squash that when left to cure in the field can become a storage squash. That’s why you can eat the skin!
Gabriel loves slaw! I really like this light version that omits mayo. You can flavor it with any citrus, but I recommend using an orange based juice. I especially love a dash of walk on the beach from rijuice for this recipe.
We eat a lot of mushrooms in our house. Because of the mushrooms this recipe gives you meaty satisfaction, but is vegetarian! I like using a combo of mushrooms, but use what you have.
You can use any winter squash for this recipe, and add other toppings to your taste…or just grab what’s in your fridge. If you want to add greens to the flatbread, add them just as it comes out of the oven.
I find the best crispy potatoes are boiled first and then baked with a delicious dressing. This makes the inside fluffy and soft, with a crunchy exterior that packs a flavor punch! Play around with the dressing flavors. Use this recipe as a guide. Also, potato skins are packed with nutrients. When they get all crispy you’ll want to eat them!
You don’t need to add sausage to this recipe, it just takes it up a notch. This a great dish served alongside a roasted chicken or Roasted Kale Salad.
I have fond memories of baking ginger molasses cookies with my Grandma Joyce. She knew they were my favorite cookies, so we always made them together. I’ve given them a bit of a upgrade by adding Chinese Five-Spice to & using raw sugar to roll them in before baking. I love how the large chunks of sugar glisten!
What is schnitzel? It’s traditionally a thin piece of meat that is breaded and fried; however, there is no reason you can’t schnitzel your veggies! My vegetable goal this year is to get people to love kohlrabi, so I figured a good place to start is by slathering it with deliciousness! However, I’m baking these instead of frying to make them a bit lighter and pairing them with yogurt and fresh tomatoes to cut through the richness.
I’ve been making tahini dressing for my gem lettuce salads, and thought it would be delicious on sweet potatoes!
I’ve been in the mood for soup…and I have a lot of root veggies surrounding me at the moment. This seemed like a great way to showcase the versatility of the Rutabaga, this week’s Star Ingredient!