Kohlrabi Puree


This flavorful puree is a great base for a variety of protein and vegetable combinations. I served it with wilted kale and pan seared flat-iron steak.

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Recipe adapted from Hugh Acheson's The Broad Fork.

Serves 6.


3 tablespoons butter

1 cup diced onion

2 pound kohlrabi, peeled and diced

2 cups chicken stock

4 sprigs fresh thyme

Kosher salt

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In a medium sauté pan over low heat, melt 1.5 tablespoons of the butter. Add the onion and then the kohlrabi. Cook for 2 minutes, stirring to coat the vegetables in the butter. Add the chicken stock and the thyme. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 15 minutes or until the kohlrabi is tender. Remove from heat and let cool slightly.

Transfer the mixture to a blender, and the remaining 1.5 tablespoons of butter, and puree until smooth. Season to taste with kosher salt. Serve warm.

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Roasted Napa Cabbage with Bacon and Blue Cheese

This quick and easy dish is a super flavorful light meal or a great accompaniment to a simple roast chicken. Processed with VSCOcam with c1 preset


1 large head napa cabbage

1/2 cup whole buttermilk (I used Cruze Farm buttermilk)

2 oz Sequatchie Cove Shakerag Blue Cheese

1 tablespoon white wine vinegar

1/4 pound high quality bacon (I used Main St. Meats Belly Bacon)

Olive Oil


Fresh ground pepper


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Serves 4 as a side, 2 as a meal.

Pre-heat oven to 350 degrees.

Place the bacon on a sheet pan and cook for 12-18 minutes or until crisp. Remove from pan and place on paper towels to drain. Crumble or chop bacon into 1/2 inch pieces. Set aside.

Raise oven temp to 450 degrees.

Cut cabbage in quarters and rinse well under cold water. Pat dry with paper towels or a clean dish towel. Place the cabbage on a sheet tray and drizzle with olive oil. Season to taste with salt and pepper. Place in the oven for 10-12 minutes or until the cabbage is soft and the outer leaves are slightly charred.

While the cabbage is roasting, make the blue cheese dressing. Place the buttermilk, blue cheese, vinegar, and a pinch of salt and pepper in a blender. Pulse a few times until the mixture is largely smooth and only a few pieces of blue cheese remain visible.

Remove the cabbage from the oven, drizzle with the blue cheese dressing and top with the crumbled bacon. Serve warm.

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Kale and Cumberland Tartine


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4 cups red Russian kale, torn in medium-sized pieces

1 tablespoon olive oil

4 ounces Sequatchie Cove Cumberland cheese, shredded

2 teaspoons whole milk

4 teaspoons whole grain mustard

4 slices high quality sour dough bread

4 eggs

1 tablespoon unsalted butter

kosher salt

freshly ground black pepper

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Serves 4

Preheat oven to 425 degrees.

In a medium sauté pan, heat the olive oil over medium high heat. Add the kale and sauté just until wilted, 2-3 minutes. Remove from heat. Place the kale in a mesh strainer or colander and allow to drain while you prep the rest of the ingredients.

Place the bread on a sheet pan and toast 5-7 minutes or until it is starting to get crispy but not brown. Remove from oven and set aside.

While the bread is toasting, place the cheese, milk, and kale in a medium bowl. Season to taste with salt and pepper and mix to combine.

Coat each slice of toast with 1 tsp. mustard and top with 1/4 of the kale mixture. Return to the oven for 10 minutes or until the cheese is melted and slightly brown.

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Heat the butter in a medium skillet over medium-low heat. Crack the eggs into the pan, add a few drops of water and cover. Cook for 1-2 minutes depending on how set you want the yolk. Remove from pan immediately and place one egg on top of each tartine.




Linguine with Spicy Broccoli Rabe


Need a quick and easy dinner for these busy early summer days? This pasta dish is hardy, super flavorful, and ready from start to finish in less than 20 minutes.



1/2 pound linguine (dry or fresh), cooked al dente

6 cups broccoli rabe, stems and leaves roughly chopped, flowers reserved

3 large garlic cloves, minced

1/2 teaspoon red pepper flakes

zest of 1 lemon

1/3 cup + 1 tablespoon extra virgin olive oil

kosher salt, to taste

1/3 cup freshly grated parmesan

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In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sweat until fragrant but not brown at all. Increase the heat to medium-high and add the broccoli rabe, lemon zest, and red pepper flakes.  Sauté until the leaves are wilted and the stems are tender, about 10 minutes.

Add the cooked pasta and remaining 1/3 cup of olive oil. Toss to coat and adjust salt as needed.

To serve, top with grated parmesan and reserved broccoli rabe flowers.

Serves 4.

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Simple Sautéd Collard Greens


Often, when we think of collards in the South, the first image that comes to mind is of a large pot of greens cooked for hours with ham hocks and / or bacon. While these can be delicious, the long cooking time diminishes some of the natural nutritional value found in collards (not to mention being tough to accomplish on a busy weeknight!).  This recipe offers an alternative that increases both speed and nutritional value while maintaining the depth of flavor we all want in our collard greens. Processed with VSCOcam with m3 preset

Recipe adapted from Hugh Acheson's The Broad Fork


1 lb. collard greens, ribs removed

2 garlic cloves, thinly shaved

1 tablespoon unsalted butter

1 medium yellow union, cut in small dice

Kosher salt, to taste

Fresh cracked black pepper, to taste

1 tablespoon molasses

2 tablespoons apple cider vinegar




Stack the collard greens on top of each other, roll them up, and slice the roll into 1/2 inch wide strips. Submerge the greens in a bowl of cold water then transfer to a colander to drain. Once the collard greens have drained for a few minutes, lay them out on paper towels and dry completely.

In a large sauté pan, slowly sweat the garlic in the butter over low to medium-low heat. When the garlic is very aromatic, add the onions. Season to taste with salt and pepper, and sweat for 15 minutes or until translucent and soft but not brown.


Raise the heat to medium, add the collard greens and cook, stirring occasionally, for 7-10 minutes, or until the start to soften. Stir in the molasses and cider vinegar and continue cooking for 10 more minutes, or until the collards are tender but still have some chew. Adjust seasoning with more kosher salt or pepper, as needed, and serve.