Sunday, July 13, 2014

I am!! and great recipe for Kohlrabi/Broccoli Slaw! #csa #farm #kohlrabi

Hello Dear Readers:
 I have been cooking up a storm lately. I really enjoy cooking and baking and when I have time, I love to try new, and healthy recipes.  Check out some photos from recent meals that I made :

Salmon with coconut riceand kale with sweet potatoes


Mussels with fresh jalapenos
and then:

Tuna avocado lettuce wraps.

And then check out this cool Kohlrabi slaw that I made today with two beautiful Kohlrabi from our CSA farm., the Poughkeepsie Farm Project at Vassar Farms.  It is delish, definitely try it if you like a cool, crisp salad as a side.

Our beautiful Kohlrabi:

Kohlrabi and Broccoli Slaw adapted from  Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

3 1/2 cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about 3/4 pound)
(I bought the broccoli slaw in the bag with cabbage and peeled and chopped the kohlrabi in the food processor)
Salt to taste
1/2 cup cooked quinoa
2 tablespoons chopped fresh dill
3 tablespoons fresh lemon juice
1 tablespoon seasoned rice vinegar
2 teaspoons Dijon mustard
2 tablespoons grapeseed or canola oil
1/4 cup plain low-fat yogurt
Freshly ground pepper

1. Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl. Refrigerate and let sit for 45 minutes to an hour. Discard the water that accumulates in the bowl and squeeze the shredded vegetables to extract more water. (Note: If you are on a no-sodium diet, omit this step). Transfer to a bowl and toss with the quinoa, and dill.
2. In a small bowl or measuring cup, mix together the lemon juice, rice vinegar, salt, pepper, Dijon mustard, oil and yogurt. Toss with the shredded vegetables. Refrigerate in a bowl or in containers until ready to take to work.

The finished product, yum!!!

Yield: 3 generous servings.
Advance preparation: This will keep for 4 days in the refrigerator.

Nutritional information per serving: 246 calories; 1 gram saturated fat; 4 grams polyunsaturated fat; 6 grams monounsaturated fat; 1 milligram cholesterol; 29 grams carbohydrates; 6 grams dietary fiber; 181 milligrams sodium (does not include salt to taste); 8 grams protein

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