Kohlrabi, Apple and Mint Slaw

Ingredients:

• 3 1/2 cups peeled and julienned kohlrabi (from 2 pounds)
• 4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)
• 1 tablespoon thinly sliced Fresno chile
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 1/2 cups julienned sweet, crisp apple (such as Fuji)
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup cilantro leaves, roughly chopped

Instructions:

1. Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
2. Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

https://www.marthastewart.com/1533819/kohlrabi-apple-and-mint-slaw

Squid and Fennel Pasta with Lemon and Herbs

Ingredients:

• 5 tablespoons olive oil, divided
• 1 pound squid (bodies and tentacles), bodies sliced ¼ inch thick
• Kosher salt and freshly ground black pepper
• 1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds
• 2 garlic cloves, thinly sliced
• ¾ teaspoon crushed red pepper flakes
• ½ lemon, seeds removed, very thinly sliced, divided
• 12 ounces linguine or fettuccine
• ½ cup parsley leaves with tender stems (also try garlic chives, oregano, etc from the you pick section!)

Instructions:

1. Heat 2 Tbsp. oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes (don’t overcook or it’ll get rubbery). Transfer to a small bowl.
2. Reduce heat to medium-high and heat 2 Tbsp. oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes (some nicely browned bits should be stuck to skillet). Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta cooking liquid.
4. Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine.
5. Toss parsley, fennel fronds, remaining lemon slices, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.

https://www.bonappetit.com/recipe/squid-and-fennel-pasta-with-lemon-and-herbs