Baked Kohlrabi Fries

Kohlrabi is an interesting vegetable to cook with, and is often found at farmer's markets during the fall months. Typically, just the bulb of the vegetable is eaten, but the greens can also be cooked in a similar fashion to kale. There are many ways to enjoy it raw or cooked. It can be roasted in cubes or even eaten in thin slices like a radish. Just be sure to peel the bulb twice as it has a fibrous coating that can be challenging to eat. Here is a recipe for some tasty kohlrabi fries that is an easy first attempt at cooking with the puzzling vegetable.


  • 1 ½ to 2 pounds kohlrabi
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Chili powder or paprika for some added flavor


  1. Preheat the oven to 425. Remove stems from kohlrabi and peel. Slice length-wise and cut into 1/2 inch slices.
  2. Coat "fries" with olive oil. Spread out in one layer on baking sheet. Add salt, pepper, chili powder, and paprika and mix well.
  3. Bake 20 minutes, then flip and bake for another 15 minutes. 

Get the Find Veggies App:
Local Delivery in San Diego

What is Kohlrabi?

Kohlrabi is a vegetable that shows up in our farmer's markets during the fall months. It is often overlooked and under appreciated by market shoppers. In fact, it is easy to cook with and very delicious when you know how to use it. Here are some fun facts about Kohlrabi:

  1. When you cook with kohlrabi, peel it thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away.

  2. Kohlrabi greens can be cooked much like you would cook kale. 

  3. The bulb is not a root, and it is not a root vegetable. They actually grow above ground!

  4. A half cup of raw kohlrabi comes in at only 20 calories, so it adds nutrition without the calorie burden

  5. It is in the same family as foods like cauliflower, Brussels sprouts, cabbage, kale, and broccoli.

  6. Kohlrabi actually means "cabbage turnip" in German.


Get the Find Veggies App:
Local Delivery in San Diego


Cauliflower Soup

As soon as the weather drops below 70 degrees, I concoct soups in the kitchen to no end. They are so easy to throw together and any vegetables can be included to add more health benefits.  I like to roast cauliflower and create a delicious soup with it! Though it's available year round, cauliflower is actually freshest in fall months because it is frost tolerant and doesn't actually produce heads in hot weather. It can be served as a side dish, but it is typically so filling I just eat it as my main course. 


  • 3 garlic cloves chopped
  • 1 medium head cauliflower, florets broken off and chopped
  • 1 large onion chopped
  • 2 cups milk 
  • 2 cups chicken broth
  • Salt and pepper


  1. Place all Soup ingredients in a large pot over high heat and bring to boil. Turn down to medium and let it simmer for 10 to 15 minutes, or until the cauliflower is very soft.
  2. Use a hand-held immersion blender and blend until smooth, then add salt and pepper to taste.
  3. Enjoy! You can garnish with some freshly grated parmesan or fresh thyme leaves.


Mashed Sweet Potatoes

Nothing screams "November is here" more then the delicious aroma of a roasted sweet potato in the oven. I like to mash these up as a substitute to white mashed potatoes because it is healthier and provides a richer, deeper, and more satisfying flavor. This recipe can be used any time you have some extra sweet potatoes on hand, or can be added to your list of dishes for the Thanksgiving holiday. I like the addition of greek yogurt instead of cream because it makes the dish lighter. You could also substitute the maple syrup with agave or honey if you wanted. I also will add some cayenne pepper to create a little heat and add another dimension of flavor.


  • 2 pounds sweet potatoes or yams, peeled and cut into 1/2 inch pieces
  • 2 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup Greek yogurt


  1. Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 15 minutes.
  2. Drain the sweet potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl. 
  3. Add maple syrup, cinnamon, and Greek yogurt to the sweet potatoes. Mash to your desired texture and enjoy.


Acorn Squash Bowls

It's squash season!! I could not be more happy that fall is here because it means I can start cooking again with my favorite vegetable, the squash. There are so many different varietals out there, but I wanted to share a recipe I use almost every week in the fall months. I like using a roasted acorn squash as a bowl for my dinner because of its perfect shape when its cut in half, and it also adds an extra serving of vegetable to any dish. It can be filled with any number of items, but I really like taking it down a Mexican-inspired route with fresh chilis, bell peppers, onions, and avocado. I have included the recipe to just roast and prepare the acorn squash to be filled with whatever your heart desires. 


