Recipes 7/18 & 7/19

By admin|July 21, 2012|Information

Quick Pickled Kohlrabi

2 1/2 C distilled white vinegar (5% acidity)
2 1/2 C water
2 Tbls pickling salt
2 Tbls sugar
2 medium kohlrabi, leaves removed
2 tsp black peppercorns, divided
1/2 medium onion, thinly sliced
2 to 3 large garlic cloves, minced
1/4 tsp red pepper flakes, divided

In a medium saucepan, bring the vinegar, water, pickling salt, and sugar to a rolling boil. Stir until the salt and sugar are fully dissolved, then remove the brine from heat.

Trim the kohlrabi bulb with a knife, removing any blemishes and hard bits. You don’t need to peel the bulb, but I find that the flesh tends to be tougher where the “tentacles” are, so I slice them off. (By the way, don’t toss the leaves — they can be used like any other greens in salads, sautes, and stir-fries.)

Slice the kohlrabi into thin matchsticks about 2 inches long and 1/8 inch wide.

Pour a teaspoon of black peppercorns into each clean jar. Then, fill the jars by repeating layers of garlic, onion and kohlrabi to just about 1 inch below the rim.

Fill the jars with brine, making sure all the ingredients are covered, then top off with 1/8 teaspoon of red pepper flakes in each jar.

Wipe the rims with a towel and seal with lids. Store your jars in the fridge for at least a day before consuming — but kohlrabi slaw tastes better when it’s been pickled for at least three days. (From

Thai Inspired Kohlrabi Slaw

1 small purple Kohlrabi, matchsticks

1 small carrot, shredded

2 C cabbage, shredded

1 Tbls finely chopped ginger

1 green onion, finely chopped

1 small red or green chile, finely chopped


1 Tbls rice vinegar

1.5 Tbls light soy sauce

1 tsp red curry paste

1 Tbls water

1 Tbls vegetable oil


crushed peanuts

fresh basil leaves and/or fresh mint leaves

In a large bowl throughly mix all the dressing ingredients until well combined.

Set aside.

In a separate large bowl toss the vegetables then pour the dressing over them. Gently

toss until vegetables are fully coated. Cover and place in the refrigerator for 15 minutes

or until ready to serve.

Before serving crush desired amount of shelled peanuts. Rinse desired amount of

fresh basil leaves. Serve the crushed peanuts and basil on the side to allow each person to

top as desired.


If you are a vegan be aware that commercial curry paste is made with shrimp paste. Alternatively you could make homemade curry paste from my recipe just omit the fish sauce. Recipe found here:


Chopped Green Bean & Celery Salad

In a medium bowl, whisk together 2 tablespoons white-wine vinegar, 2 teaspoons Dijon mustard, and 1/2 teaspoon honey. Season with coarse salt and ground pepper. Whisk in 1/4 cup extra-virgin olive oil. Add 1 pound green beans, trimmed and cut into 1/4-inch pieces, and 3 celery stalks, halved lengthwise and cut into 1/4-inch pieces; toss to combine. Season to taste with coarse salt and ground pepper.(From

Green Goddess Green Beans

1 1/2 lb green beans, trimmed

1/3 C coarsely chopped fresh flat-leaf parsley

1/4 C mayonnaise

1/4 C sour cream

1 1/2 tsp red-wine vinegar

1/2 tsp fresh lemon juice

1/2 tsp anchovy paste

1/4 tsp salt

1/4 tsp black pepper

Cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.

Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.


Sea Island Red Peas w/ Celery Leaf Salad

2 C dried Sea Island red peas or black-eyed peas

1 tsp kosher salt plus more

2 garlic cloves

6 sprigs thyme

1 fresh bay leaf

1/4 C extra-virgin olive oil plus more for drizzling

1/2 C finely chopped celery plus

1/2 C celery leaves from inner stalks

1/2 C finely chopped onion

1/2 C finely chopped red bell pepper

1 Tbls unsalted butter

1 tsp coriander seeds

1/2 C flat-leaf parsley leaves

2 Tbls thinly sliced chives

2 tsp finely grated lemon zest

Freshly cracked black peppercorns

Place peas in a medium pot; cover with 6 cups water; let soak for 3 hours or overnight.

Bring water with peas to a boil (do not drain); boil for 15 minutes. Reduce heat to medium; gently simmer, adding water by 1/2-cupfuls as needed to keep peas covered, until peas are tender but still hold their shape, 20-25 minutes. Remove from heat and stir in 1 teaspoon salt. Season to taste with more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing, adding more water by 1/4-cupfuls if too thick.

Place garlic on a cutting board. Sprinkle with salt and chop, occasionally smearing with the back of a knife, until a coarse paste forms. Tie thyme and bay leaf with kitchen twine to form a bundle for bouquet garni.

Heat 1/4 cup oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and bell pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavors meld and sauce is thickened, 10-15 minutes. Remove from heat; stir in butter. Set aside.

Toast coriander seeds in a small dry skillet over medium heat, shaking pan often, until fragrant and slightly darker in color, 2-3 minutes. Let cool. Coarsely grind in a spice mill, or place in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Combine celery leaves, parsley, chives, lemon zest, and crushed coriander seeds in a small bowl; drizzle with oil and toss to coat. Season to taste with salt and cracked pepper. Divide peas among plates or transfer to a serving bowl; garnish with salad. (From

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