Recipes for Kohlrabi and Bok Choy

Get Vocal About Local… 2016 Week 4 June 7th-June

Zucchini, Bok Choy, Cucumbers, Breadsmith Scones, Purple Kale, Scallions, Lettuce, Kohlrabi, honey, spinach

Sports Nutrition and Oxidative Stress Discussion with Dr Laura Wednesday June 8th 6.30-8 pm What should you be eating for optimal athletic performance? Our dietary needs are dependent on a number of factors: Age /Gender/Endurance or High Intensity /Activity Level/Physical Fitness/ Body Composition Nutrient Categories: Carbohydrates, fats, protein, water, vitamins, minerals $10pp call 908.276.1290 to be put on guest list

************************************************ Cooking Class & Italian Lesson with Filomena from Ciao Amici Friday - June 17th Time: 6:30pm - 8:30pm $60/person, includes all materials and ingredients to make your own pizza. We will enjoy the pizzas that are made throughout the evening with popular toppings from various Italian regions. Antipasto and salads will be served

Wine tasting from Tomsello Winery, also for purchase at a discount for the evening. This is an intimate gathering and a true cooking class. Guests will be making their own pizzas while being guided by Filomena. Due to space and cooking tool constraints we can only accommodate a small group. To secure a space call Ciao Amici at 908.931.9100

Gianna's Zucchini Pancakes 1/4 cup of grated apples 1/2 Tsp baking powder From Cranford’s own Jr. Chef who is 3-4 Tbsp grated onion 6-8 Tbsp flour competing in the 1st Ladies Healthy 1/2 Tbsp minced garlic 1 Tbsp chopped basil Lunch Challenge 1 Tsp garlic salt 2 beaten eggs Ingredients: 1 Tsp salt Directions: 1 1/2 cups of grated zucchini 1/2 Tsp black ground pepper Peel and then grate the zucchini, 1/4 cup of grated carrots 1/2 Tsp onion powder carrots, apple, and onion. Absorb extra liquid from zucchini with a paper tablespoon olive oil, and ¼ teaspoon 2. Lay out a collard green leaf. towel. Add ingredients together leaving salt to a large mixing bowl. Using your Spread over with a heaping the last 2 tablespoons of flour last to hands, rub kale until it begins to wilt, spoonful of the almond butter slowly add as needed until the about 3 minutes. Add carrot shreds, sauce and spread out, leaving ingredients are well combined but still toss and set aside. 1" around the corners for moist. Add to a blender, remaining red wine rolling. On top, add the Heat pan to medium heat with oil (1/4- vinegar and olive oil along with honey, zucchini, cucumber, cilantro, 1/2 cup combined equal parts extra ginger, garlic, black pepper and kosher bell pepper and cabbage. Virginia olive oil and vegetable oil) as salt to taste, blend until combined. Carefully roll like a burrito and needed to fry. Spoon full (Optional, if you prefer not to use your secure with toothpicks. Repeat tablespoon of zucchini mixture into pan hands...steam kale just until wilted, add with remaining collard green and spread into a flattened carrot shreds. Add all remaining leaves and then slice both in pancake. Pan fry each side until golden ingredients, except walnuts, in a half and serve with any brown 1-2 minutes per side. Allow blender and blend until combined and remaining peanut sauce for excess oil to drain by placing on paper smooth. Add to kale and carrots, toss to dipping. towel once off the heat. Add salt combine...sprinkle on walnuts). Cold Chinese type sesame noodles to taste. Can top with 1 tsp sour cream Add toasted walnuts to Kale, drizzle with cucumber if desired. Enjoy! with dressing and toss to combine. Serves 2 Kale Slaw with Toasted Walnuts Thai zucchini and cucumber noodle INGREDIENTS 6 Servings collard green wraps w/ almond  2 tablespoons dark Yields: 6 servings | Serving size: 1 cup butter sauce (Asian) sesame oil | Calories: 158 | Total Fat: 15 g |  1 