Celery root, also known as celeriac, has to be one of the gnarliest, ugliest, roots we eat. In spite of its lack of physical beauty, when it comes to flavor it can charm. A lighter flavor than branch celery, it still has that fresh green quality that branch celery brings to the table. This salad...Read More

Trying to boost your antioxidants? Here’s a healthy fall salad full of goodness! INGREDIENTS: 1/2 cup pomegranate juice 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon fresh flaxseed oil 2 teaspoons Dijon mustard 2 teaspoons honey or agave syrup Salt and freshly ground black pepper, to taste 6 – 8 cups baby...Read More

We eat this salad all year round, but we think the winter kale is much sweeter. The tangy citrus salad dressing also helps to tenderize the kale. This can easily be an entree salad served with a piece of smoked or poached salmon on the side. The ‘add-ins’ are quite versatile too — no nuts?...Read More

Dill and cucumber have a natural flavor affinity. Use this dressing over mixed baby greens, or as a sauce drizzled over grilled fish. INGREDIENTS: 12 ounces thinly sliced cucumbers, peeled and seeded before slicing 1/4 cup lemon juice 8 ounces sour cream 3 tablespoons fresh minced dill 1 tablespoon sugar, or to taste Salt and...Read More

Here’s a salad full of antioxidants and great flavors! INGREDIENTS: 6-8 cups mixed salad greens with baby spinach 1/2 cup dried cranberries 1/2 cup red onion, sliced thinly 1/2 cup walnuts, roughly chopped 1/3 cup orange juice concentrate, thawed 1/4 cup rice vinegar 2 tablespoons flax seed oil 2 tablespoons sesame oil 2 tablespoons walnut...Read More

The Hmong name for long beans is taao-hia-chao. Long beans taste similar to the North American green bean. You can substitute them for any recipe calling for green beans. This climbing bean can grow up to 12 feet long, but most of them at the farmers’ market will be about 20 inches long. When picking...Read More

This is a brightly colored and flavorful shrimp cocktail that uses an autumnal fruit salsa instead of standard cocktail sauce. The jewel-like colors make it perfect for holiday tables, and the bright flavors go well with celebratory champagne. If you want to really pull out the stops, substitute or add chunks of cooked and chilled...Read More

INGREDIENTS: 8 cups baby spinach, washed OR 8 cups mesclun mix (baby greens) 4 red d’anjou pears, sliced thinly 3/4 red onion, sliced thinly 6 oz. crumbled goat cheese, gorgonzola, or other favorite blue cheese 8 strips Corralitos applewood smoked bacon, cooked until crispy and crumbled 1 recipe Maple Syrup Pecans (recipe below) 1/4 recipe...Read More

INGREDIENTS: Dressing 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar or honey 1 tablespoon whole-grain mustard 1/2 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon black pepper Slaw 4 cups shredded cabbage 2 tart apples, cored and shredded 1 cup shredded carrots 1/2 cup golden raisins (optional) METHOD: In a small bowl,...Read More

This dressing is natural for anything sharp and nutty such as arugula, sprouts, or escarole. INGREDIENTS: 3 tablespoons cider vinegar 1 tablespoon balsamic vinegar 1 tablespoon apple cider 1 teaspoon honey mustard or Dijon-style mustard 1/4 teaspoon fresh minced thyme Salt and pepper to taste 3/4 cup grapeseed or other neutral-flavored oil METHOD: In a...Read More