Now that it’s summer, it’s grilling season at my house. True confessions. I don’t do the grilling myself. Howard is 100% in charge. While he minds the grill, I take responsibility for all accompaniments which is frequently salad. I LOVE making salads – not green salads, but other kinds of salads: vegetables, beans, grains. I enjoy making and eating any and all of these. Certainly I have old favorite recipes, but trying new ones is just as fun.
This week’s recipe for Cook the Book Fridays, Raw Vegetable Slaw, from David Lebovitz’s My Paris Kitchen, provides a template that will get major mileage this summer. It can be made from a single vegetable or a mixture, whatever herbs are fresh, and two choices of garlicky dressings: one creamy and the other a vinaigrette. Almost any crunchy vegetable could be used. The recipe suggests cabbage, radicchio, carrots, broccoli, beets, even apples, cut into matchsticks or sliced thin. Avocado or hard-boiled eggs are also an option.
My CSA share included a bunch of tender kohlrabi, so I showcased them in a kohlrabi-only version of the slaw. The tarragon in my herb garden has been plentiful, so I used that, along with parsley, instead of chives. And I made the vinaigrette variation of the dressing because that matched my mood.
The verdict? Fabulous! It was crisp and refreshing, perfect alongside anything grilled. I’m excited to try this with other vegetables as well as with the creamy garlic dressing.
We started to enjoy the vegetables in our CSA share.
Sunday morning, Howard made scrambled eggs with sauteed leeks and peppers, a tasty way to start the day.
For dinner, I decided to use the kohlrabi. I’d never seen or eaten kohlrabi before. In case you haven’t either, unfortunately, I forgot to take a picture. I did find a picture on the web though. Rather ugly, I think.
Kohlrabi is in the cabbage family. To me, it tastes similar to turnip or rutabaga, which makes sense given that, according to Wikipedia, kohlrabi is also known as German turnip.
I made a chicken and kohlrabi stew served over barley. Not only did I use the kohlrabi, but I also included onions, carrots, cabbage, and parsley from the CSA share. I loved the yellow color from the tumeric and saffron. It was a perfect autumn dinner.
I’ll change a few things when I make it again. I’d take the chicken off the bone. Howard thought it was hard to take the meat off the bone with a spoon. The stew also would have done well in the slow cooker. Now that my kohlrabi is gone, I could use turnip or rutabaga in its place.
Chicken and Kohlrabi Stew (Serves 6-8)
Adapted from “The Victory Garden Cookbook” by Marian Morash
- 1/4 cup olive oil
- 4 cups sliced onions (2-3 onions)
- 3 – 4 lbs chicken pieces (I used thighs and drumsticks)
- 2 lbs kohlrabi, peeled and cut into 1-inch chunks
- 3/4 lb carrots, peeled and sliced in 1/2-inch pieces
- 2 – 3 cups sliced savoy cabbage (1/4 head)
- 2 tsp salt
- 1 tsp freshly ground pepper
- Pinch saffron threads
- 1/4 tsp tumeric
- 1/2 tsp cinnamon
- 2 tsp ground coriander
- 1 can (15 oz) tomatoes, diced, with juice
- 1 quart water
- 4 sprigs parsley
In a large soup pot, heat the oil and saute the onions, salt, and spices for 5 minutes. Add the chicken, and cook to lightly brown, about 5 minutes. Add the tomatoes, water, and parsley. Bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Add the kohlrabi, cover, and simmer for 15 minutes. Add the carrots, cover, and simmer for 10 minutes. Add the cabbage and simmer, uncovered, 10 minutes longer, or until all the vegetables are completely tender. Serve in shallow bowls over cooked barley.