Fresh Vietnamese Spring Rolls

This is a simple and versatile summer meal. Rice paper can be filled with what vegetables, greens and herbs you have on hand. Cooked sausage, grilled tofu or other protein can be added if desired. Topping with a creamy peanut sauce makes it delectable! Ingredients: Rice paper, generally sold in circle sheets at Asian markets…

Carrot

Carrots come in a whole spectrum of colors, including red, yellow, and purple varieties, each with its own visual and nutritional appeal. They are essential in kitchens the world over, and unlike many other root vegetables, carrots are as delicious raw as they are cooked. We may think of the carrot as a distinctively orange-…

Beet Burgers

This recipe is a family favorite, and we hope it will soon be yours as well! Usually near the end of the season, we make a huge recipe (10x!), form it into patties and freeze them. Wash well, peel and grate to equal: · 2 C grated beets · 2 C grated carrots Peel and chop 1…

Summer Bean Salad

Ingredients: · 3 cups cooked Garbanzo beans · 1 can corn · 3 carrots, grated · 1 small kohlrabi, peeled and grated · 1 cup snap peas, sliced · 1/2 cup kalamata olives · 3 garlic scapes, thinly sliced · 1/4 cup kalamata brine · Juice of 1 lemon · 1 Tbs olive oil · Matouks hot sauce, to taste · Garlic Chili oil, to taste · Fresh…

Garden Pad Thai

A great way to use random vegetables leftover in the fridge. We love this meal as a quick lunch on a hot summer’s day! Ingredients: Wide rice noodles 1 med onion, chopped 1 clove garlic, minced 2 Tbls oil 0.5 lb pork loin, finely sliced 1 carrot, grated Chopped kale (or spinach) Vegetables of your…

Kohlrabi, Carrot and Zucchini Fritter

This recipe is a fun summer blend or color and flavor as well as a great way to use up some random last vegetables that got lost in the back of the fridge! Ingredients: 1 medium-large zucchini, or summer squash grated 1 spring onion/scallion, minced 3 small carrots, peeled and grated 2 small kohlrabi, leaves…

Chinese Noodle Salad

Tokyo Bekana Chinese Cabbage is one of our favorite spring vegetables. Delicious raw or cooked, it add sweet flavor and texture to recipes. I’ve rewritten this Knisely family recipe to also be gluten-free, by using a variety of nuts instead of dry noodles (as pictured). Chop and mix in large salad bowl: 1 head Chinese…

Asian Chicken Salad

This salad makes a wonderful meal all in itself. Makes 9 servings. Serving size 1.5 cup. Ingredients:  2 cups shredded carrots  1 head Asian Green, (Bok Choy or Tokyo Bekana) or cabbage, finely chopped 2 Tbs cilantro (or mint) 1 Tbs sesame seeds 4 cups cooked shredded chicken  2 Tbs reduced sodium soy sauce ¼…