This is another version of a salad using kohlrabi. This salad is made with kohlrabi, cucumbers and carrots, cut in jullienne sticks. They can be cut either on a Mandoline slicer using the jullienne knife; or, you can slice them by hand; after peeling the veggies, just slice them into slices, and then cut each... Continue Reading →

I can't believe that I am actually writing a recipe for Quinoa Salad. I have never had a reputation as a health-food-freak, and quinoa was never on my list of favorite foods. Actually, to be fair, two years ago, I did have a lovely quinoa salad in New York, which I tried to imitate (more... Continue Reading →

This is a nice, crunchy and pleasant salad. You can make "variations on the theme" by adding, to the Kohlrabi, carrots or radishes or even turnips. Kohlrabi is one of Dani's favorite "munching foods" .....! Ingredients: 2 peeled kohlrabiessome snipped fresh celery leaves, optional but recommended!canola oilsaltlemonvinegarteaspoon regular yellow mustard - optional but recommended...! Preparation:... Continue Reading →

This is an easy side-dish, which can be made in the last minute. I use frozen chopped spinach for this dish, which shortens the preparation time and effort considerably! Ingredients: frozen chopped spinachcrushed garlic + sliced garlic saltblack pepperbutterolive oil Preparation: Place chopped frozen spinach in strainer. Leave until defrosted.In heavy non-stick frying pan or pot, melt 1-2... Continue Reading →