Recipe: Pasta Salad With Tomatoes & Zucchini

adapted from The Kitchn

Try adding in some of your spicy salad mix for extra flavor and texture! 

1 lb of dried pasta

2 Tbs olive oil

1 zucchini, trimmed and cut lengthwise into 1/4in thick slabs

1 pint cherry tomatoes OR a couple slicers

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup of your favorite dressing

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente, 10 to 12 minutes. Drain and rinse with cold water to cool. Drain well. Meanwhile, heat an outdoor grill to medium-high, direct heat (400 to 450°F).

Drizzle the zucchini  with the oil and season with the salt and pepper.  If using cherry tomatoes, drizzle with oil and thread them onto skewers (8 to 10 per skewer). Place the tomato skewers and zucchini slabs on the grill. Cover and grill until the zucchini is charred and tender, about 5 minutes per side. Grill the tomatoes until the skins begin to split, flipping once, 4 to 5 minutes total.

Slide the tomatoes off of the skewers into the bowl of pasta. If using slicers simply roughly chop and add them right to the pasta.

Cut the zucchini into 1/2-inch pieces and add to the bowl. Add 1/4 cup of the dressing and toss to coat. Refrigerate until ready to serve.

Recipe: Simple Chard, Kohlrabi, & Cucumber Salad

adapted from Serious Eats

From Food 52:  "This is the rescue recipe for all you with a weekly source of vegetables from your CSA. The kohlrabi is nice and crunchy the first few hours then pickles in the days to come."

Dressing

3 tablespoons Rice Vinegar
1/2 teaspoon Honey
1 tablespoon Finely minced shallots
 Salt to taste
 Slaw

1 Medium Kohlrabi (about softball size) Julienned
 2 Cucumbers whatever adds up to 2 cups
 2 cups Swiss Chard about 8 stems

Combine the dressing ingredients into a lidded jar and shake, shake, shake.

Dice the chard stems and roll the leaves and cut into thin ribbons. In a medium sized bowl, combine all the ingredients and start with about 2 T of the dressing add more to taste.

Recipe: Sichuan Smashed Cucumber Salad

Recipe & Pic from The Woks Of Life

This is my FAVORITE cucumber recipe (and it is oh so cathartic to give those cukes a smashing haha). I love it paired with a California Roll Rice Bowl: Sushi Rice, Imitation Crab tossed with Sriracha Mayo and sliced Green Onions, sliced Avocado, and a sprinkle of panko for extra crunch.

~Rae

1-2 seedless cucumbers

1 teaspoon salt

2 1/2 teaspoons sugar

2 teaspoons sesame oil

3 teaspoons light soy sauce

1 1/2 tablespoons rice vinegar

2-4 cloves garlic (finely chopped)

1-2 teaspoons chili oil (optional)

2 teaspoons toasted sesame seeds

a small handful of chopped cilantro

Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!

Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.

Recipe: Cabbage & Kale Slaw With Mustard Vinaigrette

from The Spruce Eats

For the Salad:

4 to 6 medium leaves kale (lacinato)

1/2 medium head cabbage (green)

1/4 cup walnuts (pecans, or slivered or sliced almonds)

Salt to taste (kosher)

Pepper to taste (freshly ground)

For the Dijon Mustard Dressing:

2 teaspoons Dijon mustard (grainy, or more, to taste)

1 clove garlic (minced)

3 tablespoons white balsamic vinegar (or white wine vinegar)

1/3 cup olive oil (good quality extra virgin)

 Prepare the Salad

Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.

Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.

Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.

Toss the chopped nuts with the kale and cabbage.

Prepare the Dressing

In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.

Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.

Serve with the extra dressing on the side.

