Thai Peanut Sauce

I put this on a lot of things, including elbow macaroni because it's as creamy as mac n cheese...

1/3 c peanut butter
1/4 c soy sauce
2 Tbsp white vinegar (though others will work)
2 tsp sugar
1/2 tsp red pepper flakes
1/3 c water or broth

Mix in a bowl and pour over other food at the end of cooking (noodles in pan, stirfry in pan, etc). First it will be weirdly chunky, then watery, then it will thicken nicely.

Kitchn

I can't recommend thekitchn.com enough for CSA help and ideas, not the least of which includes why massaging kale makes for better eats.

Kohlrabi Curry

This is what I did with my kohlrabi last night:


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• 1 whole Kohlrabi, Diced
• 2 teaspoons Olive Oil, Divided
• 2 Tablespoons Minced Garlic, Divided
• 1 cup Basmati Rice
• ½ whole Onion
• 1 whole Tomato
• ½ cups Water, Divided
• ½ teaspoons Mustard Seeds
• ½ teaspoons Cumin Seeds
• 1 Tablespoon Lemon Juice
• 1 teaspoon Curry Powder
• 1 teaspoon Chili Powder
• ½ teaspoons Kosher Salt

Preheat the oven to 450 degrees. Toss the kohlrabi with 1 teaspoon of the olive oil and 1 tablespoon of the minced garlic. Spread evenly on a baking sheet. Bake about 20 minutes. In the meantime, cook the basmati rice according to package directions. Dice the onion and tomatoes. In a medium sauce pan, heat the other teaspoon of olive oil and 1/4 cup of the water. Add in the mustard and cumin seeds. When the seeds begin to sputter, add in the onion and saute until tender. Then, add in the tomato and cook just until tender. Add in the roasted kohlrabi, along with the lemon juice, curry powder, chili powder, salt, and other tablespoon of the garlic and the remaining 1/4 cup water. Cook on low 8-10 minutes or until the water cooks down. Serve over the rice.
 
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Courtesy of Tasty Kitchen, and pretty darn good! I didn't have mustard seeds or cumin seeds, so I used ground mustard and ground cumin instead. And I left out the tomato, of course. : )

Kohlrabi!

So, this was my first adventure with kohlrabi...and I must say, I quite liked it! As far as peeling the kohlrabi goes...well, I think I did it right. Who knows.

Here's the original Kohlrabi Slaw recipe:

2 small kohlrabi, peeled and shredded
1 cup radish, shredded (or chopped small)
1 Tbs white wine vinegar
1 tsp sugar
2 Tbs fresh parsley, minced
2 Tbs olive oil

Combine last four ingredients, then toss with veggies.
Let chill at least a couple hours to let flavors combine. This makes a nice small batch--perhaps three or four side servings.

Now, my confession: I didn't exactly follow this recipe. OK, I hardly followed it at all. I didn't have enough radish, so I made up the difference with shredded carrot. And I only had red wine vinegar, so I used that. And I didn't have fresh parsley, so I used fresh thyme.

And it was tasty! Very thyme-y, in a good way.