Orange Cumin Vinagrette

PLACE all ingredients together and mix. Nice when processed in blender, as it gets creamier.

1 garlic clove

1/3 cup orange juice

3 Tablespoons lime juice

1 Tablespoon minced chives, scallions or onions

2 teaspoons honey

1/2 cup olive, flax, grapeseed or walnut oil

1 teaspoon toasted cumin seeds (the toasting of the seed really brings out the flavor - worth the effort)

1/4 teaspoon black pepper

1/2 teaspoon salt

Carrot and Fennel Salad with Toasted Walnuts

PLACE 1/2 cup raw walnuts in a dry skillet on medium heat and toast until fragrant. Cool and chop.

MIX the following in a bowl:

2 cups shredded carrots

1 medium fennel bulb cut into thin strips

2 scallions, sliced thin (use chives or onions if scallions not available)

2 Tablespoons chopped fresh mint leaves

2 Tablespoons lemon juice

2 Tablespoons walnut, flax or olive oilSalt and pepper to taste, can also add anise hyssop leaves, lemon balm or parsley for additional flavor)

SPRINKLE walnut on top and EAT!

Buttermilk Chive Biscuits


2 cups flour

2 tsp baking powder

1/2 Tbsp sugar

1 tsp salt

1/2 tsp baking soda

1 stick butter

4 Tbsp chives (or desired quantity)

3/4 cup buttermilk


  1. Preheat oven to 450

  2. Combine flour, baking powder, baking soda, sugar, and salt

  3. Put 1/2 of dry mix in food processor and add butter

  4. Mix until butter is chopped into small pieces but not completely smooth

  5. Add back to other half of dry ingredients

  6. Pour buttermilk in well in middle batter

  7. Combine together but do not mix thoroughly

  8. Pour ingredients on floured surface and kneed 2-3 times (dough should be somewhat crumbly)

  9. Pat dough into square about 2 inches high

  10. Cut into desired sizes and place on baking tray

  11. Cook for approximately 12 minutes or until tops of biscuits are golden brown

  12. Makes 16 2x2in biscuits

Zucchini Goat Cheese Tart



2 cups almond meal

1/3 cup olive oil

2 TBSP water


4 eggs - beaten

3-4 oz goat cheese

1 cup kale - chopped

3 cloves garlic

1 red onion - diced

1 large zucchini - sliced thinly

1 TBSP olive oil

salt and pepper to taste



Combine all crust ingredients in food processor. Press into pie dish. Saute garlic, onions, kale, and zucchini in olive oil until soft. Pour into prepared crust and pour eggs over top. Top with goats cheese and bake for 30-45 minutes or until eggs are set and crust starts to brown. 



Top with chives and serve with steamed beets, salad, and baguette!


Sauteed Kohlrabi


2 kohlrabi, 3 if small
1 medium onion, diced
1 tsp salt
4 tbsp oil
1 tbsp fresh herbs (thyme, sage, chives, etc.)


Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat oil, add onions, and sauté a few minutes over medium heat. Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 minutes. Remove from heat and stir in fresh herbs.