Summer black radish Soy lecithin Wheat grass Cucumber, fresh Sprouts Barley grass Soy nuts, soaked / dried Dandelion Red radish Avocado Endive, fresh Tomato Cabbage lettuce, fresh Celery Garlic Lima beans Soybeans, fresh Navy beans Beet Green beans Lemon Carrot Wheat kernel Spinach Turnip Limes Chives Watercress Horseradish Leeks, bulb Red cabbage Pumpkin seed Zucchini Sunflower seed Peas,
fresh Kohlrabi Banana, unripe Lamb's lettuce Savoy cabbage Evening primrose oil Almonds Flax seed oil Borage oil Cherry, sour White cabbage Cauliflower White radish Tofu Onion Soy flour Lettuce Green cabbage Potato Asparagus Buttermilk Olive oil Flax seed Peas, ripe Brazil nuts Sesame seed Coconut, fresh Brussels sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor Vinegar
Cucumbers - Red Onion and
Fresh Kohlrabi rock.
Not exact matches
Very
fresh delicious salad, I hadn't used
kohlrabi raw so was a good experiment like a mild radish.
I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.Another excellent use for blue cheese dressing is to mix a salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and
kohlrabi, and with perhaps additional
fresh herbs like chervil and tarragon tossed in as well.
A couple of hours and plenty of false labor pains later, I'm back at the same corner picking farm -
fresh produce.I score the most amazing purple
kohlrabi, beets, carrots, baby turnips, breakfast radishes and little sugar pumpkins.
I combined the
kohlrabi (which is white inside, by the way), carrots and beets with some
fresh beet greens to create beautiful jewel - toned latkes, that are even tastier than they are colorful.
2 medium
kohlrabi, peeled 2 medium carrots, julienned 1 cup shredded celery cabbage or savoy cabbage 2 green onions, sliced 3 tablespoons unseasoned rice vinegar 2 tablespoons wasabi powder 2 tablespoons
fresh lime juice 1 tablespoon dark sesame oil 1 1/2 teaspoons agave nectar 1/2 teaspoon grated lime peel 1/2 teaspoon salt 1/4 cup soy sauce 1 clove garlic, minced 1 teaspoon hot Chinese mustard 2 tuna steaks (6 ounces each) 1 tablespoon vegetable oil 1 teaspoon sesame seeds
This might describe the weather today or, in our case, the flavors of the beautiful turnips and
kohlrabi dotting the farmers markets, as well as tables full of
fresh ginger root.
As long as the
kohlrabi's greens are
fresh - looking and not wilted, you can eat them.
Source Slightly adapted from Ottolenghi's Plenty Yield Serves 4 Ingredients 1 medium or 1/2 large
kohlrabi 1/2 white cabbage (8 to 9 oz) Large bunch of dill, roughly chopped 1 cup
fresh cranberries, sliced in half Grated zest of 1 lemon Juice of 1 lemon 1/4 cup olive oil 1 garlic clove, minced 1/2 tsp sugar Salt Black pepper Directions 1.
That means apples, tomatoes, cucumbers, broccoli, cauliflower, carrot, sweet potatoes, and
kohlrabi, all
fresh from the farm.
I yearn for pea shoots,
fresh lettuces, tiny radishes, and sweet crunchy
kohlrabi.