2 bulbs Kossack Kohlrabi
4 to 6 Rainbow Carrots
3 Tbsp. canola oil
2 Tbsp. tarragon or chive blossom vinegar (or plain white)
2 Tbsp. chopped fresh parsley, curly or flat
1 Tbsp. chopped fresh chives, or garlic chives
1 Tbsp. whole grain or Dijon-style mustard
1/2 tsp. sea salt
Freshly ground black pepper to taste
Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside. In a salad bowl, whisk together the oil, vinegar, chives, parsley, mustard and salt until well-blended. Add pepper, if you like. Using the large holes on a standing grater or a mandolin set up for fine julienne, grate the kohlrabies and the carrots into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.
-- Recipe by Marcy Lautanen-Raleigh
Lentils
Chives or Garlic Chives
Quinoa
Arugula (chopped)
Feta cheese
Basil (chopped)
Oregano (chopped)
Tomatoes (diced)
Olive oil
White balsamic vinegar
Salt and pepper
Za'atar spice (optional)
All quantities are subject to personal preference and can be adjusted.
Steam the lentils until tender (or buy precooked), cook the quinoa in water or chicken broth, let cool. Stir together the quinoa, lentils and other ingredients in a bowl. Chill for at least 30 min or overnight. Nosh.
-- Recipe by Elizabeth Warren
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