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Braised Lettuces

Tired of munching bunny food? Don’t be afraid to add heat to lettuce. In this recipe, small heads ww. Cooking lettuce this way brings out a natural, delicate sweetness in the leaves. The bunnies don’t know what they’re missing.


Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 3 to 4
Ingredient keywords: lettuce, butter
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Horse-Radish Lemon Pepper Sunchokes

This is the sunchoke pickle many of you sampled on Feb.9, meeting the grower; Amy Mashburn of Mill Gap Farm.


Vegetarian!
Source: Adapted from the book "Tart and Sweet" by Kelly Geary and Jessie Knadler, by Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
Servings: This makes about 2 quarts of pickles
Ingredient keywords: Jerusalem
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Jerusalem artichoke hummus.

Quick and easy to make, this is a great version of hummus that is easily adjusted to your taste. The fresh sunchokes blend to a creamy texture and harmony with the other ingredients.


Vegetarian! Vegan!
Source: Adapted from a recipe by Patricia Kyritsi Howell (Entered by Chuck and Amy Mashburn)
Servings: Serves 2-4
Ingredient keywords: sunchokes, tahini, oil
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Kale and White Bean Soup with Sun-dried Tomatoes and Saffron

Sun-dried tomatoes lend their deep, sweet flavor to this wonderful and easy-to-prepare soup, and fennel seeds and saffron add a little mystery.



Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4 to 6
Ingredient keywords: garlic, onion, potato, carrot, parsnip, tomatoes, kale, beans
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Parsnip-Purslane Salad

Our grown son, who loves to cook, put together this salad just to combine raw ingredients that he likes to eat. It turned out so delicious that we begged him to write it down so we could share it with y’all. Its simplicity makes it a wonderful last-minute addition to any meal. Enjoy.


Vegetarian! Vegan!
Source: Paul Matthews (Entered by Janice Matthews)
Servings: About 3
Ingredient keywords: parsnip, purslane, fennel, onion, olives, lemon, vinegar, oil
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Saak Bhaja (Indian-Style Greens)

Simple. Weirdly awesome. Try with a mix of mustard greens and/or collards, kale, chard, turnip greens, broccoli greens, radish tops, any and all of it. Five-spice is a mixture of black mustard seeds, cumin seeds, fennel seeds, whole fenugreek and kalonji seeds.


Vegan!
Source: Bharti Kirchner, The Healthy Cuisines of India (Entered by Regan Huff)
Servings: 2-4
Ingredient keywords: onion, greens
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Sautéed Sunchokes

An easy yet absolutely delicious way to cook up some sunchokes is to sauté them in butter. This is a great alternative to potatoes on the dinner plate, and just as versatile. You’ll surely be asked, “What do you do to your potatoes? They’re so good.”


Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4
Ingredient keywords: chokes, parsley
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Sunchoke soup

Chef Jamie has served this soup all winter at the Lake Rabun Hotel. What a delicious and creamy transformation of an humble root.


Vegetarian!
Source: Chef Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
Servings: This recipe makes a crowd pleasing 2 gallons+. You can divide everything by half for a smaller amount.
Ingredient keywords: Butter, Celery, Onion, Garlic, Choke, Potato, Cream, Terragon
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Turnips with Yogurt and Tomato

I’m very pro-turnip. You should be, too. If you’re not already eating them raw while roasting a pan full every week, this is a good gateway recipe.


Vegetarian!
Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Servings: 4-6
Ingredient keywords: yogurt, turnip, shallot, tomato
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Wild Green Salad with Balsamic Fig Vinaigrette

This delicious dish combines the bitterness of wild greens, the sweetness of tomatoes and figs, and the tanginess of balsamic vinegar into a light, refreshing summer salad. Feel free to substitute whatever greens you have on hand, or add protein to transform this side dish into the star of the show!


Vegetarian! Vegan!
Source: A weekend kitchen experiment :) (Entered by Micah & Tanya Hudson)
Servings: 4-8
Ingredient keywords: arugula, spinach, lambsquarter, chicory, greens, herbs, tomato, flowers, fig, vinegar, oil, mustard
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