Image via DieKatrin

A quick & easy, almost no cook recipe; ideal for summer.

1/2 cup bulgur
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper
2 cups roughly chopped parsley leaves
1 cup roughly chopped mint leaves
1/2 cup chopped cherry tomatoes
1/2 cup chopped red onion
1/2 cup chopped green onions
Avocado slices (optional)

1. Cover bulgur in boiling water and let stand for 5-15 minutes. Fluff once water is soaked up.

2. Toss with oil, lemon juice, salt and pepper to taste.

3. Add onions, parsley, tomatoes, mint and mix well.

4. Cover and chill.

5. Garnish with avocado slices before serving, if desired.

*In the box Archives

In the Box; Week 25

Sweet Potatoes | 4.5 – 5 lbs
Squash Squash | 1 pc
Red Kale | 1 bunch
Celeriac | 2 pcs
Baby Potatoes or Leeks | 1.5 lbs or 2 pcs
Parsley | 1 bunch
Carrots | 1 bunch
Broccoli | 1 pc

Eating Apples | 1 mixed bag
Macintosh, Jonagold and Fuji

Cooking Apples | 1 mixed bag (marked with tape)
Ida Red, Rome, Jonamac


Mock Potato Salad (AKA Kolhrabi Salad)


For all you picnickers out there….. 

recipe via
Yield 2-3 servings 

1.5 lbs cubed kohlrabi (approx 4 medium kohlrabi)
1 medium celery stalk, diced
¼ medium red onion, diced
¼ c. mayonnaise
2 TB fresh Italian parsley, finely chopped
1 TB whole grain mustard
1.5 ts cider vinegar
1.5 ts honey
olive oil 

1. Place kohlrabi in medium pot and bring to a boil over high heat.

2. Once boiling, reduce to medium low and simmer until kohlrabi is tender with a few pieces
breaking off at the edges – approximately 15 minutes

3. Combine remaining ingredients in a large bowl. Add salt and black pepper to taste. Refigerate while
kohlrabi cooks

4. Drain Kohlrabi when done and add to mayonnaise mixture. Stir until well coated.

5. Cover and refrigerate until cold, approx 2 hours.

What the veg?


Cilantro used to get all the love in my family, but I’ve come to appreciate that parsley is not just a garnish!

Cooking tips
Do like the French. Chop loads of parsley & garlic, add a dash of lemon & pepper. Impress your friends: call it persillade