Notes on Kohlrabi and an Asian Kohlrabi Slaw

Kohlrabi Slaw

2 Kohlrabi globes, peeled and shredded

2-3 Turnips or Radishes, shredded

2 T parsley, chopped

3 Scallions, sliced

Dressing:

1 t fresh ginger, grated

½ cup rice wine vinegar

1 T soy sauce

1 lime, juiced

2 T sesame oil

½ cup peanut butter

Whisk together the dressing ingredients.  Toss the slaw ingredients together.  Add the dressing to the slaw and coat. 

NOTES: Can be made early in the day and keeps well in the fridge.  I added some spicy sesame oil for a little kick.

This recipe was inspired by the cookbook “From Asparagus toZucchini” and Alton Brown’s Asian Slaw.

A few notes on Kohlrabi also in the cookbook “From Asparagus to Zucchini”...both the globe and the leaves are edible.  The two parts should be stored separately – the globe will last in the refrigerator for 1 month in a plastic bag.  The greens should be used as soon as possible.  Kohlrabi can be eaten raw (peeled) or cooked (no need to peel).  Raw Kohlrabi can be sliced or shredded.  To cook Kohlrabi try sautéed in butter, steamed and then dressed, or mashed.

Picture from Frieda's.

Lemony Pasta with Wilted Arugula

Friday at our house means dinner needs to come together quick.  This menu did just that.  The cooked pasta gets tossed with an olive oil lemon sauce and the arugula – using the heat of the fresh cooked pasta to wilt the arugula.  The salmon recipe is a favorite made all the better with fresh parsley from the farm share.

Friday Menu – Roasted Salmon with Butter, Lemony Pasta with Wilted Arugula

Farm Share Food – Arugula, Parsley

Roasted Salmon withButter

Lemony Pasta withWilted Arugula

Week One of 2015

As I approached Week One of the CSA share I wasn’t sure what would available.  My meal plan for the week includes two recipes that are more like formulas and can be used with numerous combinations of vegetables and flavorings. 

The first is my go to Stir Fry Recipe.  Follow this link and at the bottom is a variety of sauces to give variety and suit personal taste.  On the Purple Cook in the past I have featured our family’s favorite the Soy Sesame Stir Fry.

The second is a traditional Moroccan Tagine.  I took a class this spring on how to build a Tagine dish.  One simple formula, many delicious dinner combinations.

We got...

Arugula, Kale, Kohlrabi, Radishes, Salad Mix, Scallions, Summer Squash, Turnip, Zucchini, Basil, Parsley

My ideas...

Arugula – These sandwiches sound yummy and my son thinks the whole family might enjoy them – a rare dinner for our house.  The sandwich calls for eggplant, but summer squash or zucchini might make a good substitute.

Capicola & Grilled Vegetable Sandwiches

Kale – A favorite Kale recipe – Kale and Chicken ScaloppineCaesar.

Kohlrabi – a great CSA cookbook “From Asparagus to Zucchini” suggests making a slaw out of grated Kohlrabi.

Radishes, Summer Squash, Turnip, Zucchini and Parsley – these will all be part of the stir fry and tagine mentioned above.

Basil – one thing I miss in when we aren’t getting our CSA is pesto from our fresh basil.  I’ll be making some pesto and freezing it away in ice cube trays.

Moroccan Tagine

A tagine can be built in a traditional tagine vessel or in a Dutch oven.  It should be cooked over a gas flame or in a hot oven (anywhere between 450 and 500 degree F).  It usually takes about 30-40 minutes to cook using either method.  You know it is done when you remove the cover and lots of steam pours out (be careful!!!).

To build a tagine...

1 whole onion

Slice the onion and put it on the bottom of your cooking vessel.

Protein (Fish, Chicken, Shrimp, Chickpeas, Lentils, etc)

Layer the protein on top of the onions. 

Moroccan Flavorings

Either Preserved Lemon or Moroccan Tomato Jam

(Look for these in the ethnic section of the grocery store or recipes are easy to find online)

If using preserved lemon – there is no need to add any additional salt to the dish. 

