Main Dishes

Dandy Greek Salad with Celery Falafel and Radish-Tzatziki Dressing

Friday, July 22nd, 2016



4 stalks, Dandy celery, diced

2 shallots, roughly chopped

4 cloves of garlic

2 T. chopped fresh parsley

2 T. chopped fresh cilantro

1 12 oz. can garbanzo beans

1 t. salt

1/2 t. Dried chili flakes

1 t. cumin

1 t. baking powder

6-8 T. garbanzo flour

Vegetable oil for frying


Place the celery, shallots, garlic, parsley, cilantro and garbanzo beans in the bowl of a food processor fitted with a steel blade. Pulse 4-5 times to roughly chop the mixture, add the salt, chili flakes and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the falafel mixture into balls about the size of walnuts, or use a small ice cream scoop or a tablespoon.

Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.  Serve on a serving platter with Dandy Radish Tzatziki sauce.

Radish-Tzatziki Dressing


1 cup Greek Whole Milk Yogurt

1 4 oz pkg. Dandy Radish Mini Sticks

2 cloves garlic, minced

1 teaspoon Dandy Meyer lemon zest, plus 2 tablespoons Dandy Meyer lemon juice

2 tablespoons fresh dill, chopped

1 teaspoon Kosher salt

1/2  teaspoon Black pepper

3 tablespoons Good quality olive oil

2 tablespoons Za’atar powder


In a medium bowl whisk together the yogurt, Dany Radish Mini Sticks, garlic, lemon zest, lemon juice and dill. Add salt, pepper and olive oil and whisk to combine, refrigerate till ready to serve. Once you have built salad drizzle with tzatziki and sprinkle with Za’atar.

Dandy “Greek” Salad


Serves 4-6

4 stalks, Dandy celery, sliced

3/4 pound tomatoes, seeded, diced (about 2 cups)

1 cup diced, seeded cucumber (from about 1 large)

1/4 cup pitted kalamata olives

1/4 cup diced red onion

3 tablespoons chopped fresh Italian parsley

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons red wine vinegar

Juice of 1 Dandy Meyer lemon

1/2 teaspoon dried oregano

1 teaspoon Kosher salt

1/2 teaspoon Black pepper

1/4 cup crumbled feta cheese (about 2 ounces)


In a large bowl combine the first 10 ingredients and toss to mix. Gently mix in cheese. Season with salt and pepper.




Rustic Grilled Celery Crab Cakes with Celery Mango Salsa

Thursday, November 19th, 2015

Recipe by Linda Bonwill – Ultimate Celery Champion Entrant


4 TBS olive oil

2 TBS butter

2 1/2 cups celery, chopped fine

1 cup onions, chopped

3/4 cup red bell pepper

3 cups seasoned stuffing cubes ( I use gluten free)

1 cup chicken broth, low sodium

1 tsp garlic

3 TBS capers

1 egg, beaten

12 ozs lump crab meat

1/4 cup cilantro leaves

4 TBS lemon juice

1/8 tsp salt

1/8 tsp coarse pepper

8 – 8 x 8 sheets of parchment paper


1 cup celery, sliced fine

2 cups mango, cubed

1/4 cup red onion, diced

1/4 cup red bell pepper, diced

1/4 cup cilantro leaves

2 TBS lemon juice

1/8 tsp salt


1. In large skillet heat oil and butter on med/high heat

2. Add celery, onions and peppers. Stir. Cover and cook for approx.

15 mins or until celery is soft. Add capers and garlic. Stir and cook for

an additional 5 mins. Remove from heat and cool.

3. Add stuffing to bowl. Add chicken broth. Let soak up liquid. Squeeze

out excess liquid. Discard.

4. To bowl with stuffing mix add egg, crab meat, cilantro, lemon

juice and contents of skillet. Toss well. Season with salt and pepper

to liking. Mold into 8 cakes.

5. Place one cake in the center of a sheet of parchment paper.

Fold over the two sides, tucking under the ends. Place on top

rack of gas grill only using 1 burner. Cook for 10-13 mins with lid closed.

6. Remove from grill and let sit for a few minutes. Open by cutting

across the top with scissors. Serve in parchment paper or on plates.

Serve with celery mango salsa.