  • 1 medium acorn squash (this is enough for two bowls, change number depending on number of guests)
  • 2 tablespoons olive oil
  • salt and pepper


  1. Heat the oven to 400 degrees. 
  2. Cut the squash's stem off and then cut length wise down the middle. Remove seeds.
  3. Coat squash with olive oil, salt, and pepper.
  4. Place squash flesh side down onto cookie sheet and place in the oven.
  5. Cook for 45 minutes then remove and let cool.
  6. Fill with your favorite ingredients!

Butter & Garlic Artichokes

Artichokes are another vegetable that gets a second crop in the fall, which produces small and medium sized varieties. Which makes me one happy person, because I absolutely adore artichokes. What better then a delicious and creamy artichoke heart to reward you for your effort of eating the leaves? I like to steam the artichokes to get them soft, and then bake them with different flavors to produce an outstanding side dish any guest would enjoy. Hope you enjoy this butter and garlic artichoke recipe!


  • 4 medium artichokes 
  • 2" of water
  • Salt and pepper
  • 1/2 cup melted unsalted butter
  • 2 cloves garlic finely chopped 


  1. Cut 1/2 inch off the top of the artichoke so it is flat and all the tops of the inside leaves can be seen. Then trim 1/4 inch off the tops of the outer 2 layers of leaves so they are flat.
  2. Put 2 " of water and steamer basket in a large pot. Place on low heat and steam artichokes for 60 minutes or until leaves pull out easily.
  3. Remove artichokes and shake excess water.
  4. Heat oven to 375 degrees. Meanwhile, combine melted butter and garlic.
  5. Place artichokes on a baking sheet, and fill the cut tops with butter and garlic mixture so all inside leaves are coated.
  6. Bake for 10 minutes, remove and enjoy!

Local Organic Delivery
in San Diego


Butternut Squash Soup

I love butternut squash because of its nutty and delicious squash flavor. It reminds me so much of fall and becomes a regular companion in my home especially in November and December. It is easy to roast in cubes for an easy side dish. However, my absolute favorite way to enjoy this delicious vegetable is to use it in a creamy butternut squash soup. Find the recipe below!


  • 2 butternut squash, halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 2 cups thinly sliced onion
  • 1 tablespoon brown sugar
  • 2 teaspoons minced ginger
  • 2 garlic cloves chopped
  • 1/2 cinnamon stick
  • 5 cups chicken broth


  1. Preheat oven to 375°F. Coat inside of squash with olive oil and place it cut side down on the cookie sheet. Bake 50 minutes, or until can be easily pierced with a fork
  2. Use spoon to scoop squash from the peel and cut into 2-inch pieces.
  3. Heat oil over medium-low heat in large pot. Add in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes.
  4. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
  5. Purée soup in blender then return the soup to the pot. Season with salt and pepper. 

Turnip Greens

Turnips are especially delicious in the fall because they take up a slightly sweeter flavor than their other year-round counterparts. Many times in the past I simply cut the greens off the turnip and through them in the compost pile. My grandma and all Southerners are most definitely shaking their heads at my wastefulness of such a delicious part of the vegetable. To help encourage others from simply trashing a vital part of the turnip, I have included a recipe for sautéed turnip greens. Enjoy!


  • 1 lb turnip greens, stems removed and leaves chopped
  • 1 medium onion chopped
  • 1 tablespoon olive oil
  • 1 ⁄ 2 teaspoon sugar
  • 1 ⁄ 2 teaspoon cider vinegar
  • hot sauce to taste 
  • salt and pepper to taste


  1. Heat a pot of salted water to boiling. Cook greens until just tender, about 5 minutes, then drain.
  2. Add onion and olive oil to a skillet and cook until soft, 6 to 7 minutes, stirring occasionally. Add the greens and toss. Stir in the sugar and the vinegar and cook 2 to 3 minutes.
  3. Add a couple of dashed of hot sauce. Season with salt and pepper to taste and serve.


