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 MorePair these with roast chicken or toss with pasta, fold into an omelet or strew on pizza. From Beth Dooley’s Kitchen.
Read MoreThis slaw is filled with almonds, cabbage, cashews, edamame, peppers, scallions and cilantro…you can always add a few more healthy veggies to the mix; and then add this fabulous homemade dressing!
Read MoreWith no need to cook, this simple recipe brings a little freshness and colour to your table. Fennel and radishes are low in fat and gluten free. It’s also a great Easter salad.
Read MoreWho doesn’t love classic mashed potatoes. This straight-forward recipe comes together quickly. Enlist one of the younger cooks to use some elbow grease and mash like mad. If there are leftovers, try the potato puffs!
Read MoreUse whatever roots (beets, carrots, potatoes, etc) and shoots (cauliflower, broccoli, fennel, etc) that you’ve got on hand.
Read MoreCarrots, sweet potatoes and turnips all work well if you can’t find golden beets. Change the seasonings to your taste – try orange and mustard, vinegar and dill, or miso, soy, and rice vinegar.
Read MoreFrom foodandwine.com: “Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it's prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper”.
Read MoreWhite beans add a creaminess to the squash while cranberries give it a hint of color and tang. This makes a fine vegetarian entrée or a pretty side dish.
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