Wednesday, June 17, 2009

What we did with Box #6

Chili Lime Kohlrabi Salad
(recipe included in our CSA newsletter)

While this recipe was very tasty, it wasn't the best choice for a main course. I felt like I needed a side of cheese or cream. With that said, I'd definitely eat it again as a side dish.

Makes 2-3 Servings

2-3 small kohlrabi
1 bunch scallions
1 small or medium head bok choi or Yukina Savoy
Small head leaf lettuce
½ cup lime juice
1 tsp chili powder
2 Tbsp sunfl ower oil (we used peanut oil)
Salt and pepper

1. Wash kohlrabi and trim off leaves at the base, leaving a bare bulb. Slice the bulb crosswise as thinly as possible. Reserve leaves.
2. Wash and chop scallions. Toss scallions and sliced kohlrabi with lime juice and chili powder in a medium-size mixing bowl. Refrigerate 1 hour to marinate kohlrabi.
3. Rinse bok choi or Yukina Savoy and chop into bite-size pieces. Cut kohlrabi leaves crosswise into ¼” thick strips. Rinse leaf lettuce and tear into bite-size pieces.
4. Drain excess lime juice from kohlrabi mixture. Toss with chopped bok choi, kohlrabi leaves, lettuce, and sunfl ower oil. Salt and pepper to taste.

Picnic Sandwich

We used a basic italian bread, topped it with arugula pesto one one slice and sage (from our garden) and green garlic spread. We stacked turkey, bacon, cheese, arugula and red leaf lettuce between the bread and voila! This was one heck of a lunch!

A note about the sage and green garlic spread. I have recently discovered greek yogurt and am obsessed with it. I've been adapting this recipes for chive and onion spread in all sorts of ways and the sage and green garlic is one of the trials. The possibilities are endless! Good thing I discovered 2% greek yogurt.

Radish and Arugula Sandwich

I love radishes - am I repeating myself yet? My favorite way to enjoy them is by eating them raw or eating them thinly sliced on buttered (I break down and buy Plugra butter during radish season) bread. Mike thinks this is too simple of a concept. So, he made these radish sandwiches which is pretty much the same thing but with arugula and it's not served open-face. Give me radish, Plugra and some bread and I'm set. Add arugula and I'm sold!

Smoked Salmon, Asparagus and Goat Cheese Pizza

We had a crust in the freezer from last time we made pizza so we whipped up this one with salmon, asparagus and goat cheese. Smoked salmon and goat cheese make it on to my favorite things list (along with radish, Plugra, and arugula). All we did for this pizza is brush the crust with olive oil and sprinkled some sliced green garlic. We then topped it with blanched asparagus, smoked salmon and lumps of goat cheese. We ended up eating the whole pizza between the two of us. I could really go for another piece right now.

Italian Sausage and Spinach Pasta
(Mike found this recipe somewhere, sorry person we stole it from)

This pasta was a lot tastier than I expected. The best part? It only used one pot! That's my kind of recipe. Owen ate a big serving of this and didn't even pick out the spinach. We'll definitely be making this again!

serves 2-3

1 pound spicy Italian sausage, split in half and sliced into 1-inch pieces
1/2 onion, chopped
3 cups chicken broth
1/2 pound spaghetti
10 ounces spinach, washed and roughly chopped
1/2 cup half-and-half
Handful grated Parmesan cheese
Salt and pepper

1. Set a large pot over medium heat. Add the sausage and cook until they begin to release some of their fat. Toss in the chopped onion and cook for about 5 minutes, stirring occasionally. Spoon off any accumulated fat.
2. Pour in the chicken broth. Bring it to a boil. Add the spaghetti. It probably won't all fit in the liquid, but just keep stirring every 10 seconds or so, until it is tender enough sink into liquid. Keep stirring every 30 seconds to allow the noodles to cook evenly. Cook until the pasta is al dente, about 8 minutes.
3. Toss in the spinach, stir, and then cover the pot and cook for 3 minutes. Stir, and then add the half-and-half. Let the sauce thicken, stirring occasionally, for about 5 minutes.
4. Season with salt and pepper to taste. Sprinkle with parmesan and serve.

Rhubarb Cardamom Sorbet
(by way of A Good Appetite, originally from Garrett McCord of Vanilla Garlic)

We have this in the works as I type this, more to come later...

3 1/2 c fresh rhubarb, chopped
2 1/2 c water
1 2/3 c sugar
1/4 t salt
2 t dried lemon zest
1/2 t cardamom
1 t vanilla extract
2 t corn syrup

Place the rhubarb, water, sugar, salt & lemon zest in a large saucepan. Bring to a boil. Reduce heat, cover & let simmer for 5 minutes. The rhubarb should get very soft. Let cool. Press through a fine strainer to remove the pulp. Stir in the cardamom, vanilla & corn syrup. Cover & chill until very cold. Process in your ice cream maker until creamy. Place in a container & freeze. Makes about 1 quart.

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