Roasted Radish and Herbed Ricotta Omelet

Ingredients:

For the roasted radishes:
1 cup thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt

For the ricotta:
1/4 cup + 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping

For the eggs:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter

Instructions:

To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

In a small bowl, combine the ricotta with the minced herbs.

To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.

Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.

Repeat to make the second omelet. Serve both omelets immediately.

Recipe Source

And, don't forget the Radish Greens!! They are edible! Click here for recipes!

Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas

Ingredients:

For the Roasted Chickpeas:
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Salad:
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
1/2 cup shaved Parmigiano-Regianno

Instructions:

Preheat oven to 425° F. Line a baking sheet with aluminum foil.

Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.

In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt).

Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.

Recipe Source

Kohlrabi Carrot Fritters with Avocado Cream Sauce

Ingredients:

2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)

Instructions:

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot.

Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
Serve fritters with avocado cream and sliced green onions.

Recipe source

More Fun Kohlrabi Recipes

Join us for the 3rd Annual WWCP Hoedown

The third annual Hoedown is an evening of locally sourced, farm-fresh food, live music and outdoor games, set against the backdrop of the 2-acre Weavers Way Farm on the grounds of Awbury Arboretum. Tickets include dinner, drinks, and a tax-deductible donation to benefit WWCP's farm and nutrition education programs for children and families. Guests are encouraged to bring a picnic blanket. Weavers Way Farm is easily accessible via SEPTA regional rail and bus, or bike! Street parking available on Washington Lane. We look forward to kicking off summer with you! Early bird tickets are available through June 5, 2016! Purchase here! Adults: $33 Children ages 6-15: $12 Children 5 and under: Free Family Pack (through 6/5): $85, two adults and up to two children, each child after that $7  Ticket pricing 6/06 through 6/24: Adults: $38 Children (ages 6-15): $15 Children 5 and under: Free! $45 at the door Fresh, local, and delicious menu includes: BBQ pulled chicken sliders BBQ seitan sliders (vegan) Kale salad (vegan) Potato salad (vegan) Bean salad (vegan/gluten free) Desserts include cake, brownies, cookies, and more! Local beer, cider, and kombucha!

Kohl-what?!

The kohlrabi is one of the strangest vegetables we grow, and one of the least well-known. Resembling a cross between a turnip and a flying saucer, the vegetable was bred from a wild cabbage plant, similar to broccoli, cauliflower, cabbage, Brussels sprouts, collard greens, and many other similar vegetables, which are all in the “brassica” family. However, unlike all of these other vegetables, the kohlrabi vegetable that we eat is actually the swollen stem of the plant (known as the korm), not a root crop, a leaf crop, or a fruit crop. While you can eat the entire thing, it is only one of two vegetables we grow where the ‘good eating’ part is the stem (the second is fennel- the bulb of this plant is actually the petiole of the fennel leaf). The name comes from the German Kohl ("cabbage") plus Rübe  ("turnip"). You can eat them raw or cooked. This year we are only growing a purple variety (it’s our favorite!), but there are also greenish/white varieties as well.