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Yacon is commonly enjoyed raw. It’s really easy to prepare yacon, just peel off the brown skin and shred it or chop it into dishes, such as salads and slaws. Here’s a citrus salad found on Sharon Palmer’s plant-powered dietician blog. The yacon gives this salad a slightly sweet, juicy crunch.
This recipe was suggested by a fellow CSA member, who found it on simplyrecipes.com. Serves 4-6.
Here is a great salad idea, from Mariquita Farms and epicurious.com using fennel, radicchio, and romaine lettuce. If you don’t have romaine, use any green or red leaf lettuce. If you can’t find black grapes, use red grapes. Serves 4.
Fennel, also known as sweet fennel or finocchio, originated in the Mediterranean and is popular in Italian and Scandinavian cooking. Closely related to parsley, carrots, dill and coriander, this aromatic vegetable is the swollen, immature stem of a large, feathery bush. The young stems of the plant overlap at the base to form a bulb with white-to-pale-green ribbed layers. Although the stalks are similar to celery both in their appearance and in their crunchy texture, all parts of the plant (bulb, stalks, and fronds) have a pleasantly sweet anise, or licorice-like flavor, and are edible.
From the cookbook “Simply Organic”. If you have a mandoline to slice the vegetables thinly, all the better. You can also substitute broth instead of milk. It tastes better if made one day ahead.
Here’s a tasty and nutritious salad that can be made ahead and served chilled. Found at realsimple.com, this recipe serves 8-10.
This is my go-to recipe for delicious and satisfying gazpacho. And now that we are in peak tomato season, it’s an easy meal, despite what might appear like a long and arduous process — it is not! Read it thru a few times, make it once, and you will see how simple it is. The recipe serves 4-6 and hails from the website www.thekitchn.com. Do try it, please.
Try to make this a day ahead as the flavors improve overnight. From the “Simply Organic” cookbook.