tablespoon soy sauce Saturated Fats: 2 g | Trans Fats: 0 g | Ingredients  1 tablespoon white- Cholesterol: 0 mg | Sodium: 105 mg |  For the wraps: wine vinegar or rice Carbohydrates: 5 g | Dietary fiber: 1 g  5 large collard green leaves, vinegar (not seasoned) | Sugars: 3 g | Protein: 1 g | stems removed  1/4 teaspoon sugar SmartPoints: 6 |  1 large zucchini, Blade C,  1/4 teaspoon salt, or to Ingredients noodles trimmed taste  ¼ cup minced walnuts  1 medium cucumber, Blade C,  1/8 teaspoon dried hot  1 bunch kale noodles trimmed red pepper flakes  1 large carrot, peeled and  1/4 cup cilantro leaves  6 ounces capellini shredded  1 large bell pepper, sliced  1/2 seedless cucumber,  1/3 cup red wine vinegar thinly (1/4" thick) cut lengthwise into  1/3 cup fruity extra virgin olive  1/2 cup shredded red cabbage thin spears and oil  crosswise into thin  1 tablespoon honey  For the peanut sauce: slices (about 1 cup)  ½ teaspoon ground ginger  1 teaspoon shredded ginger  1 scallion, minced, or  1 clove garlic, minced  1 garlic clove, mashed to a 1 tablespoon minced  ½ teaspoon freshly ground paste fresh coriander black pepper  1/2 cup creamy almond butter  1 1/2 teaspoons sesame  ¼ teaspoon kosher or sea salt (I like Justin's) seeds, toasted lightly salt, more to taste  1.5 tablespoon fresh lime juice and cooled Directions  2 tablespoons soy sauce, low- PREPARATION Preheat oven to 325 degrees. Place sodium 1. In a small bowl stir walnuts on a cookie sheet and toast  1 teaspoon honey together oil, soy sauce, until fragrant, about 10 minutes. Cool  2 tablespoons water vinegar, sugar, salt, to room temperature. Instructions and red pepper flakes Cut center stalk away from leaves and 1. In a food processor, blend all until sugar and salt are discard. Rinse kale and pat dry with a of the ingredients for the dissolved. paper towel. Using a knife, cut kale peanut sauce until creamy. Set 2. In a large saucepan of leaves into thin strips. Add kale leaves, aside. salted boiling water 2 tablespoons red wine vinegar, 1 cook capellini until tender and drain in a season, in fact, it's better to a medium skillet over medium colander. Rinse use less salt initially because heat. noodles under cold the slices will shrink; so if 5. Add the garlic and sauté. When water until cool and you over-season, it'll be way it is fragrant, add the crushed drain well. too salty! You can always red pepper and zest from your 3. In a large bowl toss add more later. lemon, stirring to combine and noodles with sauce, 7. Bake for 2+ hours until they merging the flavors in the pan. cucumber, and scallion start to brown and aren't soggy 6. Add the bok choy and toss in or coriander until and are crisp. the oil to coat and warm combined well and 8. Let cool before removing and through, then immediately divide between 2 serving. remove the skillet from heat. plates. Sprinkle 9. Keep in an airtight container Return the pasta to its cooking noodles with sesame for no more than 3 days. pan and set on the stove over seeds. Pasta with Bok Choy, Lemon and medium high heat. Zucchini Chips Feta 7. Transfer the contents of the Recipe type: Appetizer, Snacks  1 head of bok choy, stem skillet to the pasta and gently Prep time: 10 mins removed, rinsed under cold combine. Squeeze the lemons Cook time: 2 hours water and dried between layers over the pot, stirring in the Total time: 2 hours 10 mins of paper towels juice. Cook 1 minute, then Serves: 50+ zucchini chips  kosher salt transfer to your serving bowl  3 tbsp. Olive oil 8. Add the feta cheese and serve Ingredients:  6 cloves garlic, minced hot. from The Pitiful Dish  1 large zucchini  1/2 tsp. crushed red pepper Super Simple Boy Choy  2 tbsp. olive oil flakes Ingredients  Kosher salt  1 lemon 1 tablespoon vegetable oil

