Whole Foods Contest

My nearest grocery story is Whole Foods and it's about a block away from my apartment. Even with the bounty that is my CSA share, I still seem to be in there just about every day. They always seem to know what I'm thinking, and they recently announced a weekly contest on food52 to which I've submitted recipes.

Each week has a featured ingredient. Here is what I've submitted so far:

Week 1 - Cucumbers - Balanced Senses Cucumber and Mango Salad

Week 2 - Fresh Mozzarella - Fresh Mozzarella and Roasted Kohlrabi Crostini with Crispy Lemons and Shallots

I know what you're thinking: Cucumber and mango salad? How (whatever decade that cucumbers and mangoes were popular that would qualify this recipe as an anachronism)! Don't knock it until you try it. It's delicious and refreshing.

Swiss Chard and Kohlrabi Green Quiche with Goat Cheese and Pancetta

I adapted this recipe from my friend Lucas Louys, a talented cook and aspiring radio host residing in Buenos Aires. His original tarta de acelga calls for a cheese similar to Port Salut and a traditional masa pascualina for the crust. My adaptation incorporates kohlrabi greens, a sweet-tasting complement to earthy Swiss chard. This can be made vegetarian if you leave out the pancetta, which I added because I happened to have some in my refrigerator.

1 bunch swiss chard, stems and leaves separated

1 bunch kohlrabi greens, stems and leaves separated

3 tbsp olive oil

2 onions, chopped

2 carrots, diced

2 oz. pancetta, diced

2 small orange bell peppers, diced

4 cloves garlic, finely sliced

3 tbsp fresh oregano, finely chopped (or 1 tbsp dry)

1/2 tsp aji molido (a milder version of crushed red pepper. if you don't have aji, you can use 1/4 tsp crushed red pepper flakes or more depending on your taste for spice)

1/2 tsp pimenton

3/4 tsp ground cumin

salt and black pepper to taste

6 eggs

4 oz. creamy chevre or goat cheese log

4 oz. feta cheese, crumbled

pie crust for 11x13 pan

1/4 cup grated pecorino

Bring a large pot of water to a boil. Add chard stems. 2-3 minutes later, add kohlrabi stems and boil for 5 minutes. Add leaves and boil 5-10 more minutes, until stems are tender and leaves are cooked well. Drain before chopping finely in a food processor.

Heat olive oil in a large saute pan. Add onion and saute for 3 minutes. Add carrots and pancetta and saute for 3 minutes more. Add pepper and garlic and saute until onions are carmelized, about 10 minutes. Add chopped chard and kohlrabi greens and stir to combine. Season with spices, salt and pepper. Turn off heat in pan.

In a large bowl, beat 6 eggs with salt and pepper to taste. Beat in chevre and feta cheese. Fold into chard mixture.

Scoop mixture into pie crust in a 9"x 13" pan (Having an aversion to shortening and not finding lard for a masa pascualina at my local grocery store, I used an all butter crust recipe which I'll post if someone indicates interest.) and top with grated pecorino.

Bake in 375 degree oven for 30-35 minutes until center is set and crust is golden brown. Remove from oven and allow to cool at least 10 minutes before slicing. Serve warm or at room temperature.

Makes 8 servings as an entree and many more as an appetizer.

What do you do with kohlrabi, anyway?

Well, I roasted one.

Another got cut up into matchstick-sized pieces and went into this fabulous soup:

Not Exactly Asian Soup

For the broth:

1 clove garlic, crushed

1/2 tsp ginger, peeled and grated

1 tsp canola oil

2 cups beef broth

1 cup water

1 tsp. tamari soy sauce

In a saucepan, heat canola oil on high heat and add ginger and garlic. Saute for 30 seconds, then add beef broth, water, and soy sauce. Heat to a simmer.

For the contents of the soup:

1/4 bunch mizuna, cut in 2" lengths

3 stalks bok choy, sliced crosswise into 1/2" pieces

1 small green onion, white and green parts separated, sliced thinly

1 shiitake mushroom, sliced thinly

1/2 small purple kohlrabi, cut into matchstick-sized pieces

1/2 small asian turnip, cut into matchstick-sized pieces (I wouldn't really call it julienned and shape is approximate since I have shaky hands)

Add mizuna, bok choy and white parts of green onion to simmering broth and heat for about 5 minutes. Divide the mushroom, kohlrabi, turnip, and green parts of the green onion between two dry soup bowls. Pour simmering broth with mizuna and onion over vegetables and serve immediately.

Serves 2.

This recipe is gluten free if your soy sauce does not have any gluten. Make sure to check the label.