Shaved Raw Turnips + Poppy Seed Dressing

Baby hakurei turnips are mild and sweet and perfect for eating raw in this dish. If you can’t find that variety, try another baby turnip or radishes instead.


1/4 cup / 60ml cold-pressed olive oil
2 tablespoons apple cider vinegar
Grated zest of 1 organic lemon
1 teaspoon dijon mustard
1/2 shallot, diced
1 tablespoon poppy seeds
1 teaspoon raw honey or pure maple syrup
Fine sea salt, to taste
1 bunch baby hakurei turnips (substitute with other baby turnip variety, or radishes)
1 apple
1 small bunch arugula


1. Whisk together the olive oil, vinegar, lemon zest, mustard, shallot, poppy seeds, honey, and a pinch of salt in a small bowl.

2. Thinly slice turnips and apple with a sharp knife or mandoline. Chop bunched arugula in to ribbons. Add veggies to a bowl and pour the dressing over. Gently toss to combine.

3. Taste and season with more salt if needed.

Raw Asparagus Salad

Asparagus becomes more fibrous and tough the longer it ages after it is picked, so fresh spring asparagus is best for raw salads!

1 pound asparagus
½ cup pecorino cheese, grated
¼ cup pistachios (or pine nuts), chopped
1 lemon, zested and juiced
1 tablespoon cold pressed olive oil
Sea salt and freshly ground pepper


1. Trim asparagus of woody ends. Thinly slice the asparagus on the bias and place in a bowl.

2. Add all other ingredients to the bowl and toss. Add salt and pepper to taste.

Minty Farro Salad with Cucumber & Kale
We previously posted this recipe here. The mint really makes it pop!

Shaved Radish + Butter Crostini
A classic French combination, made easy to serve for a party. Super simple and delicious.


1 bunch radishes, thinly sliced
Grassfed butter
Baguette or sourdough boule
Olive oil (optional)
Sea Salt
Fresh Cracked Black Pepper


1. Shave radish using mandoline or slice thinly with a knife.

2. Slice bread to desired size and spread lightly with olive oil or butter. Toast bread in 350 degree oven for 5-8 minutes.

3. Spread toasted bread with butter, then top with radishes, salt, and pepper.

Balsamic Roasted Strawberry and Goat Cheese Crostini
An easy way to save over-ripe strawberries, these balsamic strawberries are delicious on anything. Here they are paired with tangy creamy goat cheese and mint.


1 pound fresh strawberries
1 1/2 tablespoons sugar
4 tablespoons good quality, aged balsamic vinegar
4 oz goat cheese
Fresh mint leaves, thinly sliced
1 Baguette or sourdough boule


1. Preheat oven to 350 degrees.

2. Hull strawberries and cut in halves or quarters, depending on the size of the berry. Place berries in a 9 x 13 glass baking dish.

3. Sprinkle berries with sugar and drizzle vinegar on top. Carefully stir together.

4. Roast for 45 minutes or until vinegar is reduced and thickened and syrupy. Stirring once while roasting.

5. Slice bread to desired size and spread lightly with olive oil or butter. Toast bread in 350 degree oven for 5-8 minutes.

6. Top toasted bread with strawberries, then a few pieces of goat cheese, and lastly top with thinly sliced mint.

Walnut Arugula Pesto Stuffed Portobello Mushrooms

Use this dairy-free pesto on pasta, bread, or to top some protein. We used it to stuff mushrooms, and its also delicious on crostini and topped with shaved radish.

½ cup walnuts
2 bunches arugula
1 cup basil
4 garlic cloves, smashed
1 lemon, zested and juiced
3/4 cup cold pressed olive oil
2 pounds medium to large size portobello mushrooms
Sea salt and freshly ground pepper
Pecorino or Parmesan cheese, grated


1. Toast walnuts at 350 degrees for about 5 minutes, or until golden and fragrant. Let cool completely.

2. In a food processor, pulse the arugula leaves with the toasted walnuts and smashed garlic cloves until finely chopped. Add the lemon zest and juice and pulse until combined. With the machine on, add the olive oil in a steady stream and process until throughly combined and almost smooth paste. Season the pesto with salt and pepper to taste, transfer to a bowl and serve.

3. Remove stems from mushrooms and clean caps with a wet paper towel. Lightly brush clean caps with olive oil and a pinch of salt. Roast for 8 mins in 400 degree oven.

4. Fill roasted mushrooms with pesto and top with grated cheese. Omit cheese to keep this recipe dairy-free.