Recipe: Lebanese Fattoush Salad

adapted from Serious Eats

Garlic Oil

1 cup pure olive oil

1 1/2 tablespoons garlic, finely chopped

1 pound pita bread

1 teaspoon salt

Garlic Vinaigrette

2 teaspoons garlic paste

1/4 cup lemon juice

2 tablespoons white wine vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup pure olive oil

1/4 cup extra virgin olive oil

Vegetables

1-2 cups tomatoes, diced

1 cup cucumbers, peeled and cut into small dice

2 cups  lettuce, chopped

2/3 cup mint, torn (optional)

1/2 cup flat leaf parsley, roughly chopped

1/4 cup sweet onion, thinly sliced

2 teaspoons salt

1 teaspoon ground black pepper

Make the garlic oil: Heat the oil, remove from the heat, and add the garlic. Let steep for several hours.

Preheat the oven to 350°F.

Split the pita in half. Brush one side of each half with the garlic oil. Sprinkle with salt. Cut each half into eighths and spread (oil side up) on a sheet pan. Place in the oven and bake until golden and crispy. Reserve.

Make the vinaigrette: Combine the garlic paste, vinegar, lemon juice, salt, and pepper, then whisk in the olive oils.

Combine all of the vegetables and toss with half the vinaigrette; salt and pepper to taste.

Combine the pita, vegetables, and more vinaigrette. Toss. Add more vinaigrette if the fattoush looks dry.

Recipe: Roasted Carrots With Tahini Sauce

Serve over couscous with a dollop of greek yogurt and crispy chickpeas to turn this side into a meal! 

2 tbsp tahini

1 tbsp lemon juice

1/8 tsp ground cumin

1/8 tsp garlic powder

pinch of salt

2-3 tbsp water

1 tbsp freshly chopped cilantro (optional)

Preheat oven to 350 degrees. Clean carrots well and trim most of the green, leaving some still visible. Cut carrots in half and place them on a roasting sheet. Toss with olive oil, salt and pepper and roast for 20-25 minutes, turning them half way through.

Meanwhile, add all ingredients under tahini dressing to a blender and blend until smooth.

Remove carrots from oven, arrange on plate, drizzle with dressing and sprinkle with fresh cilantro. 

Recipe: Green Beans & Cucumbers With Miso Dressing

from Bon Appetite

1 large cucumber

Kosher salt

1 pound green beans, trimmed (use your haricots verts!)

1 1½-inch piece ginger, peeled, finely grated

1 serrano or Fresno chile, finely grated

1 garlic clove, finely grated

⅓ cup unseasoned rice vinegar

¼ cup white miso

¼ cup olive oil

½ teaspoon toasted sesame oil

Toasted sesame seeds and sliced scallions (for serving) - use your tropea onions!

Lightly smash cucumber with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.

Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.

Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

Recipe: Turnip Salad With Yogurt & Basil

adapted from Dishing Up The Dirt

1 bunch of Japanese turnips, with their tops if they're nice and fresh, trimmed so there's just a nice 1/4 inch of green stems left

1 lemon, halved

1/2 teaspoon dried red chili flakes

kosher salt and freshly ground black pepper

1/2 cup plain whole-milk yogurt (not greek yogurt)

about 1/2 cup lightly packed basil, finely chopped

4 scallions, trimmed (including 1/2 inch of the green tops) sliced on a sharp angle, soaked in ice water for 20 minutes and then drained well (use your tropea onions instead!)

extra virgin olive oil

1/4 cup poppy seeds

Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it; otherwise a sharp knife and steady hand will do just fine. Soak the sliced turnips in ice water for 15 minutes then drain them very well.

Rinse, dry and roughly chop the turnip greens. Put the turnips in a large bowl and squeeze half of the lemon. Add the chili flakes, 1/2 teaspoon salt, and plenty of black pepper and toss to blend. Add the yogurt and toss again.  Add the basil, scallions, and 1/4 cup olive oil and toss again. Taste and adjust seasonings as needed.

Scatter about half of the poppy seeds on the bottom of the platter or individual serving plates, top with the turnip salad, and finish the the rest of the poppy seeds. Serve right away.

