Orange and Blue Salad

Take a few carrots, wash them, cut the ends off, and grate them in a food processor (or coarsely chop).
Put them in a bowl.
Add some fresh, washed blueberries until the proportions look right.
Drizzle with Zesty Lemon Grapeseed Oil* and mix until well coated.
Season with sea salt and (a generous amount of) freshly ground black pepper.
Toss again.
Taste and see if seasoning needs adjusting.
Adjust as necessary.
Top with roasted, salted sunflower seeds.
Sing the Auburn fight song as you enjoy!

*Email here to order this summer must have!

Red, White, and Blue Dinner

Love this simple dish to celebrate the 4th (how many red, white, and blue meals can there be?), AND I didn't have to turn on the heat producers in my kitchen, AND my husband thanked me for not only a great meal, but also minimal kitchen clean-up. Set yourself up for a yummy holiday with this one!


Ingredients
Couple of peaches, skin removed or a healthy chunk of watermelon, seeds removed
A vine ripe, luscious tomato, diced
A sprinkling of blueberries
A bunch of fresh basil leaves, finely chopped (this is the key ingredient--don't skimp)
1 can of chunk, white tuna, drained
Olive oil and rice vinegar to taste
Sea salt to taste
Salad greens (optional)


Directions

1. Combine everything in a bowl (NOTE: I cut peaches over the bowl to be sure to catch all the sweet juice).
2. Toss to coat. 
3. Taste.
4. Adjust seasoning.
5. Enjoy (cue patriotic music and fireworks)!

Kohlrabi--Friend or Foe?

From FarmgirlFare.com

Our CSA Season has started again-- FINALLY! I didn't realize how lost I was without it. Now that we're back in full swing, I love the assortment of greens and veggies that I find like treasures in my box each week. 

Well, I love most everything I find. I always seem to forget about the satellite-like space ship kohlrabi (doesn't it look like it's about to take off and start spinning around uncontrollably?) until it's purple bulb is staring me in the face reminding me of our contentious relationship from last season.

But today, I am claiming an unbelievable shift in our relationship. I discovered that the combination of kohlrabi and blueberries is really quite lovely. Maybe more than lovely. Dare I say delicious? Yep--think I'm going there, because I can't stop eating this salad I threw together in 7 minutes.

So, if you have had a sketchy relationship with kohlrabi in the past, I hope this little gem will put things right between the two of you. And if you've never tried kohlrabi, get on down to your local farmer's market and get some along with some blueberries and enjoy this treat--you'll be glad you did!

Ingredients
3 T olive oil
1 T rice wine vinegar
1 t honey
sprinkle of salt
2 kohlrabi bulbs, skin removed and shredded
2-3 carrots, washed and shredded
3-4 kohlrabi greens, washed and finely chopped
1.5 cups fresh blueberries, washed

Directions

1. Shake first four ingredients in a jar with tight fitting lid and set aside.
2. Combine remaining ingredients in a large bowl.
3. Drizzle dressing over salad and toss to coat.
4. Add salt and pepper to taste (I added zero, my husband added both).
5. Enjoy!