Carrot Red Lentil & Basil Soup

 this recipe was sent in by Patricia Kovnats and is from: Cornucopia cookbook, vegetarian restaurant in Dublin Ireland)
1 onion
5 carrots
2 sticks of celery, including leaves
1/2 leek
150 grams red lentils
big bunch fresh basil (75-100 grams)
sunflower oil
salt and pepper
2 litres water
Roughly chop onions, carrots, celery and leek. 
Generously coat base of large pot with oil and place over medium heat.
Add chopped vegetables, stir briefly to coat with oil, cover with a lid, turn down to a low heat and sweat for 15 minutes stirring occasionally.
Add two litres of water and the red lentils.  Stir carefully to ensure that the lentils do not stick to the base of the pot.
Bring to a boil and then turn the heat down.  Cover with a lid and simmer for 30 minutes or until the lentils are cooked and the carrots are soft.
Remove the pot from the heat, add the fresh basil, reserving some sprigs for garnish.
Blend until smooth using a stick (immersion) blender.  Add water if it’s too thick.  Season with salt and pepper. Bring back to a simmer and serve.
Garnish each bowl with a sprig of basil.

Kale Salad with Sesame dressing

This is recipe is sent in from Donna Balcaen who says it’s a family favorite.  I think it will be extra good when our Brussels sprouts are ready.

Kale Salad with Sesame Dressing

makes 4 servings…

1Tbsp. white sesame seeds

1 lb. kale, steamed and sliced thinly (I use it raw)

1/4 tsp. sea salt

1 Tbsp. plus 1 tsp. vegetable oil, divided

5 large Brussel sprouts, trimmed, halved lengthwise, and thinly sliced crosswise

1 clove garlic, minced

1 1/2 Tbsp. rice vinegar

1 Tbsp. soy sauce

2 tsp. toasted sesame oil

crushed red pepper flakes, for garnish (optional)

1 scallion, thinly sliced, for garnish.

1. In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute.  Transfer to plate and set aside to cool.

2. In a large bowl, toss kale with salt and 1 tsp. vegetable oil and rub into kale to soften.  Add Brussel sprouts and toss well.

3. In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp. vegetable oil.  Pour dressing over greens, add reserved sesame seeds and toss well.

4. Garnish with a pinch of red pepper flakes (optional) and scallions… Serve and enjoy!

Lemon and Butter Braised beet greens.

Thanks to Nicole Robidoux for posting this recipe.  It’s from:


2 tablespoons olive oil
1 tablespoon unsalted butter
1 garlic clove, thinly sliced
2 lbs baby beet leaves, washed
1 -2 teaspoon fresh lemon juice
sea salt & freshly ground black pepper

Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
Remove the cover; if there’s any excess liquid, cook until it evaporates.
Toss the greens with the lemon juice, salt, and pepper, and serve hot.

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Kale Salad

Tara from Mama Pacha gave this recipe to me and I’ve tried it and it’s delicious.


1 bunch kale

2 cloves garlic

juice of 2-3 lemons

parmesan cheese



Slice kale thinly (almost shave).  Cover with olive oil and let sit 30 min.  mix in minced garlic.  Juice 2-3 lemons and add with salt and pepper.

mix in parmesan cheese.

According to Tara it’s : ‘Awesome as soon as you make it.  Awesome the next day.  Awesome on bread.  All around awesome’.


Kholrabi Slaw with Lemon Cashew Mayonnaise

Here’s another kohlrabi recipe.  This one and the last one came from:

There’s lots about kohlrabi on this website, so it’s worth looking at if you don’t know what kohlrabi is.

Serving Size: 3 servings


    • 1/2 cup shredded carrot (peeler)
    • 1 cup broccoli stems peeled and shredded (microplane)
    • 1 cup kohlrabi shredded (microplane)
    • 1 cup thinly sliced bok choy stems
    • 3 tablespoons Lemon Cashew Mayonnaise
    • Sea salt and black pepper, to taste
Lemon Cashew Mayonnaise
  • 1/2 cup cashews, soaked 1-2 hours
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice


Drain cashews and blend them with the mayo ingredients in a magic bullet or blender until well combined. Blend until smooth and creamy, add a touch of water if needed. Season to taste.

Combined all the coleslaw ingredients in a medium bowl until well combined. Season to taste.

Kohlrabi Fries with Vegan Cheese Sauce

This was sent in by Amy Knight and looks delicious.  I imagine this would be particularly good use for the giant fall kohlrabi that will be coming out at the end of the season.

Serving Size: 2 servings


    • 2 bulbs of kohlrabi
    • Dash olive oil
    • Generous dash sea salt and black pepper
    • Dash smoke paprika
    • Dash cumin
    • Dash coriander
Vegan Cashew Cheeze Sauce
  • Makes about 1 cup
  • 1/2 cup cashews
  • 1/4 cup unsweetened non-dairy milk
  • 1/3 cup nutritional yeast
  • 1 tablespoon tamari
  • 1 tablespoon lemon juice
  • Dash garlic powder
  • Dash cumin
  • Water, as needed


To make fries:

Remove stems and trim off any woody parts from the bulb. Slice bulb into fry-ish thin sticks and toss with olive oil, spices, and sea salt. Cook for 45 minutes at 425 degrees. Flip at the 25 minute mark. Serve immediately with a dipping sauce. I like my fries crispy so if you are into soft fries they may not need the whole 45 minutes.

To make Vegan Cashew Cheeze Sauce:

Drain cashews. Blend with all the ingredients until smooth and creamy. Add water as needed to get a consistency you prefer. I start with about 2 tablespoons and go from there. Feel free to add cayenne if you want to spice it up.

Orange and Radish Salad with Arugula

I found this recipe in a farming journal and it looked good so I thought I’d share it:

 For a better orange salad recipe, follow

these rules: for bold flavor, include lime juice in the dressing;

allow the oranges to drain before tossing them with the other

ingredients to eliminate excess juice; use just a small amount

of greens; and toss the salad very gently to prevent the greens

from bruising and the orange pieces from falling apart.

3 medium oranges prepared according to illustrations below

to make 1 1/2 cups

5 teaspoons lime juice from 1 to 2 limes

1/4 teaspoon Dijon mustard

1/2 teaspoon ground coriander, toasted in small dry skillet until fragrant,

about 30 seconds

1/8 teaspoon table salt

Ground black pepper

3 tablespoons vegetable oil

5 radishes, quartered lengthwise and cut crosswise into 1/8-inch-thick

slices (about 1 1/3 cups)

4 ounces baby arugula (about 4 cups)


Place orange pieces in nonreactive mesh strainer set over bowl; let

stand to drain excess juice. Meanwhile, whisk lime juice, mustard,

coriander, salt, and pepper to taste in large bowl until combined.

Whisking constantly, gradually add oil.

Add oranges, radishes, and arugula to bowl and toss

gently to combine. Divide arugula among individual plates, place a

portion of oranges and radishes over arugula, and drizzle with any

dressing in bowl; serve immediately.

Technique Tips Cutting Oranges

1. Cut thin slice from top and bottom,

stand on end, and slice away rind and

white pith.

2. Cut in half

from end to end, remove stringy pith,

cut each half into three wedges, and

cut crosswise into 1/4-inch pieces.