Carrot & Kohlrabi Slaw recipe

Carrot & Kohlrabi slaw

Chik-fil-a used to sell (in Illinois anyway) a great carrot salad, which I have since learned is actually of French origin.  Recently I saw a recipe for carrot and kohlrabi slaw that made me think, this is what I can do with the plants I added late in the season to my garden. Grated kohlrabi gives this carrot salad a peppery, crisp edge.

2 bulbs kohlrabi

4 carrots

3 Tbsp. vegetable oil

2 Tbsp. cider vinegar

1 Tbsp. whole grain or Dijon-style mustard

1/2 tsp. sea salt

Freshly ground black pepper to taste

Directions:

Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside. In a salad bowl, whisk together the oil, vinegar, mustard and salt until well blended. Add pepper, if you like. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabies and the carrots into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

Marcy notes: Since I recently obtained a mandoline I decided to use it to make julienne slaw pieces rather than using my grater.  The texture is much firmer this way.

Summer Squash Quiche recipe

Before the squash finishes for the year, try this tasty breakfast or dinner treat.  Serve it with crusty bread or a cup of soup.

1 9-inch unbaked pie shell

1 cup Pepper Jack Cheese, shredded

1 cup Sharp Cheddar,shredded

1/2 cup Zucchini, chopped

1/2 cup Yellow Summer Squash, diced

1/2 cup onion, chopped

1/4 cup Green Bell Pepper, diced

1/4 cup Red Bell Pepper, diced

1/2 cup tomatoes peeled and diced

2 garlic cloves, minced

1/2 teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

1 tablespoon parsley

1/4 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon pepper

8 eggs beaten 

2 cups evaporated milk or half and half

Sliced Tomatoes for the top

Directions:

To prepare the pie shell, bake the pie shell for 5 minutes at 400 degrees then cool. Mix all the Squash, onions, bell peppers, chopped tomatoes and garlic. Add all the herb and spices, mixing well. Whisk the eggs and milk together in a large bowl, pour in the squash mixture to the egg mixture. Blend the Jack Cheese and Cheddar Cheese together. Spread the cheese into the bottom of the cooled prepared pie shell then add the egg and squash mixture.  Bake the Quiche at 400 degrees for 10 minutes and reduce the heat to 350 degrees for 50 to 60 minutes or until the Quiche is set.  Place the sliced tomatoes on top and allow to cool or serve hot.