Chili Rellenos

3 eggs for 4 chili peppers, about 1 can
2 tbsp. flour mixed with 1/2 tsp. salt and 1/4 tsp. white pepper
1/2 lb. Monterey Jack or Longhorn cheddar cheese, grated
1 inch cooking oil in frying pan

Wash and de-seed green chili peppers. Drain on paper. Fill peppers with grated cheese, handling very carefully. Separate the eggs which are at room temperature. Beat the egg whites until stiff. Fold in the beaten egg yolks gently. Heat the oil while rolling the peppers in the flour mixture. Put stuffed chilies in the egg mixture and scoop them out of the mixture with some of the mixture surrounding the chilies. Fry at medium temperature for about 10 minutes or until golden brown. Drain quickly on paper towels and serve immediately with a bowl of mild or medium hot salsa. This recipe may be doubled but use 5 eggs instead of 6.

Kohlrabi Saute with Garlic and Lemon Juice
(from member Emily Atkins)

I'd never had kohlrabi before, so I "googled" it and found this recipe at www.seabreezed.com. It was pretty good! I still haven't had kohlrabi raw, so I can't make a fully-informed comparison, but I enjoyed it sautéed. It was especially good with baked tofu steaks that had been marinated in a tamari, oil and balsamic vinegar, lime, tarragon, dill, garlic mixture. And with a side salad of Fair Share Farms lettuce, arugula, tat soi, and radish!

Ingredients and amounts:
4 med kohlrabi bulbs
1T coconut oil or butter (we didn't have coconut oil, butter works fine, I think)
1T olive oil
1 clove garlic
1 med onion
1 T lemon juice (lime works too)
2 T parsley, chopped
2 T sour cream
salt and pepper to taste

Instructions on how to prepare the dish:
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender and crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.

Lettuce Wraps with Kohlrabi and Tofu
(from member Emily Atkins)

Introduction: I don't know if, in the world of food trends, lettuce wraps are "like so five minutes ago" yet ... but I do know that these wraps were sooo good about five minutes ago at our dinner table!

From last week's share we had one lonely kohrabi bulb and a big head of some gorgeous lettuce, the leaves of which were perfectly designed to become wraps. So we cobbled this together and were delighted with the results!

Ingredients and amounts:
Some LETTUCE leaves (I'm sure any variety of lettuce will work, the variety we had, from Fair Share, was perfect for this because the spines of each of the leaves were perfect little cradles.)
one block of firm or extra firm TOFU (or the protein source of your choice)
6 (or so) GREEN ONIONS
one KOHLRABI bulb
oil for sauteing
RICE (about one cup dry, depending on yield)

for the MARINADE, mix together...
- 1/4 cup rice wine vinegar or red vinegar
- 2 tsp. sesame oil
- 2 tsp. soy sauce
- 1 Tbsp. sugar
- 1 clove garlic, minced
- 1 tsp. grated fresh ginger
- 2 tsp. toasted sesame seeds

Instructions on how to prepare the dish:
Drain the tofu of its excess water by slicing it in half (to make two thinner blocks) and squishing it for a while between two paper towels and beneath something heavy. Break the tofu into pieces and pour the marinade over it. Let sit for about 30 minutes.
Start preparing the rice according to its directions.
Dice the kohlrabi and saute for several minutes, until soft.
Add the tofu and cook until heated through and mixed well with the kohlrabi.
Chop the green onions and add to the tofu and kohlrabi.
Mix with the rice.
Serve warm in the cool, crisp lettuce leaves. Serve with a sauce or two, such as these:

SPICY PEANUT SAUCE (from "The Vegan Cookbook")
mix in a blender:
1 clove garlic, minced
2 Tbsp fresh ginger, grated
lemon juice
7 Tbsp oil
1.5 Tbsp soy sauce
1/2 tsp chili powder
3 Tbsp peanut butter
1.5 Tbsp water

SPICY SAUCE I MADE UP AT THE LAST MINUTE
equal parts (or proportions that suit your tastes) of ...
rice vinegar, extra hot Chinese mustard sauce, sesame oil, soy sauce

Colcannon (Potato and Cabbage Casserole)
(from member Donna Merrill)

Introduction: When we were studying Ireland at school, I took this casserole in. The boys and girls loved it and ate every bite. It's from Jane Brody's Good Food Book.

Ingredients and amounts:
1 pound all-purpose potatoes, washed but not peeled
1 pound green cabbage, shredded (4 cups)
1 large onion, chopped (1 cup)
1/4 skim or low-fat milk
1 tablespoon butter or margarine
3 ounces sharp cheddar (or other hard cheese) coarsely grated, divided
Freshly ground black pepper to taste
Salt, if desired, to taste

Instructions on how to prepare the dish:
1. Boil the potatoes in lightly salted water until they are very tender but not mushy. Drain them, reserving the cooking liquid, and set them aside to cool somewhat.
2. Using the potato water (you may have to add more water), boil the cabbage and onion for about 5 minutes. Drain the vegetables and set them aside.
3. When the potatoes are cool enough to handle, peel off the skin, place the potatoes in a bowl, add milk and the butter or margarine, and mash them until they are smooth.
4. Add reserved boiled cabbage and onion to the potato mixture.
5. Mix two-thirds of the cheese with the potato mixture. Season the colcannon with pepper and salt, if desired, and transfer it to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top.
6. Before serving the colcannon, heat it through in a moderately hot oven (the temperature is not critical--it can be between 350-425 degrees, depending on what else you are using the oven for. Let the cheese on top brown slightly.

