Kohlrabi and Carrot Slaw

Ingredients:

• 1 large kohlrabi, peeled, stems trimmed off, grated
• 1/4 head purple cabbage, shredded
• 2 medium carrots, peeled and grated
• 1/2 red onion, grated
• 4 tablespoon chopped cilantro
• 1/4 cup golden raisins (optional)
• 1/4 cup mayonnaise 
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions:

• Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

thekitchn.com/recipe-kohlrabi-and-carrot-slaw-recipes-from-the-kitchn-46627

Heart Beet Pancakes

Ingredients:

• 1 cup mashed beets (2 large roasted beets)
• 2 cups milk
• 2 large eggs, beaten
• 4 tablespoons butter, melted
• 1 tablespoon vanilla extract
• 2 cups all purpose flour
• 1 1/2 tablespoons baking powder
• 2 tablespoons cocoa powder
• 2 tablespoons brown sugar
• 1/2 teaspoon kosher salt
• butter for cooking

Instructions:

• To roast the beets, removed the stems and wrap in aluminum foil. Cook in 350 degree F oven for one hour or until very soft to the touch. Once cool enough to handle, remove skin.
• Process peeled and roasted beet with milk in a blender until smooth. Add in eggs, melted butter, and vanilla and process on low until well combined.
• In a medium sized bowl, thoroughly combine flour, baking powder, cocoa powder, brown sugar, and salt.
• Pour in the wet ingredients and stir to combine. Do not over stir and like with any pancakes, a few small lumps are fine.
• Heat griddle over low heat and grease with butter. If using heart pancake molds, use a silicon brush to grease inside edge of mold. Cook until pancake starts to set, 5-10 minutes, then flip and allow to finish cooking, another 2-3 minutes.
• Serve with a pad of butter and real maple syrup.

selfproclaimedfoodie.com/heart-beet-pancakes/

Sautéed Escarole with Garlic and Parmesan Cheese

Ingredients

• 8 cups roughly chopped escarole (2 small heads)
• 2 Tbsp extra virgin olive oil
• 4 cloves garlic, slivered
• 1/4 to 1/2 tsp mild red pepper flakes, to taste
• 1/4 tsp kosher salt
• 1/4 tsp fresh black pepper
• 1/4 cup grated Parmigiano-Reggiano cheese, or more to taste

Instructions

• Wash the escarole in a bowl of cold water, and spin dry in a salad spinner, leaving a little bit of water on the greens.
• In a very large frying pan, heat the oil over medium-low heat. Sauté the garlic for 30 seconds, to infuse the oil.
• Add the escarole, in batches if necessary, stirring gently until the hot oil begins to wilt the greens. When all of the escarole is in the pan, toss in the red pepper flakes, salt and pepper.
• Cover the pot, reduce heat to low, and cook for 5 minutes, until the greens are wilted and soft.
• Transfer the escarole to a serving dish, and top immediately with grated cheese.
• Serve hot.

www.theperfectpantry.comtheperfectpantry.com/