CHEESESLAVE

Have you ever made kohlrabi before? I haven’t. But we got some in our CSA box this week so I need to make something with it.

This is the great thing about a CSA — it forces you to learn how to prepare all kinds of fruits and vegetables.

I thought about doing a kohlrabi au gratin — maybe with some steak. But I am already defrosting some ahi tuna — I was planning to marinate in rice wine vinegar, ginger, soy sauce and garlic, then sear it, garnished with some green onion.

So I thought a slaw would be nice. I found this recipe. I’m going to use it except I’ll leave out the apple — we are low-carbing. I also don’t have any lime — so I’ll substitute lemon.

I also have some red chard and broccoli… I think I’ll do them Asian-style — sautee in olive and sesame oil and garlic. Normally I’d do some brown rice or noodles but again — this is low-carb.

UPDATE: Holy moley this was a good dinner! Seth said it was one of my best ever. I did not follow the slaw recipe exactly. We had a blackout! For real! It lasted for like 45 minutes.

So I couldn’t get on the internet to look up any recipes.

So here’s what I did (after the lights came back on):

Kohlrabi & Carrot Slaw
1. Peel 3 kohlrabi bulbs, chop into large pieces, and throw into food processor. Pulse.
2. Peel 4 carrots, chop into large pieces, and throw into food processor. Pulse.
3. Chop 1/4 of a medium yellow onion (coarsely) and throw into food processor. Pulse.
4. Transfer to large bowl. Add 6 (-ish) TBS of mayonnaise (I used my homemade mayo) and a few generous dashes of rice wine vinegar (to taste).
5. Add sea salt to taste.

Red Chard with Broccoli
1. Rinse large bunch red chard and cut up into large chunks.
2. Put 1 TBS of olive oil and 1 TBS butter ((I was going to do sesame/olive oil but I just don’t have that down yet) into a skillet; turn heat on medium. When butter is melted, throw in chard. Cook for 10-15 minutes, turning with tongs or spatula occasionally.
3. Rinse and chop up broccoli (a few large stalks). Add to skillet with chard — when chard is soft. Cook for another 10 minutes or so.
4. Add sea salt to taste.

Seared Ahi
1. Put ahi in a bowl with a few TBS soy sauce, a few TBS rice wine vinegar, and some grated fresh ginger (sorry, I did not measure while I did this — taste it as you go). Make sure ahi is covered in the marinade and let it sit out for at least 10 minutes.
2. Coat a skillet with olive oil. Set the heat on high. When the olive oil is very hot, throw on the ahi steaks. Sear on both sides for 1-2 minutes.
3. On dinner plates, make a bed of the chard and broccoli and dress with a little soy sauce.
4. When the ahi steaks are done, remove from heat and set on the beds of chard/broccoli.
5. Dress the steaks with a tiny bit more soy sauce and some very thinly sliced green onions (scallions).
6. Serve with a side of kohlrabi slaw.

Serves 2, with leftover slaw for tomorrow’s lunch. This meal is low carb, and gluten- and casein-free!