Check our website for more ideas, and please share your recipes with us!
We love it when you share your recipes.
If you are familiar with kohlrabi, you most likely don't need a recipe and may think that the only way to eat them is sliced with a dash of salt. You can also try sautéing them in a stir-fry or shredding them into a salad. Daniel Dean, the chef at Nick's Third Floor makes a delicious shredded kohlrabi dish with pesto - give it a try!
Fish Tacos
from The Anti-Cancer Cookbook
This recipe's monounsaturated fat (canola oil) and sulforaphane (cabbage) may help prevent breast and lung cancers.
1 pound white flaky fish
¼ cup canola oil, plus more for the grill
1 lime, juiced
2 tsp chili powder
1 jalapeno pepper, seeded and coarsely chopped
¼ cup fresh cilantro leaves, chopped
8 flour tortillas
Garnish
1 ½ cup white or red cabbage, shredded
½ cup romaine lettuce, chopped - try pac choi
½ cup salsa
½ cup low-fat sour cream or plain yogurt
Preheat indoor or outdoor grill to medium-high heat and brush with canola oil if necessary. Place fish in a medium-size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro: pour mixture over fish and allow to marinate 15 to 20 minutes.
Remove fish from marinade and place onto hot grill, flesh side down. Grill fish 4 minutes on first side and then flip; grill 30 seconds and remove. Wait 5 minutes for fish to cool a bit and flake with a fork. Place tortillas on grill and grill for about 20 to 30 seconds. Divide fish among tortillas and garnish with about ¼ of the cabbage, lettuce, salsa and sour cream/yogurt. Makes 4 servings.
Couscous Salad with Cucumbers
2 cups chicken or vegetable stock
1 Tbsp plus ½ cup extra virgin olive oil
2 cups instant couscous
1/3 cup lemon juice
2 cloves garlic
4 Tbsp chopped fresh parsley
½ tsp black pepper
salt
8 oz feta cheese, chopped or crumbled
2 cucumbers chopped into ¼ inch pieces
3 tomatoes chopped into ½ inch pieces
In a medium saucepan combine stock and 1 Tbsp olive oil and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand for 5 minutes then fluff with a fork. Transfer couscous to a large bowl and add the remaining olive oil, lemon juice, garlic, parsley and pepper. Mix well and refrigerate until chilled. Once chilled, add the feta cheese, cucumber and tomatoes. Toss well and taste for seasoning; add more vegetables if you like. Great for potlucks!
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Every week we will send several recipes that make use of the produce you are receiving in your bag. We also have a significant collection of recipes on our website at http://sbm.osb.org/ministries/common_ground_garden/recipes/. Please send us your own recipes, too--either favorites from your cookbooks or your own concoctions.
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Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.