Recipe: Spigiarello With Poached Eggs

From Food 52

1bunch spigarello, washed and stems removed
1large clove garlic, minced
1tablespoon olive oil
2eggs, cracked into a small bowl
Coarse salt, to taste
Freshly cracked black pepper, to taste

Bring a large pot of salted water to a boil. Plunge the spigarello into the boiling water for 2-3 minutes.
Meanwhile, heat the olive oil in a saute pan over medium heat and then add in the garlic, cooking until fragrant, about 30 seconds.
With tongs or a slotted spoon, remove the spigarello from the boiling water and put it in the saute pan, tossing to coat. Saute for about 3-4 minutes.
Meanwhile, turn the heat on the cooking water down to low. When the boiling dies down, swirl the water in the pot gently and slip the eggs into the middle of the whirlpool. Cook the eggs for 5-6 minutes (or however done you like them).
When the eggs are done, remove them from the water with a slotted spoon and transfer them to a folded paper towel to soak up any water.

Plate the spigarello with the eggs on top. Sprinkle with extra salt and pepper and serve immediately.

Recipe: Fresh Cranberry Beans With Olive Oil And Garlic

From May I Have That Recipe

1 lb fresh cranberry beans, shelled ( about 1 1/2 cups shelled)
6 garlic cloves, whole
2 tbs extra virgin olive oil
1/2 tsp red hot pepper flakes (or to taste)
1/2 tsp fresh thyme
2 cups water
2 bay leaves
1 tsp salt

In a deep skillet, cook garlic in olive oil at medium heat. Tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly.  Cook for about 3 minutes or until it starts to get a slight golden color (make sure it doesn’t burn!)

Add red hot pepper flakes and thyme and cook for another 2-3 minutes until golden.
Add shelled beans, mixing well so the beans get evenly coated with the oil and cook for 3-4 minutes
Add water, bay leaves and salt. Bring to a boil for about 5 minutes uncovered.
Turn down the heat and simmer, covered for about 20 minutes or until beans are tender but not mushy.

These are delicious plain, served over rice or with a nice crusty bread.

Roasted Baby Beet Salad With Feta & Shallot Vinaigrette

From A Sweet Pea Chef

1 bunch baby beets
2 tbsp olive oil
2 tbsp shallots minced
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tbsp parsley minced
1 tsp fresh orange juice
1/2 tsp kosher salt to taste
1/4 tsp ground black pepper to taste
1/4 cup crumbled feta


Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil. Lay the baby beets, skin on, down on the baking sheet, with space surrounding each, if possible. Cover baking sheet with another sheet of aluminum foil. (You can bypass this step if you wish to individually wrap each beet, but this is kinda like wrapping them all together at once. Much easier.)
Bake beets in the oven for 35-40 minutes, or until tender when poked with a fork.
In a small mixing bowl, whisk together all other ingredients (for the vinaigrette). Season with salt and pepper, to taste.

Once beets are tender, remove from oven and allow to cool. When cool enough to handle, gently peel off beet skin using a sharp paring knife. Discard peel.
Slice each beet in about 1/4-inch slices. Arrange sliced beets on a plate. Drizzle desired amount of vinaigrette over the beets (you may not need to use it all). Sprinkle crumble feta over the plate.

Reeipe: Tumbleweed Farm's Favorite Kale Salad

From Dishing Up The Dirt

1 large bunch of kale, washed and torn into bite size pieces (remove some of the large tough stems)
1 clove of garlic, minced
3 tablespoons tahini
3 tablespoons apple cider vinegar
2 tablespoon fresh lemon juice
3 tablespoons coconut aminos (or low sodium soy sauce or tamari)
1 tablespoon water (plus more to thin if needed)
3 tablespoons nutritional yeast
1 avocado, diced
3 tablespoons toasted sesame seeds
3 tablespoons toasted pine nuts
sea salt

In a large bowl use your hands to lightly massage the raw kale for a few seconds.

Using an immersion blender or small food processor puree the garlic, tahini, vinegar, lemon juice, coconut aminos, water and nutritional yeast until smooth and creamy. Taste for seasonings and adjust as needed.

Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves. Add the diced avocado, toasted sesame seeds, pine nuts and a sprinkle of sea salt. Divide between plates and drizzle with additional dressing.

