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Recipes to make Straight from the Farmer’s Market

The farmers markets are finally open and in full swing.  If you’ve never visited your local farmer’s market, go!  Don’t worry if you don’t recognize all of the produce on the tables, the farmers are more than happy to tell you about their products.  If you’ve never cooked with some of the spring leafy greens, you’re in for a real treat, they’re delicate sweet flavors scream spring.

Kohlrabi &  Apple Slaw

Don’t let this odd looking vegetable deter you.  It’s crisp like jicama, but a little sweeter, and perfect paired with tart apples. This salad has a clean flavor with a nice crunch! *If you can’t find kohlrabi, red cabbage or fennel is a good substitution.

  • 2 kohlrabi bulbs, peeled and grated
  • 1 grated green apple
  • ¼ C. thinly sliced purple onion
  • ½ C shredded carrots
  • ¼ C. chopped flat leaf parsley
  • ¼ C. toasted macadamia nut pieces
  • ½ red pepper julienned

For the Vinaigrette:

  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 2 Tbsp. apple cider vinegar
  • 4 Tbsp. olive oil
  • Kosher salt and pepper to taste

Combine kohlrabi, apple, red onion, and flat leaf parsley in a large bowl.

Season to taste with salt and black pepper.

In a jar with a lid add vinaigrette ingredients and shake thoroughly until combined.  Season to taste with salt and black pepper.

Toss the slaw with vinaigrette and add macadamia nuts before serving.

Asian Watercress Pistou

A delicious alternative to a traditional French pistou, this one uses the slightly spicy watercress and  is amazing served with fish or chicken.

  • 2 Tbs. grated ginger
  • 2 cloves garlic
  • 1 tsp. Furikake (Japanese seasoning, available at Asian markets or online)
  • 1 Tbs. sambal (more or less if you like spicy)
  • 2 C. watercress leaves, roughly chopped
  • ¼ C. chopped cilantro
  • ½ C. roasted peanuts
  • ¼ C. toasted sesame oil
  • ¾ C. vegetable oil
  • Kosher salt and pepper to taste

Combine all ingredients in a Cuisinart and puree until combined.