Roasted Beets with Dill-Walnut Vinaigrette
(from member Donna Merrill)

Introduction: My husband isn't too keen on beets, but he thought these were delicious. They're from The New Best Recipe (by the editors of Cook's Illustrated).

Ingredients and amounts:
Roasted Beets
4 medium beets
2 tablespoons extra-virgin olive oil
Dill-Walnut Vinaigrette
1/2 cup chopped walnuts
1 tablespoon red wine vinegar
2 teaspoons lemon juice
1 medium shallot, minced
1 1/2 tablespoons minced fresh dill
6 tablespoons extra-virgin olive oil
Salt and ground black pepper

Instructions on how to prepare the dish:
To prepare beets:
1. Adjust an oven rack to the middle position. Heat the oven to 400 degrees. Trim all but about 1 inch of the stems from the beets. Wash the beets well and remove any dangling roots. Wrap the beets in aluminum foil and place the wrapped beets on a shallow roasting pan or a rimmed baking sheet. Roast until a skewer inserted in a beet comes out easily, 45 minutes to 1 hour.
2. Remove the beets from the oven and carefully open the foil packet (make sure to keep your hands and face away from the steam). When the beets are cool enough to handle, carefully peel the skins from the beets. Slice the beets 1/4 inch thick and place in a medium bowl.

For Dill-Walnut Vinaigrette:
1. Place the walnuts in a skillet and toast over medium heat, stirring frequently, until fragrant, about 3 minutes. Set aside.
2. Whisk the vinegar, lemon juice, shallot, dill, and oil together in a small bowl until thoroughly combined. Add salt and pepper to taste. Toss the dressing, sliced beets, and walnuts together in a medium bowl. Serve immediately.

Fresh Green Bean Salad

Introduction (optional)---tell us where the recipe came from, what you like about it, and anything else you would like to share:
An easy, colorful salad. Substitute type of onion and tomato according to what comes in your share!

*Ingredients and amounts:
1 pound fresh green beans, washed & trimmed
1/4 red onion, sliced thin
1 cucumber, cut into thin sticks
1/2 pint grape tomatoes, halved
extra-virgin olive oil, for drizzling
juice of 1/2 lemon
coarse salt & pepper

*Instructions on how to prepare the dish:
Steam green beans for 3-4 minutes until tender/crisp. Run them under cold water and drain well. Place beans in bowl and add onions, cucumber and tomato. Dress with a generous drizzle of olive oil and lemon jice. Season with salt & pepper.

Balsamic Marinated Grilled Eggplant

Prep time is marinating 24 hours. 2-3 servings

1 cup balsamic vinegar
1/2 cup sugar
1/4 cup parsley
1/4 cup chives, chopped-together with parsley
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup light olive oil
1 large eggplant, skinned and sliced into 1/4 inch lengthwise slices

1. Combine the first 6 ingredients and pour over the eggplant.
2. Marinate overnight (or at least four (4) hours)
3. Cook on a pre-heated grill over medium heat for about 5 minutes each side.
4. The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.

Mashed Potatoes with Leeks and Garlic
3 1/2 cups finely chopped white and pale green part of leek, washed well and drained
3/4 stick (6 tablespoons) unsalted butter
3 pounds russet (baking) potatoes (about 6 large)
6 garlic cloves, unpeeled
1/2 cup of milk

In a large heavy skillet cook the leeks and 4 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 8 to 10 minutes, or until they are very tender, and keep them warm. In a kettle combine the potatoes, peeled and cut into 1-inch pieces, the garlic, and enough water to cover the potatoes by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes and garlic in a large colander, return the potatoes to the kettle, reserving the garlic, and cook them over moderate heat, shaking the kettle, for 30 seconds to let any excess liquid evaporate. Peel the reserved garlic, force the garlic and the potatoes through a ricer or the medium disk of a food mill into a bowl, and stir in the remaining 2 tablespoons butter, the leeks, the milk, and the salt and pepper to taste.

Gourmet
January 1990

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Vegetable Moussaka

Introduction:
Mediterranean: Food of the Sun edited by Jacqueline Clark & Joanna Farrow

There are quite a few steps and processes involved with this dish, but the payoff is well worth it. And with a name like Moussaka, who could not like it?

Ingredients and amounts:
1 lb Eggplant, sliced
½ C Lentils
2 ½ C Vegetable Stock
1 Bay Leaf
3 Tbsp Olive Oil
1 Onion, sliced
1 Garlic Clove, crushed
8 oz Mushroom, sliced
1 lb Chickpeas, rinsed & drained
1 lb Tomatoes, chopped
2 Tbsp Tomato Paste
2 tsp Herbes de Provence, dried
3 Tbsp Water
1 ¼ C Yogurt, plain
3 Eggs
½ C Chedder Cheese, grated
Salt and Ground Black Pepper
Parsely sprigs

Instructions on how to prepare the dish:
In pan, place lentils and stock with bay leaf, on medium high heat. Cover, bring to boil then simmer for 20 minutes. Drain and keep warm.

Heat some oil in large saucepan. Add onion and garlic. Cook for 5 minutes. Stir in lentils, mushrooms, chickpeas, tomatoes, paste, herbs, and water. Cover, bring to boil, then simmer covered for 10 minutes.

Preheat oven to 350o. Fry eggplant slices in remaining oil in pan for 3 to 4 minutes. Season lentil mixture.

Layer eggplant slices in bottom of large shallow ovenproof dish or roast pan. Spoon layer of lentil mixture. Continue layering eggplant and lentils alternatively.

Beat together yogurt and eggs with seasoning. Pour mix into dish. Sprinkle grated cheese on top and bake for 45 minutes or until topping browns and bubbles.

Serve immediately with parsley sprigs as garnish

Yields 6 servings