Kohlrabi Patties

*We have to give Tommy Moon the credit for the idea on this recipe!

Ingredients:
2-3 small to medium kohlrabi
2-3 small carrots
1 yellow squash
1/4 c. onion
1 small jalepeno
1 egg
1/4 c. panko breadcrumbs
1/4 c. Parmesan cheese
Pepper
(This does not really need salt.  You can add salt at the table if needed).

Directions:
Shred the kohlrabi, carrots, and squash.  Chop the onion and jalepeno.  Add the egg, breadcrumbs, parmesan, and pepper.  Mix together until you have a "sticky" consistency.  You can add another egg if the mixture is too dry, or more breadcrumbs if too wet.

Form patties about the size of your palm and place them in a saute pan with a bit of olive oil.  Cook both sides until golden brown.  We also made a dill sauce that seemed to complement the patties very well.  The dill sauce consists of: fresh dill, equal parts mayo and sour cream, lemon juice, garlic powder, salt and pepper.  Enjoy!

Kale and White Bean Soup

Has anyone tried this soup recipe that Michelle sent out?  It sure looks tasty!  

Kale and White Bean Soup

 

Ingredients

·                                 2 tablespoons olive oil

·                                 4 cloves garlic, chopped

·                                 2 stalks celery, sliced

·                                 1 large onion, chopped

·                                 kosher salt and black pepper

·                                 2 15.5-ounce cans cannellini beans, rinsed

·                                 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)

·                                 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)

·                                 2 tablespoons chopped fresh rosemary

·                                 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)

·                                 1 tablespoon fresh lemon juice

 

Directions

1.                            Heat the oil in a large pot over medium-high heat.

2.                            Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

3.                            Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.

4.                            Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

5.                            Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving.