Summer has unofficially ended, but it sure doesn’t feel like it yet! While my brain is ready for winter squash, root vegetables, pumpkin, and soups, my body just isn’t into it. Well except for Starbucks’ Pumpkin Spice Latte. My body always wants that! Special shout out to Starbucks for releasing it early this year! 🙂
I do have to apologize for not posting as much as I should be. It’s now safe for me to announce that Handsome Husband and I will be welcoming a little addition to our family in March! We are as excited as can be! Luckily, I haven’t experienced any morning sickness. Mostly profound tiredness. My doc calls it pregnancy narcolepsy, and that describes it perfectly. So while I have barely managed to cook some meals in the last 3 months, there’s been little else. I’m hopeful to have more for you now!
On Friday, we hit up the Benedum Center for Performing Arts with some friends to check out the Lion King on Broadway. It’s in town for a whole month, so if you’re local, do try to get there! It’s a spectacular performance with the most amazing costumes!
We went to dinner before the show at a restaurant called Vallozzi’s. I ordered a squid ink linguine with crab meat and white asparagus sauce with prosciutto sprinkled on the top. I did take a picture for you, but it was so dark in the restaurant it just didn’t come out. It was spectacularly delicious, though! And the portion size was just right, too! I was mostly impressed by the HUGE chunks of crab meat in the pasta. Real crab meat. I highly recommend this restaurant if you’re looking for a nicer place to go some night.
So let’s talk about this week’s recipe.
This year, my dad grew kohlrabi in his garden. It kinda looks like an alien, but they are super low in calories, and great sources of vitamin C! You can eat kohlrabi cooked or raw. Today’s recipe takes advantage of the crispy, fresh tasting qualities of the vegetable in a slaw. I have also roasted it with garlic, which is quite delicious too!
For the slaw, you will need to remove the skin from the kohlrabi. It’s edible, but it doesn’t shred up very well, so it’s best to remove it. The cabbage (from my aunt and uncle’s garden!) and carrots add a traditional element. I replaced the typical heavy mayonnaise sauce with a light lemon and olive oil dressing, making this slaw a much healthier alternative to most. Watch how much red pepper flakes you use! I used the full teaspoon, and it was pretty spicy! Start with half of that and taste it. You can always add more, but you can’t remove it once it’s in there!
SPICY “KOHLSLAW” (KOHLRABI CABBAGE SLAW)
½ small head of Cabbage, sliced thin
1 Kohlrabi, skin removed, shredded
3 large Carrots, shredded
1 medium Onion, slice thin
¼ cup Lemon Juice
¼ cup Olive Oil
1 tsp Honey
1 Garlic Clove, minced
½ – 1 tsp Red Pepper Flakes
Zest of ½ Lemon
Salt and Pepper to taste
1. Toss first four ingredients together in a large bowl.
2. In a smaller bowl, whisk remaining ingredients together, and pour over cabbage mixture.
3. Toss to coat. Refrigerate for at least a few hours so flavors can marinate.