I am busy.....cooking!! 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

and

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