Chilled Carrot Soup

Although July has almost passed (how quickly!), we still have August to face here in DC.  August comes in with more heat and humidity, and by its end everyone cannot wait for fall.  I’m sure others also have to deal with this heat- and this soup is perfect for it.

None of us want to stand in the kitchen, so this is a great soup to make over a weekend (less than 30 minutes), and then be able to pull it out for lunch or dinner throughout the week!  If you have an overabundance of tomatoes, feel free to add those it- it’ll change the flavor profile a bit, but it’ll add a great taste!

Need other ideas for cold soups?  Try these: cucumber gazpacho, shrimp gazpacho, or a tomato soup with basil.

Chilled Carrot Soup
Fifth Floor Kitchen original

1 tbsp olive oil
1 onion, roughly chopped
6 garlic cloves, halved
2 lbs carrots, peeled, roughly chopped
1/2 tsp curry powder
4 cups water
1 cup almond milk
2 tsp salt
1 tsp pepper

In a large pot heat olive oil, then add the onion.  Sauté the onion is translucent, about 5 minutes.  Then add in the garlic and carrots, cook for another 5-8 minutes.  Next, stir in the water and curry powder.  Bring to a boil, and then simmer for another 15 minutes.

Finally, pour all of this into a blender (or food processor), and blend until the consistency is to your liking.  Then pour it back into a pot, add in the almond milk, salt and pepper.  Cook for another 5 minutes.

Serve this warm, or you can keep it in the fridge and serve this chilled.

Crunchy Kohlarbi Salad

Back in May I was walking around the Penn Quarter Farmers Market, and spotted kohlrabi!

I took a quick picture and sent it to my mom.  I remember eating this during my childhood, but could not remember how my mom prepared it.  Sam had never heard of it- so it was fun introducing a new vegetable to him!

What’s a kohlrabi?

Kohlrabi is part of the cabbage family.  It is not a root vegetable, rather it grows just above the ground.  The peak season is spring and early summer, but it can be found year-round.  Small and young kohlrabi are the best.  The bigger ones have a woody, fibrous outer layer that is inedible.  Kohlrabi is very nutritious- low in calories, high in fiber and potassium.

What to do with it when you come home?

1. Remove the steps, cutting or pulling them off from the base.  The leaves can be eaten, added into salads just like lettuce.  Although once the leaves have turned colors (light brown, yellow) the kohlrabi is not fresh.

2. Cut off the bottom base (opposite from where the stems were).

3. Peel off the outer layer- especially if it’s a larger/older kohlrabi.

4. Slice, dice or shred the inside.  Add it to your fresh veggie plate with dips or toss into a salad.

We added our shredded kohlrabi to a salad, which was perfect on a hot day!

Crunchy Kohlrabi Salad
A Fifth Floor Kitchen Original

1-2 kohlrabi, peeled & shredded
1/2 red cabbage, chopped
5 radishes, chopped
1/2 tbsp olive oil
juice of 1 lemon

Toss all of the ingredients together to make a crunch side salad.

Other ideas for kohlrabi dishes:
Kohlrabi Salad with Apple & Cilantro
Kohlrabi Home Fries
Kohlrabi & Celery Root Purée
Kohlrabi Risotto

Tuna and Bean Salad

This past Memorial Day weekend the weather made it clear that summer is here.  In DC, the air was thick, muggy and hot!  Sam and I explored DC a bit and went to a public pool (free to all DC residents when you show your ID).  It was relaxing and refreshing!  We look like we went to the beach over the weekend.

When hot weather comes to town, I search for recipes which don’t require too much time in the kitchen.  I also like food that is lighter and easy to digest.  Obviously, salads are the first choice- but I get sick of the same one’s over and over.  So I search for salads with more color, texture and variety of ingredients.

 

Remember when I mentioned that I studied abroad in Spain, and where I tasted my first croqueta?  Up until then I was not a fan of tuna, it just wasn’t my thing.  Until my señora started making me bocadillos (sandwiches), and many of them had tuna.  So over the course of the summer, my love for tuna grew- I really don’t think I had any choice.

Now that I like tuna, it’s nice to see something other than the regular tuna sandwich.  This salad was perfect: crunchy, light, refreshing and filling!  Yum!  If you wanted something a bit more filling, you can always add these ingredients into your next bocadillo!

Tuna and Bean Salad
Adapted from: Bon Appetit (April 2012)

Salad:
1 head of radicchio, cored & leaves chopped
2 cups chopped Romaine lettuce
2 12 oz cans of water-packed tuna, drained
3 celery stalks, chopped
3 cups of white beans (this was a mix of cannelini and navy)

Dressing:
1 cup chopped parsley
1 tbsp apple cider vinegar
1 tsp salt
1/2 tsp pepper
2 garlic cloves, minced

Combine all of the salad ingredients, mix well.  Then combine all vinaigrette ingredients, shake or stir well.  Drizzle the vinaigrette over the salad and serve.