 12 oz. shells, mezze rigatoni or 1. Preheat oven to 225 degrees other medium sized pasta 2 cloves garlic crushed & chopped Fahrenheit. Line two large  4 oz of feta baking sheets (I used two 17" 1 head bok choy Instructions: baking sheets) with silicon 1. Bring a large pot of water to salt to taste baking mats boil and add about 2 tbsp. 1. Heat the oil in a large skillet or 2. Slice your zucchini on a kosher salt. Using a large wok over medium heat, and mandolin. Mine had 1, 2, or 3 knife, chop the bok choy head cook the garlic in the hot oil for thickness and I used 2. widthwise into three or four until fragrant, 1 to 2 minutes. 3. After you slice your zucchini, equal sized parts. 2. Slice the bottom of the bok place the slices on a sheet of 2. Drop the bok choy into the pot choy and rinse & pat dry. paper towels and take another and cook 3 minutes. Use a 3. Mix in the bok choy, and cook paper towel and sandwich the slotted spoon to remove the and stir until the green parts of zucchini slices and press on greens to a bowl, then transfer the leaves turn bright green and them. This helps draw out the to an ice bath to stop the the stalks become slightly liquid so it'll cook a bit faster. cooking. translucent, 5 to 8 minutes. 4. Line up the zucchini slices on 3. When the greens are cool, Sprinkle with salt to serve. the prepared baking sheet gently squeeze as much water Cook's Notes: tightly next to each other in a as you can from them and set  If you want a more robust straight line, making sure not aside. Keeping the water flavor, feel free to add some to overlap them. boiling, add a liberal amount of soy sauce or oyster sauce to the 5. In a small bowl, pour your salt, followed by the pasta. finished product, but olive oil in and take a pastry 4. Cook the pasta per the personally I like to let the brush to brush the olive oil on directions for al dente, about 8 simple but delicious taste of each zucchini slice. to 9 minutes. Drain. In the the bok choy shine through. 6. Sprinkle salt throughout the meantime, heat the olive oil in Bok Choy and Radish Slaw baking sheet. Do NOT over- INGREDIENTS  1 head bok choy(about 1  1 head bok choy (about 12 an important step to ensure the pound), cored and very finely ounces), stalks sliced crosswise kale gets crispy. sliced into 1/2-inch pieces, leaves left 4. Place in large bowl and with  1 red onion, thinly sliced whole hands rub olive oil on the  ½ pound daikon, peeled and  3/4 teaspoon fish sauce leaves, making sure to cover cut into fine strips  Coarse salt all the leaves.  1 bunch radishes, thinly sliced  Lime wedges, for serving 5. Sprinkle a little salt and mix  ½ cup fine strips of basil DIRECTIONS again with hands.  ½ cup fine strips of mint 1. Combine broth, water, celery, 6. Place on baking sheet for about  ½ cup lime juice scallion whites, garlic, ginger, 20 minutes, or until the leaves  1 tablespoon Dijon mustard and chile in a are crisp.  6 tablespoons fish sauce (see medium saucepan; bring to a 7. Enjoy! note) boil over high heat. Reduce Roasted Kohlrabi  ¾ cup vegetable oil heat to medium, add chicken, "Kohlrabi is a vegetable that  Kosher salt and freshly ground and cook at a bare simmer until reminds me of a potato crossed black pepper to taste a thermometer inserted into with an artichoke heart. I roast it PREPARATION thickest part of meat reaches with garlic and Parmesan cheese." 1. In a large bowl, toss the bok 160 degrees, about 13 minutes. choy, onion, daikon, radishes, Remove chicken from broth.  4 kohlrabi bulbs, peeled basil and mint. Set aside. When cool enough to handle,  1 tablespoon olive oil 2. In a blender, combine the lime tear into 1-inch pieces and juice, mustard and fish sauce divide among 4 bowls.  