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KOHLRABI, APPLE, SNOW PEA SLAW WITH MINT

7/27/2016

Serves: 4 as a side dish

2 tablespoons fresh lemon juice
½ cup light cream
1 tablespoon Dijon mustard
1 level teaspoon sugar
2 tablespoons shredded mint, plus leaves for garnish
¼ lb. snow peas, julienned
2 medium kohlrabi, trimmed and spiraled or julienned
2 medium Granny Smith apples, cored and spiraled or julienned

Make your dressing before preparing the apples, so that the lemon juice will prevent the apple from discoloring.
Mix the lemon juice, cream and mustard in a small jar and cover tightly. Shake thoroughly. Add the shredded mint, recover and shake again.
Prepare the vegetables as above, and place in a large bowl.

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SESAME CUCUMBER NOODLES

7/20/2016

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Serves 3 to 4

6 large firm cucumbers

3 – 4 tablespoons lite-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons unflavored rice vinegar
1 tablespoon honey
2 teaspoons Asian chili sauce (sriracha)
2 cloves of garlic, pressed or minced
⅓ cup tahini sauce (see note)

1 tablespoon white sesame seeds
4 to 5 scallions, thinly sliced on the diagonal

Spiralize the cucumbers and place them in a paper towel lined colander. Place another paper towel on top of the cucumbers and put a heavy bowl on top to gently squeeze out any excess moisture.
Whisk together soy sauce, oil, vinegar, honey, chili sauce, garlic and tahini in a 3 to 4 cup measuring cup. If you have a emulsifier, this is an opportune time to use it.
Place the cucumber strands in a large serving bowl. Spoon or pour in a small amount of the sesame sauce onto the cucumber and using a couple of forks, gently toss the cucumbers and sauce together. Continue to add sauce until the cucumber is lightly dressed but not drenched in it.
Sprinkle the sesame seeds and the scallions on top and serve.

NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.

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BLACK AND RED RASPBERRY GRANITA

7/13/2016

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Serves: 8

1 cup water
½ cup sugar
2 cups red raspberries, rinsed and drained well
2 cups black raspberries, rinsed and drained well
Juice of ½ lemon
Pinch of salt

Optional – replace ½ cup water with ½ cup Chambord raspberry liquèur

Combine the sugar and water in a saucepan. Bring to a boil. Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved.
Cool the syrup to room temperature. Set aside.
Place the berries in a blender with a tablespoon of water. Blend until complete smooth.
Place a fine strainer over a medium to large bowl. Line the strainer with a cheesecloth.
Pour the puréed berries into the cheesecloth. Let drain for a few minutes.
Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit. Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl.
Discard the remaining solids and put the juice back into the blender.
Add the water/sugar syrup to the blender along with the lemon juice and the salt.
Mix well.
Pour the mixture into a large flat pan or dish. The larger the dish the more shallow the mixture, the easier the scraping.
Place the pan or dish into the freezer for about 30 to 35 minutes.
Take a fork and scrape it across all of the partially frozen mixture. You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan.
Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours.
Granita may be stored in a sealed container for up to a week. To refresh its granularity, let it thaw slightly an hour or so before serving. Return the granita to the freezer and scrape it with a fork as before.

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SPICY GRILLED LAMB KABOBS

7/6/2016

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Serves: 5 to 6

1 cup (packed) fresh mint leaves, coarsely chopped
¾ cup orange juice
½ cup (packed) golden brown sugar
¼ cup dry red wine
¼ cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon orange zest
1 teaspoon lime zest
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns
1 teaspoon Asian sesame oil
1 teaspoon low sodium soy sauce
1 teaspoon pink peppercorns, crushed
1 ½ pounds, 1-inch cubes of leg of lamb

Combine all ingredients except lamb in a large re-sealable plastic bag and mix well.
Add the lamb cubes to the bag and seal. Allow the lamb to marinate overnight in the refrigerator. Turn the bag and contents over once in a while.
Soak 10 to 12 bamboo skewers in water for about an hour.
Drain the marinade into a small saucepan.
Thread the lamb pieces onto the skewers and place them on a platter.
Bring the marinade to a boil and reduce to a simmer for about five minutes. Strain the solids off and keep the liquid warm.
Prepare barbecue to a medium-high heat.
Season the lamb with salt and pepper. Grill approximately 8 minutes for medium-rare. Transfer to a serving platter.
Spoon the warm marinade over the lamb and serve.

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KOHLRABI, APPLE, SNOW PEA SLAW WITH MINT

SESAME CUCUMBER NOODLES

BLACK AND RED RASPBERRY GRANITA

SPICY GRILLED LAMB KABOBS

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