Source: From Asparagus to Zucchini 3rd ed. Page 100 1 clove garlic, minced 3 tablespoons fresh lemon juice 2 tablespoons cilantro, minced 3 tablespoons olive oil 2 tablespoons parsley, minced 2-3 cups cooked couscous, cooled to warm temperature. 1 teaspoon paprika 2 cups peeled, diced kohlrabi ½ teaspoon ground cumin ½ cup diced radishes salt … Continue reading Couscous with Kohlrabi and Chermoula Dressing
Browned Butter Pasta with Tatsoi
From appetiteForChina.com Pasta of your liking, preferably curved or with ridges ½ stick unsalted butter salt and pepper bunch of tatsoi leaves, rinsed ½ c. chopped sage grated parmesan lemon wedges, if desired Cook pasta until al dente in salted water. When the pasta is nearly done, melt butter in a skillet. Swirl the butter … Continue reading Browned Butter Pasta with Tatsoi
Radish Dip
From the kitchen of Nina’s Grandma Dorothy Johnson….. 8 oz package of cream cheese, softened ¼ c butter, softened 1 c finely chopped radishes ½ c finely chopped onion 2 tsp dried parsley ½ tsp season salt Mix cream cheese and butter until smooth. Then add the other ingredients. Chill for one hour Serve with … Continue reading Radish Dip
Fox & Fawn Farm 