A collection of recipes that uses our seasonal vegetables; tested right here in our kitchen! And with 4 adults and 3 kids as our testers; we can guarantee there will be some fans in your house, too!


Cold Indian Eggplant Salad:

Slice the stems off the eggplant. Put the whole eggplant in oven on a cookie sheet at 350 F. Turn every 20 mins until completely soft and even a little black on the skin. Let cool completely. Scoop out insides into a bowl. Make a dressing of lemon juice, minced garlic, salt and olive oil. Dice tomatoes, red onions, and chop cilantro (if using). Add to eggplant. Chill before serving. Delicious!

The Evett’s Eggplant and Tomatillo Dip/Spread

  • chop and salt eggplant for approx 1 hour in advance, or until it starts to sweat (smallish to medium in size)
  • lightly saute onions and garlic in olive oil (I used 2 of those little red onions and 1 large clove of garlic)
  • add tomatillos and simmer down on low-med heat until it is almost sauce consistency (roughly 1 quart)
  • rinse eggplant and add to the mix
  • simmer until eggplant is easily mashed with a fork or masher
  • remove from heat, mash up, add a squeeze of lemon and some olive oil – delicious!


…another wonderful way to use eggplant is to make Moussaka. I’ve done it – twice – in my lifetime. Be forewarned that it’s a doozy of a recipe (like, set aside an afternoon to make it). But the dreamy look on everyone’s face when they eat it just might make the effort worth it. Maybe.

-there are certainly some steps you could skip (like, only boil the potatoes instead of frying, use a canned tomato sauce,) etc..but of course it won’t taste the same. The only thing I do different than this recipe is I broil both the eggplant and potatoes slices in the oven. They must be single layer and be turned over, but it’s less manual work than pan frying …


This salad is the one that converted me to uncooked kale…I can eat bowlsful of this daily and never ever share a bite!

For vinaigrette:

1 medium shallot, finely diced
2 tablespoons lemon juice
3 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup extra-virgin olive oil
1/4 teaspoon sea salt
For salad:

2 medium bunches (4 cups) kale, chopped
1/2 medium butternut squash
1/4 cup pumpkin seeds
Freshly grated parmesan cheese

In a small mixing bowl, whisk all ingredients for vinaigrette to combine. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from kale. Chop both greens into bite-size pieces.

Remove and discard seeds from butternut squash. Use a vegetable peeler to slice thin ribbons from inside squash.

In a large bowl, combine greens, squash ribbons and pumpkin seeds. Toss with the vinaigrette. Add grated parmesan and toss again. Transfer salad to 6 plates.


This salad dressing is a big favourite of mine and can be used in many other kinds of salads!
a la Smitten Kitchen

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
Toss cabbage, radishes, and celery with dressing.


…are amazing as-is! Simply cut away the tough outer skin and cut like carrot sticks. Put them on a plate and watch them disappear! For variety, we sometimes add a squeeze of lemon juice and a sprinkle of salt.


Radish Sandwiches
From the book Local Flavors by Deborah Madison

A good radish sandwich can be nothing more than sweet butter spread on bread and topped with sliced radishes and sea salt. But this is an easier way for getting the radishes and butter on quickly (and getting them to stay on), especially if you’re making radish sandwiches for a crowd.


6 radishes, breakfast radishes, or a mixture of red, purple, and pink radishes, tender greens attached
4 Tbsp. unsalted butter
1 tsp. finely grated lemon zest
~ Salt
~ Baguette slices, for serving

Wash and trim the radishes and their leaves. Thinly slice the radishes into rounds, then crosswise into narrow strips. Each should be tipped with color. Chop the leaves. You should have about ½ cup.
Mix the butter with the lemon zest until it’s soft, then stir in the chopped radishes, radish leaves, and a few pinches of sea salt. Spread on slices of crusty baguette and serve.

…or just do the same thing with the radishes as we do with the kohlrabi (i.e. sliced and leave in some lemon juice and salt).