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Skillet Roasted Celeraic with Potatoes, Celery, Olives, and Sage
4 slices bacon, sliced into 1/2 inch pieces *see note below
1.5 lbs of celery root and yukon gold potatoes (I used 1 celery root plus 2 potatoes)
2 stalks celery, thinly sliced into moons
5-6 kalamata olives (or other cured black olives), chopped
1 T. fresh sage, chopped
1-2 oz […]

Quick Purple Kohlrabi Pickles
Adapted from Linda Ziedrich’s The Joy of Pickling
3/4 lb young purple kohlrabi bulbs, stems trimmed, and cut into large matchsticks (do not peel) (about 3 2-inch bulbs)
3/4 t. fine grain sea salt
1/2 c. unseasoned rice vinegar (or if using seasoned, leave out the 1 T. sugar called for in the […]

Slivered Dandelion Greens with Chorizo
1 bunch of dandelion greens, any unappetizing-looking stalks removed (or substitute collard greens)
~ 1T. olive oil
1/2 of a medium onion, diced
2 garlic cloves, minced
1/4 - 1/2 t. red pepper flakes, to taste
4 oz of dry chorizo, cut into small pieces
Stack the dandelion greens and cut into 1/4 to 1/2 inch […]

Springtime Vegetable Tart with Peas, Asparagus, and Basil
1 frozen all-natural Puff Pastry shell (I used a single 14 oz sheet from Dufour Pastry Kitchen ; alternatively you could use half a 17 oz package, just rolled more thinly)
1 cup fresh peas, shelled (or more if you have lots of peas on hand)
Olive Oil
~8 […]

Blood Orange Marmalade with Rosemary
Adapted from The Herbfarm Cookbook by Jerry Traunfeld
2.5 lbs blood oranges
2 large meyer lemons
6 cups cold water
8 cups sugar
6 6-in sprigs rosemary, wrapped in a single layer of cheesecloth and tied with twine
Special Equipment:
6 pints worth of canning jars (I used three pint jars plus 6 half-pint jars), and corresponding […]

Coffee Companion, aka Homemade ‘Coffee Mate’
1 pint half and half or cream, whichever you prefer
1 vanilla bean
1-2 T sugar, to taste
Heat half and half in a small saucepan over medium heat until it starts steaming, but is not yet boiling. Remove from heat. Split vanilla bean lengthwise and scrape seeds into half and […]