Recipes

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Recent Posts

September 18, 2019

September 3, 2019

August 27, 2019

August 21, 2019

Please reload

Archive
Please reload

Search By Tags

September 11, 2019

The veggies in this week’s CSA box remind us how much we love a good Asian-inspired chop salad. There are about one thousand permutations of this available on the internet, but we think this recipe forms a nice, simple base.  

A few notes on substitutions, though....

August 28, 2019

You might think that celery is nothing special—you might think that it is bitter, and dry, and best used hidden away under the layer of flavors in most any soup base. But that’s just because you haven’t tried Alaska grown celery. The stuff in your produce box this week...

July 24, 2019

Kohlrabi is a brassica, which is just a fancy way of saying that it is in the same plant family as broccoli, cabbage, and cauliflower. A prime kohlrabi is sweet and crisp, almost like an apple, and can be peeled and eaten raw. You can eat kohlrabi greens, but they tend...

July 17, 2019

I’ll admit, my favorite way to eat Snow Apple Turnips is raw and undressed, like an apple. They are that sweet, that juicy, and that earthy and delicious. If, however, it’s a full meal you’re aiming for, this Sesame Roasted Turnip Salad w/Quinoa is up to the task....

October 19, 2018

Beets are an under appreciated powerhouse of vitamins and other nutritional benefits. I love the combo of apples with beets, they add a little extra sweetness which balances out the earthiness of the beets wonderfully.

https://www.theharvestkitchen.com/beet-kale-quinoa-...

August 23, 2018

You may not be into Paleo, but this is a pretty tasty sounding recipe! Especially if you’re looking for a bit of a lighter fare:

https://paleoleap.com/brussels-sprout-cabbage-salad/

July 12, 2018

If you want the beautiful purple color of your beans to stay vibrant, eat them raw, or cook very quickly, as they will turn to green when cooked. This salad calls for them blanched, but I think they would be just as good raw:

https://brooklynsupper.com/green-bean-salad-...

May 31, 2018

Mizuna is a hardy, spicy Asian green that you can use like you would arugula—eat raw as a salad or on a sandwich, or sauté up with other veggies for a nice stir fry. Spicy flavor mellows out with cooking.

https://foodandstyle.com/mizuna-and-cucumber-salad-with-red-onion...

May 25, 2018

I often stir fry bok choy with other veggies and soy sauce but this is a great way to enjoy it raw. Here's a light and delicious summer salad idea:

https://www.allrecipes.com/recipe/73047/yummy-bok-choy-salad/

February 16, 2018

This recipe immediately caught my eye for the interesting combination of ingredients. Try this as a nice hearty fall salad. I’m not exactly sure what the vacuum packed beets this recipe calls for are, but I would simply go with either fresh sliced or cubed and roasted...

December 21, 2017

Carrots, carrots & more carrots! Alaskan carrots are far sweeter than outside grown carrots because of the cool temperatures in the fall, so take advantage of that great flavor and showcase them raw in a salad all their own! http://www.foodnetwork.com/recipes/carrot-sa...

September 22, 2017

I have to admit I’ve never eaten farro before, but I always like trying something new. You can always sub this for something you already have in the pantry (or a little easier to find) like whole grain barley, wheat berries or even brown rice: http://www.foodandwine.co...