Add the flavorings to the dish - a dollop of each.  

Vegetables

Add about a pound of vegetables – any combination that inspires.  Dried fruit also can be added for distinct flavoring and variety.

Seasoning

Add dry parsley, fresh parsley, Ras El Hanout (Moroccan spice blend), and salt (not with preserved lemon).

Finish
Pour about 1 cup of water over the mixture and sprinkle olive oil generously on the top.

Cover your cooking vessel and put on the stove or in the oven.  Serve with cous cous, rice or pita.

I use this picture to help remember the items that go into a Tagine.

This method was learned at a cooking class at Tara Kitchen.

Week Twelve of 2014

We got...

Broccoli, Carmen Peppers, Carrots, Corn,  Cucumber, Eggplant, Garlic, Head Lettuce, Hot Peppers, Onions, Potatoes, Salad Mix,  Slicing Tomatoes, Small Tomatoes, Cilantro, Parsley

Peaches

My ideas...

Broccoli, Hot peppers, Cilantro – Bacon and Broccoli RiceBowl

I think ground beef or turkey could be a substitution for bacon in this dish.

Carmen Peppers and Onions – Arroz Con Pollo

This recipe calls for fresh peppers and onions.  It also calls for roasted peppers.  We have so many peppers I am planning on making Simple Marinated Peppers again.  They could be used as the roasted peppers in this recipe.  I also plan on freezing some of the marinated peppers.

Eggplant and Peppers – Again all the peppers...This AfghanEggplant with Yogurt Sauce is delicious and will be a good  use of both the eggplant and peppers.

Potatoes and Garlic – Skordalia

My husband and I had a fantastic dinner at a Greek restaurant this summer.  We ordered Skordalia which was described as a Garlic dip.  We immediately looked up Skordalia.  I made this with our last potatoes – delicious.  Find some good pita or naan to scoop it up with.

Slicing Tomatoes, Cucumber, Onion, and Herbs - Gazpacho

Review Week Eleven of 2014

Week Eleven we got...

Bell Peppers, Broccoli, Cantaloupe, Carmen Peppers, Corn,  Eggplant, Garlic, Green Beans, Head Lettuce, Salad Mix,  Slicing Tomatoes, Small Yellow Tomatoes, Spaghetti  Squash, Dill, Parsley

Peaches

Here are some dishes I made this week...

I froze the bell peppers, corn, and the green beans from last week.

The bell peppers I cleaned and sliced into strips.  I will use these for fajitas some time.

The green peppers I cleaned and trimmed.  I boiled them for 2 minutes and then transferred to an ice bath.  I drained them and froze them.

We only ate a few ears of corn.  The rest I cut off the niblets and froze them.

Saturday Menu: Summer Garden Pasta and Salad

This menu used Small Yellow Tomatoes, Garlic, and Basil from the CSA share.

This was the easiest weekend dinner ever.  You simple cut up the small tomatoes and marinate them with olive oil, garlic, herbs, salt & pepper for up to 4 hours.  When it was time for dinner I boiled the pasta and made a salad.  You simple toss the marinated tomatoes with the cooked pasta.

Sunday Menu: Soy-Sesame Stir Fry

Stir Fry is great for CSA veggies.  This one included Broccoli, Carrots, and Peppers from the CSA share.  

Week Eleven of 2014

We got...

Bell Peppers, Broccoli, Cantaloupe, Carmen Peppers, Corn,  Eggplant, Garlic, Green Beans, Head Lettuce, Salad Mix,  Slicing Tomatoes, Small Yellow Tomatoes, Spaghetti  Squash, Dill, Parsley

Peaches

My ideas...

Peppers and Garlic – White Chicken Chili

Peppers and Broccoli –Chicken Rice and Parmesan Skillet

Eggplant and Tomatoes – A favorite – Kashmiri Eggplant

Green Beans – Green Beans with Lime

Spaghetti Squash – All-time favorite Spaghetti Squash recipe!  It is best with Italian Sausage in the meatballs.  Spaghetti Squash and Meatballs.