Kohlrabi and Apple Coleslaw

KOHLRABI AND APPLE COLESLAW

Between the two – kale and kohlrabi – people sampling our salads seemed to know less about the kohlrabi. The part that is most often eaten, and that is used here, is the swollen stem that loosely resembles a turnip. However, kohlrabi grows above ground rather than under. Its taste is comparable to cabbage and broccoli, but a little more sweet, which is why it pairs well  here with the tartness of apples and tang of the yogurt dressing. This is a great way to change up a traditional summer barbecue dish. I added in a few handfuls of dried cranberries to add some color. Out of the two salads I gave out, this one disappeared the quickest. 

Serves 4   Prep: 15 minutes

  • 1 large kohlrabi or 2 small, peeled
  • 1 large tart apple or 2 small, cored
  • 1/2 cup plain yogurt
  • juice of half a lemon, or 2 tablespoons
  • 1 tablespoon honey
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt

Julienne the kohlrabi and apple. You can use a mandoline or do it manually. If doing manually: slice the kohlrabi and the apple thinly, then stack slices and cut into matchsticks. Note: You may want to sprinkle the apple with lemon juice to prevent browning. For the honey yogurt dressing: In a medium bowl, whisk together the yogurt, lemon juice, honey, pepper, and salt. Toss in the kohlrabi and apple, and mix well. Let sit 10 minutes before to allow the flavors to mingle.

From shinycooking.com

Apple and Onion Stuffing

Photo Courtesy of www.FarmFreshFeasts.com

Photo Courtesy of www.FarmFreshFeasts.com

Apple and Onion Stuffing

Makes 10-12 servings

1 stick unsalted butter
4 ribs celery, chopped or 1 large celery root
1 large onion, chopped
2 large apples, peeled and chopped
2 tablespoons chopped fresh rosemary, thyme and sage or poultry seasoning
About 12 cups stale bread, cubed
3 cups broth
½ cup dried cranberries
2 eggs, beaten
½ cup fresh parsley, chopped

Melt the butter in a large pan. Add the celery, onion, apple, a pinch of salt and herbs or poultry seasoning. Cook about 5 minutes, until veggies have softened. Pour in broth and toss in the bread and cranberries. Cook another 5 minutes then stir in the egg and parsley. Divide among lightly oiled muffin tins. If preparing ahead of time, cover and refrigerate until ready to bake. When ready, bake covered with foil, for 20 minutes in a 375F preheated oven then another 20 minutes uncovered. They’re done when browned and crispy.

Roasted Cabbage and Apples with Italian Sausage

cabbage

Roasted Cabbage And Apples With Italian Sausage
Recipe courtesy The Bon Appétit Test Kitchen 

Ingredients
Servings: 4

1/2 head red cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium apple, sliced
2 sprigs thyme
1 tablespoon red wine vinegar
2 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 lb fresh spicy sausage
Crusty bread (for serving)

Preparation
Active: 10 minutes. Total 45 minutes.
Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13×9″ baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.