March 14


Local Food Hub:

  • Fresh turmeric (Planet Earth Diversified--Standardsville, VA)
  • Gold potatoes (Valley Farming--Augusta County, VA)


  • Vates curly kale


  • Mixed microgreens (radish, mustard, mizuna, kohlrabi, shungiku, tat soi, arugula, basil)
  • Spinach


  • Fuji apples

From Bon Appetit February 2015


Turmeric-Tahini Dressing

Makes 3/4 cup


¼ cup tahini

3 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper



Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.

DO AHEAD: Dressing can be made 4 days ahead. Cover and chill.


From Bon Appetit November 2017


Fried Brown Rice with Kale and Turmeric


Serves 2



4 scallions

2 tablespoons virgin coconut oil, divided

1 cup cooled cooked brown rice

1 small bunch Tuscan kale, ribs and stems removed, leaves torn

Kosher salt

2 garlic cloves, thinly sliced

1 tablespoon finely chopped peeled ginger

1 teaspoon ground turmeric

3 large eggs

1 tablespoon fresh lime juice

Lime wedges (for serving)



Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted about 3 minutes. Season with salt and transfer to a plate.

Heat remaining 1 Tbsp. oil in the same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.

Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.



From Genius Kitchen food blog




Serves 6 to 8



2 lbs Yukon gold potatoes, peeled and quartered

1 tablespoon butter or 1 tablespoon margarine

1 teaspoon butter or 1 teaspoon margarine

2 onions

2 cloves garlic, mashed (not really Irish) (optional)

4 cups washed shredded savoy cabbage (Try substituting for spinach for a sweet burst of flavor (a little less cooking time :))

2 1⁄2 cups water

3 -4 cups green kale, washed, stalks removed and shredded

salt & pepper



Boil the potatoes until tender (20-30 minutes).

Remove potatoes from water and save 1 cup of the liquid.

Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.

While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.

Add savoy cabbage and 1/2 cup water.

Cover and cook until the cabbage is tender.

Heat oven to 350F degrees.

In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.

Mix everything together, Season well.

Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.