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May 13, 2016
Farmer’s Market Finds
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With spring in the air and warmer weather amongst us, a new season for Farmer’s Markets in our local area begins. Not only can you find the freshest of the fresh fruits, vegetables, and flowers at the Farmer’s Market, but exposure to unique treats you may not have known existed! If you’re craving variety and looking to add new produce to your meal plan, take a risk by purchasing something you are unfamiliar with. Here are two simple recipes to add to your repertoire.

Sunchokes or Jerusalem Artichokes – not to be confused with generic Artichokes, Jerusalem Artichokes are tubers similar to turnips. Nutritionally, they are a fantastic source of Inulin – prebiotic fiber that can help provide nourishment for the friendly gut bugs in your intestines.

Sunchoke Chips
1lb Sunchokes, scrubbed clean
2tsp olive oil
½ tsp kosher salt
1 tsp dried rosemary

1)      Preheat oven to 425 degrees.

2)      Prepare sunchokes by slicing very thin using a mandoline, or a very sharp knife with precise slicing skills into chips.

3)      Toss sunchoke slices with olive oil, salt, and rosemary. Spread along a large sheet tray in a single layer.

4)      Roast sunchoke chips for ~10-15 minutes, watching them carefully as they bake. Thin chips will cook much faster. 

Kohlrabi – fun to say and fun to eat. Kohlrabi bulbs originate from the cabbage family with a texture that resembles broccoli stem. Slightly sweet with a spicy bite like radish, kohlrabi can be roasted, sautéed, and eaten raw, often times shredded to make a slaw.

Kohlrabi and Carrot Slaw
1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, grated
¼ cup fresh cilantro, chopped
¼ cup plain Greek yogurt
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard 
1 tablespoon cider vinegar
½ teaspoon salt

1)      Combine the kohlrabi, cabbage, carrots, onion, and cilantro in a large bowl.

2)      In a smaller bowl, whisk together Greek yogurt, mayonnaise, cider vinegar, Dijon mustard, and salt.

3)      Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

Recipe adapted from

Ramps – referred to as “wild leeks” are similar in flavor to green onions. Ramps make a great addition to add a slightly spicy taste to salads, as part of a stir-fry, or simply grilled on their own as an appetizer.

Grilled Ramps
1-2lbs fresh ramps, cleaned and hairy root ends removed (similar to green onions)
2 Teaspoons olive oil
½ tsp sea salt

Prepare charcoal grill with coals set to one side of the grill, place lid on grill and preheat for 5 minutes. For gas grill – set half the burners on the highest heat setting.

1)      Lightly drizzle ramps with olive oil.

2)      When grill is heated, working quickly, place ramps on hot side of grill, turning frequently until charred and tender, ~2 minutes. 

3)      Sprinkle lightly with sea salt and freshly ground pepper. Serve with a low calorie dipping sauce such as Trader Joe’s Red Pepper spread with eggplant.

Written by Sarah Lawson, RD, CD

Written by Sarah Lawson

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