Summer Veggie Salad with Vermicelli and Tamarind Sesame Dressing


(this taste great with a variety of vegetables, so feel free to use what you have on hand!)⁣⁣⁣



1 ½ limes, juiced⁣⁣⁣

2 tbsp tamari or soy sauce⁣⁣⁣

Siracha, to taste⁣⁣⁣

½ cup light sesame oil ⁣⁣⁣

1 clove garlic⁣⁣⁣



½ package rice vermicelli noodles⁣⁣⁣

1 kohlrabi, tops reserved⁣⁣⁣

1 scarlett turnip or a bunch of hakurai, tops reserved⁣⁣⁣

4 radish⁣⁣⁣

4 carrots⁣⁣⁣

1 small bunch of greens such as mustard or arugula⁣⁣⁣

Sea salt to taste⁣⁣⁣

½ cup roasted, salted peanuts⁣⁣⁣


To make the noodles, bring 2 quarts of water to a boil in a medium sized pot. Turn off the heat, place the vermicelli noodles in the water, give them a stir and let them rehydrate until al dente, about 5 to 7 minutes. Once they are tender, drain the water and spread the noodles out on a baking tray to cool down.⁣⁣⁣


Grate the garlic clove with a microplane. In a large bowl combine the garlic, lime juice, tamari, sriracha, and light sesame oil. Mix well, then add the vermicelli and toss to thoroughly combine.⁣⁣⁣


Using either a mandoline, a grater, or a food processor with a grater attachment, shred the kohlrabi, turnips, radish and carrots and add them to the mixing bowl with the vermicelli. Thinly shred the mustard greens and the greens of the kohlrabi and turnips and add to the bowl as well. Season with salt and mix well to combine. Serve on a platter, garnished with peanuts.⁣⁣⁣


Educational demos thanks to @piedmonthealth & @lesdames

Kale Salad with Tahini Lemon Dressing

Did you know there is a farmers market on the Beltline every Tuesday from 4-8? It’s right by Ponce City Market, and there are some wonderful vendors there. You can get fresh produce, kombucha, raw breads, sign up for some fun sewing lessons at Top Stitch or even get your cards read by Atlanta favorite Modern Mystic.

I was there this week on behalf of Piedmont Healthcare, showcasing an easy recipe that could be made with ingredients found at the market. Check out the recipe below!

Kale Salad with Lemon Tahini Dressing

Serves 2-4 people



2 tbsp tahini

1 lemon, juiced

1 garlic clove, microplaned

3 tbsp olive oil

3 tbsp nutritional yeast

Pink salt to taste

Freshly cracked black pepper to taste


To make the dressing, combine all ingredients in a bowl and mix well. Adjust the consistency with water, it should be thick, not runny. Refrigerate if not using immediately, will keep up to 2 weeks, stored properly.



1 bunch curly kale, washed and de-stemmed

4 radishes, thinly sliced

1 kohlrabi bulb, thinly sliced

4 baby carrots, thinly sliced

2 tbsp roasted sunflower seeds

Pink salt to taste

Freshly cracked black pepper to taste


Thinly shred the kale using either a knife or a food processor. Combine it with the thinly shaved radishes, kohlrabi, carrots and sunflower seeds in a mixing bowl. Add the dressing along with some salt and pepper. Mix until well combined. Check for seasoning and serve.


All the produce featured in this post came from Cosmos Organics.


Yukon Gold Potato and Sunchoke Latkes

Would you like to know the key to making really good latkes? Like most things, the devil is in the details. Here’s a quick breakdown of what I think makes my latkes taste so damn good:

  • I squeeze out as much moisture as I possibly can. We want crispy latkes!
  • I don’t use traditional flour, I use cornstarch or arrowroot. Just like with my fried chicken, I’ve discovered that using a pure starch instead of flour results in a crispier product.
  • Make sure the size of the latkes is consistent and your pan is at the right temperature. The potatoes should sizzle loudly when they hit the pan, but there shouldn’t be smoke.
  • Always make your latkes as close as you can to when you are going to serve them. Chefs refer to the process of waiting til the very last possible minute to do something as “a la minuté”. Just remember though, it’s a fine line between “a la minuté” and procrastination, so have all your supplies ready to go so you can knock this project out when the time is right.

Yukon Gold and Sunchoke Latkes

Yukon Gold and Sunchoke Latkes

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Yukon Gold and Sunchoke Latkes


12 latkes
  • ¼ cup yellow onion, minced
  • 6 tbsp ghee
  • 2 lb yukon gold potatoes
  • To Serve:
  • ½ lb Jerusalem artichokes
  • ½ lb cured salmon
  • 3 egg whites
  • ¼ cup creme fraiche
  • 2 tbsp cornstarch
  • 2 hard boiled eggs
  • Sea salt to taste
  • ¼ cup chopped chives
  • Fresh cracked black pepper to taste


  • Grate the potatoes and Jerusalem artichokes in a food processor, using the course shredder attachment. Alternately you can use a cheese grater. Once they are shredded, place them in a large bowl of water, agitating them to rinse off the extra starch. Drain the potatoes and Jerusalem artichokes from the water (I’ve started using a salad spinner to get my potatoes even dryer), and working in fistfull sized batches, place the shredded veggies in a clean kitchen towel and twist to squeeze out all excess moisture. Water and latkes do not get along.
  • Once the veggies are dry, place them in a medium sized bowl and add the egg whites and cornstarch. Mince a quarter cup of onion and add it to the mix. Season with salt and pepper and toss to combine. Divide into 12 balls and place on a sheet tray.
  • Heat a griddle or skillet and add a small amount of ghee. Once the ghee has melted start individually pressing the balls between your hands to flatten. I give them another squeeze here over an empty bowl to catch any extra moisture, as the potatoes will continue to leech water. Add the patties to the hot pan, you should hear a sizzle if your pan is at the right temperature. Work in batches so as not to overcrowd your pan. Cook the patties for about 4 minutes then flip and continue to cook on the other side. Adjust the heat if needed, and cook for about 4 more minutes. Both sides should be golden brown. Remove from the pan and lightly blot on a paper towel.
  • Serve on a platter with cured salmon, creme fraiche, chopped hard boiled eggs and chives.

Nutrition information