1 clove garlic, minced and blend on high. While the 2. Meanwhile, add bok choy to motor is running, slowly broth. Simmer until just tender,  salt and pepper to taste drizzle in the oil until it is fully about 5 minutes. Stir in fish  1/3 cup grated Parmesan incorporated. Pour the mixture sauce; season with salt. Ladle cheese from the blender over the soup over chicken and sprinkle cabbage mixture and toss to with scallion greens. Serve coat. Season with salt and with lime wedges. Directions pepper. Refrigerate for 30 PURPLE KALE CHIPS 1. Preheat an oven to 450 degrees minutes. Prep time: 3 mins F (230 degrees C). 3. Remove the slaw from the Cook time: 20 mins 2. Cut the kohlrabi into 1/4 inch refrigerator and drain excess Total time: 23 mins thick slices, then cut each of liquid. Serve with roast lamb Serves: 4 the slices in half. Combine or beef. INGREDIENTS olive oil, garlic, salt and pepper Martha Stewart’s Bok Choy Soup  1 bunch fresh kale (if you can in a large bowl. Toss kohlrabi INGREDIENTS find purple, even better) slices in the olive oil mixture  4 cups broth(or ZOUP!)  about a teaspoon extra virgin to coat. Spread kohlrabi in a  2 cups water olive oil single layer on a baking sheet.  2 stalks celery, thinly sliced  pinch of sea or kosher salt 3. Bake in the preheated oven (about 1/2 cup) INSTRUCTIONS until browned, 15 to 20  4 scallions, thinly sliced, white 1. Preheat oven to 350 degrees F. minutes, stirring occasionally and light-green parts separated 2. Chop or tear kale in bite-size in order to brown evenly.  2 cloves garlic, thinly sliced pieces, making sure to discard Remove from oven and  1 1-inch piece ginger, peeled thick stems. sprinkle with Parmesan cheese. and julienned 3. Rinse thoroughly and dry with Return to the oven to allow the  1 small serrano or jalapeno lettuce spinner and paper Parmesan cheese to brown, chile, stemmed and thinly towel. If you don't have a about 5 minutes. Serve sliced (about 1 tablespoon) lettuce spinner, lay the kale immediately.  1 pound boneless skinless between paper towels and How Do You Prep Kohlrabi? While the kohlrabi bulbs are what chicken-breast halves gently press, and wipe pieces that still appear moist. This is you'll usually see being sold, don't pass up an opportunity to pick them up if you see the greens still attached —  about 2/3 cup of flour raves about it and begs for the they're delicious and can be eaten raw  1 large egg recipe. You can use vegetables, in salad if they're young and tender, or  2 teaspoons salt tortilla chips, or crackers to dip. I sautéed or steamed like mustard  couple grinds of freshley love this recipe because all the greens. cracked black pepper ingredients are fresh, not frozen. I  1/4 tsp baking soda hope you love it! Kohlrabi needs little prep, but you  vegetable oil for cooking  16ounces sour cream should always peel off the tough Generally speaking, the first four  8ounces cream cheese, outermost layer of the bulb with a ingredients listed above are softened vegetable peeler first. interchangeable with any vegetable.  12ounces fresh spinach, Kale, cabbage, chard, or potato would washed and drained very well From: be tasty additions or substitutions. Also  1(8 ounce) envelope Lipton stephsapartmentkitchen.com feel free to add any herbs (I love Onion Soup Mix 1 adding scallions when they're on hand)  ⁄2red onion, peeled and I'm so late to the fritter game, I know, or spices (cumin, garam masala, chopped but with this week's farm share turmeric, smoked paprika). Don't forget DIRECTIONS yielding yet another kohlrabi, I knew to wring out any super moist 1. Mix all ingredients together. that simply sautéing or roasting wasn't vegetables, as moisture will prevent the 2. I add the spinach last because going to cut it. Armed with carrots, fritter from getting nice and crispy. it gives the cream cheese zucchini, kohlrabi, I set out to do what To your shredded vegetables, coat