4 medium kohlrabis, peeled and shredded
1 small carrot, shredded
1/2 C mayo
1/4 C sour cream
1 T sugar
2 t lemon juice
2 t dijon mustard
1/2 t celery seed
1/4 t salt
1/4 t pepper
Toss all together in a large bowl. Best if left to "stew" overnight to blend flavors.
eggplant
tomato sauce of your choosing
mozzarella cheese, shredded
fresh basil, sliced
olive oil and salt
Peel and slice eggplants thinly long wise. Place on a baking rack over a baking sheet and brush with olive oil, sprinkle with salt. Bake 15-20 minutes @ 350, removing from oven halfway through to flip and oil/salt the other side. Remove from oven. Add a dab of sauce, a sprinkling of basil and cheese to each slice. Bake another few minutes until cheese is melty.
10 cloves garlic, peeled
2 cups white vinegar
4 cups water
2 tablespoons kosher salt
several sprigs fresh dill
1 tsp. celery seed
1 tsp. coriander seed
1 tsp. mustard seed
1 tsp. black peppercorn
Desired vegetables-- can use all cucumbers, but also young carrots, scallions, green beans, asparagus, cauliflower, hot chilies...
In a medium saucepan, bring 4 cups water to a boil, reduce to a simmer and add garlic. Cook for 5 mins and then add the vinegar and salt and bring back to a boil. Remove from heat.
Evenly divide the dill between 2, 1 quart canning jars. Also divide the seeds between the jars. Scoop out garlic from brine and place 5 cloves in each jar. Pack each jar with desired vegetables ( about 1 pound of cucumbers, sliced) until each jar is tightly packed.
Bring the brine back toa boil and pour over veggies to cover completely. Allow to cool and then place lids on the hars and refrigerate. You can eat in a few hours, but they get better over time. Keep in fridge for up to 3 months.
1 (12 oz) package of Soba noodles
1/3 cup toasted sesame seeds
1/3 cup chopped cilantro
2 cups chopped red cabbage
1/4 cup chopped chives
1 cup diced cucumbers
Dressing:
3 tablespoons toasted sesame oil
4 tablespoons tamari
4 tablespoons balsamic vinegar
3 tablespoons maple syrup
Cook soba noodles according to package instructions. Drain and cool well. Place in large bowl. Combine dressing ingredients in a bowl and whisk well to combine. Pour dressing over noodles and toss with sesame seeds, chives, cucumbers and cabbage. Serve immediately or chilled until ready to eat.
Eggplant — cubed and sprinkled with salt
Zucchini — cubed and sprinkled with salt
Sweet Peppers — sliced
Sweet Onions — sliced
Tomatoes, chopped
5-6 Cloves of garlic, diced
Basil, coarsely chopped
Olive Oil
Salt and Pepper
Rice or pasta
Parmesean cheese
Start by preparing the vegetables.
Heat 1T of olive oil in a stock pot. Cook garlic for 1-2 minutes. Add tomatoes and basil to the pot. Bring to a boil, reduce heat and simmer the tomatoes.
Meanwhile, heat 2T olive oil in a heavy skillet over medium heat. Add peppers and cook until just softened. Remove and set aside. If necessary, add more oil to the pan. Cook onions until just soft, set aside.
Increase heat to high. Add 2 T oil to the pan. Cook zucchini until browned on all sides. Remove and set aside. Add another 2 T oil to the pan and cook eggplant until browned on all sides. Remove and set aside.
Add all the cooked vegetables to the simmering tomatoes. Simmer until the dish is desired consistency. Up to one hour. Add salt and pepper to taste. Serve over rice or pasta with plenty of grated parmesan cheese.