BROCCOLI BISQUE AMANDINE

Posted on by October 13, 2017

1/3 cup blanched whole almonds, ground
6 cups broccoli flowerets
2 1/2 cups milk (plain, nondairy if preferred)
Salt and ground black pepper to taste

Preheat the oven to 350. Spread the ground almonds in a thin, even layer on a dry baking sheet, and toast them in the oven for 8 to 10 minutes, just until they are golden. (Watch closely so that the almonds do not burn!) Reserve 4 teaspoons of the toasted ground almonds for a garnish, and set the remainder aside.
Steam the broccoli until it is very tender, about 12 to 14 minutes. Combine the cooked broccoli, remaining toasted ground almonds, and the milk in batches in a blender. Process each batch until the mixture in completely smooth. Pour the blended soup into a large mixing bowl and continue processing the rest of the soup in a similar fashion. Transfer the blended mixture to a 2-quart saucepan. Warm the soup over medium heat, stirring often until it is hot. Do no boil. Season the soup with salt and pepper to taste. Sprinkle each serving with some of the reserved toasted almonds.

(from Vegan Sourcebook)

GARLIC-MARINATED BROCCOLI

Posted on by October 13, 2017

3 Tbs. olive oil
1 tsp. finely minced garlic
1 tsp. chopped fresh oregano (or 1/2 tsp. dried)
2 Tbs. chopped fresh basil (or 1 tsp. dried)
2 Tbs. vinegar
2 tsp. soy sauce
fresh pepper to taste
1 head of broccoli, cut into 2-to 3-inch florets

Mix together all ingredients except broccoli. Steam or quickly boil broccoli florets until tender-crisp. Drain and chill in ice water. Toss with marinade and let stand at least 1/2 hour. Serve at room temperature or chilled. 4 servings.

(from Recipes From a Kitchen Garden)

SWEET POTATO, BROCCOLI, AND TOMATO STEW

Posted on by October 13, 2017

2 Tbsp. olive oil
1 large onion, sliced
4 cloves garlic, thinly sliced
1- 28 oz. jar stewed tomatoes (or 3 to 4 cups cut up fresh ones)
2 cups cooked or canned garbanzo beans, drained
1 ½ cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound, cubed)
1 medium head broccoli, cut into large chunks (about 2 cups)
Freshly ground pepper
Salt

Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste. Serves 4.

(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)

BORAGE CUCUMBER DRINK

Posted on by October 13, 2017

Sprig of borage
1 cucumber, peeled and cut into chunks
Juice of 2-3 fresh limes
1/4 cup granulated sugar or more to taste
borage blossoms
water
ice

Place the borage, cucumber, sugar and lime juice in blender with enough water to reach an inch or so below the top. Blend well. Strain and serve over ice. Garnish with a borage blossom.

GINGERED GREENS & TOFU

Posted on by October 13, 2017

Marinade:
1/2 cup soy sauce
1/2 cup sherry
1/4 cup rice wine vinegar
3Tbs. brown sugar

2 tofu cakes (approx. 1.5 lb.)
1/4 cup peanut oil or vegetable oil
2 Tbs. grated fresh ginger
6 cups shredded greens (any variety)
3 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
pinch cayenne or splash of chili oil
Toasted cashews or peanuts

Bring marinade ingredients to a boil in a small saucepan. Simmer for 1 minute and remove from heat. Cut tofu into 1 inch squares, 1/2 inch thick, sprinkle with 2 tablespoons oil and marinade for 5 minutes. Prepare remaining ingredients. Broil tofu for 7-8 minutes per side until lightly browned. While tofu broils, heat 2 tablespoons oil in a wok or large skillet. Stir in the ginger and add greens. Stir constantly until the greens are heated through and wilted. Add lime juice, cilantro and cayenne. Remove from heat. Toss with tofu and marinade. Top with nuts if desired.

(contributed by CSA member, Katie Davison)

KOHLRABI VEGETABLE STEW

Posted on by October 13, 2017

2 – 3 medium kohlrabi, bulbs and greens
1 tablespoon olive oil
1 large onion, cut in slivers
3 medium carrots, cut into 3/4″ chunks
2 medium potatoes, cut into 3/4″ chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon Dijon mustard
1/2 teaspoon molasses

Separate leaves from kohlrabi bulbs. Peel bulbs and cut into large chunks. De-rib leaves and cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions and sauté for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi leaves and simmer, uncovered for another 10 minutes, or until veggies are just cooked.

(from The Rolling Prairie Cookbook)

KOHLRABI GREENS TOPPING FOR PIZZA

Posted on by October 13, 2017

1/4 teaspoon fennel seed, crushed
hot sauce to taste
2 teaspoons pesto paste
2 Tablespoons olive oil
1 cup kohlrabi greens or spinach, washed, chopped
salt
pepper
1 pizza crust (14 inch)
1 cup cheese, grated (optional cheddar, feta, or)

Preheat oven at 400 degrees F.
Sauté crushed fennel, hot sauce and pesto in oil, until aromatic. Add the greens to the skillet; remove from heat immediately. Let the greens wilt and season to taste.
Spread mixture on crust; top with cheese if desire and bake for 10-20 minutes. Serves 2-4.

STEAMED KOHLRABI WITH LEMON BUTTER

Posted on by October 13, 2017

1 bunch kohlrabi
2 Tbs. butter
1 Tbs. lemon juice
1 clove garlic, minced
1 Tbs. minced fresh parsley
salt and pepper to taste

Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi; toss to coat. Season with salt and pepper. Serves 4.

(from Farm-Fresh Recipes, by Janet Majure)

KOHLRABI PARMESAN

Posted on by October 13, 2017

3 medium kohlrabi, trimmed of stalks and leaves
2 Tbs. butter
1/4 c. Parmesan cheese
salt and pepper to taste
1 Tbs. minced parsley

Peel kohlrabi and shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt, and pepper. Toss and cook just until the cheese melts about 1 minute. Garnish with parsley and serve immediately. Serves 4.

(from Farm-Fresh Recipes, by Janet Majure)

STIR-FRIED KOHLRABI

Posted on by October 13, 2017

3 kohlrabi, peeled
3 medium carrots
4 Tbs. peanut oil
3 cloves garlic, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced
1/2 c. water
salt
4 Tbs. oyster sauce (optional)

Slice kohlrabi and diagonally into thin, elongated ovals. Heat peanut oil in wok or large, heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once, then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the oyster sauce, if using. Serves 4.

(from The Goodness of Potatoes and Root Vegetables)