Recipes of the Week - July 6th

Scalloped Kohlrabi (from: http://www.cookitsimply.com/recipe-0010-03022g.html )

6 oz onion, skinned and thinly sliced
3 Tbsp butter
2 lb kohlrabi
fl oz milk
salt and freshly ground pepper
chopped fresh parsley to garnish

Soften the onion in 1 oz 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 3 pint 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 1 1/2 hours, until tender. Garnish with chopped parsley for serving.

Kohlrabi with White Sauce from: http://allrecipes.com/Recipe/Kohlrabi-with-White-Sauce/Detail.aspx

4 kohlrabi bulbs, peeled and cubed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
1/2 bunch fresh parsley, chopped

Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

**More Kohlrabi Recipes:
http://www.cookitsimply.com/category-0020-02j71.html
http://simplyrecipes.com/recipes/kohlrabi/
http://www.bigoven.com/private/searchrecipes.aspx?tc=kohlrabi

Salad of Fresh Fava Beans with Pecorino Romano Cheese

2 lb Fresh Fava Beans (to yield about 8 oz. shelled)
2 Shallots, peeled & finely chopped
Salt and Fresh Ground Pepper
Juice of 1 lemon
10 tb Olive Oil (extra virgin)
1 Head baby lettuce (such as Boston Bibb), washed & dried
1 bn Watercress, washed & dried
6 oz Pecorino Romano Cheese, cut in 1" cubes

Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean.
Place the shallots in a small bowl, add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil.
Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all.

** More Fava Bean Recipes:
http://www.seasonalchef.com/recipe0506b.htm
http://www.parkinsons-information-exchange-network-online.com/archive/100.html