Roasted Spaghetti Squash with Herbs and Parmesan

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 Ingredients:

1 medium spaghetti squash

3 tablespoons extra virgin olive oil

1 tablespoon mixed fresh herbs (I used sage, rosemary, and oregano), finely chopped

1/4 cup grated parmesan

kosher salt

black pepper

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Method:

Preheat oven to 400 degrees.

Cut the stem end off the squash and slice it in half lengthwise. Scoop out the seeds with a spoon and brush with one tablespoon of olive oil and season with salt and pepper. Place squash cut side down on a baking sheet and roast for 45 minutes or until tender.

Remove from the oven and allow to cool for 10 minutes. Using a fork, scrape the squash to remove the flesh in long strands. Place the squash in a large bowl. Add olive oil, herbs, and parmesan and toss to combine. Adjust salt and pepper to taste. Serve immediately.

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Kale Salad with Peaches, Roasted Onions, and Goat Cheese

Ingredients

Salad:

1 bunch red Russian kale, washed, ribs removed, and torn into bite sized pieces

1 medium red onion, sliced in 1/4-inch slices

3-4 medium peaches, sliced

4 oz goat cheese

3 slices good quality bacon

Vinaigrette:

2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

Method

Serves 4 as a meal, 8 as a side

Salad:

Pre-heat oven to 375 degrees.

Place bacon and onion on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp and the onions are starting to brown around the edges. Remove from the oven, and set aside the bacon for another use. Reserve the bacon drippings for the dressing.

Place the kale in a large serving bowl. Arrange the peaches, goat cheese, and roasted onions on top. Drizzle with maple bacon vinaigrette and serve.

Viniagrette:

Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

Kohlrabi Puree

This flavorful puree is a great base for a variety of protein and vegetable combinations. I served it with wilted kale and pan seared flat-iron steak.

Recipe adapted from Hugh Acheson's The Broad Fork.

Serves 6.

Ingredients:

3 tablespoons butter

1 cup diced onion

2 pound kohlrabi, peeled and diced

2 cups chicken stock

4 sprigs fresh thyme

Kosher salt

Method:

In a medium sauté pan over low heat, melt 1.5 tablespoons of the butter. Add the onion and then the kohlrabi. Cook for 2 minutes, stirring to coat the vegetables in the butter. Add the chicken stock and the thyme. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 15 minutes or until the kohlrabi is tender. Remove from heat and let cool slightly.

Transfer the mixture to a blender, and the remaining 1.5 tablespoons of butter, and puree until smooth. Season to taste with kosher salt. Serve warm.

Roasted Napa Cabbage with Bacon and Blue Cheese

This quick and easy dish is a super flavorful light meal or a great accompaniment to a simple roast chicken. 

Ingredients:

1 large head napa cabbage

1/2 cup whole buttermilk (I used Cruze Farm buttermilk)

2 oz Sequatchie Cove Shakerag Blue Cheese

1 tablespoon white wine vinegar

1/4 pound high quality bacon (I used Main St. Meats Belly Bacon)

Olive Oil

Salt

Fresh ground pepper

Method:

Serves 4 as a side, 2 as a meal.

Pre-heat oven to 350 degrees.

Place the bacon on a sheet pan and cook for 12-18 minutes or until crisp. Remove from pan and place on paper towels to drain. Crumble or chop bacon into 1/2 inch pieces. Set aside.

Raise oven temp to 450 degrees.

Cut cabbage in quarters and rinse well under cold water. Pat dry with paper towels or a clean dish towel. Place the cabbage on a sheet tray and drizzle with olive oil. Season to taste with salt and pepper. Place in the oven for 10-12 minutes or until the cabbage is soft and the outer leaves are slightly charred.

While the cabbage is roasting, make the blue cheese dressing. Place the buttermilk, blue cheese, vinegar, and a pinch of salt and pepper in a blender. Pulse a few times until the mixture is largely smooth and only a few pieces of blue cheese remain visible.

Remove the cabbage from the oven, drizzle with the blue cheese dressing and top with the crumbled bacon. Serve warm.

Roasted Kohlrabi Vinaigrette

Ingredients: 1 lb Kohlrabi bulbs

1 Tbs malt vinegar

1 clove garlic

About 10 fresh basil leaves

¼ cup olive oil, plus extra for roasting Kohlrabi

1 cup water

Salt and pepper to taste

Method:

Remove the kohlrabi leaves and reserve for the salad or for cooking later. Remove the peel and cut kohlrabi into 1-inch chunks. Place in a baking dish and drizzle with a little olive oil then season with salt and Pepper.  Bake at 375 degrees for about 1 hour, or until the tips begin to caramelize.

Remove from the oven and place the cooked kohlrabi in a blender with the water, garlic, and vinegar. Puree until smooth. Add the basil leaves and olive oil. Blend on low until combined, then season with salt and pepper to taste. Serve with fresh salad greens, radishes, pickled beets and toasted pecans.