Peel and slice raw kohlrabi into thin matchsticks-sized strips. Spread out the strips in a single layer on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake 20-30 minutes at 400 degrees until the kohlrabi softens slightly but still has a light crunch.
Kohlrabi (Raw, Stir Fried, Grated)
To use kohlrabi (bulb with greens), cut off leaves and peel the bulb. You can just slice and eat raw, stir fry (great in curries or with a soy sauce base), or grated as a topping on salad. Cut it up into half inch pieces before stir frying.
Savory Sesame Kale
1 bunch kale 1-2 T. toasted sesame oil (you could use olive oil) 2 t. tamari or soy sauce (or to taste) 1 ½ T. toasted sesame seeds 1-2 garlic cloves, you could also use garlic scapes Toast raw sesame seeds in a dry skillet until brown and aromatic. Separate kale leaves from rib. Wash […]
Kale Salad with Bacon, Egg and Potatoes
Adapted from “Plenty” 2 cooked potatoes, sliced into ¼ inch pieces 12 oz. bacon, cut into small pieces 1 bunch kale, stems removed, chopped somewhat finely 4 eggs Mustard dressing: ¼ c. olive oil 1 ½ t. balsamic vinegar 1 t. mustard ½ t. honey Salt and pepper Heat 3 T. olive oil and fry […]
Garlic Scape Pesto
Adapted from The Washington Post: A Mighty Appetite Ingredients: 1 cup garlic scapes (about 6-8 scapes), top flowery part removed, cut into ¼-inch slices 1/3 cup walnuts (we have also used sunflower seeds or pecans) ¾ cup olive oil ¼-1/2 cup grated parmesan cheese ½ teaspoon salt black pepper to taste Method: Place scapes and walnuts […]
Open-face Pesto Sandwich with Roasted Eggplant
1 Japanese eggplant, sliced ½ inch thick on a diagonal 1 ½ T. olive oil 1-2 garlic cloves, chopped Salt and pepper 1 T. balsamic vinegar Toasted bread ¼ c. pesto ½ lb. tomatoes, sliced ¼ lb. of cheese (parmesan, blue cheese, cheddar or provolone are great) Preheat oven to 350 F. Toss the eggplant […]
Mustard Vinaigrette Dressing
Adapted from “The Swedish Table” 1 clove garlic, minced (you can substitute a portion of your green garlic) 1-2 t. dried herbs of your choice (basil, oregano, thyme, dill, rosemary, etc) 2 t. Dijon mustard 1 T. lemon juice 4 t. balsamic, apple cider, or red wine vinegar Salt and pepper to taste ¼ c. […]
Cucumber Yogurt Soup
Adapted from the Moosewood Cookbook This was submitted by one of our share members in Sartell with some additional comments on items she likes to adjust – thanks for great ideas! 4 cups peeled, seeded, chopped cucumber (I chop everything and leave peels on, seeds in) 2 cups water 2 cups plain yogurt 1 clove […]
Wild Rice Salad with Celery and Walnuts
Adapted from The New York Times: Recipes for Health For the salad: 1 quart water, chicken stock or vegetable stock 1 c. wild rice, rinsed Salt to taste 1/3 c. lightly toasted walnut pieces 3 celery stalks, thinly sliced on the diagonal 1/2 c. chopped celery leaves 1 t. finely chopped fresh thyme For the […]
Celeriac au Gratin
You may choose to adjust or expand this recipe by adding using half celeriac/half potatoes in the dish. The potatoes usually cook much quicker than the celeriac, so make your celeriac slices a little smaller than the potato slices or add the potatoes later. 2 large celeriac bulbs, peeled, sliced into 1/8 inch pieces 2 […]
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