-3 t. canola oil, divided
-3 sm. kohlrabi bulbs, outer skin peeled & flesh thinly sliced in rounds
-¼ t. kosher salt, plus more to taste
-3 med. shallots, peeled, halved & thinly sliced
-4 lg. garlic cloves, peeled, halved & thinly sliced
-¾ c. cashew milk
-12 packed c. spinach leaves
-2 t. lime juice
-⅓ c. roasted cashews, chopped
-½ c. finely grated shredded Parmesan cheese
Preheat the oven to 450°. Cook the kohlrabi in 3 to 4 batches. In a large cast-iron skillet, add ½ teaspoon of the canola oil and place over high heat. When the oil is very hot, add a layer of kohlrabi and sauté, stirring sparingly, until the kohlrabi has softened and a few rounds are golden brown on the edges, 2 minutes. Transfer to a large bowl and continue to cook the remaining kohlrabi (not adding any extra oil). Remove from the heat and season with the salt; set aside.
To a large skillet, add the remaining 2½ teaspoons of canola oil and return to medium-high heat. Add the shallots and cook until softened and light golden brown, 4 minutes. Add the garlic and cook until golden brown, 2 minutes more. Season with a pinch of salt and add to the bowl of kohlrabi.
Return the skillet to medium-high heat and deglaze with the cashew milk, cooking until reduced by about half, 3 to 5 minutes. Add half of the spinach leaves, flipping with the tongs to cook evenly until they begin to wilt, about 2 minutes. Add the remaining spinach and cook until most of the liquid has reduced and the leaves are wilted, about 2 minutes more. Remove from the heat and stir in the kohlrabi mixture and lime juice. Adjust the seasoning to taste with salt.
Evenly sprinkle the cashews over the kohlrabi-spinach mixture and top with the Parmesan. Transfer to the oven and bake until the cheese is melted, 5 to 8 minutes. Serve immediately. Enjoy!
From tastingtable.com, 1/16
-1 3-lb. kabocha squash*, seeded and cut into 1-inch cubes
-4 T. extra-virgin olive oil, divided
-1 canned chipotle chili, chopped, with 2 T. adobo sauce
-3 cloves garlic, minced
-1 T. honey
-½ c. almonds, roughly chopped
-1 lg. lime, juice and zest
-10 oz. kale, thick stems removed, roughly chopped
-2 oz. crumbled feta (optional)
Preheat oven to 400°. In a large bowl, whisk together 2 tablespoons
olive oil, chipotle chili, adobo sauce, garlic and honey. Season with
salt and pepper.
Add squash and toss to combine. Spread evenly on a large baking sheet, leaving plenty of room between each piece so it doesn’t steam. Bake for 30-45 minutes until tender and browned, flipping halfway.
While squash is roasting, toast the almonds. I put mine in a small baking dish in the toaster oven, checking frequently to make sure they don’t burn, or you could toast them in a small, dry skillet over medium-high heat.
Next, make the dressing. Whisk remaining 2 tablespoons olive oil with lime juice and zest. Season with salt and pepper.
When squash is done roasting, place kale in a large salad bowl. Drizzle with a little bit of the dressing. Massage the dressing into the leaves with your hands, which softens the kale. Add warm squash, almonds and feta. Serve with more dressing. Enjoy!
Makes 2 cups (16 servings)
-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste
In large glass bowl, combine all ingredients and season to taste
Refrigerate for at least one hour. Enjoy!
-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept
Serves 4 to 6
Roasted Garlic Vinaigrette:
-8 cloves garlic, roasted & peeled
-3 T. red wine vinegar
-1 T. Dijon mustard
-1 T. honey
-1 T. fresh lime juice
-Salt & freshly ground black pepper, to taste
-1/2 c. olive oil
-1/2 lb. frisée, washed, dried & torn into bite-sized pieces
-1/4 c. Roasted Garlic Vinaigrette
-Salt & freshly ground black pepper, to taste
-3 plum tomatoes, quartered
-Parmigiano-Reggiano, thinly shaved
-1/2 red onion, thinly sliced
For the vinaigrette:
Combine all the vinaigrette ingredients except for olive oil in a
blender and blend until smooth. With the motor running, slowly
add the olive oil until emulsified.
For the salad:
Place the frisée in a large bowl, add 1/4 cup of the vinaigrette,
season with salt and pepper and toss to coat. Put the
tomatoes in a bowl, add a few tablespoons of the dressing,
season with more salt and pepper and toss to coat.
Divide the frisée among 4 to 6 plates, arrange 3 of the tomato
quarters around the perimeter of each plate. Garnish with
shaved cheese and chopped cilantro. Drizzle with the remaining
vinaigrette and serve. Enjoy!
Adapted from Bobby Flay on foodnetwork.com… Read the rest
-1 1/4 lbs. kohlrabi bulbs, peeled
-1/2 t. grated lime zest
-2 T. fresh lime juice
-1/4 c. extra-virgin olive oil, divided
-2 lbs. kale (2 bunches), stems, center ribs discarded
-5 garlic cloves, finely chopped
-1/3 c. salted roasted pistachios, chopped
Slice kohlrabi very thinly with a mandoline or knife.
Whisk together lime zest and lime juice, 2 tablespoons oil, and
1/2 teaspoon each of salt and pepper in a large bowl. Toss
kohlrabi with dressing. Finely chop kale.
Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over
medium-high heat until it shimmers. Sauté garlic until pale
golden, about 30 seconds.
Add kale by the handful, turning and stirring with tongs and
adding more kale as volume in skillet reduces. When all of kale is
wilted, sauté with 1/2 teaspoon salt until just tender, about 3
Transfer to a bowl and cool to room temperature.
Toss kale with kohlrabi and pistachios. Enjoy!
Adapted from Ian Knauer, Gourmet, 2009… Read the rest