Recipes of the Week - June 30th

Kohlrabi !!! (from: http://www.elise.com/recipes/ ) These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.

Kohlrabi & Squash Empanadas from: straightfromthefarm.wordpress.com/2007/06/17/something-original/

• 3 cloves of garlic, finely minced 1 inch of ginger, peeled and grated 2 medium kohlrabies, peeled and cut into small cubes 1 large summer squash, cut into small cubes 2 large scallions, both white and green parts, finely cut 1 radish, minced (optional) 1 T. extra virgin olive oil 1 T. butter salt and pepper to taste dash of freshly grated nutmeg 1 box of pre-made pie crust or one batch homemade* 1 egg

In a medium skillet, heat oil and butter over medium heat. Add garlic and ginger to brown. Add kohlrabi cubes, a pinch of salt and some pepper. Toss well and cook 3 or 4 minutes until kohlrabi are softening a bit. Add squash cubes and continue to cook for 4 more minutes. Add scallions, radish, nutmeg and another pinch of salt and pepper. Mix well and cook for one minute before removing from heat. Set mixture to this side to cool. Roll out dough to be a little thinner than pie crust typically is. If you are using pre-made crust from the store, run your rolling pin over it once or twice. Using a cereal bowl or large circular cookie cutter, cut out 6 inch-ish circles from the dough. It should yield about 15, give or take depending on your cutter and dough thickness. Pre-heat oven to 425F and line a cookie sheet with parchment paper. Prepare egg wash by beating egg with a teaspoon of water and set to the side along with a small bowl of water. To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a circle of dough. (It’s better to have less filling than too much or the empanadas won’t hold together. Feel out the right ratio that allows you to close off the dough without any filling popping out.) Dip your finger in the bowl of water and run it around the outside edge of the dough. Fold dough over the filling to create a half circle. Press down edges. Carefully pick up the dough pocket and pinch edges (see photo) to seal them tightly. A fork can also be used to crimp the edges if you want a less tedious method. Repeat above process to finish all the empanadas, laying them on the lined cookie sheet when done. With a fork, prick the tops once and brush with egg wash. Bake for 8 minutes and turn over. Bake another 5 to 7 minutes until deep golden brown and flaky. Best served straight from the oven.

Scalloped Kohlrabi

• small onion, skinned and thinly sliced 1 ½ Tbsp butter 1 lb kohlrabi 3-4 fl oz milk salt and freshly ground pepper chopped fresh parsley to garnish

Soften the onion in butter in a covered pan. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 400°F for about 45-minutes - 1 hour, until tender. Garnish with chopped parsley for serving. Broth Cooked Orzo with Lemon and Parsley from: http://fooddownunder.com/

• 1 qt Vegetable stock 12 oz Orzo, or other small pasta 1 tbl Olive oil 2 x Garlic cloves, chopped (use your garlic curls instead) Juice of 2 lemons 1/2 cup fresh Parsley, chopped Salt & pepper

Bring the stock to a boil. Add the pasta & cook until al dente. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve immediately. Cucumber Parsley Dressing from: http://fooddownunder.com/

• 1/2 cup Mayonaise 1 cup Peeled, seeded and chopped cucumber 1 cup Chopped parsley 1 x Clove garlic minced 1/2 tsp Salt 1/8 tsp black pepper 1 cup Dannon plain yogurt

A delicious idea for green salads or cold fish; a Hollywood favorite back in the 1930's, adapted by the Danon yogurt people.. Stir together first 6 ingredients. Stir in yogurt. Chill. Makes about 2 Cups.

Frittata with Ricotta Salata, Green Onions and Parsley http://fooddownunder.com/

• 3 tbl Olive oil 1 bn Green onions, chopped 8 lrg Eggs 6 oz Ricotta salata or feta cheese, cut into small cubes 1/2 cup Chopped fresh Italian parsley 2 tbl Milk 1/2 tsp Salt 1/2 tsp Pepper

Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add green onions and sauté until tender, about 3 minutes. Transfer to large bowl and cool. Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended. Preheat broiler. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add egg mixture. Tilt and swirl pan to distribute evenly. Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set. Reduce heat to low. Cover and cook until frittata is almost set, about 8 minutes. Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes. Slide frittata onto plate. Cut into wedges. Serve Warm or at room temperature. Serves 6.