and longer to soften, making it any food blogger would do. I frittered toss with the flour, salt, and baking easier to stir. it. Kohlrabi is a root vegetable that soda. Crack the egg directly into the 3. Cover and chill in the looks kind of funky. Even though it's a pan and using either a fork or refrigerator until ready to root vegetable, it's not as hard as a chopsticks, mix it around until the serve. potato or carrot - it's more like a green entire thing is coated with egg. If it About Bok Choy Salad… apple or jicama and tastes like a blend seems too dry to you, add another egg. "This is hands down the best salad that of turnip and cabbage. It can come in Each piece should be lightly coated I've ever had. It is definitely a family green or purple colors. Because the with the batter. favourite, and I urge you to just give texture is so crisp, it can be eaten raw this one a try. You would think that or cooked, as long as you peel through In a hot cast iron or heavy bottomed raw bok choy would give this salad a the thick fibrous outer layer. Frittering pan, heat up a small layer of vegetable bitter taste, but the dressing makes all is the easiest way to prepare a quick oil over medium heat. When it's the difference."from allrecipes.com dinner, is fairly healthy, and a great sizzling hot, add the lumps of veggies Bok Choy Salad way to use up leftover vegetables. I ran to your pan in small nests. Pat it down  1/2 cup olive oil all my vegetables through the mandolin with a spatula. Let it cook until the  1/4 cup white vinegar (but if you have a food processor with bottom of golden brown, about 4 the shredder attachment, use that!). minutes. Flip and cook for another 4  1/3 cup white sugar Since zucchini contains a lot of water, I minutes. salted it and wrung out the moisture Transfer to a cooling rack lined with  3 tablespoons soy sauce using a cheesecloth, but this step is paper towels to absorb the excess oil.  1 bunch bok choy, cleaned only necessary if using vegetables with Serve warm, preferably topped with and sliced a lot of moisture. egg, a dollop of Greek yogurt mixed For these kohlrabi zucchini fritters, I with lemon juice, or just sprinkled with  1 bunch green onions, used: salt. chopped  1 medium kohlrabi, peeled and Best Spinach Dip Ever  1/8 cup slivered almonds, shredded You can make a beautiful crudité with toasted  2 small carrots, peeled and your cucumbers, zucchini, and kohlrabi shredded  1/2 (6 ounce) package  1 large zucchini, peeled and This recipe is from: chow mein noodles shredded Food.com This is my mother's   1/2 small onion, peeled and recipe. I have no idea where she 1. In a glass jar with a lid, mix shredded got it from, but everyone always together olive oil, white vinegar, sugar, and soy sauce. vegetables and toss with the dressing. dressing over a sweet one). Close the lid, and shake until Top with the chopped peanuts and Whisk until smooth. well mixed. toasted sesame seeds and serve. 3. Pour the dressing over the 2. Combine the bok choy, green Recipe courtesy of Melissa d'Arabian cucumber onion and kale and onions, almonds, and chow Cucumber & Kale Salad toss well to coat. mein noodles in a salad bowl. Ingredients: 4. Place in the fridge for 20 or Toss with dressing, and serve.  2 cucumbers, shredded more minutes to chill. Sesame and Peanut Noodles  1 bunch kale, stems removed 5. Enjoy! Yield:4 to 6 servings and sliced thinly 5-INGREDIENT SPINACH Ingredients Dressing PARMESAN ZUCCHINI 3 tablespoons sesame seeds  ¼ cup olive oil NOODLES 12 ounces linguine  2 Tablespoons Dijon mustard You only need 5 ingredients and 20 Peanut Dressing:  2 Tablespoons miso minutes to make this healthy zucchini 1/4 cup creamy peanut butter  Juice of 2 limes noodle recipe! 