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!
Sunchokes are a great alternative to potatoes. You can even mix the two together in this mash. I’m using sunflower oil instead of butter for this recipe because sunflowers are in the same family as sunchokes.
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!
This is a rustic savory pie. You don’t need anything special to make this, and it’s a total show stopper. Use whatever radishes you’d like, and whatever seasoning is your thing!
Have you ever even considered the rutabaga? It is a forgotten vegetable, and I’m determined to bring it to the forefront. It’s the result of a cross between cabbage and turnips, and is usually confused as another type of turnip. They have beautiful pale yellow flesh, and have a delicate flavor. This recipe will make you a fan!
I don’t like parsley very much. So this week I challenged myself to put it in the marketplace, and use it! Since Parsley is bitter, I’ve paired it with it’s sweeter cousin the carrot. Both ingredients are related and balance each other really well! Caraway and cumin are also in the same family, so use those in this dish if you feel like adding another layer of flavor.
This time of year is traditionally called the hunger times because this is when winter stores are beginning to run low and we are waiting for new life to spring out of the ground. This salad is a representation of that time of transition. This salad is filled with everything we have a bounty of this month.
Biscuits are a great accompaniment to any meal and are actually easier to make than you think! I love the savory, faintly sweet flavor you get by using cooked sweet potato in this recipe.
Join Chef Diana in the kitchen to make this week’s Mushroom Farrotto (Risotto made with farro) with roasted squash. It’s a healthy twist on a classic dish!