Edamame Hummus

If you're in search of an easy and delicious hummus recipe but want something a bit different than the traditional chickpea dip, this edamame hummus is just the right fix! Edamame beans, when pureed, aren't as dense as chickpeas so the texture of this hummus is light, almost fluffy, but strong enough to hold deep flavors and a satisfying bite. The light green color of this hummus is a beautiful compliment to your fresh seasonal produce.

I like making a meal out of hummus by serving it with a variety of fresh vegetables, a few slices of pita bread and a little bowl of olives and feta in olive oil. Add a variety of fresh herbs to your hummus for additional flavor or mix it up when you make a new batch by adding in varying combinations of herbs (cilantro, dill + mint, basil + chives), roasted peppers, or a teaspoon of curry powder. 

You can find the recipe on Bonnie Plants' website by clicking the button or image, below.

Kohlrabi and Root Vegetable Hash

If you read the title and had a confused look at the word "kohlrabi" then you aren't close to being alone in that reaction. However, I would venture to say the chances that you've crossed paths with kohlrabi before are probably high if you frequent winter farmers markets or entered Whole Foods recently.  Kohlrabi is kind of like the cute black sheep of the cabbage family - doesn't look much like a cabbage at all but is rather beautiful and unique to its self in appearance and texture (see image below). Kohlrabi is mostly grown for its bulbous bottom but all parts of the plant are edible. When the crunchy bulb is consumed raw, its relation to cabbage becomes evident with the family's signature sweet and peppery taste. Kohlrabi is also an incredibly nutritious cool-weather crop, packed with fiber and Vitamin C. 

Curious about trying the delicious black sheep cabbage cousin? This breakfast hash recipe is the perfect introduction! Peppery bits of kohlrabi are well balanced with the sweetness of parsnips and sweet potatoes. And if cooked in a cast iron skillet, you'll get to enjoy lots of crispy bits as the vegetables cook in bacon drippings. If there were any doubts about love at first reading, the addition of lots of fresh rosemary and perfectly soft-baked eggs should fix that issue.

You can find the full recipe on Bonnie Plants' website and by clicking the button or image below. Happy breakfast feasting! 

Warm Winter Slaw

Ok, ok. I know it isn't winter anymore, but what we affectionately call "winter greens" are still very much so flooding the markets right now. This Warm Winter Slaw is a perfect supporting actress for any meal, or flatter it by making the slaw a main star and throwing some protein and additional veggies on top - now that sounds like a delicious salad bowl... Packed with flavor and nutrients, this slaw is made up of butternut squash, radicchio and kale. The dressing is simmered and poured over the greens with just enough heat to tenderize them (we've all had that kale salad that feels like you're eating thin sheets of rubber...no thanks). You can find the recipe on Bonnie Plants' website or by clicking the image below.  

(Also, it's equally delicious cold and as leftovers.)

Lavender Upside Down Cake

You know those times when you're just moving along through your days, then something really great happens and you don't totally know why but you don't question in it - instead, you just ride the high? Well, I've been riding a high for the past several months as I've had the pleasure of developing and testing recipes for Bonnie Plants. Basically, the dream. 

If you follow my blog, I'll be posting links to original recipes featured on their site. I'm excited to share not only this work with you, but also help you get to know a pretty wonderful company. Bonnie grows vegetable and herb (and a few fruit) transplants - baby plants that you can buy in local stores to grow at home! They sell tomatoes, basil, strawberries, peppers, lavender, mint....the list goes on. So, get to know Bonnie Plants, grow something of your own and make some good food. 

The first recipe I'd like to share is one I had a lot of fun developing - Lavender Upside Down Cake. This cake is delicately flavored with lavender flowers, has a spongey but dense texture, and is perfectly balance with a fresh fruit top (eh, bottom?). What I love most about this cake is that it's adaptable for all seasons - try strawberries in the spring, blue or blackberries in the summer, raspberries in the fall and citrus in the winter. You can even mix up the cake's flavor by subbing the lavender for other spices. And.....it's really easy to make. Find the recipe on Bonnie's website by clicking the picture below.