Kohlrabi Slaw with Cilantro, Jalapeño and Lime

INGREDIENTS:

• 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)

• ½ cup chopped cilantro ( one small bunch)

• Half of a jalapeno -minced

• 1/4 cup chopped scallion

• Orange zest from one orange, and juice

• Lime zest from one lime, and juice

Citrus Dressing :

• 1/4 cup olive oil

• ¼ cup fresh orange juice ( juice form one orange)

• 1/8 cup lime juice plus 1 T ( juice from one large lime), more to taste

• 1/4 cup honey ( or agave syrup)

• 1/2 tsp kosher salt

• 1 tablespoon rice wine vinegar

PREPARATION:

1. Trim and peel kohlrabi. (You may have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

2. Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

3. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.

Sautéed Kale with Kohlrabi

INGREDIENTS:

• 1 1/4 pound kohlrabi, bulbs peeled

• 1/2 teaspoon grated lime zest

• 2 tablespoons fresh lime juice

• 1/4 cup extra-virgin olive oil, divided

• 2 pounds kale (2 bunches), stems and center ribs discarded

• 5 garlic cloves, finely chopped

• 1/3 cup salted roasted pistachios, chopped

Equipment: an adjustable-blade slicer

PREPARATION:

1. Very thinly slice kohlrabi with slicer.

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

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

Curried Red Lentil Kohlrabi and Couscous Salad

INGREDIENTS:

• 1/2 cup white wine vinegar

• 1 1/2 tablespoons sweet curry powder

• 2 garlic cloves, pressed

• 2/3 cup extra-virgin olive oil

• 1 16-ounce package red lentils (about 2 1/4 cups)

• 2 kohlrabi; leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice

• 1 cup plain couscous (about 6 ounces)

• 1 cup chopped green onions

• 6-ounces baby spinach

• 1/2 cup chopped fresh mint

PREPARATION:

1. Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

2. Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

3. Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

4. Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.

5. Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Shaved Kohlrabi with Apple and Hazelnuts

INGREDIENTS:

• 1/2 cup blanched hazelnuts

• 2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline

• 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline

• 1/2 teaspoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon white wine vinegar or white balsamic vinegar

• Kosher salt

• 1/2 cup torn fresh mint leaves, plus more for serving

• 1 tablespoon extra-virgin olive oil

• 2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

PREPARATION:

1. Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

2. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.

3. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

4. Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.