Kohlrabi with Peas and Potato

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 4

Ingredients:

1/2 cup onion, chopped

1 clove garlic, minced

1 tbsp oil

1/2 tsp dry mustard

1/2 tsp cumin, ground

1/4 tsp tumeric, ground

1/4 tsp coriander, ground

1 cup kohlrabi, peeled and chopped- save leaves!

1 cup potatoes, peeled and chopped

1 cup tomatoes, chopped or canned

1/2 cup water

3/4 tsp salt

1/2 tsp sugar

kohlrabi leaves, finely chopped

1/2 cup green peas, or pea shoots, chopped

Preparation:

In a larage soup pot, sauté onion and garlic in oil about 3-4 minutes.  Add spices and stir-fry for about 30 seconds.

Add kohlrabi and potatoes and stir briefly before adding tomatoes, water, salt and sugar.  Bring to a boil, then simmer until vegetables are crisp-tender, about 15 minutes.

Add kohlrabi leaves and simmer 8-10 minutes.  Stir in peas or pea shoots and cook until warmed.  Serve over rice.

Bounty Rice

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 6-8

Ingredients:

1/2 to 1 pound ground beef or pork

1 cup onion (chopped)

1 cup green pepper (chopped)

1 L canned tomatoes

4 cups Chinese cabbage (shredded)

3 cups cooked rice

1 tsp salt

½ tsp dried oregano

½ tsp dried basil

3 cloves garlic (minced)

½ cup sour cream

1 cup mozzarella cheese (shredded)

Preparation:

Sauté meat in large frypan with onion and pepper until meat is browned and vegetables are soft.

Stir in all ingredients except the sour cream and cheese.  Cover and continue cooking until cabbage is crisp-tender, 10-15 minutes.

Stir in sour cream.  Sprinkle cheese on top and cover until cheese is melted.  Serve.

Baked variation: After all ingredients but mozzarella cheese are mixed together in frypan, pour into greased 2-quart casserole and bake at 325`F until cabbage is tender and casserole is bubbly, 30-45 minutes.  Top with cheese and let melt.

Cajun variation: Omit sour cream and add 1 small chopped banana pepper, 1/4 tsp ground red pepper and a few drops of hot sauce to the meat mixture.

Spaghettini all’arrabbiata

with whole wheat pasta, fresh basil and garlic crumbs

From Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz

Serves 4

Ingredients

2 Tbsp olive oil

1 yellow onion, or white parts of a bunch of green onions

1 1/2 tsp salt

6 garlic cloves, minced

2 bay leaves

1/2 tsp red chile flakes, or more to taste

1 cup red table wine

1 x 28oz can whole or diced tomatoes

4 Roma tomatoes, seeded and diced, or cherry tomatoes, halved

10 fresh basil leaves, coarsely chopped

1/2 tsp cracked pepper

1 lb whole wheat pasta

1 cup crispy garlic breadcrumbs

Preparation

Heat a saucepan over medium heat.  Add oil and heat until a piece of onion sizzles on contact.  Saute onion with 1/2 tsp salt for 10 minutes, stirring often.  Add garlic, bay leaves, chile flakes and saute another 5 minutes.  Deglaze the pan with red wine and let it reduce until thick and syrupy.  Add the fresh and canned tomatoes, bail, pepper and remaining salt.  Simmer gently, partially covered, for up to one hour.  Meanwhile, put a large pot of water on to boil to cook the pasta.

Before serving, season the sauce with more salt, pepper, fresh basil and/or chiles to taste.  Add sugar to balance acidity, if required.  To thicken, stir in a few tablespoons of tomato paste.

To serve, cook spaghettini until al dente.  Drain and return the pasta to the pot.  toss with half of the arrabbiata sauce and transfer to a serving dish.  Serve remaining sauce on the side along with grated Parmesan, chopped fresh basil and crispy garlic breadcrumbs to sprinkly on top.

Tomato Confit

Tomato Confit

From Thomas Keller’s ‘Bouchon’ cookbook

Ingredients:

  • 2 lbs cherry tomatoes
  • ½ cup extra virgin olive oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp thyme

Preparation:

1.Cut cherry tomatoes in half. Toss with olive oil, salt, pepper and thyme.  Spread on an oiled baking sheet.

2. Slow roast at 250F for 5 to 6 hours, or until tomatoes are dried about halfway through; they will have shrunk but should still be moist.  Let cool on the baking sheet.

3. Layer the tomatoes in a mason jar and pour the oil remaining on the baking sheet over the top.

4. Keep in refrigerator for up to a week or freeze for a winter delight!