Brighten Late Spring Veggie Dishes with Lemon

"The fresh flavors of late spring and early summer vegetables shine in recipes that feature a bit of sour flavor like lemon. Enjoy these two family favorites that we can prepare quickly and simply for lunch or dinner,” says Jen Miller, of Prairie Wind Family Farm, in Grayslake.


Fresh Summer Coleslaw

Yields: 4 to 6 servings

1½ lb. any combination of bok choy (baby or full-grown), carrots, kohlrabi or cabbage

1 shallot 

2 in. fresh ginger

2 Tbsp lemon juice

2 Tbsp honey

1 Tbsp olive oil

1 Tbsp walnut oil

½ tsp cumin

Salt and pepper to taste

Wash and shred any combination of the vegetables with a grater or food processor with the exception of bok choy (while I normally don’t peel our organic vegetables, I would peel the outside of the kohlrabi if tough). Add to large bowl.

For the bok choy, wash, shake or pat dry with a paper towel. Slice both greens and stems thinly and add into the bowl with the rest of the veggies.

For dressing, finely chop shallot and ginger (if freshly dug, I do not peel). Add in all the other ingredients and combine. Pour dressing over the veggies and mix in well. Because the bok choy leaves are a bit more delicate than cabbage leaves, this salad is better to eat sooner rather than later.


Simple Lemon Roasted Asparagus

Yields: 2 servings

1 lb. medium asparagus

1 Tbsp extra-virgin olive oil

½ tsp finely grated lemon zest

Kosher salt and freshly ground pepper

Preheat the oven to 450° F. On a rimmed baking sheet, toss the asparagus with 1 tablespoon oil, lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.

Serving Tip: Coarsely chop for a perfect spring salad topping or side dish.

Recipe courtesy of Jen Miller, of Prairie Wind Family Farm, which grows a wide variety of certified organic vegetables and pasture-raised hens for eggs, and provides fresh fruit to CSA members, delivered to north and western suburban locations, and area farmers’ markets. For more information, a schedule of farm events and to sign up for this year’s harvest, visit



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