Crunchy Jicama and Kohlrabi Coleslaw

I wanted to experiment with two different vegetables, jicama and kohlrabi. I had heard great things about their texture and flavor, so I thought I'd make a summer slaw. This slaw has a twist, because I'm not the biggest fan of cabbage or mayonnaise, so I mixed it up and the carrots still give you some color! Jicama is used often in Mexican cooking, so I thought it would be fun to put a Latin twist on this dish.

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Reaping your bounty from the local produce farmer

One difference in shopping at a farmers market or a CSA, is most likely the greens, veggies or fruits, will be what I call, straight off the farm. So, not every asparagus will look the same, or be the same size, everything will need a good washing and the beets may still have dirt on them. However, I know that means they are fresh. This all being considered, I've come up with five tips on ensuring you are maximizing your produce bounty and not being wasteful.

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Quick quinoa pesto salad

Recently my family rented a cabin to celebrate my birthday. I was excited to be in charge of the food because nothing makes me happier than creating something delicious for everyone to enjoy. I had traditionally made this dish as a pasta salad, but decided to mix it up and use quinoa instead. 

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