Recipe: Lentil Salad With Carrots, Tomatoes, & Peppers

Adapted from Epicurious

1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
2 bell peppers, cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped tomato
1/3 cup crumbled feta cheese
1/4 cup thinly sliced kalamata olives
1/4 cup diced onion
1/4 cup fresh chopped parsley
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper

Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.

Recipe: Roasted Peppers with Capers and Mozzarella

Adapted from Smitten Kitchen

3 bell peppers 
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons basil, chopped
1/2 pound ball of mozzarella, sliced (this is a great place to use the really fresh stuff, if you can get it)

Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.

Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips.

Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.

To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and basil and arrange mozzarella over salad.

Eat with some crusty bread and a glass of wine, preferably al fresco.

Recipe: Radicchio, Farro, and Tomato Salad

(This is from my (Alice's) Brain originally from Rand of One Leaf Farm, so the recipe is about as good as its going to get)

Ingredients:
1 1/2 cups Farro
3 c vegetable broth
1 small head or 1/2 larde head Radicchio (or to taste)
1 cup Feta Cheese (or to taste)
Tomatoes (we usually use about 2 large)

Dressing
1 Shallot
1/2 cup olive oil
2 Tbsp lemon juice
2 Tbsp champagne vinegar
small spoon of dijon mustard
* the ratio for this recipe is 2 parts oil, 1 part vinegar, but you can play with the proportions or make more or less to have on hand


Cook the Farro or Wheat Berries in vegetable broth using the linked method, or by combining the broth and farro, bringing the liquid to a boil, and reducing to a simmer - cooking for about 30-35 minutes or until done.

While the grain is cooking, finely mince the shallot. In a small saucepan, cook the shallot in the olive oil on medium heat. Once the shallot has softened, remove from heat and add mustard, lemon juice, and champagne vinegar.

Then chiffonade your radicchio and cut up tomatoes or cherry tomatoes into wedges.

I like to toss the radicchio in the salad dressing while the dressing is still warm, to wilt the radicchio just a bit. Then add the cooked farro, and feta and tomatoes at the end. This is just a rough guideline, so adjust the amounts to suit your taste - oh, and don't forget salt!! If you've got a bit of parsley around, that would be a beautiful addition too!

p.s. my roommate once roasted dates and prosciutto and I think those would be an insane and wonderfully decadent addition to this dish

Recipe: Fingerling Potato Salad With Crispy Chickpeas & Roasted Garlic Mustard Green Pesto

from Dishing Up The Dirt

Roasted Garlic Mustard Green (spicy salad mix) Pesto

• 2 medium heads of garlic

• 1/4 cup almonds, lightly toasted in a dry skillet until golden brown

• 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped

• 2 Tablespoons fresh lemon juice

• 1/4 cup extra virgin olive oil + additional to thin if necessary

• salt + pepper to taste

Crispy Chickpeas & Capers

• 1 1/2 cups cooked chickpeas- if from the can rinsed, drained and patted dry

• 1/4 cup capers, drained and patted dry

• 2 cloves of garlic, chopped

• 1/2 teaspoon ground coriander

• pinch of salt + pepper

• 3 Tablespoons olive oil

Potatoes

• 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole

• 2 Tablespoons olive oil

• salt + pepper

• Parmesan cheese for serving

Preparation

1. Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.

2. Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.

3. Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.

4. Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)

5. In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary. Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.

Recipe: Green Beans With Pesto

From Garlic & Zest

1 pound green beanstrimmed
1/2 teaspoon kosher salt
2 tablespoons Basil pesto sauce
2 tablespoons sliced almonds
sprinkle shaved Parmesan

Toast The Almonds: Preheat the oven to 400°. Lay the almonds on a baking sheet in a single layer. Bake for 5-7 minutes until lightly browned and fragrant. (I start watching the almonds at the 5 minute point to make sure they don't burn).

For Warm Beans: Bring a medium saucepan of water to a boil. Add the kosher salt and green beans. Cook the beans until they are crisp tender, about 3-5 minutes. Drain the beans well and add the pesto. Use tongs to toss the beans in the pesto until well coated. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan.

