Fennel Quinoa Salad
1 medium fennel bulb, trimmed
1 cup quinoa
2 cups water
1 cup fresh flat-leaf parsley leaves
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 tablespoon extra-virgin olive oil
1 teaspoon coarse salt
Freshly ground pepper, to taste
Cut fennel bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly as possible.
Toast quinoa in a saucepan over medium heat, stirring constantly, for 5 minutes. Add water, raise heat, and bring to a boil. Reduce to a simmer; cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Transfer to a bowl; refrigerate, uncovered, until cool, about 1 hour.
Drain fennel, and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss. Divide quinoa among bowls. Top with fennel mixture.
Derived from Martha Stewart
Try roasting fennel with a whole chicken and lemons, fry it up in a stir fry or simply shave it into a salad raw!
Kohlrabi and Kale Salad
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Very thinly slice kohlrabi. Peel off hard outer skin first.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios. (Derived from Epicurious)
Or also you can eat raw with dips, chop into any salad, stir fry or pickle.
Garlic Scape Pesto
1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
2 Tbls lemon juice (optional)
½ cup Walnuts or Pine nuts(optional)
Chop the garlic scapes into 3 inch lengths. Put it in the food processor and process until pureed. Add the parmesan and walnuts and process until smooth. Add lemon juice then slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.
Pesto is wonderful on bread, sandwiches, pasta, or on meat such as chicken and fish.