This recipe is super simple and gives you a chance to use up the beautiful purple cabbage which is also a superfood! Like spice? Increase the amount of hot sauce you add to the spicy mayo. Enjoy!

Ingredients:

• 1-2 heads cabbage {purple or green}, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
• 3 1/2 Tbsp olive oil
• 3 cloves garlic

• Salt and freshly ground black pepper
• Chopped fresh herbs, for garnish 
• 1/4 mayonnaise 
• 2 Tbsp hot sauce

Directions:

Now that it’s zucchini season we can put aside our regular pasta noodles and sub in zucchini noodles! This zucchini noodle recipe is delicious, low carb, and gluten-free. You can also easily make it vegan by taking out the parmesan. I made extra cajun cauliflower and threw what was left of it in my salad the next day, delicious!

Ingredients:

Cajun Cauliflower

• 1 small head of cauliflower cut into florets 3 heaping cups
• 2 tsp oil

• 2 tsp paprika 
• 1/4 tsp cayenne
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes

• 1 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt 

Zucchini Noodles

• 3 tablespoons unsalted butter
• 1 pound {2-3} zucchini
• 2 cloves garlic, minced

• 1/2 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• sage leaves for garnish

Directions:

Unsure what to do with kohlrabi and turnip? This recipe will hopefully give you inspiration to use these sometimes unpopular or unheard of veggies. On the farm, kohlrabi is on the top of the list for many of us when it comes to favourite vegetables. Kohlrabi is slightly crunchy and mildly spicy, and can be eaten raw or cooked. The turnip is misunderstood and passed over all too quickly. Raw, its flavour is sharp, even unpleasant. But as it cooks, the turnip softens into a milder, earthy, slightly sweet flavour. You can eat both kohlrabi greens and turnip greens, so make sure you reserve them for a future recipe!

Makes 4 servings 

Ingredients:

Rice Bowls

• 2 heads bok choy, cut in half if large {if you don’t have bok choy, sub in a different cooking green} 
• 1 bunch turnips, sliced into 1/4 inch thick rounds 
• 3-4 kohlrabis, outer layer peeled off and thinly sliced
• 2 cups cooked rice {we used Second Spring Organic Sprouted Brown Rice}
• 3-4 carrots, thinly sliced

• 3 Tablespoons sesame seeds

Soy Sesame Sauce

• 3 1/2 Tablespoons low sodium soy sauce
• 2 1/2 Tablespoons rice wine vinegar
• 1 1/2 Tablespoons honey
• 1 1/2 teaspoons toasted sesame oil
• 1/4 teaspoon crushed red pepper flakes

Directions: