Make your home page

This meal is as versatile as it is delicious! Gina Ferwerda, recipe developer and cookbook author shows us how to make her Fall Harvest Salad.

Fall Harvest Salad



Preheat oven to 400ºF.


Add 3 sheets of aluminum foil to a baking sheet. Add cubed kohlrabi, beets and sweet potato to each piece of foil. Season with oil and seasonings, then roast for 15-20 minutes or until fork tender. Remove from the oven and set aside. (I like to keep the veggies separate while roasting; otherwise, the beets will turn the rest pink.)


In a small bowl, mix together vinegar, soy sauce, sugar, garlic, ginger and red pepper flakes. Drizzle in oils and whisk to emulsify the dressing. Set aside until ready to assemble.

Add 2 tablespoons of dressing to kale and massage well to soften the kale.


Add kale and mixed greens to a large salad dish.  Add the roasted kohlrabi, beets and sweet potato, then top with quinoa. Drizzle on some dressing and sprinkle with feta cheese crumbles. Add roasted pepitas, if desired  


Preheat oven to 350ºF.

Mix seeds, oil and seasoning together. Please seasoned seeds on a baking sheet and roast for 12-15.

For more recipes from Ferwerda visit,

Jason Michael Thomas of Urban AG Indy joined us today with his recipe for Italian style Panzanella Salad. He says its a great way to use your use your garden veggies this summer.

He also showed us how to make croutons and marinated onions and tomatoes. Jason says that’s a great way to eliminate food waste and make it taste delicious. 

You can find this salad at the Urban AG Indy farmers market booths. For the first time at the Original Downtown Farmer’s Market on Wednesdays.

Jason Michael Thomas owns Urban Awareness Gardens in the heart of downtown Indianapolis where he elegantly prepares 100 percent locally farmed and foraged dinners in a private setting. He uses his television appearances and social media influence to educate others about the crucial importance of the sustainable food movement and promotes a healthy lifestyle by teaching why we should seek out the most natural and delicious local foods.

Go to Thomas’ website to learn more about his mission and book your private dinners and events. 

This is the perfect fruit salad to accompany and add summer freshness to any meal. Here’s the recipe from Gina Ferwerda, recipe developer and cookbook author.

Grilled Fruit Salad (serves 6 to 8)

Grilled Fruit ingredients:

Icing ingredients:

Fresh mint leaves, to garnish

Preheat grill to medium-high heat.


In a small bowl, whisk together oil, honey, vinegar, salt and pepper. Brush over halved stone fruit.

Place fruit, cut-side down, on grill. Grill for 3 to 4 minutes on each side.


In a small bowl, whisk together powdered sugar, water and the juice of 1 lime.


Add all fruit to a large serving bowl. Top fruit with juice of remaining lime, then drizzle with icing. Garnish with mint leaves.

For more from Gina visit her websiteFacebook and Instagram.

Gina Ferwerda, Recipe Developer and Cookbook is back with another great recipe! This time she has a great grilled summer salad that can be served family style. 

Grilled Chicken and Asparagus Salad with Pears & Gorgonzola and drizzled with a Sauvignon Blanc Vinaigrette (serves 6)


Preheat the grill to 350 degrees.


Add all vinaigrette ingredients to a mason jar. Screw on lid and vigorously shake until all ingredients are thoroughly combined. 


Thinly shave 4 asparagus spears with a vegetable peeler and place in a small dish. Add 1/4 cup of vinaigrette to the shaved spears and set aside until ready to assemble. Add oil and house seasoning to the remaining asparagus spears. Sprinkle BBQ seasoning to both sides of the chicken. Place asparagus and chicken on the grill. Cook asparagus for 4-5 minutes, turning frequently. Cook chicken for 5 minutes each side, or until internal temperature reaches 165 degrees. 


Drizzle some dressing in the bottom of a large salad bowl. Add mixed greens, tomatoes, cucumbers, cabbage, onions, shaved asparagus, sliced pear and gorgonzola. Next place chicken and asparagus on top, then sprinkle on seeds and pepitas. Drizzle with more vinaigrette and serve family style. 

For more from Gina visit her websiteFacebook and Instagram.