Thank you for ordering a Rootastes Farm Fresh basket! We hope you’re enjoying your fresh, locally grown produce, meats, and other Boston-based goodies.
If you’re looking for inspiration or to mix up your go-to recipes, we’ll be sharing a few of our favorites every week that can be prepared using the ingredients in that week’s basket.
This week’s recipes will work with ingredients included in August 15, 2020’s baskets.
Rootastes’ Chefs’ Curated Recipes
Ever tried kohlrabi? This member of the cabbage family is popularly referred to as “German turnip” and it tastes slightly spicier than a broccoli stem when raw and takes on a hint of sweetness when cooked.
To ease yourself into trying it, toss kohlrabi into a Purple Kohlrabi, Savoy Cabbage, and Rainbow Carrot Slaw. This crunchy recipe is elevated with parsley and a red wine vinegar/mayonnaise sauce.
If you’re ready to jump right in (or you’re a seasoned enjoyer of kohlrabi), give Steamed White Wine Pollock with Kohlrabi-Apple Slaw a try. The pollock is baked with summer squash and apricot slices while the slaw is dressed with pomegranate juice, mustard, spices, and more. (We could eat it on its own!)
For even more apple, the Shredded Rainbow Carrot and Apple Salad with Cider Vinaigrette will have you dreaming of crisp fall days at the orchard. Dried cranberries give it a hint of holiday cheer.
How do you feel about grilled romaine lettuce? Don’t knock it ‘till you try it! This recipe adds zing with red wine vinegar and flavor with your choice of fresh herbs, such as rosemary, thyme, or oregano.
For rainy days (or when you have a cabbage to eat up), sauté cabbage stovetop for a surprisingly flavorful side. Apple cider vinegar and fresh thyme may be simple, but they are mighty when it comes to adding pizazz to a standard cabbage.
If you decide to give any of these recipes a try, let us know what you think. We’d also love to see how you’re getting crafty in the kitchen with your basket, so be sure to share your favorite recipes below.