| 1 bunch 2 tbsp. 1-2 2 tbsp. 2 tsp. | radishes, thinly sliced soy sauce garlic scapes, chopped fine chopped cilantro toasted sesame oil |
Mix ingredients and eat. Can be made ahead.
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Swiss Chard Pie
This vegetarian pie is great to have on hand -- it can go straight from the freezer to the oven. To bake it without freezing, reduce the baking time to 40 to 45 minutes. From Martha Stewart.
Ingredients
For The Olive Oil Dough
- 2 1/2 cups all-purpose flour
- 1/3 cup extra-virgin olive oil
- 1/2 cup cold water
- 3/4 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into small dice
- 4 garlic cloves,
Rhubarb Upside Down Cake
Stephanie says: "This is sooo easy." I would use our local yello w cake mix, but we are not particularly fans of marshmallows....
Rhubarb
3/4 c. sugar
10 marshmallows cut in fourths
yellow or white cake mix
Remove leaves from rhubarb
only use the stalks chop into 1" pieces
Place rhubarb in a 13x9 greased pan
sprinkle more
Roasted Rhubarb Salad
Jill T Writes: I also made just the roasted rhubarb part of this salad the other day. I typically throw cranberries into a salad and this replaced those in a really yummy twist. I put mine with a chopped apple, red onion, pecans, and some goat cheese (would be delicious with the feta you guys offer).
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INGREDIENTS
- 2 cups 1/2-inch pieces fresh rhubarb
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon canola oil
- 1 tablespoon minced shallot
- 1/4 teaspoon salt
- 1/4
Collard and Mustard Greens
One of our customers made these and her family loved them!
1 T olive oil
3 slices bacon (Purchased off the truck)
1 large onions,chopped
2 cloves garlic,minced(used 3 garlic scapes sliced in small pieces)
1 tsp salt
1 tsp pepper
3 c. chicken broth
1 pinch red pepper flakes
1 bunch collard greens (scrubbed and more
Shocking Pink Smoothie
This recipe is from Marisa, our raw foods guru. Check out their site at Raw Trainer. They are the hosts for our Strongsville stop!
1½ cups coconut water (or purified water)
2 tsp vanilla extract
1 large carrot
½ raw beet
¼ cup cashews, optional
Greens Soup
Jill T writes: Made this green soup tonight as soon as I got my bag home. Threw in the beet tops, kohlrabi and broccoli leaves, and half the mustard greens. Really versatile and tasted good. Just in case others are looking for ways to use up greens and creative ways to use leaves/tops.
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INGREDIENTS
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 2 large yellow onions, chopped
- 1 teaspoon salt, divided
- 2 tablespoons plus 3 cups water, divided
- 1/4 cup
Energy Wraps
More from the Raw Trainer. Our Strongsville hosts!
1 very large collard leaves or greens of choice
4 tbsp any spread, dip, or pate such as hummus
handful of mixed greens or sprouts
1 carrot, julienne
½ of a green onion, sliced
¼ cup bell pepper, julienne
Coleslaw Noodles
Another from my Akron friend...
Coleslaw noodles
1/3 lb cooked noodles (rotini works well) drain reserving water- keep warm and do not rinse
2 tablespoons oil
1 small onion chopped
2 cloves of garlic
kohlradbi bulb shredded
large carrot shredded
1 large bell pepper chopped- any color
thyme
salt & pepper
parmesan or asiago cheese
Heat oil medium heat/ add onion cook 1 minute & add garlic
when fragrant add kohlrabi, carrot, pepper, thyme, salt and pepper cooking until crisp/tender
(if it dries add noodle water by tablespoons)
Place pasta in bowl, top with veggies
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Kohlrabi Videos
For those of you who were a bit mystified by the kohlrabi in your bag, here are some videos to help you make the most of it.
This one I don't agree that you should use the microwave. I hardly use mine anymore, as it is not great for your food. Also, We eat the leaves, just take the ribs out and prepare like collards or other greens.
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