To be perfectly honest, kohlrabi is not a vegetable I have a lot of experience with. Sure, I’ve been seeing it at the farmer’s market for as long as I can remember, but its pale green, alien-ish appearance has always scared me away.
At some point, I had it in a restaurant and determined that’s its appearance is the only “weird” thing about it and its flavor couldn’t be more pedestrian–it tastes exactly like green cabbage you’ve been eating all your life. The advantage kohlrabi has over cabbage though is its intense crunch. When eaten raw, it’s amazingly crisp and refreshing, especially when paired with julienned apples and a zippy vinaigrette as it is in this slaw.
I’m not entirely sure which is more abundant this time of year, zucchini or zucchini recipes. And with that said, this is my contribution to the year’s zucchini files.
Since good, ripe tomatoes have become available in these parts, I’ve more or less been living on various combinations of tomatoes and bread. There have been a lot of panzanella salads in my life recently, not to mention fattoush, BLTs, tomato and cheddar sandwiches, toasted bagels with cream cheese and tomatoes, tomato bruschetta…
Every time I step into my backyard, I am amazed by how much Swiss chard my little garden is capable of producing. For going on 2 months, I’ve been eating chard a few times a week either with pasta or in