Roasted Cabbage Wedges

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:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl, stir well to infuse garlic flavour.
  • Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper. Roast in preheated oven 15 minutes then carefully rotate and roast 15 minutes longer. 
  • Mix together mayonnaise and hot sauce in a small bowl. Drizzle the spicy mayo over the cabbage wedges, followed with a sprinkle of the herb mix.

  • Zucchini Noodles with Roasted Cajun Cauliflower

    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:

  • Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
  • In a small bowl, mix the rest of the ingredients under the cajun cauliflower title. Sprinkle all over the cauliflower florets and toss to coat.
  • Place of baking sheet and bake for 25 to 30 mins.
  • While waiting for cauliflower to bake, spiralize your zucchini. If you don’t have a spiralizer, you can use a vegetable peeler and then slice the strips of zucchini into thin ‘noodles’
  • Melt the butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 
  • Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes. Add parmesan in after about 2 minutes and stir. Season with salt and pepper, to taste. 
  • Remove noodles from the pan and throw in sage leaves with a bit of oil for about a minute so they crisp up.
  • Place noodles in a bowl, top with roasted cajun cauliflower, parmesan, and fried sage. 
  • Serve immediately and enjoy!

  • Kohlrabi, Bok Choy, and Turnip Rice Bowl

    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:

  • Heat the grill to medium. Rinse the bok choy under cold water to remove any dirt. Set aside.
  • Whisk together all the ingredients for the sauce. Taste test and adjust seasonings if need be.
  • Lightly brush the bok choy and turnips with a little bit of the sauce. Place the bok choy {cut side down} on the grill; cover and cook until tender. About 5-8 minutes. Place the turnips directly on the grill and cook, covered for 2 minutes per side.
  • Serve the grilled veggies with the cooked rice, carrots, turnips, and a few tablespoons of sesame seeds. Drizzle with remaining sauce and enjoy.