Get the Find Veggies App:
Local Delivery in San Diego

Roasted Brussels Sprouts with Prosciutto

Brussels sprouts are a fall vegetable with a distinct and delicious flavor. This flavor is especially brought out when they are roasted with some olive oil in the oven. I love when the outer layer of leaves crisp up and imitate a crunchy and delightful chip. They are some of my favorite because they are so easy to throw together for a dinner side dish, or can be spruced up with any number of ingredients you have lying around the house. This recipe for roasted Brussels sprouts with prosciutto comes from one my grandmother used to make, and it is one of my favorites. Enjoy!


  • 3 cups trimmed halved Brussels sprouts 
  • 1/4 cup chopped prosciutto 
  • 2 tablespoon olive oil 
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice


  1. Preheat oven to 425 degrees.
  2. Pull off any limp outer leaves, and closely trim the stem end-don't cut too much off, or the Brussels sprouts may fall apart. Coat them with olive oil, salt, and pepper.
  3. Cut up prosciutto into small pieces and layer on a cookie sheet amongst the Brussels sprouts.
  4. Put in the oven and remove after 45 minutes. Finish with a drizzle of lemon juice
  5. Devour the delicious dish


Raspberry Fun Facts

Raspberries are a staple in my home during the summer months because of how deliciously tart they are. And let’s not forget how delightful they are in infinite desserts. To celebrate my love for these divine little berries, here are some fun facts about the raspberry you may not know!



  • There are over 200 different known species of raspberries but only 2 are grown on a large scale.

  • Raspberries are a type of fruit known as an aggregate fruit.

  • The people of Troy were the first to note an appreciation of the raspberry fruit.

  • In 4 A.D., the first writings on the cultivation of raspberries were made.

  • The term “raspberry” originated in the Cockney dialect of England. It comes from the flapping noise made with the tongue and mouth when eating one.

  • Raspberries have been crossed with other berries to form new species.The boysenberry is actually a cross between red raspberries, blackberries and loganberries.

  • Raspberries are a wonderful source of vitamin C, containing 40 percent of a person’s daily needs.


Get the Find Veggies app
Local Organic Delivery in San Diego


Raspberry, Mint, & Pistachio Tart

Raspberries are the sweetest as summer dwindles down, so I find myself picking up more right before Fall starts rolling into town. I like to throw them into my breakfast cereals or on top of yogurt, but when I’m feeling a little fancy I sometimes roll up my sleeves and make a winning dessert. This recipe for Raspberry, Mint, and Pistachio Tart is so delicious and light and doesn't require too much prep time, which is great especially when you have company coming over. Hope you enjoy!





  • 1 sheet puff pastry

  • 1 egg, lightly beaten

  • 1 tbsp. granulated sugar

  • 1/2 cup creme fraiche

  • 3 tbsp. brown sugar

  • 2 1/2 cups raspberries

  • 2 tbsp. pistachios, finely chopped

  • 1 small bunch mint leaves

  • 2 tbsp. icing sugar




  1. Preheat oven to 350 degrees.

  2. Using a rolling pin, roll out half the puff pastry into a rectangle and trim the edges. Place on a parchment sheet-lined baking sheet.

  3. Brush the pastry with beaten egg and sprinkle with granulated sugar.

  4. Bake the puff pastry for 12-15 minutes, or until golden brown. Remove from oven.

  5. Using a small saucepan, mix half a cup of the raspberries with the icing sugar and simmer until combined. Mash up a bit with the back of a fork. Remove and cool.

  6. Meanwhile, mix the creme fraiche and brown sugar until combined.

  7. Spread the creme fraiche mixture over the puff pastry and drizzle the raspberry sauce over top.

  8. Top with the remaining whole raspberries, some torn mint leaves and some crushed pistachios and enjoy


Get the Find Veggies app
Local Organic Delivery in San Diego


Caesar Dressing Recipe

Any kind of lettuce is abundance in my house during the summer months because how well it thrives. I love picking up multiple varietals during my trips to the farmer’s markets and coming up with recipes to get some added greenery in my diet. However, nothing beats a tried and true caesar salad to go with any dinner for family or friends. Below you’ll find my favorite caesar salad dressing recipe that can be poured over any of those fresh heads of lettuce you find at the market. Also, this recipe calls for mayo so it is much quicker to make. I like using my own that I keep in the fridge, but any store bought brand will work in a pinch.



