An Original Recipe by Angela Trentadue
Broccoli stems are one of my favorite new things. I suspect a lot of people, like myself, discard most of the stem in preference for the tender little flowerets. The truth is, broccoli stems are gloriously sweet and crunchy, and are great raw or cooked. I love using them here with their other Brassica family members – cabbage, kale, kohlrabi – or “cole” crops. If, by chance, you have some leftover bacon laying around from, say, a BLT sandwich made from market tomatoes, chop that up and throw it in at the end.

Into a large bowl, place:
1/2 small head green cabbage, core removed and shredded
1/2 bunch lacinato or red russian kale, ribs removed and cut into
1/4″ ribbons
1 medium yellow or red onion, cut into quarters and thinly sliced
2 small kohlrabi, peeled and grated
2-3 broccoli stem, bottom 1″ cut off, peeled and grated

In a small bowl, whisk together:
2 tbs stone ground mustard
4 tbs apple cider vinegar
8 tbs olive oil
generous pinch salt

Pour dressing over the mixed vegetables and stir to coat well. For best flavor, allow the salad to sit 15-30 minutes. Stir again and taste. Adjust seasoning to your preference and serve.

An Original Recipe by Angela Trentadue
As easy as gazpacho is, I do not have time to make it despite the fact that my kitchen table is over-burdened with tomatoes. But I’m craving it, and this is what came of that need. I’m not usually a fan of cold-rice dishes, but the juicy tomatoes, spicy pepper and potent sour cream topping keep tempting me and satisfying my craving.

In a small bowl, mix together:
1/2 c sour cream
1 clove garlic, finely minced
1 tsp spanish paprika
1 tbs lemon juice
pinch of sea salt
Adjust flavor, adding more lemon, garlic or salt. Set aside.

Into a large bowl, put
2 c cooked rice (any variety)
2 large tomatoes, diced
1 cucumber, peeled and seeds scooped out, diced
1 small red or yellow onion, small diced

Gently mix together to fully incorporate into rice, breaking up any clumps. If you’d like the mix to be juicier, add more tomatoes and/or cucumber. Finally, in small amounts at a time, mix in: 1 jalapeno, ribs and seeds removed, finely minced.
Adjust the seasoning with salt and pepper.
Top with a dollop of sour cream mix and enjoy.