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| Kohlrabi Slaw 2 kohlrabi 1 cup radishes 1 tbsp. white wine vinegar 1 tsp. sugar 2 tbsp. fresh parsley, chopped 2 tbsp. olive oil Peel the two kohlrabi. Shred the kohlrabi and the radishes. In a bowl, mix together the vinegar, sugar, chopped parsley; then mix in the olive oil. Add the kohlrabi and radishes to the bowl and toss well to combine. Chill in the refrigerator for 30 minutes. Shrimp and Sweet Potato Cakes 1 lb. Japanese sweet potatoes 4 cloves garlic, unpeeled 4 tbsp. olive oil 1 cup peeled cooked large shrimp, coarsely chopped 2/3 cup chopped fresh cilantro 2/3 cup plain breadcrumbs 2 tbsp. finely chopped poblano chili 2 tbsp. finely chopped red onion 1 ½ tsp. cumin Preheat oven to 350 degrees. Pierce potatoes all over with a fork. Place on a baking sheet. Toss garlic with 1 tablespoon of olive oil in a small bowl. Place in a piece of foil; place on the baking sheet with the potatoes. Bake until the potatoes and garlic are tender, about 30 minutes for garlic and 1 hour and 15 minutes for the potatoes. Cool the garlic and potatoes slightly. When cooled, remove the peel from the garlic, and remove the skins from the potatoes. In a bowl, combine the potatoes and garlic; mash until smooth. Add the shrimp, cilantro, breadcrumbs, chili, onion, and cumin. Stir to blend well; season with salt and pepper to taste. Form mixture into 6 patties. Preheat the oven to 375 degrees. Lightly coat the cakes in flower. Heat olive oil in a large skillet over medium-high heat. Cook the cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on a baking sheet and bake until heated through, about 5 minutes. Kohlrabi Carrot Bake 2 cups cubed kohlrabi 2 cups sliced carrots ¼ cup chopped onion 2 tbsp. olive oil 2 tbsp. flour salt and pepper to taste 1 ½ cups milk ¼ cup parsley, snipped 1 tbsp. lemon juice ¾ cup breadcrumbs 1 tbsp. olive oil Cook the kohlrabi and carrots until tender; drain. In the saucepan cook the onions in olive oil until tender but not browned. Blend in the flour, salt, and pepper. Gradually add the milk. Cook and stir until thick and bubbly. Stir in the vegetables, parsley, and lemon juice. Place in a 1 quart casserole. In a small bowl mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle over the vegetable mixture. Bake for 20 to 25 minutes in a 350 degree oven. Kohlrabi and Apple Salad ½ cup heavy cream 2 tbsp. fresh squeezed lemon juice 1 tbsp. coarse-grain mustard 3 tbsp. finely chopped fresh parsley leaves ½ tsp. sugar 2 bunches kohlrabi, peeled and cut into julienne strips 1 apple, peeled, cored and diced In a bowl, whisk the cream until it holds soft peaks and whisk in the lemon juice, mustard, parsley, sugar, and salt and pepper to taste. Stir in the kohlrabi and the apple, toss well to combine. Bell Pepper Pasta 1 red bell pepper, cut into 1 inch pieces 1 yellow bell pepper, cut into 1 inch pieces 1 green bell pepper, cut into 1 inch pieces 2 tbsp. olive oil 2 cloves garlic, minced 2 cups diced tomatoes 1 pound spaghetti ½ tsp. dried basil ½ tsp. oregano ½ tsp. red pepper flakes ¼ cup grated parmesan cheese In a large skillet over medium heat, cook the bell peppers in 2 tablespoons of olive oil with the garlic, until just tender. Stir in the diced tomatoes, reduce heat to low and simmer for 10 minutes. Remove from heat and place in a serving bowl. Mix in the basil, oregano, and red pepper flakes, and parmesan. Meanwhile, bring a large pot of water to a boil and cook pasta until al dente; drain. Add the pasta to the sauce and toss well to combine. Mediterranean Pasta 1 tbsp. garlic, chopped 1 tsp. oregano 1 tsp. chopped fresh basil ½ cup white wine ½ cup vegetable stock 2 tomatoes, chopped ¼ cup olive oil juice of 1 lemon salt and pepper to taste 1 cup spinach, cleaned and chopped ½ cup feta cheese, crumbled 1 lb. penne pasta, cooked In a large sauté pan, heat olive oil over medium high heat. Add the garlic, oregano, and basil. When the garlic starts to brown, add the wine, vegetable stock; let simmer for 2-3 minutes. Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach, and feta cheese. Toss well while simmering for 1 minute more. Add to hot cooked penne pasta, toss well and serve. Shrimp and Feta Cheese Pasta 3 tbsp. olive oil 1 pound shrimp, peeled and deveined 5 cloves garlic, minced 1 tbsp. white wine 1 pound linguine pasta 2 tomatoes, chopped 1 tsp. dried oregano ½ tsp. dried basil 6 oz. crumbled feta cheese In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Shrimp with a slotted spoon and set aside. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, cook tomatoes with remaining 1 tablespoon of olive oil, oregano, and basil over medium heat in wine mixture until tender, for about 10 minutes. Toss hot pasta with the shrimp, tomato sauce and feta. Feta will melt slightly. |