Recipes

LET'S GET COOKIN'

[cooked-tags child_of="kohlrabi"]
My toddler was a huge fan of these-- roll up some shredded veggies, beans, eggs and bread crumbs with some spices for a quick adult and kid-friendly dinner or appetizer!
Jim P sent in this tasty and non-traditional cole slaw recipe: best tossed with the dressing and then chilled for at least an hour before serving.
Winter time in Cleveland-- during these long months we are surrounded by white and grey, and sometimes our plates turn into similarly monochrome feasts. But there are plenty of beautiful and bright vegetables to be had this time of year, too: all colors of beets, carrots, turnips, squashes and more. Add in a little pop of green from some hydroponically grown baby lettuces (or grow them yourself indoors), a helpful hit of citrus and you're eating a fresh, vegan salad in no time.
This delicious soup can be made vegan (by omitting the cream and using veggie stock), and is the perfect accompaniment to those "first-sweater-nights" in early Fall.

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