Kohlrabi with Sautéed Greens and Parmesan

1 kohlrabi, peeled and sliced thin

1 lemon, zested

Juice from one lemon

1/4 cup extra-virgin olive oil, divided

1 bunch kale or head of bok choy, rough chopped

2 garlic scapes, finely chopped

1/3 cup salted roasted pistachios, chopped

¼ cup parmesan 

Whisk together lemon zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Rough chop greens. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic scapes until aromatic, about 30 seconds. Add greens by the handful, turning and stirring with tongs and adding more greens as volume in skillet reduces. When all of greens are wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss greens with kohlrabi, parmesan and pistachios.

Broccoli and Kohlrabi Slaw with Sesame

Kohlrabi is one of my favorite vegetables to work with. It has a great crispness to it and provides good crunch with a sweet broccoli-like flavor.

1 Kohlrabi - peeled and grated using a box grater or grater attachment on a food processor

½ cup broccoli florets (optional) - rough chopped small

1 Broccoli Stem- peeled and grated

Prize Choi sliced thin across the ridges

½ Cup plus 1Tbsp Rice wine vinegar

¼ cup Sesame Oil

¼ cup sugar

2 tsp Tamari or Soy Sauce

2 Tbsp Toasted Sesame seeds

Combine vinegar, sesame oil, sugar and tamari (Soy sauce) into a bowl and whisk thoroughly until sugar is dissolved.

Once dressing is made add all the sliced and grated vegetable items into a bowl and slowly fold in the dressing until the ingredients are coated. Make sure you don’t add too much dressing you don’t want the vegetables swimming in the excess dressing. Extra dressing can be used for salad! 

Top with toasted sesame seeds.

Bok Choy and Daikon Stir-fry

1 medium head bok choy

1 daikon radish, cut into bite sized slices

1 medium onion sliced thin

2 tsp cooking oil

2 cloves garlic, thinly sliced (1 Tbs.)

1 Tbsp. finely chopped fresh ginger

1 tsp salt

2 Tbsp. fresh orange juice

2 Tbsp. unseasoned rice vinegar

2 tsp cornstarch

1 tsp tamari (soy sauce)

1 tsp honey

Whisk together orange juice, rice vinegar, cornstarch, soy sauce, and honey in small bowl; set aside.

Cut greens from bok choy and keep separate from stems. Cut stems into ½-inch slices.

Heat oil in large skillet over medium-high heat. Add radishes and cook, without stirring, 3 minutes. Add bok choy stems and cook 3 minutes, stirring occasionally.

Add sliced onion, and sauté 1 minute. Add garlic and ginger, and sauté 1 minute. Add bok choy greens and salt, and sauté 1 minute. Remove from heat.

Stir orange juice sauce again to ensure it remains thoroughly mixed. Add sauce to pan and stir well to coat.

Asian Style Cabbage Salad

⅓ cup white wine vinegar

2 teaspoons toasted sesame oil

2 teaspoons vegetable oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon sugar

1 teaspoon minced fresh ginger root

¼ teaspoon salt

1 head Bok Choy or Cabbage, thinly sliced

2-3 carrots peeled and grated

4 scallions, thinly sliced

¼ cup toasted sesame seeds

Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.

Add choy/cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

Adirondack Red Potato Hash with Bok Choy

1-pound Adirondack Red potatoes cut into 1/4-inch slices

2 tablespoons plus 1 teaspoon vegetable oil, divided

½ red onion, thinly sliced (about 1/2 cup)

1 bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces

1 tsp red pepper flakes

Kosher salt and freshly ground black pepper

2 eggs

Fill a pot with just enough water to cover the potatoes and boil until just fork tender then strain and run cold water over the potatoes until the heat is removed. Set aside on a paper towel

Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over med-high heat. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes.

Add sliced onion and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add red pepper flakes and season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm

Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of hash and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish. If you like spicy.