For Chilled/Room Temperature Beans: Fill a large bowl with ice and water and set aside.
Bring a medium saucepan of water to a boil. Add the kosher salt and green beans. Cook the beans until they are crisp tender, about 3-5 minutes. Use a spider or slotted spoon to transfer the beans to the ice water to shock them and stop the cooking. When the beans are cold, drain the water and pat them dry with paper towels.

Add the pesto to the beans. Use tongs to toss the beans in the pesto until well coated. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan. Can be covered and kept refrigerated for a few hours until ready to serve.

Recipe: Za'atar Roasted Cauliflower Bowls With Sumac Tahini

From Dishing Up The Dirt
This is one of Rae's favorite ways of eating Cauliflower. She subs in cilantro for the parsley and adds a few crumbles of salty feta cheese to kick the flavor up even more.

Veggie Bowl
3 tablespoons olive oil
1 large head of cauliflower, broken into florets
2 1/2 tablespoons za'atar
2 cups cooked green lentils
2 cups cooked quinoa
1/4 cup almonds
1/2 cup minced parsley

Sumac Tahini Sauce
1/4 cup tahini
1 clove of garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon sumac
pinch of salt
1/2 cup water

• Preheat the oven to 425F. Toss the cauliflower with the olive oil and za'atar and place in a single layer on a rimmed baking sheet. Roast in the oven until the cauliflower is tender and browned on all sides, about 30 minutes. Toss the cauliflower halfway through cooking.

• Divide the lentils and quinoa between four bowls and set aside.

• In a small dry skillet toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan a few times while toasting. Remove from the heat and when cool enough to handle roughly chop.

• Prepare the sauce by whisking together all the ingredients until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. If the sauce is too thick add a touch more water to thin.

• Divide the cauliflower between the prepped veggie bowls and drizzle with the sauce. Sprinkle with the toasted almonds and minced parsley and serve warm or at room temperature.

Recipe: Italian Style Garlicky Broccoli Raab

From She Loves Biscotti
Serve as a side or toss with pasta to make a full meal!

1 bunch broccoli rabe
3 tablespoons olive oil
3 garlic cloves minced
1 tablespoon grated Parmesan cheese
pinch red chili flakes optional
salt and pepper to taste
parmesan cheese (optional)
olive oil for drizzling

Trim the stem if necessary and wash broccoli raab properly. Cook broccoli raab in a large pot of salted boiling water until tender for approximately 5-7 minutes. Drain and squeeze in order to remove as much of the liquid as possible.

Over medium heat, drizzle olive oil in a large skillet. Sauté minced garlic and chili flakes for 1 to 2 minutes. Stir in the broccoli raab and saute for 3-5 minutes or until tender.

Season and sprinkle with parmesan cheese. Place on serving dish and drizzle with olive oil.

Recipe: Apple, Fennel, & Kohlrabi Salad

Adapted from Dishing Up The Dirt

1/4 cup apple cider vinegar
3 tablespoons honey
1 1/2 teaspoons Dijon mustard
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons extra virgin olive oil
1-2 kohlrabies, stems and greens discarded (save for another use) peeled and sliced into thin matchsticks
1 medium sized fennel bulb, stems removed (save for another use) and very thinly sliced (a mandolin works well here) reserve a few fronds for serving
1 honey crisp apple (or another sweet apple), sliced into thin matchsticks (no need to peel)
1/4 cup walnuts or other favorite nuts, roughly chopped (optional)
1/4 cup good quality blue cheese or goat cheese, crumbled (optional)
1/4 cup minced parsley (optional)

In a large bowl whisk together the vinegar, honey, mustard, celery seeds, salt and pepper. Slowly whisk in the oil until well combined. Add all the thinly sliced vegetables to the bowl and toss well to combine.

Divide between plates and top with toasted walnuts, crumbled blue cheese, minced parsley and a few minced fennel fronds. Season to taste with additional salt and pepper if need be.