Celery Root Soup  

From David Lebovitz  This simple soup recipe really highlights the delicate flavor of celeriac. Feel free to riff on it. The addition of carrot and/or apple is a great variation. Garnish with crumbled bacon pieces for a little extra oomph. Ingredients 2 Tablespoons...

Potato Leek and Sorrel Pesto Pizza

from Aida Mollenkamp Ingredients 1 garlic clove 1/3 cup raw sliced almonds 1/2 cup extra virgin olive oil, divided Kosher salt and freshly ground pepper 2 cups fresh sorrel leaves Juice of 1 lemon Grated lemon zest 1 medium leek, ends trimmed 8oz baby potatoes, sliced...

Roasted Cabbage with Mustard Vinaigrette

Adapted by Farmer Dave’s from Eating Well CABBAGE Ingredients: 1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper VINAIGRETTE Ingredients: 2 teaspoons Dijon mustard 2...

Cabbage, Leek and Bacon Tart

Adapted by Farmer Dave’s from Fine Cooking Ingredients: 1 small head green cabbage (or half of a large head) Kosher salt 2 medium leeks, white and light greens parts only 2 Tbs. unsalted butter 1/2 lb. slab bacon, cut into 1/4-inch cubes, blanched and thoroughly...

Celery and Pear Soup

Ingredients: 2 tablespoons unsalted butter (1/4 stick) 2 tablespoons olive oil 1 cup coarsely chopped leeks 1 1/2 cups peeled, coarsely chopped ripe pear 4 cups coarsely chopped celery 1 tablespoon minced fresh thyme leaves (or 1 tsp dried thyme leaves) 3...