Don’t be intimidated by kohlrabi! Part bulb, part greens, it’s like a cross between a radish, jicama, broccoli, and collard greens. Here are our favorite ways to eat the underrated vegetable. Source: What to Do with Kohlrabi? 8 Delicious Ideas
Category Archives: RECIPE
Roast asparagus this way and it becomes positively juicy You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible Err on the side of extravagance, and polish up any leftovers for lunch the next day. Source: Roasted Asparagus […]
Asian-inspired napa cabbage salad has a tart and tangy dressing made with rice wine vinegar. The toasted almonds on top give the recipe a great crunch. Source: Napa Cabbage Salad
Glazed in a salty-sweet blend of sesame seeds, honey, and olive oil and roasted until crunchy, the humble beans make a nicely adult, tree-nut and peanut-free alternative to the typical candied nuts. Source: Caramelized Sesame Chickpeas
Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this rich gratin, they take a savory note alongside kale and cheddar. Source: Kale and Sweet Potato Gratin
Tofu adds creaminess to this spare salad of spinach dressed with peanut butter and red miso paste. Source: Spinach and Tofu Salad with Peanut–Miso Dressing Recipe | SAVEUR