Please let us know if you have questions about any of these posts or if you try a recipe, let us know how you liked it; or let us know if you would like to feature a recipe of your own!
As you’ll see from this inaugural post, I made good use of my produce from the first two weeks and have a number of pretty simple recipes to share below.
First up is a dinner that would have been great for my boys when they were young (they’re 24 and 27 now–eeks!).
One Pan Burgers with Pak Choi and Kohlrabi
2 Pak Choi
1 Kohlrabi Fries
1 lb of Clayton’s Organic Ground Beef divided into 4 patties
1 Medium to Large Pak Choi
1 Medium to Large Kohlrabi chopped into 1/4 inch think slices
3 Cloves of Organic Garlic, chopped
1 tsp of Gluten Free Soy Sauce
2 Tbsp Extra Virgin Olive Oil (EVOO) or other vegetable oil
Saute garlic in olive oil, add Pac Choi, saute over medium heat until stems start to get tender, cover and saute over lower heat for another 5-10 minutes, remove cover and sprinkle greens with 1 tsp of soy sauce, raise heat, stir and saute another 2 minutes. Place greens in a serving bowl and set aside.
Raise temperature in pan and place burger patties, add Kohlrabi slices, and sear patties on both sides, then lower heat and cook for another few minutes, when the meat is still showing slight pink (there should be plenty of juice in pan), turn the Kohlrabi slices over and cover and cook until the burgers are browned completely on outside and to taste for medium-rare, medium or well-done.
The ones below were cooked to medium with a slightly pink inside.
I made two types of Coleslaw, both without mayonnaise, one with dairy and one without dairy and with onion.
Coleslaw with Red Wine Vinegar
I made some replacements for Zesty dressing recipe ingredients: I used Agave in place of sugar, used horseradish and dijon mustard as I didn’t have fresh horseradish, and used celery salt as I didn’t have celery seed.
Ingredients – Both Recipes
1 Red Cabbage (why do we call it red, when it’s really purple?
1 Green Cabbage
1 bag of Carrots
I doubled both recipe dressing ingredients, because I had way more than 4 cups of cabbage–2 green, 2 red and 2 cups of carrots shredded–as called for with the original amounts that are listed below.
Ingredients – Coleslaw with Red Wine Vinegar dressing
2/3 cup olive oil
1 Tbsp Caraway seeds
1 Tbsp dijon mustard
1/2 finely minced yellow onion
1/3 cup Red Wine Vinegar
1/4 Cup Sugar (I used Agave)
salt, pepper to taste
Toss cabbage, carrots, onion, put to side.
Whisk vinegar, sugar, mustard, season with sp to taste and then slowly whisk in oil to form thick and creamy dressing. Taste and correct as you like. Pour 1/2 of dressing mixture over vegetables in bowl and sprinkle in caraway seeds. Toss well, taste and add more dressing as you like. Refrigerate for up to 4 hours and then allow to come close to room temperature, then stir and serve.
Black Beans and Brown Rice Stuffed Peppers
1 large casserole/cake pan
2 large Onions
3 Yellow Peppers
3 Red Peppers
2 Orange Peppers
2 Green Peppers
5 Cloves of Garlic – minced thick
3 Tbsp EVOO
1 Tbsp of Ground Cumin
1 Tsp of Red Pepper
SP to taste
1 Large can of fire roasted tomatoes
2-3 Cups of cooked brown rice
2 Cups of black beans (you can also use butternut squash in place of the black beans)
2 Tsp Better Than bullion
Saute 1/2 of the chopped garlic in 1/2 of the olive oil, add peppers and onions, saute for 15 minutes or so.
Add fire roasted tomatoes, saute another 10 minutes, stirring frequently and mashing up tomatoes in process. Take off the stove, cover and put aside.
You can prepare the peppers the night before if you like. Cut pepper tops off with a paring knife and remove membrane and seeds. Put a large pot of water to boil and blanch the peppers for 4 minutes.
Saute the other half of the garlic and olive oil, add 1 cup of juice from the beans or water, stir in 1 tsp of Better Than Bullion. Add Rice and Beans and stir to mix evenly, add cumin and red pepper and mix again, taste and correct, sp to taste.
Stuff the peppers whole standing up in casserole or cut in half and lay flat. Pour pepper, onion and tomato mixture over to cover. Bake for 45 minutes to an hour at 350-375.
If you like you can put some shredded cheese over the casserole towards the end of the time in the oven or just sprinkle some grated cheese, parmesan or other on your plate. Enjoy! These are really great leftover.
Quick Baked Eggplant
2 Medium Eggplants
SP to taste
Cut up eggplant into 1 – 1-1/2 inch cubes, toss with olive oil or lay flat on foil covered cookie sheet and sprinkle evenly with olive oil, sp. Bake in Oven on 400-425 for 15-20 minutes. Remove and enjoy plain or serve with some Tzatziki sauce (made the day before). Either way, the eggplant is delicious.
A fabulous combination made with my Omega VRT 330 juicer.
4-5 Large swiss chard leaves
4 Cups of green cabbage
2 Small apples
4 Medium to large carrots
1 Quarter size piece of fresh ginger
A refreshing and really nutritious way to start the day!
Later this semester I’ll report on a recipe I will be trying.
Bon Appetit !