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Category: Recipes

Asian-Flavored Coleslaw with Rice Vinegar and Ginger

1 tablespoon sesame seeds

4 cups thinly sliced Napa or Red cabbage (from about 1/2 large head)

1/2 cup thinly sliced green onions
3 tablespoons rice vinegar
2 tablespoons peanut oil
1 tablespoon minced peeled fresh ginger
1 teaspoon oriental sesame oil
1 teaspoon sugar

Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes. Set aside.

Combine cabbage and green onions in large bowl. Add vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before continuing.) Sprinkle with sesame seeds and serve.

Sweet Mustard Sauce

2 1/2 cups water

1/3 cup tamari or soy sauce

2 cups rice syrup or 1 cup maple syrup

1/3 cup brown prepared mustard

Heat water and tamari in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add syrup and return to boil. Turn off heat and whisk in mustard. Drizzle over stir fry or use as a dipping sauce.

Spicy Peanut Sauce

2 1/2 Tablespoons sesame oil (toasted is best)

1-2 cloves garlic

1 Tablespoon ground cumin

1/2 teaspoon red pepper

1 1/2 cups peanut butter

2 1/2 Tablespoons tamari or soy sauce

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

Heat oil in a heavy pan on medium with cumin, garlic,

red pepper, for a few minutes until fragrant. In a blender or food processor slowly blend together the oil mixture from the pan with the remaining ingredients, adding the water slowy until the consistency is like heavy syrup. Drizzle over you favorite stir fry or make kale sing a new song.

Kohlrabi with Parmesan

2 large or 3 medium kohlrabi, stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated Parmesan cheese
salt and pepper to taste
1 T minced parsley

Peel kohlrabi to remove fibrous outer layer. Shred with grater or foodprocessor. Heat a medium skillet to medium heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirrring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot. Serves 4.

Easy Eating Ideas for Kohlrabi

One easy way to use kohlrabi is in salads.

Peel & slice to add a nice crunch to your green salads.

Or peel and grate and prepare using your favorite cole slaw recipe.

Gratin:  We have adapted our favorite gratin recipes to include kohlrabi.  Try kohlrabi as the sole vegetable in the gratin or along with potato.  Peel, chop, and steam the kohlrabi and then add to the gratin for baking.

Dressing for Arugula Salad

  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon peel (zest)
  • dash of Freshly ground pepper
  • 5 tablespoons extra-virgin olive oil
  • Roasted red peppers (optional, but great)
  • 4 cups arugula

Wisk or blend together the cheese, lemon juice and zest and pepper. While blending drizzle in the olive oil. Toss lightly with peppers and arugula and serve. Take this recipe one more step and put this salad on a pizza crust and bake in a hot oven.

Roasted Potatoes and Shallots

Ingredients

  • 8 or 9 small or 4 or 5 large shallots, peeledare cut in half or quartered if large
  • 1 1/2 lbs potatoes, washed and cut in half
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 4 sprigs rosemary
  • salt and pepper to taste

Directions

  1. Preheat oven to 375°F.
  2. In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don’t have any or don’t like it), add the whole twigs of rosemary.
  3. Add the shallots and potatoes, stir so everything gets coated well
  4. Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, it might be worth checking after about 45 minutes.
  5. Stir once or twice while roasting.

Stir Fried Baby Bok Choi

This recipe from the web…

Baby bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Chicken broth can be used in place of water.

Cook Time: 5 minutes

Ingredients:

  • 4 bunches baby bok choy (basically, 1 bunch per person)
  • 2 slices ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup water
  • A few drops sesame oil
  • 1 1/2 tablespoons vegetable oil for stir-frying

Preparation:

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.

Carmelized leeks and noodle soup (from the web)

  • 2 medium leeks
  • 1/2 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 Tbsp dark brown soft sugar
  • 1/2 pound noodles
  • 2 heaping Tbsp chopped fresh parsley
  • 1 tsp extra-virgin olive oil
  • Salt and black pepper to taste

Preparation:

Split the  leeks lengthways and wash each layer thoroughly. Slice across into thin strips, including the green part.

Heat the Tablespoon of olive oil and butter together over a gentle heat. When the butter has melted, add the leeks and toss well. Cook slowly, uncovered, for about 10 minutes or until they start to soften.

Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain the noodles.

When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve.

Roasted Kohrabi

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced

1 tablespoon olive oil
1 tablespoon garlic (optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (This can be done on the pan but you’ll likely use more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi don’t get squishy).