Kohlrabi Fries & Kohlrabi Salad - Is There Anything This Veg Can't Do?

Kohlrabi Fries & Kohlrabi Salad - Is There Anything This Veg Can't Do?

Kohlrabi doesn’t get the attention it deserves. You can cook it, you can eat it raw, you can turn it into a salad, a soup, a french fry, and more. In this post, we make a very refreshing kohlrabi & apple salad with fresh dill. We also make baked kohlrabi fries which are so addictive and really good for you.

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Tortilla soup today, Enchiladas tomorrow - How to win at leftovers

Tortilla soup today, Enchiladas tomorrow - How to win at leftovers

Nextovers are when you make something basic and add different twists on it for each day you eat it. This tortilla soup is a perfect nextover contender because it’s blended smooth and although it’s flavourful, it’s also fairly flexible in its flavour profile. It can be taken a few different directions. Here we’re turning tortilla soup into enchilada sauce with easy next-day enchiladas.

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A Kale Caesar Salad Recipe with Classic Caesar Dressing (with video)

A Kale Caesar Salad Recipe with Classic Caesar Dressing (with video)

I know. Kale Caesar Salad? What is this, 2015? Well, as far as ‘good uses for kale’ goes, this happens to be one of the applications I totally endorse.

I’m not one to throw kale into everything I consume. You probably won’t catch me drinking kale smoothies or eating kale chips, but something about the briny lemony garlicky goodness of homemade Caesar dressing does a real number on this tough hearty leaf, and I love it.

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Easy Acorn Squash | Microwaved, Stuffed, and Roasted (with video)

Easy Acorn Squash | Microwaved, Stuffed, and Roasted (with video)

For the purpose of diving into a half squash with a giant spoon, I have absolutely no beef with taking a short cut and cook acorn squash in the microwave. Cooking squash this way, and using it as a delivery vehicle for any leftovers you might have kicking around the fridge makes for a no-fail weeknight dinner.

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The Skillet Salad - A Dinnertime Strategy

The Skillet Salad - A Dinnertime Strategy

The beauty behind the skillet salad is that the residual heat from a skillet, combined with the hot stuff you cooked in it give the more traditional leafy elements of the salad a chance to get just a little bit warm and (yes) even slightly wilted in the heat. The result is a more succulent leaf. It makes the greens a bit juicier, rather than straight up crunchy. If you’re weird about wilted greens (and I am with you in certain situations), go with a leaf that is acceptable to you in either it’s raw OR cooked form. Something like Kale, Escarole or mustard greens). If you’re one of those people who like two hour old Caesar Salad, and I know you’re out there - you’re going to LOVE this.

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