Just a few more simple ideas for using Kohlrabi: Slice raw kohlrabi mix with olive oil, fresh lemon juice, coriander and lots of black pepper! Slice kohlrabi thin, dip in egg and bread with corn meal and cook it butter in non-stick pan until brown and then slice that into strips and put over salads …
For the first time this year you may have kohlrabi in your shares. Kohlrabi is a German word that means cabbage, turnip. Kohlrabi is actually related to Cabbage and broccoli. This vegetable is not a turnip and it is not a root vegetable. Many have been known to call this a “sputnik vegetable” Kohlrabi is …
Cauliflower, another cruciferous vegetable is in the same plant family as broccoli, cabbage and kale. Keep the cauliflower in an open plastic bag, stem side down to prevent moisture from pooling on the florets. Wash cauliflower just before serving. Cauliflower should be prepared with in the first 3 days after pick-up. If you are not …
Kale another of the cruciferous vegetables Kale and Spinach Turnovers 2 teaspoons olive oil 1 cup chopped onion 1 garlic clove, chopped 3 cups chopped kale (about 1 small bunch) 1 (6-ounce) package fresh baby spinach or Swiss chard or any tender green 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/8 teaspoon ground …
Easy Greens, Olive & Sundried Tomato Sauté Collards or Kale, Beet Greens or kohlrabi greens Garlic Sundried Tomatoes (in olive oil, if dried then soak first) Cured Kalamata Olives in olive oil Pine Nuts Olive Oil or Walnut Oil Sea Salt Heat oil in sauté pan. Chop kale and beet greens into bite size pieces. …
Broccoli Vinaigrette 1 bunch of broccoli 2 teaspoons balsamic vinegar 2 teaspoons red wine vinegar 1 garlic clove minced 1/2 teaspoon red pepper flakes 4 tablespoons extra virgin olive oil salt to taste 12-15 black olives, green or black Separate the broccoli florets into bite size pieces and peel and chop the stalks. Steam for …
Peas with Shrimp, Basil and Penne 1-1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise 1/2 cup chopped fresh basil 5 Tbs. extra-virgin olive oil 1 Tbs. finely grated lemon zest Kosher salt 1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) 3/4 lb. dried penne Freshly ground black …
1 pound asparagus 1/2 pound mushrooms, thinly sliced 1/4 cup chopped fresh herbs, such as parsley and chives 1 cup arugula 2 to 3 tablespoons fresh lemon juice (to taste) Salt and freshly ground pepper to taste 1 small garlic clove, minced or pureed 5 tablespoons extra virgin olive oil 1 ounce slivered Parmesan Steam …
3-4 chicken cutlets, or veal scallops flattened or pounded very thin 2 tablespoons fresh lemon juice Lump Crabmeat Season ½ c flour using a ½ t salt and a ¼ t pepper Sprinkle cutlets with lemon juice Dredge with seasoned flour. Heat 1T butter and 2T oil in a large skillet. Sauté cutlets over moderately …
Save the radish greens, rinse. Warm 2 T olive oil in a medium saucepan over med heat. Add an a small onion that has been quartered and a clove of garlic sautéing, along with a bit of salt. Stir to wilt the greens. Add a cup of chicken stock (vegetable stock or even water). Add …
Roasting Brussels sprouts has made them a much more accepted vegetable. Years ago Brussels sprouts were boiled and over cooked. The Brussels spouts would never get eaten. This recipe will have you wanting more. Add some of the baby onions for just a little extra flavor! It is rare that you get them on the …
2 pounds Yukon gold potatoes, washed and quartered 4 cloves garlic Kosher salt 1 cup heavy cream, warm 1/2 stick cold butter cut into pats Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. …
