Shirazi Salad

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2 tbsp. extra-virgin olive oil 2 tbsp. fresh lemon juice Kosher salt and freshly ground black pepper, to taste 4 tbsp. finely chopped fresh flat-leaf parsley 5 Persian cucumbers, cut into 1⁄8” cubes 2 tomatoes, seeds removed, finely chopped 1⁄2 small red … Continued

Cucumber And Carrot Vermicelli With Crispy Shallots

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8 oz. rice vermicelli noodles 3 tablespoons vegetable oil, divided 1 large shallot, thinly sliced into rings Kosher salt 6 scallions, thinly sliced 1 1/2 tablespoons finely chopped garlic 1 1/2 tablespoons finely chopped ginger 1/4 cup soy sauce 1/4 cup fresh lime juice 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 1 tablespoon toasted sesame oil 1 cucumber, halved … Continued

Kale Caprese Salad

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Salad: 1 bunch kale, stemmed and chopped [about 4 cups] 1 cup bocconcini [mini mozzarella], halved 1 cup tomatoes, chopped ¼ cup fresh basil, chopped Dressing [makes about 1 cup]: ⅔ cup extra-virgin olive oil 3 tablespoons red wine vinegar … Continued

Kohlrabi Home Fries

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1 ½ to 2 pounds kohlrabi 1 tablespoon rice flour, chickpea flour or semolina (more as needed) Salt to taste 2 to 4 tablespoons canola oil or grapeseed oil, as needed Chili powder, ground cumin, curry powder or paprika to taste Peel the kohlrabi and cut into thick … Continued