Kohlrabi, Apple and Carrot Slaw

Slawfront

I love this time of year. As the season changes, so does my palate. I look forward to every Tuesday as I go to pick up my CSA box. We’re still getting some sweet corn and tons of tomatoes, the apples are starting to come in and the greens are coming back. This past week, we had some fabulous kohlrabi and granny smith apples in the box.

I love the crunch of kohlrabi and it goes so well with apple. I decided to make a slaw out of it. We were having veggie burgers for dinner and I knew this simple slaw would top them well.

I julienned some carrots, apple, and kohlrabi. I also cut some of it into matchsticks. I then tossed everything with some fresh lemon juice, olive oil, salt and pepper. I let it sit for a bit at room temperature before eating. Delicious! Perfectly crisp and great as a side dish or as a sandwich topper,

I think I’m going to serve some of the leftovers with sloppy joes this week!

Simple salad success!



 

Kohlrabi, Apple and Carrot Slaw
 
Author:

Ingredients
  • 1 kohlrabi, peeled
  • 1 large carrot, peeled
  • ¾ Granny Smith apple, peeled
  • 1 tbsp. olive oil
  • Juice of 1 small lemon
  • 2 tsp. salt
  • 2 tsp. fresh ground black pepper

Instructions
  1. Using a julienne peeler, cut up the veggies into matchsticks. You can also use a knife to cut the veggies up.
  2. Mix together in a bowl with the lemon juice and olive oil. Add the salt and pepper to taste.
  3. Serve and enjoy!

Slawtext

Lemon Oregano Baked Salmon

My husband went to the farmer’s market, where I had given him specific instructions along with a shopping list. Of course, once he got there, he improvised. He got what was on the list, and also what appealed to him. Which is totally fine. Happy to have a variety of fruits and veggies on hand – as long as we eat them.

Oregano
The list included some fresh thyme. I love fresh herbs, and until my garden is ready, I have to make do with store-bought.

As I unpacked the grocery bags though, I didn’t see any thyme. In place of the thyme was some fresh Oregano. I don’t cook with oregano too often. I decided to make the best of it and come up with some recipes that would work with the oregano.

I had planned on salmon for dinner anyways. This Lemon Oregano Salmon just makes sense. It’s very flavorful, was easy to make and everyone was happy.

 

Lemon Oregano Baked Salmon
 
Author:

Ingredients
  • 2½ Lemons
  • 6 Sprigs Fresh Oregano
  • 8 cloves of garlic, chopped
  • 1 lb. Salmon Filet
  • 1.5 tbsp. Olive Oil
  • 2 tsp. salt
  • 2 tsp. fresh ground pepper

Instructions
  1. Slice on of the lemons in rounds and lay in a 9×13 baking pan.
  2. Lay three of the oregano sprigs over the lemon slices. Sprinkle half of the garlic over the oregano and lemon.
  3. Wash and dry the salmon and place the salmon over the lemon and oregano.
  4. Sprinkle the salmon with salt and pepper.
  5. Squeeze the juice of of one lemon over the salmon. Pour over the olive oil.
  6. Chop up the remaining leaves of oregano and sprinkle over the salmon, along with the garlic.
  7. Cover the salmon and let marinate for at least 20 minutes.
  8. Preheat oven to broil.
  9. Broil the salmon for around 15 minutes. Fish should be done by then.
  10. Serve over rice with a salad on the side.
  11. Enjoy!

SalmoninMarinade

 

 

CookedLemonOreganoSalmon

 

Lemon-Oregano-Salmon
1 2