Harvest Slaw

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Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

Harvest Slaw
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Servings
4
Servings
4
Harvest Slaw
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Whisk juices, garlic paste, salt, and pepper in a large bowl.
  2. While whisking, slowly drizzle in oil until dressing is emulsified; set aside.
  3. Grate kohlrabi and beets using the large holes of a box grater.
  4. Combine all veg in bowl with dressing; toss to combine.
  5. Let salad sit 30 minutes before serving.
  6. Add herbs and mix into slaw.
  7. ENJOY!!
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Roasted Vegetables with Gremolata

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Roasted Vegetables with Gremolata
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Roasted Vegetables with Gremolata
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Ingredients
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Instructions
Roast The Vegetables
  1. Prepare your mise en place.
  2. Cut the carrots and parsnips in half lengthwise and again crosswise.
  3. Cut the turnips halves into 1-inch wedges.
  4. Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl. Drizzle with tablespoons of the oil. Toss to combine.
  5. Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with salt and ground black pepper.
  6. Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned.
  7. Remove sheet pan from the oven. Transfer the vegetables to a large platter; cover to keep warm
The Gremolata
  1. Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. Avoid the bitter white part (the pith).
  2. Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
  3. Place the walnuts in a jar chopper and coarsely chop.
  4. Transfer the walnuts to a bowl. Add all of the cheese, parsley, garlic and lemon zest, plus 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
Serve It Up
  1. Spread the gremolata evenly over the warm vegetables and gently toss to coat.
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