Didjaknow that kohlrabi has a delicate flavor which is highlighted when eaten raw? Here’s an alternative way to prepare it without using the oven or stove! Give it a shot!
This is the best way to get potatoes with a soft, pillowy inside and crispy golden outside. It takes an extra 10 minutes to cook…but totally worth it!
Have too much kale in your fridge? This is a great way to use up a bunch! I think tuscan kale makes the best chips, but you can use any variety. Baking theleaves bring out a toasted, nutty flavor.
Noting like a fall pasta dish!
Change your mind about crudites! Or add these veggies into a simple salad. It’s pretty simple…cut your favorite fall fruit and veggies and serve raw on a platter. Here we have ground cherries, carrots, watermelon radish, asian pears, and apples. I poured some olive oil and seasoned it with za’atar seasoning. Added a dollop of goat cheese for dipping as well! Since you are serving the veggies raw, wash & peel them!
Take your mac to a whole new level…and eat some veggies too!
The trick to a perfectly cooked and tender head of cauliflower is to par boil it before roasting.
Fall lettuce cusp stuffed with harissa spiced cauliflower & squash!
The secret to a whole roasted cauliflower is to par boil it before roasting.
What you need: ¼ cup yogurt 1 garlic clove, made paste Sweet curry powder (or spice of your choice) salt + pepper half a lemon, juice Make yogurt sauce by combining garlic paste, curry powder, the juice of half a lemon and salt and pepper to taste. Let sit for 5 minutes.