie from my childhood. I add a little honey and apple slices to give some oomph. Perfect for a luncheon, afternoon snack or even cut up and served as an appetizer. Serves 2.
I ran out of time to make the pastry crust for my quiche recipe and came up with a new addition to my brunch line-up! If you have the time this weekend, make a crust…it will be even more decadent!
I want to elevate the carrot and turnip! These are two very humble ingredients, and I wanted to create a dish that celebrates their harmony. Use your favorite spices, but I love the warming quality of sweet curry.
I feel that I’ve left the green daikon out of the loop lately. I mostly use it in salads as a crunchy topping, but they have been so big lately…I can only eat so many salads! I’m still having a love affair with Keepwell’s soy sauce this week, so please enjoy these savory pancakes with or without a dipping sauce.
I make pesto out of a lot of things…and today we are using kale raab and arugula!
Miso is a fermented paste that’s a cultured mixture of soybeans, a grain (like rice or barley), salt and koji (a mold). Keepwell Vinegar has taken traditional miso-making ways and adapted them for the not-so-typical miso-making grains that are available here in PA & MD! Their White Miso is a wonderful take on a classic. It’s a little younger, a little sweeter and not overly salty. Both the Gochujang and White Miso can be used in sauces or glazes to give an exotic flavor to ordinary dishes.
It is “greens” season, so I thought I’d condense some of my favorite vinaigrettes together in one place.
rown butter noodles are a Lancaster County staple. If you haven’t had them, give them a try! This recipe has a brown butter vinaigrette which would be tasty on noodles, but you can toss your veggies in it too!
With the weather turning into grilling weather, I thought I’d try to grill some veggies. If you’re not yet in the outdoor grilling mood, you can always roast the radishes in the oven or in a cast iron skillet.