Mix together with the sliced turnips. While the cucumbers are sitting, combine the rice vinegar, sugar, soy sauce, ginger, red pepper flakes if using, sesame seeds, and a little black pepper to taste. Pour the vinegar mixture over the drained cucumbers and turnips and stir to combine. Refrigerate until ready to serve.
Read MoreGreat way to use your bok choy! We added extra bok choy to ours. Recipe from Minimalist Baker.
Read MoreRoasted carrots and potatoes tossed with lentils and a lemony parsley sauce with miso. A hearty winter meal that is both vegan and gluten free.
Before you say anything bad about these cupcakes, have you tried my chocolate covered sweet potato chips yet? Because if you have then you know I know a thing or two about desserts – just sayin’.
Read MoreSimple, delicious, good for your body. From Prevent and Reverse Heart Disease cookbook.
Read MoreThe recipe corner from Loon Organics Farm offers you a fall favorite from the “Molly on the Range” cookbook by chef and blog writer Molly Yeh (mynameisyeh.com).
Read MoreThis soup takes all the buttery, nutty flavor of roasted cauliflower and condenses into a soup. You can chop some feathery fennel fronds to top your soup in place of parsley. Cilantro would also be nice. Via Cookie and Kate blog.
Read MoreThis is like a cross between soup and chili and lends itself to many substitutions. Feel free to use different beans or different veggies in the place of others. With a side of cornbread or apple muffins, it hits the spot. Adapted via Straight Up Food.
Read MoreThis recipe was passed along via a CSA member and is from the blog Lidia’s Italy. These can be served warm or at room temperature, either as a side dish or as part of an antipasto buffet.
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