- Olive Oil
- 2 garlic cloves, chopped
- 3 anchovies, chopped
- 1 head escarole, chopped
From Chef Jonathan Miller. A super quick and surprisingly flavorful dish. Use it by itself or top it with your favorite meat. The liquid exuded from the escarole becomes the sauce. Delicious.
Heat the olive oil and the garlic in a large skillet until fragrant but not browned. Add the anchovies and escarole with a little bit of salt and sauté until wilted and softened. Taste for seasoning, and transfer to a serving plate. Serve warm as a side dish, or top with fish or another meat.
- Lemon juice
Peel kohlrabi and slice. Lightly salt and squeeze lemon juice over them. Put them in the fridge and wait until the next day to eat. They come out slightly pickled and great!
A favorite way to eat truly fresh kohlrabi is to peel (like a potato, Andy doesn’t peel his but I like to.) Larger kohlrabi bulbs sometimes can have a more fibrous skin which you may want to peel. The kohlrabi, slice it like you would jicama or carrots for a dip tray, and then eat the raw pieces plain or with lemon juice. The kohlrabi is fresh so it’s sweet, and has none of that strong cabbage smell old brassicas can have.
Store in a bag in the fridge.
Kohlrabi doesn’t have to be peeled after cooking.
It’s excellent cooked or raw. Try it both ways.
Grate kohlrabi into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice.
Try raw kohlrabi, thinly sliced, alone or with a dip. Peel and eat raw like an apple.
Steam kohlrabi whole, 25-30 minutes, or thinly sliced, 5-10 minutes. Dress slices simply with oil, lemon juice and a fresh herb, or dip in flour and briefly fry.
Saute grated kohlrabi in butter, add herbs or curry.
Add sliced or cubed kohlrabi to heart soups, stews or a mixed vegetable stir-fry.
Chill and marinate cooked for a summer salad. Add fresh herbs.
Kohlrabi leaves can be used like other greens. Store the leaves and bulbs separately. The globe will last for a few weeks in plastic in the fridge.
- 2 tart apples, cored & grated or julienned on a mandolin
- 2 large kohlrabi or 4 small, peeled & grated or julienned on a mandolin
- 2 shallots, diced (1/2 of an onion also works)
- 4 tablespoons Italian parsley, coarsely chopped
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- salt & pepper to taste
Adapted from Phoebe B. Serves 4 as a side dish.
Mix all of the above and season to taste with salt and pepper.
- 3 medium kohlrabi bulbs, peeled and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 2 teaspoons sesame seeds
- 1 teaspoon poppy seeds
- 1/2 teaspoon fennel seeds, coarsely chopped
- salt & pepper to taste
Adapted from Perfect Vegetables by the Cook’s Illustrated Team
Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and salt & pepper together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.
- 6 oz mixed greens
- 1-2 Fuyu Persimmons, peeled (optional) and sliced
- 1-2 tangerines or other citrus, peeled and segmented
- 1/2 cup fresh pomegranate arils (from half a pomegranate)
- 1/2 cup candied pecans
- 2 oz fresh goat cheese, crumbled
- Citrus Vinaigrette
Adapted from FoodFanatic.com. 4-6 side servings.
Divide greens among serving bowls. Top with slices of persimmon and citrus, sprinkle of pomegranate seeds, a few candied pecans, and crumbled goat cheese. Drizzle with dressing, toss gently to combine.
Citrus Vinaigrette — In a small jar with a tightly fitting lid, put half a minced shallot, one and a half tablespoons champagne vinegar, juice from one lemon, about 3/4 cup olive oil, a little lemon or yuzu zest, one tablespoon of fresh thyme leaves, and salt and pepper to taste. Close up the jar and shake it all up.
- 1 quart vegetable stock
- 2 stocks of celtuce with leaves attached
- Kosher salt to taste
- 3 tablespoons high quality unsalted butter
- 1 tablespoon fresh squeezed lemon juice
Chinese Lettuce aka celtuce aka stem lettuce is usually harvested mainly for use of the stem. But, the Chinese lettuce that Andy has included in the mystery box does not have the classic thick stem of celtuce but has lovely leaves that are mild enough to eat fresh in a salad. But this recipe, originally from Michel Bra and adapted by foragerchef, involves poaching the stems and then frying it with the leaves. Serves 2 as an appetizer or to accompany a larger meal.
