All Recipes

This recipe was shared with me by CSA member Beth.  I love it and recommend it!  The apricots are really good with kale!

• 1 bunch of kale, tough mid-ribs removed and shredded
• 6-8 dried apricots, chopped into little bits
• 1/3 cup or so or cooked cannellini beans
• 1/4 cup or so of sliced or chopped almonds
• 1 or 2 tablespoons of Parmesan cheese (dairy or soy)
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/2 avocado cut in cubes
• salt and pepper

Put kale, apricots, beans, almonds, and cheese in a bowl. Whisk together the oil and vinegar (or shake it in a small jar). Pour the vinaigrette and a healthy pinch of salt and twist of fresh black pepper over the salad. Toss well or use your fingers to toss and rub everything together.

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours if refrigerated.  

This is the salad that we serve people who are skeptical about kale.  It will do the trick as it has on several of our family members!

• 1 bunch kale, midribs removed, leaves torn into pieces
• 4 Tbls olive oil
• 1 Tbls cider vinegar
• 1 Tbls soy sauce
• 1 tsp maple syrup
• 1 tsp toasted sesame oil
• 1-2 tsp minced fresh hot pepper (or substitute chili flakes or cayenne powder for heat), or to taste

Steam kale until tender. Mix all other ingredients together and pour over drained kale. Serve hot.

1 bunch kale, tough midribs discarded, washed, and sliced into thin strips
1-3 tablespoons oil
¼ teaspoon red chili flakes (or more to taste)
1-3 garlic cloves, peeled
3-4 tablespoons raisins
2 cups chicken or vegetable broth
salt to taste

Heat oil in large skillet over medium-high heat.  Add garlic, chili flakes until sizzling.  Add raisins and stir.  Add kale and stir to mix.  Add broth and bring to boil.  Cover and simmer until kale is tender about 15-30 minutes.  Uncover and boil away remaining liquid.  Salt to taste.  Serve hot over mashed or boiled potatoes!

• 2 cups coarsely chopped kale-ini
• 2 TBLS cooking oil
• 1-2 cloves garlic, minced
• 2 TBLS chives, finely chopped
• 4-6 eggs
• 3-4 TBLS parmesan cheese, grated
• Salt, to taste

Heat oil in large skillet over medium heat. Add kale-ini and sauté until wilted. Add garlic and chives and stir-fry for 1-2 minutes. Crack eggs into skillet, sprinkle cheese over top, reduce heat to medium low, cover, and cook until yolks are set to desired firmness. Sprinkle with salt to taste and serve hot.

• 1 bunch kale, chopped
• 1 TBLS cooking oil
• 14 oz can artichoke hearts, drained &
• chopped
• 8 oz ricotta cheese
• ¾ cup + 3 TBLS parmesan cheese, grated
• 6 eggs, beaten
• Salt and pepper to taste

Heat oil in skillet. Sauté kale until wilted, about 2 min. Combine eggs, cheeses, salt and pepper in bowl. Whisk. Add artichokes and kale and mix. Pour in greased cake pan. Sprinkle with 3 TBLS parmesan. Bake at 400 degrees until golden on top, about 30-35 min.

Kathy says, "This stuff is great right out of the mixer - but even better with veggies, chips, bread, pizza, salad, avocado, etc. Freeze into small portions for use later in the year!"  Yum!

• 1 cup garlic scapes, cut into 1" pieces
• 1/2 cup fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup extra virgin olive oil
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon lemon juice
• Sea salt and pepper, to taste

1. In a food processor, process the garlic scapes and basil for 30 seconds. If you are doubling the recipe, pause the process to scrape down the bowl if needed.
2. Add the nuts and process for another 30 seconds. Again, if doubling, scrape the bowl as needed.
3. Slowly drizzle in the olive oil as you continue to run the food processor. (Hint: pour the oil into the cup with the small hole in the bottom, as if you were making mayonnaise.)
4. Add the parmesan cheese, lemon juice, and salt and pepper. Mix and taste, adding the salt and pepper as desired.

2 cups kohlrabi, peeled and sliced into ¼ inch thick bite sized pieces
½ cup cream
8oz. cream cheese
2 tablespoons lemon juice
1 tablespoon dill, minced (or other herb)
Salt, pepper, & a sprinkle of paprika to taste
2 oz. grated cheese like Gruyere or cheddar

Boil kohlrabi until tender, drain, and arrange on a buttered baking dish in overlapping rows.  In pan gently heat cream, cream cheese, lemon juice, dill, salt, and pepper until blended and smooth.  Pour sauce over kohlrabi slices.  Sprinkle with paprika and cheese and bake at 375 until browned.

• 2 cups thinly shaved kohlrabi
• 4-6 anchovy filets, sliced thin (optional)
• 2 oz parmesan cheese, thinly shaved
• 1 tsp fresh thyme leaves
• Juice of 1 lemon
• 2 TBLS olive oil
• Salt and pepper, to taste

Use vegetable peeler to thinly shave the kohlrabi and cheese. Arrange the kohlrabi on each plate with anchovies and cheese scattered over the top. Sprinkle on the remaining ingredients and serve. 

