garlic

Recipe

Sautéed Kale with Kohlrabi

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Recipe of the week, June 14:
Sautéed Kale with Kohlrabi

Ingredients:

  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  •  2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped

Directions:

  • Very thinly slice kohlrabi with slicer.
  • Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
  • Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
  • Read more on epicurious.com
Recipe

Radish bulbs and Greens Sautéed with Green Garlic and Chives

By 3 Comments

Recipe of the week, June 5:
Radish bulbs and Greens Sautéed with Green Garlic and Chives (from Asparagus to Zucchini)
A great side dish to grilled fish!

Ingredients:

  • 2 bunches radishes
  • 2 -3 cups ovation greens mix
  • 1.5 Tbsp butter
  • 1.5 Tbsp chopped green garlic
  • 1.5 Tbsp chopped chives
  • salt and pepper

Directions: Clean radishes and coarsely chop the greens. Trim and quarter the bulbs.  Heat the butter in a skillet, over med. Heat.  Add radishes and cook, stirring often for 2 min.  Stir in greens mix , radish tops, chives and garlic  until wilted.  Salt and pepper to taste.

CSA members, Recipe

Sweet and Spicy Green Beans

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Recipe of the week, Aug. 16: Sweet and Spicy Green Beans

Ingredients:        

  • half pound fresh green beans
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon chili flakes
  • 1 teaspoon honey
  • 2 teaspoons canola oil, or butter

Directions:

  1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
  2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
  3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
CSA members, Recipe

Shaved Summer Squash Salad

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Check out this recipe from HFO fans Alicia and Caleb!

You can view the complete recipe online at Epicurous

Shaved Summer Squash Salad

Ingredients:

  • 3 tablespoons whole almonds
  • 1 pound summer squash (a mix of green and yellow)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 minced garlic clove
  • Kosher salt and freshly ground black pepper
  • Baby arugula
  • Pecorino cheese

Directions:
Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

CSA members, Recipe

Roasted Kohlrabi

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Roasted Kohlrabi

Recipe of the week, July 5: Roasted Kohlrabi

What is Kohlrabi anyway? Kohlrabi (also known as a German turnip) is a relative of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Kohlrabi can be eaten raw as well as cooked.

Ingredients

  • 1 or 2 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.