Crunchy Summer Salad

Crunchy Summer Salad
Author: 
 

Ingredients
  • 1 large cucumber, peeled lengthwise into stripes & seeds scraped out
  • 1 large fennel bulb, cut in half lengthwise & cored
  • 2 cups snow peas, stems snapped off
  • 1 bulb kohlrabi, peeled & cut in half
  • 1 Tbsp. white wine vinegar or lemon or lime juice
  • 1 Tbsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 2 scallions, finely chopped
  • 1 garlic scape, minced
  • 3 Tbsp. olive or Driftless sunflower oil
  • Salt & pepper to taste

Instructions
  1. Bring a small stock pot filled with salted water to a boil.
  2. Cut cucumbers crosswise into ¼” slices & place in a mixing bowl.
  3. Cut fennel crosswise into ¼“ slices as well & place in a small bowl.
  4. Cut kohlrabi into ⅛” slices.
  5. Have a colander & bowl of ice water ready.
  6. Pour the fennel slices in the boiling water & blanch them for about 30 seconds & remove with a slotted spoon to the ice water. Repeat with the snow peas. Repeat with the kohlrabi.
  7. Let them all cool for a couple minutes & drain when totally cooled.
  8. Pour into mixing bowl with the cucumber.
  9. In a small bowl whisk together vinegar or juice & honey. Add cilantro, scallions, & garlic & slowly pour in oil while whisking vigorously to emulsify.
  10. Season to taste & toss in vegetables. Serve immediately or keep in fridge for a couple days.

 

Roasted Kohlrabi & Fingerling Potatoes w/Rosemary

Roasted Kohlrabi & Fingerling Potatoes w/Rosemary
Author: 
Recipe type: Side Dish
Cuisine: American
Serves: 4
 

Ingredients
  • 1 kohlrabi, bulb peeled & cut into wedges, greens reserved & coarsely chopped
  • 1# fingerling potatoes, small ones left whole & large ones cut in half lengthwise
  • 2 Tbsp. Driftless sunflower or olive oil
  • Salt & pepper to taste
  • 1 Tbsp. green garlic, minced
  • 3 Tbsp. fresh rosemary leaves, coarsely chopped

Instructions
  1. Heat oven to 400 degrees with a baking pan in it to preheat.
  2. Toss kohlrabi bulb wedges & fingerling potatoes in oil with salt & pepper.
  3. Pour onto heated baking pan & roast for 25-35 minutes.
  4. Stir occasionally, until vegetables are just soft & starting to brown.
  5. Stir in green garlic & rosemary & roast another few minutes.

 

Southwestern Chipotle Slaw

Southwestern Chipotle Slaw
Author: 
Recipe type: Salad
Serves: 6-8
 

Ingredients
  • 5 c. shredded veggies of choice (peeled kohlrabi or broccoli stems, carrots, cabbage, Napa, fennel, beets, etc.)
  • 3 Tbsp. mayo
  • 2 Tbsp. lemon/lime juice or apple cider vinegar
  • 1 tsp. dijon mustard
  • ½ tsp. chipotle powder
  • ¼ tsp. each ground cumin & coriander
  • 1 Tbsp. minced garlic OR 2 Tbsp. minced green garlic bottoms
  • ¼ c. chives or green onion or green garlic tops
  • salt & pepper to taste

Instructions
  1. In medium bowl, whisk together everything but the shredded veggies.
  2. Add veggies & toss to coat.
  3. Let sit at least 15 minutes before serving.
  4. Store leftovers in refrigerator up to 5 days.

 

Southern Greens

 

Southern Greens
Author: 
Recipe type: Side Dish
 

Ingredients
  • 6 c. mixed greens, coarsely chopped (kohlrabi, radish, turnip, mustard, collard greens, kale, etc.)
  • ½ onions, finely chopped &/or garlic, minced (green garlic & green onions work great!)
  • 1 Tbsp. canola or safflower oil
  • 1 c. chicken/veggie broth or water
  • Part of a ham hock, smoked turkey leg, or cured ham,OR 2 strips bacon, chopped OR liquid smoke + 2 Tbsp. butter
  • Salt & pepper to taste

Instructions
  1. In large pot, sauté onions/garlic (& bacon, if using) in oil for 2 minutes.
  2. Add broth/water & slowly add greens until wilted.
  3. Add salt & pepper, ham/turkey if using, cover, & reduce heat to low.
  4. Simmer for 30 minutes, stirring occasionally.
  5. Take out meat if used, remove from bone, chop, & return to pot; otherwise add butter & liquid smoke.
  6. Save liquid for soup.
  7. Serve up greens with Southern fare like sweet potatoes, black eyed peas, & corn bread.

Kohlrabi Coleslaw with Paprika Dressing

Kohlrabi Coleslaw with Paprika Dressing
Author: 
Recipe type: Salad
 

Ingredients
  • 3 tablespoons white wine vinegar
  • 1 tablespoon sweet Hungarian paprika
  • ½ cup Driftless Sunflower oil or olive oil
  • 2 teaspoons purchased cream-style white horseradish
  • ½ teaspoon sugar
  • 2 large kohlrabi bulbs, trimmed, peeled, cut into large pieces
  • 1 bunch of radishes.

Instructions
  1. Combine vinegar and paprika in bowl.
  2. Whisk in oil.
  3. Mix in horseradish and sugar.
  4. Season with salt and pepper.
  5. With a cheese grater, grate kohlrabi and radish.
  6. Transfer vegetables to bowl.
  7. Thinly slice enough kohlrabi leaves to make 1 cup; add to bowl.
  8. Toss with dressing.
  9. Let stand at least 30 minutes before serving.

 

Spicy Kohlrabi Wedges with Lime and Chipotle

Our Spicy Kohlrabi Wedges with Lime and Chipotle make the perfect simple snack for a hot summer day! Check this one out if you’re looking for something quick, easy and totally tasty!

Spicy Kohlrabi Wedges with Lime and Chipotle
Author: 
Recipe type: Snack
Prep time: 
Total time: 

 

Ingredients
  • 2 or 3 medium kohlrabi bulbs, peeled and cut into thin half-moons or wedges
  • 1 tsp. Driftless sunflower oil
  • Juice and zest from 1 medium lime
  • ⅛-1/4 tsp. ground chipotle powder (to taste)
  • Salt to taste

Instructions
  1. Toss all ingredients together in a serving bowl & let sit for 10 minutes or so to meld flavors..