2 cups grated kohlrabi, peeled first
1 cup grated carrot
2 eggs
salt, pepper, cayenne (to taste)
yogurt
sour cream and/or mashed avocado

Combine the kohlrabi, carrot, eggs, and seasonings and mix well.  Heat oil in skillet on medium high.  Drop spoonfuls of kohlrabi mixture onto skillet and fry on both sides until browned and cooked through.  Remove to serving plates and top with a dollop of yogurt mixed with sour cream and/or avocado.  Serve hot and eat up!

• Kohlrabi, peeled and coarsely grated to make 2 packed cups
• 1 clove garlic, finely minced
• 1 egg
• 2 TLBS flour
• ½ tsp salt
• Chili flakes, to taste
• 2-3 TBLS cooking oil

• 4 cups grated kohlrabi flesh
• 1/4 cup minced onion, or chopped scallion
• 2 eggs
• 1 TSP salt
• 1/2 TSP ground ginger
• red pepper flakes, to taste
• ground black pepper, to taste
• oil for cooking
• yogurt
• fresh minced herb like mint, cilantro, dill, etc.

Squeeze all the liquid you can out of the grated kohlrabi.  In a bowl mix kohlrabi with onion, eggs, salt, ginger, red pepper flakes, and pepper together until well combined.  Heat oil in skillet on medium.  When hot, form small pancakes with your hands from the batter.  Put them onto the skillet and fry on each side until browned.  Drain on paper towel.  Serve with yogurt sauce, made by combining yogurt and fresh herb and salt to taste.

You can also add garlic and/or parlsey or another herb to this to change the flavor! 

4 cups kohlrabi, peeled and chopped
4+ tablespoons butter
¼ cup cream (or to taste)
salt and pepper to taste
dash of ground nutmeg

Steam kohlrabi until very tender, about 20-30 min.  Cool and puree in food processor.  Add the rest of the ingredients.  Put in saucepan and stir 2-3 min. on medium heat to melt butter and cook off any remaining liquid.

3 tablespoons oil
2 medium leeks, cleaned and chopped
1 clove garlic, minced
½ lb. mushrooms, sliced
2 medium tomatoes, chopped
4 cups chicken stock
2-3 cups kohlrabi, peeled and sliced
Salt, pepper, and dill or other herb minced

Heat oil in skillet on medium-high and sauté leek, garlic, and mushrooms, stirring, about 5 minutes.  Stir in tomato and cook another 5 minutes, stirring.  Add stock, bring to boil, and add kohlrabi.  Lower heat and simmer for 15-20 minutes or until tender.  Season with salt, pepper, and fresh herb.

• 1 large apple cut into matchsticks
• ½ large kohlrabi, peeled and cut into matchsticks
• 2 TBLS red onion, thinly sliced
• ½ cup pecans, chopped and toasted

Combine above ingredients.

Pour over the following dressing, whisked together:

• ¼ cup olive oil
• 1 TBLS apple cider vinegar
• 2 tsp honey
• 1 tsp prepared mustard
• salt and pepper to taste

• 1 ½-2 cups kohlrabi, peeled down to white flesh, cut into matchsticks
• 1 ½-2 cups radishes, cut into matchsticks
• 1 ½-2 cups apple, cut into matchsticks
• ½ cup cilantro, chopped
• ¼ cup scallions, chopped
• Zest of one lime and one orange

Combine all above ingredients, then pour over dressing below and serve.

• ¼ cup olive oil
• Juice of one lime and one orange
• 1-2 TBLS honey
• ½ tsp salt
• 1 TBLS vinegar of choice 

We like to make a huge version of this in a four-quart bowl with a lid and keep it in the fridge for leftovers throughout the week. Easy and yummy!

For the slaw:
kohlrabi, bottom end cut off 1-2” up, peeled down to white flesh, and grated
apple, peeled and grated
carrots, peeled and grated
red onion, sliced thin or diced

For the dressing option 1 (creamy):
1/3 cup mayonnaise
1 tbsp lemon juice
2 tsp prepared mustard
celery seed to taste
salt and pepper to taste

For the dressing option 2 (light):
½ cup olive oil
2 TBLS lemon juice
1 TBLS vinegar (apple cider, balsamic, red wine, whatever)
small dash of maple syrup
salt and pepper to taste

For the garnish:
sliced green olives (optional)
fresh herb, minced (optional)

Instructions:
Combine veggies and mix well. Cover with your choice of dressing and let stand at room temperature a couple of hours or marinate overnight in the fridge. Garnish if desired.
 

