Tomato – Balsamic Vinaigrette
1 Tbsp grainy Dijon mustard
3 cloves garlic
1-4 Tbsp balsamic vinegar
¼ cup red wine vinegar
Salt and freshly ground black pepper
½ cup extra virgin olive oil
1 Tbsp minced fresh thyme
1 tsp minced fresh rosemary
Whisk together the mustard, garlic, vinegars, salt and peppers. Slowly add the oil, whisking to emulsify. Stir in the herbs and diced tomato. Use fresh or within two days if using the diced tomatoes.
Adrienne’s Salad Dressing
1/3 c. olive oil
2/3 c. rice wine vinegar
3 cloves garlic, minced
2 Tbsp stone ground mustard
2 Tbsp chopped fresh herbs (sage, thyme, marjoram, cilantro, etc)
Add all ingredients to a jar, shake up, and serve over fresh greens of all kinds. Delicious over arugula, spinach, baby lettuce heads, and our salad mix!
Spinach and Herb Frittata
1/4 c milk
1 tsp salt
1/2 coarsely ground black pepper
2-3 c. chopped fresh spinach
1-3 Tb chopped fresh herbs
(sage and thyme)
1/3 c. grated cheese
Butter or olive oil
Prepare a 12inch cast iron skillet by heating over medium heat on the stovetop.
Chop fresh spinach coarsely and grate your favorite melting cheese (cheddar, gouda, or feta are some we especially like!)
Whisk eggs, milk, salt, and black pepper together in a mixing bowl until well combined and frothy.
Add your freshly chopped herbs to taste.
When skillet is evenly heated, add in butter or olive oil generously.
Add your chopped spinach, stir briefly to coat with oil. Add your grated cheese to the egg mixture, saving out a handful, and pour mixture over the spinach in the skillet. Sprinkled extra cheese on the top.
Cover the skillet and let cook for 10 or so minutes, until the eggs are set.
Remove from heat and serve!
This is a delicious breakfast or lunch meal with a mini head lettuce, sliced in half, drizzled with Adrienne’s salad dressing, and a few sliced d’avignon radishes.
Kohlrabi ‘n’ Carrot Slaw
~ from Farmer John’s Cookbook~ Angelic Organics
Serves 2 -3
½ lb kohlrabi (about 2-3 medium bulbs) peeled, grated
1 med carrot, grated
½ cup red bell pepper, diced
¼ cup red onion, chopped
1 Tsp. chopped fresh thyme
1 med garlic clove, minced
¼ cup sour cream
5 Tbls. extra virgin olive oil
2 cups wine vinegar
¾ tsp. chili powder
¼ tsp. salt & 1/8 tsp black pepper
Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a medium bowl.
Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.
Pour dressing over vegetables, toss to coat. Cover and refrigerate for 2 hrs. before serving.
Simple Sauteed Kohlrabi
Farmer John’s Cookbook ~Angelic Organics Serves 2 to 4
Quick, simple, and satisflying, this recipe celebrates the greatness of kohlrabi. Serve as is, as a salad on a bed of greens, or as a side to grilled or roasted meats.
2 medium Kohlrabi bulbs, grated
1 tsp salt
¼ cup butter or light oil
½ onion or scallion diced
1 clove garlic or 2 garlic scapes minced
1 tbsp dried thyme or sage
1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.
2. Melt the butter in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute more.
3. Stir in the kohlrabi. Reduce the heat to low, cover and cook for 10 minutes.
4. Increase the heat to medium, uncover the skillet, and cook for 2 minutes stir in herbs and remove from heat. Let stand for a couple of minutes to let the flavors develop.