  • 2 small garlic cloves, minced

  • 1 teaspoon anchovy paste

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 cup mayonnaise

  • 1/2 cup freshly grated Parmigiano-Reggiano

  • Salt and pepper to taste




  1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.

  2. Add in the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.

  3. The dressing stores well in the fridge for up to a week.


Get the Find Veggies app
Local Organic Delivery in San Diego

Chinese Plum Sauce Recipe

Plums are the best in August, so I have been buying the farmer’s markets fruit stands out of them since the beginning of the month. Not only do I eat them as a snack every 10 minutes, but I also love to include them in some of my daily recipes as a sweet yet tart compliment to my meals. I love chinese food but typically the sauces are laden with fake and processed chemicals, and don’t get me started on the amount of sugar they throw in them. I make this super easy chinese plum sauce that goes great with pork or turkey. Hope you enjoy!





  • 1 lb of plums, pitted and chopped - approx. 2 cups

  • ¼ small onion, chopped

  • 5 cloves garlic, chopped

  • 1 teaspoon white wine vinegar

  • 1 Tablespoon coconut sugar or any sugar variety

  • 1 Tablespoon soy sauce

  • 1 teaspoon ginger powder




  1. Place the plums, onion, and garlic into a blender and blend well.

  2. Place the blended sauce into a saucepan and simmer for 30 minutes.

  3. Add in the rest of the spices/condiments and salt/pepper to taste. Stir well and enjoy



Get the Find Veggies app
Local Organic Delivery in San Diego


Sweet & Spicy Grilled Cantaloupe

I love the summer time because of all of the bbq'n i get to indulge in after months and months of grueling waiting. The smell of smoke and chargrilled meats gets my mouth watering year after year, but I also love grilling summer fruits. Grilling fruits brings out the sweet flavors while also adding a wonderful smoky quality. Courtesy of our new friends over at Specialty Produce here in San Diego is this delicious Sweet & Spicy Grilled Cantaloupe Recipe. Enjoy!


  • very ripe cantaloupe
  • smoked paprika
  • honey


  1. Slice cantaloupe in 1/2" flat pieces.
  2. Sprinkle each side liberally with smoked paprika (not regular paprika).
  3. Preheat grill to medium-high. Grill cantaloupe slices 5-7 minutes per side. Remove from grill. Drizzle with honey. If grilling other foods, cook cantaloupe last.


Get the Find Veggies app
Local Organic Delivery in San Diego

Cantaloupe Gazpacho with Crispy Prosciutto

I love soups of any kind, any time, all the time! The only problem is hot soup on a hot day does not make for a great dining experience. One solution to this is to make a gazpacho, which is a cold soup that offers the same flavor experience without the temperature problems we endure during the summer months. This recipe is courtesy of our friends over at Specialty Produce here in San Diego. Hope you enjoy.


  • 1 medium cantaloupe (about 2 1/2 - 3 pounds), peeled, seeded, and chopped
  • 1 medium cucumber, peeled, seeded, and chopped
  • 2 tablespoons minced shallots
  • 1 teaspoon kosher salt
  • 2/3 cup plain nonfat yogurt
  • 2 tablespoons sherry vinegar
  • 1/2 cup extra virgin olive oil
  • 4-6 slices prosciutto


  1. To make the gazpacho, in a blender, combine the cantaloupe, cucumber, shallots, salt, and 1/3 cup of water.
  2. Puree until smooth (blender will be very full).
  3. Transfer half of cantaloupe mixture to a large bowl. Add the yogurt and sherry vinegar to the remaining cantaloupe mixture in the blender and puree until smooth.
  4. With the motor running, slowing pour in the olive oil and blend until creamy and very smooth.
  5. Pour into the bowl with the rest of the cantaloupe mixture and stir to combine. Chill in the refrigerator until ready to serve.
  6. To make the crispy prosciutto, preheat the oven to 425°F. Place a wire rack on a large baking sheet. Arrange the prosciutto slices in a single layer on the rack and roast until crisp, 6 to 8 minutes.

