via Carol (Gourmet Magazine, September 2009)


  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped


  1. Very thinly slice kohlrabi with an adjustable blade slicer.
  2. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
  3. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

via The Salpeter Family (and Sarah Foster’s Southern Kitchen)

These baked sweet potato halves couldn’t be easier to throw together, but the unexpected addition of piney rosemary and fresh lime makes them anything but ordinary.
Serves 4-8

  1. Preheat oven to 375 degrees.
  2. Drizzle 2 tbsp olive oil and t tbsp melted butter into a rimed baking sheet. Sprinkle with 1 tbsp fresh rosemary, and sea salt and freshly ground pepper.
  3. Cut 4 sweet potatoes in half lengthwise. Rub the cut side of each potato half in the butter, olive oil, and seasonings and arrange, cut side down, on the baking sheet.
  4. Bake until the potatoes are soft to the touch and the cut sides are golden brown, 30-35 miutes. Remove from the oben an serve warm with sea salt and lime wedges to squeeze over the potatoes.

Tip: You can also make this dish with similar results using peeled slices of winter squash, like butternut, acorn, or delivata. For a more savory interpretation, try using Yukon Gold, Russian Banana Fingerling, or White Rose potatoes.

via Jessica (and Get It Ripe by Jae Steele)


  • 1 tbsp olive oil
  • 2 med. or 1 large onion, chopped (if no onion is available, I sometimes use chopped turnip, parsnip, or celeriac instead)
  • 2 med. or 1 large carrot, scrubbed & sliced
  • 2 stalks celery, diced
  • 6 cups veg. stock or water
  • 1 large sweet potato, in large cubes (you can use regular potato too)
  • 1 large or 2-3 med. beets, diced (2-3 cups)
  • 1 tsp sea salt
  • 2 cups red cabbage, shredded or finely chopped
  • 1 tbsp apple cider vinegar
  • 3 tbsp fresh dill (or 1 tbsp dried), or more to taste
  • 1 tsp freshly ground black pepper, or more to taste
  • 1/4-1/2 tsp turmeric (optional, but good for health -- anti-inflammatory, anti-oxidant, anti-cancer)


  1. Heat the oil in a large soup pot on medium; add the onion and sauté for about 8 minutes, until softened but not brown.  Add the carrot and celery and sauté for another 5 minutes.
  2. Add the stock/water, sweet potatoes, beets, and salt, stir, and bring to a boil.  Then reduce heat to minimum, cover, and simmer for 20 minutes, or until you can squash the sweet potato against the sides of the pot.  Do this with most of the sweet potato, and stir it into the soup.  This thickens it up nicely.
  3. Add the cabbage, vinegar, dill, and pepper (and turmeric, if using), and allow to simmer for 15-20 minutes or more, until the cabbage is tender.  Garnish with a sprig of fresh dill, and a dollop of organic yogurt, sour cream, or a bit of soft goat or sheep cheese, if desired.