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Kohlrabi Chips
Kohlrabi Chips
INGREDIENTS
DIRECTIONS
Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to a paper-towel-lined plate. Season with salt
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Egg and Kale Breakfast Wrap
Egg and Kale Breakfast Wrap
INGREDIENTS
DIRECTIONS
Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale, but it will cook down considerably.
Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, thyme, garlic, shallots and red pepper flakes, if using. Sauté until the tomatoes and shallots soften, about 4 minutes. Add the kale and sprinkle with the salt. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
Fill a wide shallow pan with 2 to 3 inches of water and bring to a gentle simmer, barely a bubble really.
Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
Add the lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.
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Spinach Mac and Cheese and Spinach and Mushroom Lo Mein
Spinach Mac and Cheese
INGREDIENTS
DIRECTIONS
In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes. Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.
Spinach and Mushroom Lo Mein
INGREDIENTS
DIRECTIONS
In a medium pot of boiling water, cook noodles according to package instructions. Drain noodles and place in a bowl of cold water. In a medium nonstick skillet, heat vegetable oil over medium-high. Add mushrooms and cook, stirring occasionally, until soft, about 4 minutes. Add scallion, ginger, and garlic and cook until fragrant, 1 to 2 minutes. Drain noodles and add to skillet along with spinach. Toss until spinach wilts and noodles are warmed through. Add soy sauce and sesame oil and toss to combine.
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