Get the Find Veggies app
Local Organic Delivery in San Diego

Asian Apple Glazed Salmon with Kale Quinoa

I know Kale seems like it was a fad that has come and gone, but I still love integrating it into many of my summer recipes. It has a hearty taste that I just can't seem to stray away from. I also love how versatile it is, as it can easily be thrown into a stir fry, soup, smoothie, and countless other dishes. Here is a recipe for an Asian Apple Glazed Salmon with Kale Quinoa. If you're running low on time you could easily ditch the salmon and use the kale quinoa as a side dish for any meal. Enjoy!


Kale Quinoa

  • 2 cups chicken broth
  • 1 cup quinoa, uncooked
  • 2 cups washed and chopped kale, packed tightly
  • 2 scallions or green onions
  • large handful roasted pecans, roughly chopped
  • salt and pepper to taste

Asian Apple Glazed Salmon

  • ½ cup Musselman's Apple Butter
  • 1 teaspoon grated fresh ginger
  • 2 tablespoon soy sauce
  • 1 clove garlic, grated
  • 4 ( 6 ounce) salmon fillets, with skin
  • 1 scallion or green onion, chopped thinly on bias


  1. Preheat oven to 400F. Line a baking sheet with foil or parchment paper. Set aside.
  2. In a medium saucepan, bring chicken broth to a boil. Add quinoa and cover. Reduce temperature to a simmer and let simmer for 10 minutes. After 10 minutes, add kale to saucepan and continue to simmer for an additional 5 to 10 minutes until the broth is absorbed. Let sit for 5 minutes covered and then fluff with a fork. Add pecans and scallions and toss to combine. Add salt and pepper to taste.
  3. While the quinoa is cooking....In a small bowl, combine apple butter, ginger, soy sauce, and garlic. Stir to combine well.
  4. Place salmon fillets, skin side down, on prepared baking sheet. Generously glaze each fillet with apple butter glaze - about 2 tablespoons per fillet.
  5. Loosely cover salmon with foil and place in preheated oven and bake for 10 minutes. Remove foil and continue to bake for an additional 5 to 10 minutes or until fish is flakey and cooked through.
  6. Remove from oven and let sit for 5 minutes.
  7. To serve, place about a cup of kale quinoa on plate. Nestle a salmon fillet into bed of kale quinoa. Sprinkle with chopped green onions and serve immediately.

Get the Find Veggies app
Local Organic Delivery in San Diego

Oven Baked Eggplant Fries

Sometimes I have massive cravings for some french fries, but have to forget about my devilish feelings so that I don't gain that unwanted summer weight. Luckily there are so many alternatives out there now days that offer just as much, if not more, of the same delightful flavors that french fries offer. This recipe uses eggplant in lieu of fries and opts for baking instead of frying. It is a flavorful and healthier way to solve those cravings. Enjoy!


  • 2 baby eggplants
  • 2 egg whites
  • 2 cups panko
  • 1 cup plain breadcrumbs
  • 2 teaspoons garlic powder
  • Pinch of cayenne pepper
  • Kosher salt


  1. Preheat oven to 400 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. Slice your eggplant into very thin strips.
  4. Whisk two egg whites in a medium-large bowl.
  5. Add panko, breadcrumbs, garlic powder and cayenne pepper to a zip-closed bag and shake.
  6. Place a handful of your raw eggplant fries into the bowl with the egg whites and coat well.
  7. Place egg white coated eggplant fries into the panko/breadcrumb mixture and shake all around to coat the fries with the mixture.
  8. Place your coated eggplant fries onto your pan (not overlapping) and cook about 10-12 minutes, or until browned and crispy.
  9. Once out of the oven, sprinkle with salt and devour

Get the Find Veggies app
Local Organic Delivery in San Diego