Bohs CSA recipes week 2
Beetroot and Kolh Rabi Salad
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You'll need candy kane beetroot, kohl rabi, olive oil, salt and pepper. I used some dried dill in this but you can use fresh herbs such as dill or coriander. Kohl rabi also works very well with apples just prepare then the same way.
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Wash and peel both the beetroot and kohl rabi and coarsely grate. Pour over the olive oil and apply generous amounts of salt and pepper and add the herbs of your choice. You can shred the beetroot leaves in to it also. Optional extras include a a couple of teaspoons of cider vinegar, yoghurt or mayonnaise.
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Bohs CSA recipes week 1
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Ragged Jack Kale Salad
You’ll need Kale, garlic, olive oil, salt and pepper
Remove any large stalks and gently rub/crush the kale between the palm of your hands to soften it up and then tear it into smaller pieces. Mix through thoroughly some chopped garlic and olive oil and season with salt and pepper. You can add a squeeze of lemon juice if you have it
Alternatively with the same ingredients
Fry the garlic in a little oil for a few minutes then add the kale that has been mixed with olive oil, salt pepper to the pan with a couple of tea spoons of water stir on a medium for 5-7 minutes until the kale has wilted ( a lid on the pan will help). It might not look the best but it will taste great!
Potato and Onion Soup with Savoy Cabbage.
You will need 1-2 big Potatoes(cubed), 1 Onion(chopped), Garlic(2 cloves crushed), Savoy Cabbage(1/4 cabbage chopped), 2-3 scallions (chopped)1 litre veg stock. Olive oil or butter. Optional chopped bacon.
Heat the oil or butter in a pan and add the potatoes, onion and garlic and fry gently for 5 minutes. Add the stock and cook until the vegetables are tender. You can start cooking the bacon at this stage also if using.
Blend the soup until smooth and return to pan, add the savoy cabbage and keep on a decent heat until the cabbage is cooked. Serve in bowls with a sprinkle of scallions and bacon if using.
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Beetroot & Dill Slaw
You will need Beetroot, scallions, small handful of chopped walnuts fresh or dried dill( fresh a good handful, dried 1 tea spoon) 100 ml yoghurt or vegan alternative salt to season.
Peel the beetroot (wear gloves unless you want purple hands) and grate coarsely and add to a bowl with chopped scallions, dill, walnuts and yoghurt and mix well, season with salt.