I made a scrumptious salad with the Kolrabi last night. I peeled it and sliced it thin and cut into half moons, finely chopped some strips of yellow pepper (the best peppers I have ever had), some roasted beets, yellow tomato and shredded green leaf lettuce. I made a vinaigrette of apple cider vinegar, EVOO, grated garlic, french mustard, cracked black pepper, salt and maple syrup and tossed everything in a bowl. Topped with goat cheese and roasted unsalted pistachios.
It was delicious…all thanks to Farmer Joan, which is what my 6 1/2 year old calls all veggies now…as in “can I have some Farmer Joan peppers in my lunch today Mama?”
I used the arugula and yellow squash to finish off a ragout of chicken thighs braised with white wine, tarragon, onion, garlic, carrot and celery over rigatoni. Yum.
How did you eat your veggies this week?
Jodean said,
September 30, 2007 @ 8:05 pm
I’m going to try your salad, Cole.
I steamed the kohlrabi greens about 10 minutes, added the beet greens for another 5 minutes, and the leaves from a bunch of Farmer’s Market radishes for the last 5 minutes; then I added the mixed greens to onions and garlic sauteed till browning in EVOO, continued sauteeing and stirring for a few minutes, and seasoned with salt, red pepper flakes, fresh lemon juice, and one scant teaspoon of tahini.
I made a tofu dip/spread with the purple, yellow, and red peppers, scallions, a little parsley, vegetable salt, dill, and freshly ground black pepper.
Tonight I’ll try the pumpkin kibbeh recipe from Anissa Helou’s _Lebanese Cuisine_. You can substitute butternut squash in any recipe that calls for pumpkin, including pumpkin pie! And since I’ll have bulghur left over, I think I’ll make up a batch of tabouli tomorrow.