Kohlrabi Apple Salad & Morrocan Vegetable Stew

Sending warm wishes!

It’s a full week for the two of us with lots of evening plans making it difficult to eat at home together.  Here’s what’s cooking:

SUNDAY:  Leftovers.  Fish taco seasoned cod with stir fried mushrooms and tatsoi (an Asian green like bok choy), over rice. 

MONDAY:  Morrocan vegetable stew over rice.  Opps, we forgot the currants.  We wanted to use up some veggies (squash and zucchini) before they spoiled.  We added mint to the yogurt and it balanced the spices nicely.  Super easy-- just chop and crock pot!

http://www.myrecipes.com/recipe/moroccan-vegetable-stew-10000001140618/

TUESDAY:  Leftover stew

WEDNESDAY:  Date night!  We signed up for a cooking class at Hipcooks near the house (close to Betty’s favorite Extraordinary Desserts in North Park).  The class is called Healthy, Fresh and Zingy.  If it’s tasty, we’ll share recipes for Yin Yang roast pepper soup with a pesto twist, sesame crusted Ahi seared, mango ginger salsa and mini-sorbet sandwiches.

THURSDAY:  Work event

FRIDAY:  (Likely) fish tacos with the kohlrabi apple salad, as featured in Dad’s End of Story – Darn blog (02MAR13 post) from our CSA recipe bank.  See recipe below.

SATURDAY:  We’ll be picking from your menus!

;)

*jennifer

KOHLRABI APPLE SALAD

* 3 heads of kohlrabi, stems removed and peeled

* 2 medium sized apples, cored

* 1 carrot

* 1/3 cup cilantro, chopped

* 1/4 cup rice vinegar

* 3 tablespoons toasted sesame oil

* 1 tablespoon agave or honey

* 1 tablespoon lime juice

* salt to taste

1.  Cut the kohlrabi, apples and carrot into matchsticks and place them in a large bowl.

2.  In a small glass mix together the vinegar, sesame oil, agave, and lime juice.

3.  Pour this dressing over the chopped vegetables and mix well.

4.  Fold in the cilantro and salt to taste.

5.  Serve with a smile at room temperature or chilled. 

Variations:  We used lemons instead of limes because we have a full tree of lemons.  Also, replacing cilantro with or adding fresh mint and parsley adds some new, fun dimensions.