Edamame & Pak Choi Salad


This salad could take on many different names depending on the greens you have available: “Edamame & Kale Salad”, “Edamame & Swiss Chard Salad”, “Edamame & Arugula Salad”. I do like that you get the crunch from the stalks along with the tender greens when using pak choi, however. It is easy to toss together and can be altered in so many ways. If I had avocado on hand, I would have added it to the salad. I also think some shavings of Parmesan or other aged cheese would be great too.

We hope you enjoy it!

Edamame & Pak Choi Salad
makes 2 large or 4 small servings


  • 1 cup shelled edamame, thawed if frozen
  • 1 small head of pak choi, thinly sliced, cleaned and drained well
  • 1 scarlet salad turnip, cut into quarters and thinly sliced
  • 1 medium scallion, thinly sliced
  • 1 tablespoon hemp seeds plus more for garnish
  • Splash of rice vinegar and vegetable oil
  • Salt & freshly ground pepper


  • Toss together the edamame, pak choi, salad turnip, scallion and hemp seeds. Dress with a little rice vinegar and oil and salt and pepper to taste. Toss again and taste, adjusting seasoning as needed. Divide between plates and garnish with additional hemp seeds.

Easy White Bean and Kale Hummus


I love hummus (I haven’t met many that don’t) so I am always looking for ways to make a great version at home. I have made really wonderful hummus from dried beans but it takes forethought and time, which doesn’t lend itself well to a quick, pull together meal. So I was really intrigued to find this version which cooks canned chickpeas in their canning liquid in the microwave. I really didn’t understand the science behind it but tried it anyways – turns out you can make really good hummus from canned beans! Someone commented on the original post with details on why this works:

“Chickpeas are high in a starch called amylose that forms large crystals as it cools after cooking, leading to a grainy texture. But exposure to high heat will break the crystals down. There’s no risk of the grainy texture recurring once the hummus is refrigerated, as the oil it contains will coat the individual amylose molecules, inhibiting crystallization. If your goal is to make the smoothest possible dip, then give your chickpeas a quick zap before pureeing.”

I am not sure if this holds true for cannellini beans too but I still followed the same procedure. If nothing else, it cooks the garlic at the same time, and I prefer the tamed down, cooked garlic flavor. I adjusted some of the other seasonings from the original posting – less tahini and more olive oil, lemon juice and salt. If you aren’t sure what you will like, just start with less and add more to taste.

I hope you enjoy this hummus as much as I have!

Easy White Bean and Kale Hummus
makes 2-3 cups

Recipe notes: 1) this recipe is also great with canned chickpeas; 2) I used 8 ounces of kale and it was more than I wanted to add to the hummus – but you may find you want to load it up, so add to your hearts desire!


  • 1 (15-ounce) can of cannellini beans, NOT drained
  • 2 to 4 peeled garlic cloves, depending on how garlicky you like it
  • 1/3 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon table salt
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 4 to 8 ounces kale, de-stemmed and finely chopped
  • Roasted red peppers, sun-dried tomatoes or hot peppers for garnish


  • Microwave undrained beans and whole garlic cloves in a mixing bowl for 4-5 minutes. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in 1/4 cup olive oil while mixing. Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as needed. You can eat it directly but I like it best after it has been refrigerated. It thickens up and the flavors meld.
  • When ready to serve, heat remaining olive oil in a 12″ skillet over medium heat until shimmering. Add the kale and cook, stirring often, until just cooked through, about 2 minutes. Remove from heat and stir desired amount into the hummus. Serve with pita, crackers and/or cut up veggies.


Kohlrabi Hash Browns


I am finding it hard to accurately describe these little fried cakes. They are just shredded kohlrabi and potatoes, eggs and seasoning. Hash browns are typically nothing more than potatoes and seasoning. Roesti are potatoes with a starchy binder, such as cornstarch. Fritters are bound with an egg and dairy mixture. Maybe I should just call them pancakes? No matter the name, they are tasty and a great way to use what you have on hand!

Play around with the seasoning as desired. I love the combination of kohlrabi and Asian flavors so I added just a touch of five spice powder to the mix. It’s a great way to complement the Asian inspired sauce. There are so many other options to explore – or just leave them unseasoned and dip them in ketchup!

Kohlrabi Hash Browns
makes 10 cakes

Recipe notes: I haven’t tried it, but I see no reason why you couldn’t use all kohlrabi in place of the potatoes. The key, no matter what you use, is to make sure the vegetables are as dry as possible.

Sesame Mayo Ingredients:

  • 2 tablespoons mayo
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 large garlic clove, minced

Hash Brown Ingredients:

  • 8 ounces kohlrabi, peeled and shredded on the large holes of a box grater
  • 1 pound of potatoes, shredded on the large holes of a box grater
  • 1 small yellow onion, finely chopped
  • 2 eggs, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon five spice powder
  • 2-3 tablespoons vegetable oil


  • For the sesame mayo: mix all ingredients together in a small mixing bowl and set aside.
  • For the hash browns: place shredded kohlrabi and potatoes in a large, clean kitchen towel and squeeze out as much liquid as possible. Place in a large mixing bowl and add onion, egg, salt, pepper and five spice powder. Mix thoroughly and set aside.
  • Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Using a #30 scoop (about 2.5 tablespoons), scoop 4 cakes into the pan and flatten into 1/2″ pieces. Cook for 3-5 minutes per side or until golden brown. Transfer to a paper towel lined plate to drain and repeat with the remaining oil and hash brown mixture. Serve immediately.