This traditional Swedish recipe is unique and delicious. Kohlrabi, a Brassica family cultivar, tastes like a cross between cabbage and broccoli.
1 small kohlrabi, chopped
⅓ cup roughly chopped dill
Salt and freshly ground black pepper, to taste
Steam potatoes in until tender, 18–20 minutes; set aside.
A classic Midwest United States recipe that reminds me of my mother's Kansan heritage.
½ cup apple cider vinegar
¼ cup olive oilSalt and freshly ground black pepper, to taste
2 cups fresh peas
3 ears corn, husks and silks discarded, kernels sliced from cobs and reserved
2 stalks celery, finely chopped
1 medium yellow onion, finely chopped
1 avocado, chopped
Whisk vinegar, oil, salt, and pepper in a large bowl; set aside. Bring a 2-qt. saucepan of salted water to a boil. Add peas and cook until bright green and tender, 1–2 minutes. Drain and add to bowl along with remaining ingredients; toss to combine. Let sit for 30 minutes before serving.
1 teaspoon vanilla extract
2 eggs (OR 4 tablespoons flaxseed meal dissolved in 1/4 cup warm water)
6 tablespoons butter, melted
2 cups flour (spelt, rice, or whole wheat), plus more for pan
1 teaspoon each: baking powder and baking soda
1/2 teaspoon each: nutmeg and cinnamon
Heat oven to 350°. Oil a 9″ x 13″ baking pan; set aside.
Whisk together maple, vanilla, and eggs together in a bowl until smooth. Add butter, and stir until smooth.
Add flour, powder, salt, spices and stir until just combined.
Spread batter in prepared pan. Bake for about 20 minutes.
Cool, slice and enjoy! These are a great base for fresh berries and fruit salads, too.