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

Book Club: Cantaloupe Agua Fresca

I hosted my Book Club at our house last week, there were 8 of us here to talk about The Corrections, and catch up on what’s going on in our lives.  Check out what else was on the Book Club menu!

Today we have another birthday celebration!  Sam’s turning another year older!

Happy Birthday Sam!!!

Sometimes our book club turns into a wine club.  Everyone brings a bottle of wine, and it’s fun to taste-test and find one that each of us enjoys!  But within the next year, our book club will be getting two new members- 2 babies!  Since all of us need a fun drink, I decided to make something tasty and non-alcoholic for the mamas-to-be!

This is also great if you mix it with a little champagne, prosecco or white wine.  It can be a great drink with dinner, or something you can enjoy for an outdoor lunch!

Cantaloupe Agua Fresca
Adapted from: Bon Appetit (June 2012)

2 cantaloupes
3/4 cup lemon juice
4 cups of water
1/2 cup basil leaves

Peel and chop the cantaloupes, removing the seeds.  Then purée them in a food processor or a blender.  Strain the purée into a bowl through a cheesecloth or fine-mesh sieve.  Then add in the lemon juice, water and basil; stir well.

Pour into a pitcher and refrigerate before serving.

Tuna & Veggie Sandwich

So I’ve actually noticed the recipe for this sandwich over a year ago, but haven’t had a chance to make it.  I like tuna, but not very frequently.  But when a craving hits me, I have to have it now.

The original recipe is titled Pan Bagnat.  Which is a French sandwich, made out of white bread, which has raw vegetables, hard boiled eggs, anchovies, and tuna.  And the recipe, which I found here playing off of the Pan Bagnat, instructs you to put the whole sandwich together to be eaten the next day.

Although it’s a great idea to think about tomorrow’s lunch, I wanted the tuna today.  So a little spin, and some additional veggies had to be added!  This is very filling, so a great light dinner (and fast to make) or a bigger lunch.

Tuna and Veggie Sandwich
Inspired by: Waverly at Food 52

3 garlic cloves, minced
8 oz of tuna, drained
1 cup Kalamata olives, chopped
1/2 cup black olives, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 red onion, chopped
1/4 cup parsley, chopped
6 oz artichoke hearts, drained & chopped
1/4 cup basil, chopped
juice of 1 lemon
3 tbsp olive oil
pinch of red pepper flakes (optional)
1 tsp salt
1 tsp pepper
4 ciabatta square buns, halved lengthwise

In a large bowl, toss together: garlic, tuna, Kalamata olives, black olives, red bell pepper, yellow bell pepper, red onion, parsley, artichoke hearts and basil.  Stir well so all of the ingredients are combined.

In a small bowl whisk together: lemon juice, olive oil and pepper flakes.  Once combined, pour over the tuna and vegetable mixture.  Add the salt and pepper, and then stir to combine all of the ingredients.

Finally, add the tuna and veggie mixture into each ciabatta bun.

Lentil & Summer Vegetable Salad

I cannot believe that it’s August, I feel like summer is flying by!  We’re trying to enjoy the the summer fruits and vegetables every single day.  There are many fresh tomatoes, zucchini’s and cucumbers in our fridge.

I’ve been trying to make easy salads that incorporate summer vegetables.  This is a salad which was not only nutritious, but also delicious (sorry, that’s so cheesy!).  But it’s true!  Definitely a keeper for a lunch salad.  It’s great with a slice of fresh bread or a pita.

Lentil & Summer Vegetable Salad
Adapted from: Fresh 365

1 cup of uncooked lentils
2 tomatoes, chopped
1/2 red onion, chopped
10 radishes, sliced
1-2 bell peppers, chopped (use colorful one’s)
1/2 cup cilantro, chopped
1 cup kalamata olives, sliced in half
1/4 cup capers, drained
1/4 cup olive oil
juice of 1 lemon
1 1/2 cups feta cheese, crumbled

Cook lentils in boiling water for about 20 minutes.  Drain, and add to a large bowl.  Add the tomatoes, red onion, radishes, bell peppers, cilantro, kalamata olives, capers, olive oil, lemon juice and feta cheese.  Toss all of the ingredients together before serving.

Corn & Black Bean Burger with a Fresh Carrot Salad

As I’ve mentioned (probably numerous times) we don’t have a grill here.  I like burgers.  There is something amazing about a fresh bun, tomato and an onion.  Although it’s unfortunate that we don’t have a grill, it is fantastic that it forces us to make different kinds of burgers.  There are so many to choose from, and there are different variations.  Some might not be very pretty to look at, but they are all full of flavor.

Now, when you think of a burger, the side that goes with it is usually fries.  Trying to be healthy, and take advantage of all of the fresh vegetables that are around, I try to find other options.  This was very colorful and light carrot salad, so perfect to go with a filling burger!

And remember, this is great for any friends that are vegetarians!

Corn & Black Bean Burger
Adapted from: Eat, Live, Run

1-2 jalapeños, roughly chopped
4 garlic cloves, minced
2 cans of black beans, rinsed & drained
2 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp ground pepper
1 tbsp flaxseeds
1/2 cup Panko breadcrumbs
2 tbsp tomato sauce
1/2 cup of frozen corn, defrosted
2 tbsp olive oil
4-6 burger buns
4-6 slices of onion
4-6 tomato slices
1 avocado, sliced
burger condiments of your choice

Add the jalapeños and garlic to a food processor and mince finely.  Add 1 can of beans, cumin, salt, chili powder and ground pepper, pulse the processor some more until the mixture looks like a bean dip.

Transfer the bean mixture to a bowl, then add: flaxseeds, Panko breadcrumbs, tomato sauce, corn and the second can of beans.  Stir everything until it is well blended.  Make patties out of the mixture, we made 4 (very) large one’s.  I think 6 is actually the more appropriate size.

Heat the olive oil in a skillet over medium heat.  Add the burgers (we had 2 at a time) and fry for about 5 minutes on each side.

We served the burgers on a fresh bun, with onion slices, tomato slices avocado slices.  Feel free to add ketchup, mustard or other condiments.

Fresh Carrot Salad
Adapted from: So Good and Tasty

4-6 carrots, peeled and shaved
3 tbsp olive oil
4 garlic cloves, minced
2 tsp cilantro, minced
3 tbsp parsley, minced
1 tsp salt
juice of 1 lemon
1 tsp cayenne pepper

Combine all of the ingredients, but the carrots.  Whisk together.  Then pour over the shaved carrots.  Toss well, and then put into the fridge for at least 30 minutes.  Enjoy when chilled.