3 tablespoons soy sauce  2 Tablespoons agave yield: SERVES 4 2 tablespoons rice vinegar  Salt and pepper to taste INGREDIENTS: 1 tablespoon canola oil 1. Place cucumber and kale in a  3 medium zucchini 1 tablespoon grated fresh ginger large salad bowl.  2 tablespoons butter 1 tablespoon honey 2. Whisk together all dressing  2 cloves garlic, minced 1 tablespoon Sriracha ingredients in a small bowl.  2 cups packed spinach 1 teaspoon sesame oil 3. Pour a few tablespoons of  1/4 cup freshly grated Zest and juice of 1/2 lime dressing on salad and toss. Add Parmesan cheese Salad: more if needed; store any  Salt and black pepper, to taste 1/2 cup loosely-packed chopped fresh unused dressing in small jar for DIRECTIONS: cilantro 1 week in the refrigerator. 1. Spiralize the zucchini and set 2 green onions, sliced Serve and enjoy salad with aside. 1/2 head green cabbage, thinly sliced your loved ones! 2. Place a large skillet over 1/3 red bell pepper, diced LIGHTENED UP CREAMY medium-high heat. Melt the 1/4 cup roughly chopped skinless CUCUMBER KALE SALAD butter and add the garlic, cook roasted peanuts, for garnish for 1-2 minutes. Add in the Serves: 2 zucchini noodles and spinach. Directions INGREDIENTS Gently toss and cook until Preheat the oven to 350 degrees F.  2 cups shredded or chopped spinach leaves are wilted, Place the sesame seeds in a pie tin and fresh kale about 2-3 minutes. Stir in 1/4 toast in the oven until light golden in  1 large field cucumber cup of the Parmesan cheese color, 4 to 6 minutes, and set aside.  2 mini cucumbers and toss until zucchini noodles Meanwhile, cook the pasta until al  ¼ cup thinly sliced onion are coated in the parmesan dente. Do not overcook. Drain,  For the Dressing: cheese. Season with salt and reserving some of the starchy pasta  ¼ tsp salt freshly ground black pepper, to water, rinse and set aside.  ¼ tsp pepper taste. For the peanut dressing: Place the  1 tablespoon white vinegar 3. Remove from heat and serve. peanut butter in a large measuring cup  2 tablespoons organic Note-don't overcook the zucchini and microwave to soften, 15 seconds. mayonnaise noodles and spinach or they will get Whisk in with the soy sauce, vinegar,  ⅛ tsp stevia (or ½ tsp honey) soggy. canola oil, ginger, honey, Sriracha, INSTRUCTIONS CUCUMBER NOODLES WITH sesame oil and lime zest and juice in a 1. Slice the cucumber, onion, and PEANUT SAUCE small bowl. Thin with the starchy pasta chop the kale. Add to a large SERVES 2-4 water if needed, 1 tablespoon at a time. bowl. INGREDIENTS: (Dressing should be thick, but 2. In a small bowl add the For the Peanut Sauce: pourable.) dressing ingredients and adjust 2/3 cup creamy natural peanut butter For the salad: Place the pasta in a large the sweetener/vinegar to taste 2 tablespoons rice vinegar mixing bowl and add the cilantro and preference (I like a tangier 2 1/2 tablespoons gluten-free Tamari (or soy sauce) #1 — Baked into a traditional triangle shape,  1 small yellow onion, halved 2 teaspoons sesame oil then sliced into two thin pieces, laid side by side and thinly sliced on the plate and topped with fresh fruit. 2 teaspoons agave (or honey) #2 — Fresh from the oven (allow to cool  3 medium cloves garlic, 1 teaspoon fresh lime juice enough so you don’t burn your fingers when minced (about 1 tablespoon) 1 clove garlic, minced you pick them up), split in half, spread with  1 thumb-sized piece of ginger, 1 teaspoon finely grated ginger butter/margarine, then put back together with a peeled and minced (about 1 Dash of red pepper flakes, to taste big spoonful of lemon curd, marmalade, apple tablespoon) butter, or whatever, in-between. 1/3 cup warm water #3 — Totally unadorned. Great if the scone is  1/4 cup Tamari-style soy For the Cucumber Noodles: made with your favorite fruit added in. Mine is sauce* 2 large seedless cucumbers apricot.  