This is a lacto-fermented radish recipe that can be made in a small batch.  Use a pint or quart jar depending on the size of your radishes.  This recipe needs time to ferment!  It cannot be eaten the same day as it is made.  But soon enough! 🙂

1 bunch radishes, tops removed and saved for another use, roots whole or sliced
2 teaspoons paprika mixed with 1/2-2 teaspoons cayenne powder (depending on how hot you like it!)
2 teaspoons salt
1 teaspoon sugar or maple syrup
1 inch section of ginger root, peeled and minced
1 tablespoon minced garlic or garlic scapes
1 scallion, cut into rounds all the way up the green section

Put radishes into a bowl and rub with paprika/cayenne mixture.  Let stand 1/2 hour.  Add remaining ingredients and mix well.  Put into a jar leaving 1 inch head room to the top and cap this.  Let stand at room temperature for at least 48 hours, but usually between 3-7 days.  Be sure to release the pressure in the jar each day as the fermentation process produces a lot of bubbles.  Taste and when you like it, start eating it and store in your refrigerator.
 

• ½ lb. shaved steak (or sub ground beef)
• 1 TBLS soy sauce
• 2 tsp sesame oil
• ½ tsp each salt and sugar
• 1/8 tsp cayenne pepper, or to taste
• 2 med-large cucumbers
• 1-2 TBLS cooking oil

Cut shaved steak into bite size pieces and mix well with soy sauce, sesame oil, salt, sugar, and cayenne. Cut cucumbers in half lengthwise, scoop out seeds, and cut crosswise into 1/8-1/4” slices. Heat oil on high in large skillet or wok. Add steak, stir-fry 1 minute. Add cukes and stirfry 2-3 minutes until softening, but still tender crisp. Serve hot.

1 glass pint jar with lid
1-2 cucumbers
1 clove garlic, peeled
2 tbls dill or ½ tsp dill seed
Pinch of black tea
2 tsp salt
1 cup water

Submerge cucumbers in ice cold water for 30 minutes. Cut off the two ends of each cucumber and discard.  Slice lengthwise into quarters, then cut into 2 inch long pieces.  Or you can slice them into 3/8 inch thick rounds.  Pack into jar with garlic, dill, and black tea. Dissolve salt in water and pour into jar. Add water if necessary to fill jar and submerge cucumbers, while leaving ¾ inch headroom in the jar. Cap tightly and leave at room temperature for about 2-7 days. Release the pressure on the jars once a day by opening the lid and then recapping it. Begin tasting them on the second day. When you like how they taste, put them in the fridge and begin eating.

Note:  It is important to taste your pickles as they can ferment very quickly especially in warm weather.  To prevent them from getting mushy, check them often and then refrigerate promptly when they're ready.

We often do this to make breakfasts in the morning really fast, but still healthy!  Potatoes and eggs can't be beat at our house for popularity!

• potatoes, whole
• cooking oil
• seasoning of choice
• salt and pepper

Boil your potatoes until they are just tender, being careful to not over cook them.  Cool and refrigerate if you like until the next day.  Chop cold potatoes.  Heat oil in skillet on medium.  Add potatoes and saute until browning and warmed through.  Add optional seasonings of choice and salt and pepper to taste.  Serve with ketchup, salsa, sour cream, grated cheese, pickle relish, etc.  Whatever you want!  

1 bunch leeks
2 tsp red wine vinegar (or vinegar of choice)
½ tsp Dijon mustard
Salt and pepper to taste
1 Tbls olive oil
½ Tbls chopped fresh parsley (or other fresh herb)

Cut leaves off leeks, and slit halfway through each leek starting from green end, stopping 2 inches shy of the white end. Rinse in a bowl of water to clean. Add leeks to a pot of boiling salted water (5 cups water, 1 tsp salt) and simmer until tender, about 10 min. Drain. In a small bowl, whisk together vinegar, mustard, salt and pepper, olive oil and parsley. Drizzle over leeks. Serves 2-4.

This is a crowd pleasing salad dressing recipe that will have your guests asking for the recipe!

• 2 TBLS lemon juice
• 2 TBLS packed basil
• 4 oz olive oil
• salt and pepper to taste
• 1/2 tsp honey (or more to taste)

Blend ingredients.

• 2 cups olive or sunflower oil
• ½ cup lemon juice
• ½ cup Dijon mustard
• 1-2 TBLS honey
• 2 tsp salt
• ½ tsp black pepper
• ¼ cup scallions, minced
• 1 bunch dill, finely chopped

Mix all ingredients in a quart jar and serve over salad, fish, chicken or cooked veggies. Store in fridge for 1-2 weeks.

Make sure to add enough salt to this soup because that's what makes it sparkle!  The tahini is usually unsalted so add accordingly and enjoy this unusual version of classic carrot soup.

2-3 tablespoons oil
1 cup chopped onion
2 pounds carrots, peeled and chopped
6 garlic cloves, peeled
1/4 teaspoon ground coriander
3/4 teaspoon cumin
1/4 to 1/2 teaspoon red chili flakes
1 teaspoon salt (to taste)
4 cups chicken broth
2 tablespoons of lemon juice (about 1/2 large lemon)
3 tablespoons plain tahini

Heat oil on medium in pot.  Add onions, carrots, spices, and salt.  Saute until the veggies begin to soften, about 10 to 15 minutes.  Add broth.  Bring to boil, turn down and simmer until carrots are very tender, about 20 to 30 minutes.  Add lemon juice and tahini.  Blend the soup.  Check the seasoning and add more salt if needed.  Serve hot with a dollop of sour cream or creme fraiche.