Friday, June 20, 2008
Roasted Beets
Wednesday, June 18, 2008
Sauteed Kohlrabi
Sunday, June 15, 2008
Zuppa Toscana!
This was our dinner on Friday night. It was really good, and after I took this picture, I added the rest of the kale so that we used all of it. I originally used half of what we got, but then I didn't know what we'd do with the rest of it, so I just threw it in the soup. I used the recipe from this site:recipe We used the italian sausage from Coon Rock Farms and made a pesto out of the garlic scapes (didn't use the flower part). The garlic scape-walnut pesto (on the bread) was still pretty strong with garlic. Next time I won't use any fresh garlic (had some left over from the soup) - although it might be a while for that since we have a bunch of pesto now.
Thursday, June 12, 2008
Wash the broccoli well!
Great way to make red cabbage
We used to make this recipe in
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1/4 c. butter Melt butter in 4 quart Dutch oven. Add apples and onion; saute slightly. Add cabbage, red wine, cloves, sugar and bay leaves. Simmer, covered for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. Makes 6 servings. |
Spiced Kohlrabi with Cheese
Spiced Kohlrabi with Cheese
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4 Servings
Spiced Kohlrabi with Cheese Ingredients
4 Kohlrabi | 1 c Milk |
pn Salt | 1/4 c Grated American cheese |
2 tb Butter | 1 tb Chopped parsley |
2 tb All purpose flour | 1/8 ts Ground nutmeg |
Instructions for Spiced Kohlrabi with Cheese
Cut off tops and pare the thickened stems of kohlrabi. Slice stems and drop into boiling salted water to cover. Cook for about 20 min or until barely tender. Drain well. Boil tender leaves separate in same manner; drain well. Chop leaves very fine and combine with stems. Melt butter in small saucepan over low heat. Add flour and stir well. Gradually add milk and cheese and cook, stirring constantly until cheese is melted. Add kohlrabi and cook until heated through. Garnish with parsley and ground nutmeg. From: Womans Day Encyclopedia of Cookery, vol 7. Typed by Gail/Dale Shipp From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Wednesday, June 11, 2008
This Week's Box - June 12th
* Red cabbage
* Kohlrabi
* broccoli
* kale
* radish
* squash
* fresh/green onions (instead of beets)
* fresh/green garlic (instead of beets)
There is a grand total of 4 recipes on foodtv.com for kohlrabi. And I've never cooked with fresh onions/garlic or the kale, so we'll be trying lots of new stuff.
I love olive gardens' zuppa toscana soup, so I've actually ordered some italian sausage (and the fresh onions & garlic scapes....before I knew they were switching out the beets - wanted to check out the scapes) in anticipation of getting my hands on some kale. Now I just have to find a yummy sounding recipe....
I'm actually kind of glad that we won't be getting beets this week. Probably too many new things to wrap my head around.
Oh, and by the way, I LOVE broccoli just steamed and dipped in a little mayo (I might sprinkle a little salt & pepper on the mayo) as a side. I'm not sure where that came from...must be a Japanese American thing or something cuz no one else I know besides JA people eat veggies this way (tomatoes, steamed green beans, cauliflower, artichokes, etc.)
Tuesday, June 10, 2008
Whole Foods recipes & Greens recipe
Also, here is the link to Whole foods recipes. I use their recipes frequently and they are usually good: http://www.wholefoodsmarket.com/recipes/index.html
This recipe adds Asian flavor and appeal to chard and mustard greens, both deeply nutritious foods packed with lutein, beta-carotene, and vitamins. It makes use of miso, the fermented soy paste that is a traditional - and tasty - ingredient of Asian cookery, exceptionally rich in phytochemicals.
Even families who usually don’t like greens will enjoy this delicious, healthful dish. (Please note that this recipe calls for honey, so even though it does not include dairy, it is not suitable for people who practice a strict vegan diet.)
INGREDIENTS
1 tablespoon light sesame oil
2 carrots, grated
¼ cup freshly-grated ginger
2 teaspoons tamari
2 tablespoons honey
1 tablespoon mellow white miso(fermented soy paste, available at natural food stores or your supermarket)
1 tablespoon rice vinegar
½ teaspoon cayenne pepper
1 pound chard, torn into large pieces, with stems removed
1 pound mustard greens, torn into large pieces, with stems removed
¼ cup sesame seeds
¼ cup water
1. In a medium pan, heat oil and saute carrots and ginger until carrots are tender.
2. While carrots are cooking, in a small bowl combine tamari, honey, miso, vinegar, and cayenne pepper, adding water as needed to form a smooth paste.
3. Add chard, mustard greens, and sesame seeds to pan with carrots, and cook until greens are just wilted.
4. Add water and miso paste to vegetables, stirring well to coat all ingredients. May be served hot or well-chilled.
Serves 4 to 6.