All posts filed under: Spring

Garlic Scape & Avocado Green Goddess Dressing

What’s a Garlic Scape? They are garlic shoots & flowers that take energy away from a garlic plants’ bulb growing efforts, so farmers cut them off to help their plants focus on growing big bulbs…which become the very familiar garlic cloves! They are so delicious, and very garlicky!! Use them in any recipe calling for garlic: stir frys, pesto, pasta, etc.

Kohlrabi Schnitzel

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. 

Asparagus, Scallion, and Beet Top Frittata

You can put anything in a frittata, even your beets greens! I love that this week’s beets can do double duty as a veggie and a green! What you need:  About 2-3 cups fresh beet greens A handful of asparagus, cut into bite sized pieces 1 bunch scallions, diced Spices, I’m using herb de provence 8 eggs ½ cup yogurt or milk Oil, Salt & pepper YOur favorite cheese, I’m using Chevre Preheat oven to 350 F In a cast iron skillet (or other ovenproof pan) heat a glug of oil over medium high. Place all the asparagus pieces in the pan, so that all have contact with the bottom surface. Let cook, undisturbed for about 3-5 minutes until they begin to caramelize. (if you have very thick stalks, cut the pieces in half lengthwise.) Toss scallions  into the pan. Cook until scallions become soft, about another 3-5 minutes. Meanwhile, whisk the eggs and yogurt (or milk) together. Season with salt & pepper. Add about a ½ tsp of seasoning and add in the beet …