Watercress Salad with Kohlrabi, Asparagus, Radish, Olives & Sunflower Seeds

Here is another of my favorite, spring produce inspired salads. If you have never tried Kohlrabi, this is a great way to do it. Growing up with this vegetable from the cabbage family, I have to say I think it tastes much better raw then cooked. The cooked version is quite boring and therefor often served with a bechamel sauce to give it some zing. Raw, Kohlrabi taste slightly sweet, almost like a blend of an apple and a cabbage. The sweetness of the Kohlrabi makes for a nice contrast with the peppery taste of the Watercress.

Ingredients:

Salad

• 4 small kohlrabi: cut into small chunks
• 1 bundle of watercress (approx. 3/4 -1 cup): remove stems and wash
• 1 cup of asparagus, cut into small chunks
• 10 radishes, sliced
• 1/4 cup kalamata olives
• 1/8 cup sunflower seeds

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 table spoon of meyer lemon juice
• 1 teaspoon of dijon mustard
• 1 teaspoon of meyer lemon zest
• salt and pepper to taste

Preparation

Dressing:

Mix all the ingredients

Salad:

1. Blanch asparagus: drop into boiling water for 2-3 minutes; drain, rinse with very cold water
2. Toast sunflower seeds in non-stick pan without oil over low heat for 2-3 minutes
3. Add all ingredients to dressing and enjoy!

Asparagus & Kale Frittata

Try this easy to make, spring-inspired vegetable frittata for dinner or lunch with a salad or for a special Sunday breakfast! You will need a oven-safe pan, such as a cast-iron skillet, to make this dish.

Serves 4

Ingredients:

• 1 cup of asparagus finely cut (see pic)
• 1 cup of kale finely cut
• 1/2 red onion finely cut
• 2 cloves of garlic, pressed
• 8 large eggs
• 1 tablespoon of low sodium soy sauce, Bragg's amino liquid, or coconut aminos
• Dash of tabasco or hot sauce (optional)
• 1 sprig of fresh thyme, leaves only (optional)
• 1/4 teaspoon salt
• 1 - 2 tablespoon of olive oil

Preparation:

1. Heat broiler
2. Heat olive oil in cast-iron skillet and cook onion and garlic until tender over medium heat, about 5 minutes
3. Add kale, asparagus, soy sauce, thyme, tabasco, and cook until tender, over medium heat, about 10 minutes. Add very small amount of water  and cover with lid if necessary to avoid burning.
4. In a bowl whisk eggs with 1/2 tsp of salt and pour into skillet wit vegetables.
5. Cook until sides are beginning to set, about 2-3 minutes
6. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on the top, 2-3 minutes.
7. Serve with Salsa (optional, but I think it tastes fantastic that way!) Enjoy!