Clockwise, starting from top left:

Kohlrabi tzatziki salad

This tzatziki cucumber salad recipe but with diced kohlrabi instead of cucumber, and I was heavy handed on the yogurt (FYI, LFFC has an organic yogurt share (low or full fat) (this is full fat yogurt)). The kohlrabi worked perfectly, just a crunchier texture than cucumber. I wish I had more of the green herbs, but, alas, winter.

Shaved Chioggia beets with citrus, ricotta, and pistachio

This was inspired by a combination of 2 different J. Kenji Lopez-Alt beet salad recipes, mostly the former with the replacement of the shaved raw beets instead of roasted and the photo is before mixing in the ricotta. I think is my new favorite dish.

Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe “A classic, colorful, and endlessly riff-able salad.”

Winter Greens Salad With Flax Seeds, Shaved Beets, and Radishes Recipe “Raw shaved beets are the perfect companion to stout winter greens in this simple, flavor-packed salad.”

Carrot and purple daikon radish salad

I made this julienned salad recipe twice, once with rice vinegar and once I substituted White Champagne Vinegar from the Greenbelt Co-op. I don’t think there was a discernible difference. Use whatever light vinegar you’ve got.

Shaved beet salad

This was a very simplified version of the Kenji winter greens with shaved beets salad above. Using a vegetable peeler on the Chioggia beets produced fork-able mouthfuls of beautiful, crunchy but not too crunchy, vegetable sweet but not too sweet, salad. Little Gem Romaine lettuce and feta cheese to fill it out, and olive oil, salt, and pepper to taste. I could see adding roasted chickpeas for extra protein and texture.