Whole Wheat Fettuccini with Broccoli, Carmelized Onions and Zucchini

2 large zucchini, sliced into 1 inch half moons
1 head of broccoli, into bite sized pieces
1 sweet onion, sliced
2 tbs olive oil

Sautee the onion in olive oil until carmelized and browned, about 15 minutes.  Then add the zucchini and broccoli and sautee until bright green and tender.

Meanwhile, cook the whole wheat pasta, and reserve one cup of the pasta water  before draining, adding it to the vegetables.  Put it all together and top with grated cheese, if desired.

Kohlrabi Apple Slaw

1 head Kohlrabi, grated
4 small carrots, grated
2 medium apples, grated
 Leaves of Kohlrabi, shredded (roll up all leaves into a cigar shape, and then slice very thinly)

Combine the above in a bowl.  Then add:

1 tbs olive oil
juice of 1 lemon
1/4 tsp kosher salt
1/4 tsp freshly ground pepper

Stir, and eat!!

Yumbutter Stir Fry

1 Head of broccoli, broken into small pieces
1 sweet potato, diced and cooked
1/2 lb tofu, browned
1 garlic scape, chopped
1 tbs olive oil

Stir fry the above in a skillet until broccoli turns bright green.  Remove from heat.
Then, in a small bowl, combine:

1 heaping TBS of Asian Jazz Yumbutter (found at the Westside Community Market, Madison, WI or at www.yumbutter.com)
3 tbs soy sauce
1 tbs honey
1 tbs Sriracha Sauce
1/4 cup hot water

Whisk ingredients, then add to stir fry and cook until heated through.  Serve over rice, enjoy!

Cream of Celeriac Soup

Celeriac (I thought of using Instagram to jazz the photo up, but decided its ugliness is the point)

1 head of Celeriac, or celery root, peeled, chopped into one inch pieces
2 stalks celery, chopped
3 carrots, chopped
5 garlic scapes, diced  
1 onion, chopped
1 tbs olive oil

Heat the above in a pot until softened, about 15 minutes.  Then add:

"Funky Carrots" from JenEhr Family Farms (www.wisconsingrown.com)

Garlic Scapes from JenEhr Family Farm

2 peeled, chopped (1" dice) potatoes
enough water or vegetable broth to cover
salt and pepper to taste
2 pinches of herbes de provence

1 pinch of rosemary
2 tbs maple syrup

Cook for 20 minutes, or until potatoes are fork tender.

Puree with an immersion blender.  Enjoy, makes 6-8 generous servings.