3 tablespoons sesame oil 1/3 cup chopped fresh cilantro, for #4 — Baked into the round, biscuit shape, then  2 tablespoon brown sugar cut into quarters and drizzled with maple syrup garnish (or honey, if you prefer).  1/8 teaspoon crushed red 1/3 cup chopped peanuts, for garnish #5 —A sort of scone “grilled cheese,” a great pepper flakes (add more if you DIRECTIONS: use for day-old scones, especially those in the like more heat) 1. First, make the peanut sauce. In a triangle shape. Slice into two thin pieces, apply  1/2 teaspoon kosher salt some butter or margarine, grill until a bit large bowl, combine peanut butter, rice  1/2 medium Napa cabbage, golden, put some sliced cheese (cheddar, vinegar, Tamari, sesame oil, agave, and American, etc.) between the pieces, and serve thinly sliced (about 4 cups, lime juice. Whisk until smooth. Stir in up with tomato slices, pickles, etc. loosely packed) garlic, ginger, and red pepper flakes. Scones all cozy on the bookshelf  1 tablespoon rice vinegar Whisk in the warm water until sauce is The second five ways have to do with the  Toppings: fresh cilantro, setting or the method of eating the scones. smooth. #6 — Put some in “scone containers” chopped salted peanuts, sliced 2. Next, make the cucumber noodles. strategically placed around the house (on a scallions, and/or toasted Adjust the julienne blade on bookshelf, in a drawer, etc.) for a quick scone sesame seeds a mandoline to the 1/8-inch-thick break from vacuuming, dusting, chasing the Instructions setting. Carefully run a cucumber down kids, whatever. 1. To a large and heavy pot over #7 — Risk a few singed fingertips by grabbing the blade, slicing the cucumber to form scones right off the baking sheet fresh out of the high heat, add the linguine, noodles. Continue with the other oven. Hot and fresh can’t be beat! water, bok choy, bell pepper, cucumber. If you don't have a #8 — Put a few in a baggie and carry them carrots, onion, garlic, ginger, mandoline you can use a julienne around in your purse, backpack, hip pocket, etc., soy sauce, sesame oil, brown and munch on one wherever you are (such as peeler to make the noodles or waiting in line at the DMV). sugar, red pepper flakes, and a spiralizer. #9 — Bake and then freeze a few dozen to be salt. 3. Place cucumber noodles on a plate “zapped!” in the microwave and slathered with 2. As soon as the mixture comes or in a bowl. Drizzle with peanut sauce your favorite topping as the urge strikes. to a boil, set the timer for 9 and toss gently. Top with cilantro and #10 — Set some up as a still-life, paint a picture minutes and cook, tossing first, then eat ’em. Big drawback here: They peanuts. Serve and enjoy! will be so scrumptious looking that you’ll end constantly with tongs, taking Note-for gluten-free make sure you use up eating one, then say “Dang!” because you care to make sure the pasta Tamari and for vegan make sure you have to start your painting over. Then, you’ll eat doesn't stick to the bottom of use agave. You can substitute soy another one and have to start the painting over the pot. Once the 9 minutes is again. Then, they’ll be all gone, so you’ll have sauce for the Tamari and honey for the to stop painting to bake some more. I guess up, the veggies should be agave if you don't need the recipe to be that’s what they call “suffering for your art.” tender, the pasta cooked gluten-free or vegan. We also had One-Pot peanut sesame noodles & through, and it should have a leftover peanut sauce! veggies saucy consistency, with most A quick note about these amazing 4-6 servings from: omyveggies.com of the liquid having scones. They are baked specially for Ingredients evaporated. us. If you are to walk into the  8 ounces linguine, uncooked 3. Remove from heat and add the Breadsmith they do not sell plain  3 1/2 cups water cabbage and vinegar, tossing scones! They are simply thee best of  1 medium bok choy or 3 baby until cabbage wilts, about 30 all the scones and paired with our bok choy (about 1/2 pound), seconds. Kreimheld butter, honey or preserves sliced (about 3 cups) 4. Serve, topping individual they are a slice of heaven!!!  