Recipes

Soak cucumbers in water over night. Next day put in bowl with mayo sugar vinegar.

4-5 Kale leaves with stems removed and torn into bite-sized pieces
3 thinly sliced off round portions of purple cabbage roughly chopped
3-4 Tbsp Olive Oil
2 garlic cloves chopped
pepper to taste.
Heat pan at medium-high heat adding oil and garlic to bottom of pan, then adding cabbage and kale. Lightly cover and saute for 15minutes, stirring frequently to coat leaves with oil. Saute until cabbage and kale softens. This dish is an excellent side dish to serve with baked chicken or pork.

http://foodess.com/recipes/cashew-chicken-with-bok-choy/

Uses the Bok Choy and green onions from last weeks’ box. Enjoy!

Kohlrabi & Egg Noodles
Adapted from: http://allrecipes.com/recipe/223027/kohlrabi-and-egg-noodles

3-4 cups egg noodles, cooked
~12 oz bacon slices (cooked, then chopped). (or substitute 1 pound ground pork sausage)
Reserve 2-3 Tablespoons bacon grease
~3 cups gratedshredded kohlrabi (2 small-med sized)
1-2 Tablespoons diced Scallions (or Onion chives)
Seasoned salt and ground black pepper to taste
(optional) 1 ½ cups diced kale

Optional sauce choices to mix a little in for flavor (just before enjoying) – something for every palette:
(Mae Ploy) Sweet Chili Sauce
Balsamic vinaigrette salad dressing
Ranch salad dressing
Liquid Aminos (soy sauce flavor)

Bring a large pot of lightly salted water to a boil. Cook egg noodles to package directions in boiling water, stirring occasionally, until cooked through yet slightly firm to the bite; drain.
Cook bacon (or ground pork sausage) until almost crispy in skillet; set aside and reserve bacon grease for next step.
In skillet over medium heat, add shredded kohlrabi to the bacon grease, seasoned with seasoned salt and pepper, and cook until the kohlrabi is tender, 7 to 10 minutes (stir occasionally).
Add diced scallions to skillet
Chop the bacon slices that were set aside, add to skillet
Add optional diced kale and the drained egg noodles into the kohlrabi; cook and stir until the noodles are slightly fried, about 5 to 7 minutes.

After dishing up, stir in some sauce of your choice for additional flavor and enjoy!

*If you’re under the impression that meatless meals aren’t flavorful and satisfying, this dish will change your mind!  Serve it as a hearty side dish or double the ingredients and enjoy larger portions as a satisfying entree (my favorite way!).

Serves 4, 3/4 cup each

Ingredients:

1. 1 tablespoon extra-virgin olive oil
2. 3 cloves garlic, minced
3. 1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
4. 1 cup reduced-sodium chicken broth, or vegetable broth
5. 1 teaspoon ground coriander
6. 1/2 teaspoon ground cumin
7.  1/4 teaspoon garam masala, (see Ingredient note)
8.  1/4 teaspoon salt
9.  1 (15-ounce) can chickpeas, rinsed

Directions:

1. Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
2. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
3. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

• Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it–allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
• Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.

Original recipe can be found at: http://www.eatingwell.com/recipes/indian_spiced_kale_chickpeas.html