3 Tbsp. chopped Chives (feel free to use the flowers, too!)
Shaved Flavorful Hard Cheese (sheep’s milk cheese; Manchego or Parmigiano would work too)
For the Vinaigrette:
1 Tbsp. Dijon Mustard
1 Tbsp. Honey
2 Tbsp. Apple Cider Vinegar
4 Tbsp. Extra Virgin Olive Oil
Combine the kohlrabi, apple, red onion, and chives in a large bowl. Lightly season with salt and black pepper. In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified. Season with ¼-1/2 teaspoon kosher or sea salt and black pepper. Toss the slaw with the vinaigrette. Using a vegetable peeler or cheese plane, shave the cheese over the slaw and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-15 16:13:382016-05-15 16:13:38Kohlrabi and Apple Slaw with Chives
¼ teaspoon red pepper flakes, plus more for serving
1 teaspoon sugar
2 tablespoons red wine vinegar
1 pound Tuscan kale, stems removed and leaves torn into 3 inch pieces
12 oz. orecchiette
2 tablespoons unsalted butter
½ cup Pecorino-Romano cheese
Freshly grated nutmeg and coarse salt
2 oz. semisoft goat cheese
Heat 1 tablespoon oil in large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet. Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta. Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-15 16:12:522016-05-15 16:12:52Tuscan Kale with Orecchiette
Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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https://www.justfarmed.com/wp-content/uploads/2016/05/apple-crisp.jpg264264Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-08 23:12:542016-05-09 08:15:56Apple and Pear Crisp
Kohlrabi and Apple Slaw with Chives
Kohlrabi and Apple Slaw with Chives
For the Vinaigrette:
Combine the kohlrabi, apple, red onion, and chives in a large bowl. Lightly season with salt and black pepper. In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified. Season with ¼-1/2 teaspoon kosher or sea salt and black pepper. Toss the slaw with the vinaigrette. Using a vegetable peeler or cheese plane, shave the cheese over the slaw and serve.
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Tuscan Kale with Orecchiette
Tuscan Kale with Orecchiette
Heat 1 tablespoon oil in large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet. Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta. Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.
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Apple and Pear Crisp
Apple and Pear Crisp
For the topping:
Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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