Summer Crunch Salad
Serves 4 to 6.
Note: Use multicolored carrots and radishes for an attractive salad. Small turnips can stand in for the kohlrabi. From JeanMarie Brownson.
• 1 garlic clove
• 3 tbsp. fresh lemon juice
• 1/2 tsp. finely grated lemon zest
• 1/4 tsp. freshly ground pepper
• 1/3 c. extra-virgin olive oil
• 2 tbsp. crème fraîche or heavy whipping cream, optional
• 1/3 c. shredded Parmesan cheese
• 4 small kohlrabi bulbs, about 1 1/2 lb. total, trimmed
• 2 medium orange or yellow carrots, trimmed, peeled
• 6 radishes of various colors, trimmed, very thinly sliced
• 4 green onions, trimmed, thinly sliced
• Chopped chives
For the vinaigrette: Turn on the blender and drop in the garlic. Add the lemon juice and zest and the pepper; blend.
With machine running, stream in the oil and crème fraîche through the lid of the blender until smooth. Add the cheese; process until smooth. Refrigerate, covered, up to several days; use at room temperature.
For the salad: Peel the kohlrabi bulbs. Cut the bulbs in half. Cut each half into thin slices. Put into a large microwave-safe bowl. Add 3 tablespoons water. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power), stirring once, until crisp-tender, about 4 minutes. Drain and let cool completely.
Use a peeler to make shavings of the carrots. Add to the kohlrabi, along with the radishes and green onions. Toss to mix. Add dressing to taste; toss to coat everything nicely. Garnish with chives. Serve at room temperature.
Nutrition information per each of 6 servings:
Calories 152 Fat 13 g Sodium 103 mg
Carbohydrates 7 g Saturated fat 2 g Total sugars 3 g
Protein 3 g Cholesterol 3 mg Dietary fiber 3 g
Red Curry Zucchini and Peppers
Note: This dish is great served over cooked brown rice. The extra coconut milk-curry mixture will keep several days in the refrigerator. If you wish, add peas, edamame or diced green beans. Green curry paste is equally delicious here. Find curry paste in the Asian section of supermarkets. From JeanMarie Brownson.
• 1 (14 oz.) can unsweetened coconut milk or coconut cream
• 1/4 c. Thai-style red curry paste (see Note)
• 1/2 tsp. salt
• 2 tbsp. vegetable oil for high heat cooking (canola or safflower oil, for example)
• 1 large sweet onion, quartered, thinly sliced
• 4 medium zucchini or yellow summer squash, about 1 1/2 lb. total, ends trimmed, halved lengthwise, sliced 1/4 in. thick
• 1/2 yellow bell pepper, seeded and diced
• 1/2 red bell pepper, seeded and diced
• 2 garlic cloves, crushed
• Several pinches crushed red pepper flakes, optional
• 1 c. cooked shelled peas, edamame or lime beans, optional
• 1/4 c. chopped fresh cilantro
Mix coconut milk, curry paste and salt in a blender; process until smooth. (The mixture can be refrigerated, covered, up to a week or so. Use at room temperature.)
Heat a 12-inch nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes. Add zucchini and bell peppers. Cook, stirring, until golden and tender, about 6 minutes. Stir in garlic and pepper flakes, if using; cook 1 minute.
Stir in 1/2 to 2/3 cup of the coconut milk mixture to taste. Add peas if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat. Sprinkle with cilantro.
Nutrition information per serving:
Calories 204 Fat 12 g Sodium 762 mg
Carbohydrates 17 g Saturated fat 2 g Total sugars 5 g
Protein 10 g Cholesterol 0 mg Dietary fiber 4 g
Seared Broccoli Wih Tangy Dressing and Toasted Nuts
Note: Not crazy about broccoli? You can substitute green or wax beans (or a combination) for the broccoli; cook them in boiling salted water until crisp-tender, then drain and pat dry. Then continue with searing the beans as directed below. From JeanMarie Brownson.
• 1 garlic clove, peeled
• 3 anchovy fillets or 1 tbsp. finely chopped anchovy fillet
• 1 small serrano pepper, stemmed, seeded
• 2 tbsp. balsamic vinegar
• 1/4 c. olive oil
• 1/4 c. thinly sliced fresh basil leaves
• 1 tbsp. drained capers, rinsed
• 1 tbsp. dark raisins
• 1 lb. fresh broccoli (about 1 bunch; see Note)
• 1/2 c. blanched hazelnuts or pecans, roughly chopped
• 2 tbsp. vegetable oil for high heat cooking (canola or safflower oil, for example), divided
• 1 small red onion, halved, cut into wedges
For dressing, turn on the blender, and drop in the garlic to chop. Add anchovies, serrano and vinegar. Process until smooth.
With machine running, stream the olive oil in through the lid of the blender until smooth. Turn off the blender; add the basil, capers and raisins. Process with on/off pulses until you have a coarse purée.
Peel the broccoli stalks. Slice the stalks into 1/2-inch thick rounds. Cut the florets into bite-size pieces. You’ll have about 6 cups.
Heat a 10-inch cast-iron skillet over medium-high heat until hot enough to make a drop of water evaporate on contact. Add the nuts; toast until golden, about 1 minute. Do not walk away or they will burn. Transfer to a small plate to cool.
Add 1 tablespoon vegetable oil to the hot pan along with the onion. Cook over medium-high, stirring often, until onion is nicely tender and charred, about 3 minutes. Transfer to a bowl.
Add another 1/2 tablespoon oil and half the broccoli (or beans, if substituting) in a single uncrowded layer. Cook until crisp-tender and slightly charred on the edges, 3 to 4 minutes. Transfer to the bowl with the onions. Cook remaining broccoli in remaining oil until charred. Return all the broccoli and onion to the skillet. Turn off the heat.
Stir the dressing into the pan; toss to coat. Serve sprinkled with toasted nuts.
Nutrition information per serving:
Calories 323 Fat 30 g Sodium 174 mg
Carbohydrates 13 g Saturated fat 3 g Total sugars 5 g
Protein 5 g Cholesterol 2 mg Dietary fiber 4 g