All posts filed under: Spring

Kohlrabi Schnitzel

What is schnitzel? It’s traditionally a thin piece of meat that is breaded and fried; however, there is no reason you can’t schnitzel your veggies! My vegetable goal this year is to get people to love kohlrabi, so I figured a good place to start is by slathering it with deliciousness! However, I’m baking these instead of frying to make them a bit lighter and pairing them with yogurt and fresh tomatoes to cut through the richness. 

Asparagus, Scallion, and Beet Top Frittata

You can put anything in a frittata, even your beets greens! I love that this week’s beets can do double duty as a veggie and a green! What you need:  About 2-3 cups fresh beet greens A handful of asparagus, cut into bite sized pieces 1 bunch scallions, diced Spices, I’m using herb de provence 8 eggs ½ cup yogurt or milk Oil, Salt & pepper YOur favorite cheese, I’m using Chevre Preheat oven to 350 F In a cast iron skillet (or other ovenproof pan) heat a glug of oil over medium high. Place all the asparagus pieces in the pan, so that all have contact with the bottom surface. Let cook, undisturbed for about 3-5 minutes until they begin to caramelize. (if you have very thick stalks, cut the pieces in half lengthwise.) Toss scallions  into the pan. Cook until scallions become soft, about another 3-5 minutes. Meanwhile, whisk the eggs and yogurt (or milk) together. Season with salt & pepper. Add about a ½ tsp of seasoning and add in the beet …