Roasted Kohlrabi with Parmesean

Ingredients:

4 pounds kohlrabi, peeled, quartered and sliced into small wedges about 3/4 inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
1/2 cup grated Parmesan cheese

Instructions:

Heat the oven to 400 F. Line two rimmed baking sheets with kitchen parchment or foil.

Arrange half of the kohlrabi on each prepared pan, then drizzle half the oil on each. Toss to coat, then season with salt and pepper. Arrange the kohlrabi in even layers, then roast on the oven's upper third and lower third shelves, switching halfway, until the kohlrabi is golden brown and tender, 40 to 45 minutes. Sprinkle half the cheese on each layer and bake until melted, about another 5 minutes.

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Barley Risotto with Swiss Chard, Radishes and Preserved Lemon

Ingredients:

4 1/2 cups vegetable stock or water
2 tablespoons unsalted butter or extra-virgin olive oil
1 cup pearl barley, rinsed
8 to 10 small radishes
1 bunch Swiss chard, stemmed and torn into large pieces
1 preserved lemon, seeded and thinly sliced
Sea salt
Small handful fresh dill, coarsely chopped
8 large fresh mint leaves, coarsely chopped or torn

Instructions:

Bring the stock to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low to keep warm. Heat the butter in another medium saucepan over low heat. Add the barley and stir to coat, toasting it lightly in the butter. Add 2 cups of the stock and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until the stock is mostly absorbed, stirring frequently, about 5 minutes.

Add the radishes and remaining stock, 1/2 cup at a time, stirring frequently, until the barley is tender, about 45 minutes. Add the chard and stir until wilted, about 5 minutes. Stir in the preserved lemon and add up to 3/4 teaspoon salt, depending on how salty your broth or lemons are.

Remove from heat. Stir in the dill and mint. Serve warm or at room temperature.

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Kale and Collard Chips

Ingredients:

6 to 8 ounces hearty greens, such as kale, chard, mustard, collards or spinach
1/4 cup olive oil (not extra-virgin)
1/4 teaspoon kosher salt

Instructions:

Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper.

Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips.

Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt.

Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.

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How to Harvest Basil (and most other herbs)

We have four different kinds of basil, I encourage you to try them all. They are lemon basil, Thai basil, Purple basil and green basil. When harvesting basil, take a pair of scissors and cut the stem just above the intersection of the main stem and a side shoot. By leaving the side shoots you are leaving a viable growing point for the plant to regenerate. Try to make your cut as close to this intersection as possible as to avoid leaving a “stump,” which will only turn brown and die back. This technique is encouraged for most herbs in fact, as it encourages healthy, bushy, regrowth.