Remove the leaves and set aside. With a vegetable peeler, peel the celtuce stem. (You may not need to do much of this with the Chinese lettuce from Mariquita as the stem is young and more tender.) You will notice that after one round with the vegetable peeler there is still a layer of light colored stem, peel the celtuce again to remove this, it’s very stringy and hard. Continue peeling the celtuce until only the light green, translucent core remains, then cut the core into 2 inch pieces.
Heat the vegetable broth in a 3 qt or similar sauce pot and season to taste with salt. add the celtuce and cook for 10-15 minutes, or until tender when pierced. Do no over cook the celtuce, or it will fall apart.
Remove the celtuce from the broth and dry. Up to here this can all be done hours, or days beforehand.
Heat the butter in a saute pan. When it begins to brown add the celtuce and cook, turning occasionally, until lightly browned on each side. Remove the celtuce from the pan and keep warm while you quickly cook the leaves.
Add the reserved leaves to the pan and toss, just long enough to wilt, 30 seconds or so. Place the leaves on the plate, top with the celtuce stems, then add the lemon to remaining butter in the pan, swirl to warm through. Drizzle on some of the lemon butter and serve immediately, finishing with a touch of salt.
- 10 Yuzu citrus
- 4 chilies (green or red)
- 2 tbsp sea salt
Kosho is a Japanese condiment, delicious on fish or stir fried vegetables like daikon. We had it on steam broccoli — it was delicious. This recipe has been adapted from one by Felice on Cookpad.com. It makes about a quarter cup of Kosho but a little goes a long way! And it will keep for several weeks, though the aromatics will dissipate with time. The photo above includes a bowl of the juice from 10 yuzu fruit — a little less than a quarter cup. Yuzu do not produce a lot of juice! We did not use the juice in the kosho but plan to use it in a cocktail.
Because you’ll be using the zest of the yuzu citrus, be sure to use organic yuzu. After you’ve rinsed the yuzu, use a vegetable peeler to remove the surface layer, minimizing the pith. The pith is bitter but also is high in antioxidants so it doesn’t hurt to have some included. You can use a zester but it can take longer and you may lose more of the aromatics. Mince the slivers of yuzu skin finely.
Depending on how spicy you like your kosho to be, remove the seeds and inner ribs of the chilies — or leave them in if you like it spicy! We used Fresno chilies and removed the seeds and ribs, and it was moderately spicy. Mince the chilies finely in with the minced yuzu. Mix in the sea salt. And you’re done! Store the kosho is a glass jar and keep it in your fridge.
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 tsp cumin, ground
- 2 tbsp dry oregano, toasted
- 2 tbsp chili powder
- 2 lb hard squash, peeled and diced
- 8 oz mushrooms, cut into bite-sized pieces
- 1 head cauliflower, cut into florets
- 3 tbsp sesame seeds, toasted
- small handful of almonds, toasted
- 2 lb tomatoes, crushed or pureed
- 1 cup frozen peas
- small handful cilantro, chopped
From Chef Jonathan Miller
Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened, about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn’t char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.
- 1 Tablespoon peanut or vegetable oil
- 2 cups sweet pepper strips, onion slices, or a combination of the two
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 cup halved walnuts, whole cashews, or other nuts
- 3 Tablespoons hoisin sauce
Adapted from The Minimalist Cooks at Home by Mark Bittman
Heat oil in a large nonstick skillet and heat on high for one minute. Add the veggies in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about one minute. Stir and cook one minute more.
Add the chicken and stir once or twice. Cook one minute until the bottom begins to char. Cook and stir another minute or two, then check a chicken piece to make sure it’s done. Lower heat to medium.
Stir in the nuts and the hoisin sauce. Cook about 15 seconds then add 2 tablespoons water. Cook, stirring, until it’s bubbly and glazes all the chicken and veggies. Serve with rice.