Kohlrabi and Apple Salad

Kohlrabi is a member of the cabbage family and fun to add to the mix when it is in season.  It is very diverse and can be eaten either raw or cooked.  I love it raw in this bright, crisp salad.

2 small or 1 large kohlrabi peeled
1 large apple
1 lemon
1 cup fenugreek sprouts
1 tablespoon apple cider vinegar
1 teaspoon tarragon
1 tablespoon sharp mustard
2 tablespoons olive oil
salt and pepper to taste

Slice the kohlrabi and apple into uniform pieces. You want them to be thin and bite sized.

Add the apples, kohlrabi, and sprouts to a large bowl and grate the zest of the lemon over them.

Squeeze the juice of half of the lemon into a small bowl and combine with the rest of the ingredients. Whisk until the dressing is well combined.

Pour the dressing over the salad and marinate for an hour prior to serving. I had some leftover almond pulp from making almond milk earlier in the day and crumbled a little on top.


Lobster and Shrimp Seafood Salad

Everyone in my house was in the mood for lobster rolls and I only had 4 small frozen tails in the freezer!  Knowing that I would have to stretch the seafood as far as possible to make sure everyone left the table satisfied, I added some shrimp to the mix.   The shrimp fills up space in this salad and almost doubles the amount I end up with when making lobster rolls. I added a Brioche roll to fancy this up, instead of a regular Coney bun.

4 Lobster tails (poached in butter and a sprinkle of old bay and removed from shell)
12 oz jumbo shrimp (poached in vegetable stock and a sprinkle of old bay and removed from the shells)
Heart of celery, with leaves, small diced
1/2 medium sweet onion, small diced
1 lemon, zested and juiced
1 cup Dukes mayonaise
Salt and pepper to taste

Prepare the veggies:

For the shrimp:
I cook my shrimp in the shell in a mix of boiling veggie stock and old bay. When the shrimp curl up, remove them and let cool. I always toss with ice to stop the cooking. Peel after cooking and chop into bite-sized bits.

For the lobster:
I leave the shell on when I cook the tails. I cook the lobster in a bath of butter with a little lemon juice and old bay – lid on. When the tails are red and curled, remove them and let cool. I toss with a little ice to stop the cooking. Chop into bite sized bits.

For the bread:
You cannot go wrong with Brioche buns here. Slice them in half and gently toast the sliced side on a buttered griddle just prior to serving.

For the salad:
Time to assemble! Your shrimp and lobster should be cool and ready to mix into the salad. Add the seafood, mayo, celery, and lemon zest and a little bit of the lemon juice in a large bowl and stir well. Taste it at this point and decide if you need more salt, pepper, juice, old bay, dill…etc. The list of additions is endless.


Enjoy your seafood salad on a roll, crackers or on lettuce as a salad.

Apple Fennel Salad

This salad is truly special.  The farmers markets in West Virginia are always bursting with apples this time of year.  This is a fun way to incorporate the sweetness from the apple with the surprising licorice flavor in the fennel.

This is what you will need:


2 Apples (I have used all types but today there were beautiful Ambrosia Apples in my market)
1 Fennel bulb
1 c Mache
1 tbls spicy-sweet mustard
2 tbls apple cider vinegar
3 tbls olive oil
1 tsp sugar
1/4 c feta cheese
salt and pepper to taste

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Slice the apples and the fennel into thin, uniform slices.


Whisk mustard, vinegar, olive oil, salt and pepper until creamy and emulsified.  Pour over the apples and fennel and toss gently to make sure everything is coated.


Cover and refrigerate for an hour.


When you are ready to serve, add the Mache and feta cheese and toss.  Do not add greens until ready to serve as they wilt quickly.  Enjoy!