7. To make salsa: Mix all ingredients in medium size bowl.

Refrigerate until ready to eat.

Serves: 8

Pickled Celery and Seared Fingerling Potato Salad with Mustard & Bacon Vinaigrette

Thursday, November 19th, 2015

Recipe by Cathi Iannone – Ultimate Celery Champion Entrant


6-7 stalks of Dandy Celery, cut into 4-inch pieces (reserve 1 cup of leaves)

3 pounds of fingerling potatoes (halve the larger potatoes)

¼ pound of hickory-smoked bacon (reserve bacon grease)

3 hard-boiled eggs (quartered, lengthwise)

¼ cup of pine nuts

Quick Pickling Brine:

1 ½ cups of water

2 cups of apple cider vinegar

¼ cup of sugar

4 garlic cloves (cracked)

2 Tablespoons of coriander seeds

1 bay leaf


¼  cup of creamy Dijon mustard

¼ cup of whole grain mustard

¼ cup of extra virgin olive oil

4 Tablespoons of apple cider vinegar

2 Tablespoons of  reserved bacon grease

1 Tablespoon of horseradish

1 teaspoon of fresh rosemary (minced)


1. Bring all ingredients to a boil. Place celery in a jar large enough to accommodate,

and pour hot pickling brine over celery, enough to cover all pieces. Allow brine to

cool and refrigerate while pickling, at least 24 hours.

2. Whisk all vinaigrette ingredients in a small bowl and set aside.

3. Fry bacon in a cast iron skillet on medium-high, and set aside on a paper

towel-lined plate. Rough chop the bacon. Reserve 2 tablespoons of bacon

grease for vinaigrette.

4. Boil potatoes until tender, drain, and toss in same skillet, and sear until a bit

crispy. Set aside.

5. In same skillet, lightly toast pine nuts on low heat. (about 1 minute) Set aside.

6. Rough chop 1 ½ cups of pickled celery.

7. In a large wooden bowl, toss potatoes, pickled celery, celery leaves, chopped

bacon, and pine nuts in the vinaigrette.

8. Garnish salad with hard- boiled egg quarters and additional celery leaves.

Serves: 4

Linguine with Celery Leaf-Basil Pesto and Celery Gremolata

Thursday, November 19th, 2015

Recipe by Julie Beckwith – Ultimate Celery Champion Finalist


Celery Leaf-Basil Pesto:

½ cup chopped Dandy Celery leaves (or, celery leaves plus enough finely chopped

celery to equal ½ cup)

½ cup chopped basil

1/2 cup chopped flat-leaf parsley

2 cloves garlic

½ cup pine nuts, toasted

½ cup grated parmesan cheese

½ teaspoon kosher salt, or to taste

¼ teaspoon fresh ground pepper, or to taste

1 cup extra virgin olive oil

Celery Gremolata:

1-1/2 tablespoons extra virgin olive oil

1 clove garlic, minced

1/2 cup coarse breadcrumbs

1/2 cup finely chopped Dandy Celery

2 tablespoons finely chopped flat-leaf parsley

1/2 teaspoon lemon zest

1 tablespoon grated Parmesan cheese

2 tablespoons pine nuts, toasted

1/4 teaspoon kosher salt, or to taste

1/8 teaspoon fresh ground pepper, or to taste

1 pound linguine noodles, cooked and drained

Garnish: fresh parsley, basil or celery leaves (optional)


Celery Leaf-Basil Pesto:

1. Combine celery leaves, basil, parsley, garlic, pine nuts, parmesan

cheese, salt, and pepper in the bowl of a food processor.

2. Process until coarsely chopped. Slowly stream in the olive oil

and continue processing until mixture is smooth.

Celery Gremolata:

1. Heat olive oil in a large skillet over medium heat.  Add garlic and

the breadcrumbs to the pan. Cook until breadcrumbs are golden brown and toasted.

2. Remove from heat.  While still warm, combine breadcrumbs with

celery, parsley, lemon zest, parmesan cheese, pine nuts, salt and pepper in a

large bowl, toss to combine.

3. Combine prepared linguini and pesto in a large bowl, toss to coat.

Divide pasta among individual serving plates and top with the gremolata.

Garnish as desired.

Serves: 4 to 6