Green and/or Purple Kohlrabi
Little Gem Lettuce
Harlequin Produce - Arlee
Five Fox Farm - Moiese
Harlequin Produce - Arlee
Gallatin Valley Botanical - Bozeman
Gluten Free Prairie - Manhattan
TerraWorks - Springhill
Broccoli & Kohlrabi Summer Salad
It may come as a surprise to you, or it may not, that broccoli and kohlrabi are closely related. Tender broccoli stems have a similar texture and flavor to kohlrabi, and they can be used in tandem or interchangeably. This updated version of the classic Broccoli Salad from Cook's Illustrated is a good opportunity to enjoy both! Purple kohlrabi especially provides a nice contrast. Serves 4-6.
1 1/4 tsp salt, divided
1 1/2 lbs combined broccoli and kohlrabi - 3/4 lb each, or however much you want
1 ripe avocado, halved, pitted, and cut into chunks
2 Tbs olive oil
3 Tbs fresh lemon juice + 1 tsp zest
1 garlic clove or scape, minced
1/4 tsp black pepper
1/2 C dried cranberries, cherries, or raisins
1/2 C toasted almonds, pecans, walnuts, or any nut or seed you like, toasted
1/2 C shallot, onion, or scallion, sliced thin
1 Tbs fresh tarragon, minced, or other tender, fresh herb
Cut the broccoli florets into 1" pieces, then peel the broccoli stalks and cut into 1/4" thick half-moons. Peel the kohlrabi and dice into 1/2" pieces.
Bring 1 C water and 1/2 tsp salt to a boil in a large saucepan over high heat. Put the broccoli stalk pieces and kohlrabi pieces in the water in an even layer, then add the florets on top to sit above the water. This will help the two parts cook evenly. Cover and cook ~3 min, until broccoli is bright green and crisp-tender. While it's cooking, fill a large bowl halfway with cold water and ice cubes. When broccoli is cooked, drain it well, transfer to ice bath for ~2 min to stop cooking, then drain again and spread out to dry on a clean kitchen towel or stacked paper towels.
In a food processor, blender, or by hand, mix the avocado, oil, lemon zest, juice, garlic, pepper, and 3/4 tsp salt until it's smooth. Toss broccoli, dressing, dried fruit, nuts/seeds, shallot/onion, and herbs together in a large bowl until evenly coated. Taste and adjust seasoning as needed.
Savory Oats with an Egg
Adapted from Kathryne Taylor's blog, Cookie&Kate. Serves 2.
2 C water, or 1 C ea water and milk or unsweetened milk substitute
1 Tbs butter or olive oil, plus more as needed
1 C oats
1/4 tsp salt, plus more to taste
Freshly ground black pepper, to taste
Handful or two of Snap peas, rinsed and chopped in half or thirds
Eggs - at least 1 per person
Other Toppings: fresh herbs; sautéed kale, chard, broccoli rabe, or other veggies; cooked meats, seeds or nuts; spices or seasonings; plain yogurt or cheeses...
In a saucepan, combine the water and milk, if using. Bring the mixture to a simmer over medium heat. Meanwhile, heat 1 Tbs butter or olive oil in a 12-inch skillet on medium heat. Once the butter is sizzling or the oil is shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, ~2 min. This toasting step greatly enhances the flavor of the oats.
Stir the toasted oats into the simmering water/milk. Reduce the heat to low and simmer gently for ~5 minutes, stirring occasionally, until the mixture is thick.
While oats are cooking, wipe out the toasted oat pan with a paper towel and add a bit more butter or oil. Briefly sauté the peas or any other veggies you want. A bit of minced garlic, scallion, or pepper flakes could be good added at the end. Set aside.
Stir the salt into the oats. Continue to simmer, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed. (If you double the recipe, you might need more time). Remove from heat, taste and add salt and pepper, soy sauce, or any spices you like, then let rest for ~5 min.
While oats are resting, fry or poach your egg(s) however you like them - a runny yolk definitely adds some richness to the whole bowl. Finally, dish up the oatmeal into a bowl and top with peas/veggies, eggs, and any other toppings you like. Mint, basil, cilantro, or parsley would all be delicious. So would a bit of Parmesan or feta, or toasted seeds or nuts.
There are infinite variations to this dish - peas and eggs with some herbs and/or cheese is just one option! Play with it, make your own combos. Enjoy for breakfast, lunch, or dinner.
This is a fun way to enjoy a variety of vegetables. Adapted from Yotam Ottolenghi's Plenty. Serves ~4. Make the dipping sauce, too, or devise your own.
ground cardamom or 5-6 whole cardamom seeds, pods discarded
1/3 C fresh lime juice and zest from the limes (3-4 limes)
1 fresh green chile, like jalapeno or serrano - deseed to better control heat levels
2 1/2 C cilantro leaves and stems
1 Tbs sugar
4 Tbs oil
1/2 tsp salt
2 Tbs water
2 3/4 lbs vegetables: broccoli, kohlrabi, beet, potato, sweet potato, carrot, cauliflower, turnip, young leeks or onions, mushrooms, etc.
1/2 C cornstarch, plus extra to coat vegetables
1/2 C flour
3/4 tsp baking powder
1/4 tsp salt
3/4 C seltzer or plain sparkling water
2 tsp olive oil or grapeseed oil
chili flakes to taste (optional)
3 C oil for frying - like sunflower, safflower, canola, or vegetable
Add all the sauce ingredients to a food processor and process until smooth and runny. Set aside
Cut vegetables into florets, wedges, or sticks, depending on their shape. Aim for ~1-in florets (brocc/caul), ~1/2 in thick sticks (carrots, kohlrabi), or 1/4-in thick wedges (beets, sweet potato). Prepare two plates: one lined with paper towels, one scattered with cornstarch.
In a bowl, add the flour, baking powder, and salt. Whisk to combine, then add 1/2 C cornstarch, 2 Tbs olive or grapeseed oil, seltzer water, and chili flakes if using. Whisk until smooth.
Put the frying oil in a medium saucepan over high heat. When oil is hot (375), turn heat down to medium. When frying, veggies should sizzle but not burn immediately.
Coat each veggie piece in the cornstarch on the plate, shake to remove excess, then dip in the batter, shake to remove excess, and add to the oil. You can put 4-5 pieces in the oil at a time. Soft vegetables will take ~1 minute, harder veggies will take 2-3 minutes. Turn them once or twice for even frying, then remove to paper towels or set a cooling rack in a cookie sheet to let excess oil drip off. Keep warm in a warm oven or under tented foil - don't cover tightly or tempura will lose it's crispness
When all pieces have been fried, serve immediately with dipping sauce.
Additional Recipes & Suggestions
I'd make this Snap Pea Salad, subbing 1/2 lb of peas for some fresh chopped lettuce
Do you still have napa cabbage in your crisper? Try this sauteed cabbage and snap peas with an egg!
We eat granola more than oatmeal in the summer. Make a batch of this granola to eat all week.