Recipes: Kohlrabi slaw, cantaloupe gazpacho and more

  • Updated: September 4, 2013 - 6:06 PM

SMOKED TROUT WITH KOHLRABI SLAW

Serves 2 to 4.

Note: These first three recipes, from Sarah Master of Barbette restaurant in Minneapolis, were presented together on a single plate. (The soup was in a tiny goblet.) The finished dish won the 2013 Master of the Market competition at the Minneapolis Farmers Market. Fromage blanc is a fresh cheese with a texture like sour cream. Find it at cheese shops and the farmers market.

• 1 tbsp. Dijon mustard

• 1 tbsp. honey

1 tbsp. fromage blanc (see Note)

• 1 kohlrabi, julienned

• 1 cucumber, julienned

• 1 red onion, julienned

• Salt and pepper

• Fresh dill sprigs

• 1 smoked trout

Directions

Mix the mustard, honey and fromage blanc to make a dressing. Toss the kohlrabi, cucumber and onion in the dressing and season with salt, pepper and dill. Top with smoked trout and serve.

Nutrition information per each of 4 servings:

Calories 165 Fat 7 g Sodium 270 mg

Carbohydrates 11 g Saturated fat 2 g Calcium 56 mg

Protein 16 g Cholesterol 45 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, ½ other carb, 2 lean meat.

Pork loin with melted leeks, potatoes and cherries

Serves 2 to 4.

Note: From Sarah Master of Barbette.

10 fresh cherries, halved and pitted

• 1 tbsp. honey

• 10 oz. boneless pork loin

• 5 new potatoes, unpeeled and whole

• 1 leek, thinly sliced in strips

• Butter

• Salt and pepper

Directions

Marinate cherries in honey for about 15 minutes.

Sear whole pork loin in pan over medium-high heat until browned. Turn heat down, flip meat over and cover it for about 8 minutes (it will be cooked medium at that point). When cooked to desired temperature, remove from pan and allow to rest at least 5 minutes before slicing. When pork is out of the pan, add the cherries cut side down and slightly sear them until they are lightly charred. Remove from pan.

Meanwhile, while meat is cooking, boil potatoes in lightly salted water for about 8 to 10 minutes. To finish the potatoes, slice them and sear in the meat pan.

While potatoes are boiling, start another sauté pan over medium heat. Add the slices of leek and about 1 tablespoon butter. Cook until softened, stirring often and finishing with salt and pepper.

To serve, slice pork into 1/2-inch slices. Top with cherries, potatoes and leeks. Serve.

Nutrition information per each of 4 servings:

Calories 280 Fat 6 g Sodium 540 mg

Carbohydrates 46 g Saturated fat 3 g Calcium 61 mg

Protein 12 g Cholesterol 30 mg Dietary fiber 6 g

Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 1 lean meat, ½ fat.

Cantaloupe gazpacho with Thai Chile

Serves 2 to 4.

Note: A Thai chile is small and very hot. Handle it carefully and use only a small amount, tasting until you find the right “heat.” Fromage blanc is a fresh cheese with a texture like sour cream. Find it at cheese shops and the farmers market. From Sarah Master of Barbette.

• 1/2 cantaloupe

• 1/2 c. fromage blanc (see Note)

1 Thai chile, seeded and de- veined (see Note, add carefully)

• Salt to taste

Directions

Combine cantaloupe, fromage blanc and a bit of the chile in blender, and purée. Season with salt to taste. If you want more heat, add more of the chile and process again. Garnish with a thin piece of chile, if desired.

Nutrition information per each of 4 servings:

Calories 150 Fat 13 g Sodium 26 mg

Carbohydrates 7 g Saturated fat 8 g Calcium 34 mg

Protein 2 g Cholesterol 37 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ fruit, 2 ½ fat.

Strawberry Gazpacho

Serves 2 to 4.

Note: Burrata is a variation of mozzarella, usually available at cheese stores. From Mike DeCamp of La Belle Vie.

• 10 strawberries

• 3 c. diced watermelon

2 cucumbers, peeled and cut in chunks

2 red peppers, deveined and seeded, and cut in chunks

• Juice from 2 limes

Several leaves of fresh mint, torn in half

1 large tomato, chopped coarsely

• Salt and pepper, to taste

• 1 oz. burrata (see Note)

2 to 4 nasturtium flowers, if available

For garnish, additional chopped tomato, strawberries and cucumber

Directions

In blender, combine strawberries, watermelon, cucumbers, red peppers, lime juice, mint, tomato, salt and pepper; purée until smooth.

Break up burrata into several pieces and divide among individual bowls. Pour soup over top and garnish with nasturtium flowers and additional chopped tomato, strawberries and cucumber. Serve chilled.

Nutrition information per each of 4 servings:

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

question of the day

Poll: What's your favorite citrus fruit?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close