This easy-to-prepare salad is the perfect way to use kohlrabi. It plays well to kohlrabi’s crunchy-sweet goodness. It will keep well in the refrigerator for several days. Ingredients: 4 C shredded kohlrabi ½ C shredded carrot ½ C finely diced onion Dressing 1/3 C apple cider vinegar 1/3 C olive oil 1½ Tbsp Dijon mustard…

Are your kids veggie-phobic? Does the goal of five servings of vegetables a day sound impossible?  Veggie Powder to the rescue! What’s Veggie Powder? Veggie Powder is a great way to sneak vegetables into your meals and enhance the nutrition of your soups and casseroles. Since it’s made with dehydrated vegetables, you have a concentrated…

The joke is “Leave your car windows rolled up in the summertime or someone will deposit a bunch of zucchini in your car.” But the truth is, there is no such thing as “too much zucchini.” Honestly, there are so many amazing ways to use zucchini, why would you ever want to give away this…

This is another low-carb veggie dish that has become a family favorite. I recently made it for my husband’s uncle who has very particular tastes. He called me the next day and wanted the recipe, saying it’s the best zucchini dish he’s ever had. Ingredients 2 medium zucchini, quartered and chopped (about 4 cups) 2…

In 2016 my husband’s Type 2 diabetes was out of control. The doctor said he needed to go onto insulin. Today, his A1C is 5.9 and he takes no medication at all. He’s done this by drastically limiting his carbs. Everyone is amazed at how well my husband has done with just diet. So I…

Don’t throw that Easter ham bone away! Even if it has just a tiny bit of meat left on it, there’s still plenty there to make a nice soup. I especially like ham cooked with navy beans, but any variety will do. This makes 6-8 servings of soup and each serving has 2½ servings of…

This is a great way to serve vegetables during the late summer months, when the vegetables are coming in by the bushel-full. Make a platter-full of Vegetable Tempura, served with some sliced tomatoes and a beet salad and you have a filling meal. Ingredients: Vegetables, cut into strips, slices or cubes ½ C corn starch…

It’s asparagus season and hopefully you have more than you know what to do with and are able to share with family and friends. I use only the very top 5-6” of the spears. If any of the remaining stem is still tender, I save it to either dehydrate or make Cream of Asparagus Soup.…

No garden should be without kale and collards. These easy-to-grow green leafy vegetables are both from the Brassica family (which includes cabbage, kohlrabi, Brussel sprouts and broccoli.) What makes these so great? Well, first of, they are packed with nutrition. Studies show that they may prevent several kinds of cancer. And they taste good! These…

How many times have you complained about having too much zucchini? If you want to curb your zucchini production a bit, why don’t you eat the flowers? The flowers are tender and very tasty. The most common dish for them is fried, although there are lots of recipes for soups, pastas and quesadillas made with…

This dish is the perfect combination of spicy and crunchy, a great way to use some of the zucchini in your garden. Ingredients: 2 Tbsp olive oil 1 lb zucchini, diced 1 med onion, diced 1 small bell pepper, diced 1-2  jalapeño pepper (depending on taste), seeded and diced 3 C tomatoes, peeled, seeded and…

Safety note: Whenever handling hot peppers, always wear disposable plastic gloves. Always. And wash hands thoroughly with soap and hot water after taking the gloves off.  This last week I finished making our family’s favorite: Sriracha. All the men in our family love this spicy condiment and chances are yours do too. It’s on our…

You thought radishes were just a garnish for salads and vegetable plates, didn’t you? Think again. This creamy, spicy soup is the perfect way to use up the radishes from your garden on a cold fall day. Ingredients: 1 C red lentils 3 C water ¾ – 1 lb radishes ½ onion 1 Tbsp olive…

This is a wonderful way to use all the tomatoes and cucumbers coming out of your garden. Fresh, light and colorful, it is a good companion to sea food and chicken. For added color, I like to use a variety of different colored tomatoes. Ingredients: 2-3 large tomatoes, about 3 C diced 1-2 large cucumbers,…

It’s asparagus season and this is a family favorite. But really this recipe can be used for almost any veggie. Try it with fresh green beans, sugar snap peas, zucchini slices and broccoli or cauliflower florets. The key to a light but crispy coating is the soda water. Also, make sure the oil is hot…

Man has used salt to brine or fermenting vegetables for millennia. It is one of the easiest ways to preserve the goodness of vegetables all year long. Sauerkraut is one of the easiest foods you can preserve. There are two ways to make sauerkraut: in a big batch that you later process in a water…