1 red bell pepper, thinly sliced bowls with cilantro, peanuts, From: blog.englishteastore.com  2 medium carrots, cut into scallions, & toasted sesame The first five ways cover different methods of coins (about 1 cup) seeds. preparing your scones. Sauté Kale with Kohlrabi INGREDIENTS yield: Makes 8 servings  4 pounds small zucchini active time: 25 min  6 tablespoons unsalted butter MARKET BOX total time: 45 min (includes cooling)  4 scallions, thinly sliced Zucchini It's amazing how a splash of citrus lengthwise and a handful of pistachios can  Salt and freshly ground pepper Cucumber transform a pair of humble brassicas-  1 1/2 pounds fresh linguine or kale and kohlrabi both belong to that spaghetti Bok Choy genus-into a bright, fresh, and lively  2 tablespoons chopped Kale dish. Although this recipe represents tarragon or chervil, plus more the letter k, it could just as easily have for garnish Scallions been g, for green. Or great.  1 tablespoon chopped lemon Ingredients thyme Scones  1 1/4 pound kohlrabi, bulbs  1 teaspoon finely grated lemon Preserves/Jam peeled zest  1/2 teaspoon grated lime zest  8 ounces young pecorino Kreimheld Butter  2 tablespoons fresh lime juice cheese, freshly grated (2 cups), Soy Sauce  1/4 cup extra-virgin olive oil, plus more for garnish divided Sesame Seeds  2 pounds kale (2 bunches), 1. Using a mandoline, julienne stems and center ribs discarded the zucchini lengthwise, Casa de Trevi Pasta  5 garlic cloves, finely chopped stopping when you reach the Meal Possibilities  1/3 cup salted roasted seedy centers. You should have pistachios, chopped 12 packed cups of zucchini Zoodles with Marinara  Equipment: an adjustable- strands. blade slicer 2. In a very large, deep skillet, Pasta with peanut sauce Very thinly slice kohlrabi with slicer. melt the butter. Add the and sesame Whisk together lime zest and juice, 2 zucchini and scallions, season tablespoons oil, and 1/2 teaspoon each with salt and pepper and cook Scones w/ butter and of salt and pepper in a large bowl. Toss over moderately high heat, kohlrabi with dressing. stirring occasionally, until the preserves Finely chop kale. Heat remaining 2 zucchini is just softened, about Kale Chips tablespoons oil in a 12-inch heavy 8 minutes. skillet over medium-high heat until it 3. Meanwhile, in a large pot of Cucumber Noodles w/ shimmers. Sauté garlic until pale boiling salted water, cook the peanut sauce golden, about 30 seconds. Add kale by pasta until al dente. Drain, the handful, turning and stirring with reserving 1 cup of the water. Cucumber Kale Salad tongs and adding more kale as volume 4. Add the pasta to the skillet in skillet reduces. When all of kale is along with the chopped Pasta with Marinara wilted, sauté with 1/2 teaspoon salt tarragon, thyme, lemon zest (you can grate some of until just tender, about 3 minutes. and pecorino cheese and toss Transfer to a bowl and cool to room well. Add the reserved pasta the zucchini in it) temperature. 3Toss kale with kohlrabi water &cook over moderately and pistachios. high heat, stirring, until the Bok Choy Salad Zucchini Linguine with Herbs sauce is slightly thickened, Zucchini Linguine w/ SERVINGS: 8 shredded zucchini and about 3 mins.Transfer to scallions just like the linguine in this plates, garnish w/ tarragon and herbs lush dish: She tosses them all in a grated cheese & serve. One pot sesame noodles buttery sauce with lemon thyme and tarragon and finishes the dish with w/ veggies pecorino cheese.