SCCAP Adams Pantry

What is Kohlrabi?

Kohlrabi is a vegetable that is in season in the fall and winter. It’s green or purple in color and is a knobby bulb with stems and leaves attached when you purchase it – which is good because the stems and leaves tell you that the kohlrabi is fresh (they wilt faster than the bulb so they’re a good indicator of freshness).
Choose a kohlrabi that feels heavy for its size and has a firm, compact bulb. Avoid the largest ones—smaller kohlrabi is usually more tender

Kohlrabi is a vegetable that is in season in the fall and winter. It’s green or purple in color and is a knobby bulb with stems and leaves attached when you purchase it –

What Does Kohlrabi Taste Like?

Kohlrabi looks a little like a tiny cabbage, and many say the flavor profile is similar to that of green cabbage with a hit of the peppery/spicy flavor most commonly associated with turnips or radishes.

When cooked, the flavor is milder – and closely resembles that of a broccoli stem. If you cook the leaves, you’ll find that they taste very similar to Swiss chard or even collard greens. This vegetable adds flavour without overpowering dishes making it a favorite of many chefs.

This little turnip/cabbage may be less well known in North America but it’s a staple of both German and Hungarian winter cuisine. Now that the secret is finally out, will you be trying kohlrabi this season?

Fresh Kohlrabi and Apple Slaw with Zesty Dressing

A quick, crunchy, and tangy slaw combining fresh kohlrabi, crisp apples, and a bright zesty dressing. Perfect as a refreshing side or light meal addition.
Ingredients
• 2 medium kohlrabi bulbs, peeled and julienned
• 1 large crisp apple (Honeycrisp or Granny Smith), julienned
• 1 large carrot, peeled and grated
• 1 cup red cabbage, thinly sliced
• 2 tablespoons fresh parsley, finely chopped
• 3 tablespoons olive oil (extra virgin recommended)
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Juice of half a lemon
• Salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons toasted sunflower seeds
• Optional: 1 green onion, thinly sliced

Instructions
1. Peel and julienne the kohlrabi into thin matchsticks about 2 to 3 inches long (about 5-7 minutes).
2. Core and julienne the apple into similar-sized matchsticks; toss with a squeeze of lemon juice to prevent browning.
3. Grate the carrot and thinly slice the red cabbage (about 3 minutes).
4. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and pepper until smooth and slightly thickened (1-2 minutes).
5. In a large mixing bowl, combine kohlrabi, apple, carrot, cabbage, parsley, and if using, green onion and toasted sunflower seeds.
6. Pour the dressing over the veggies and toss well until evenly coated. Adjust seasoning as needed.
7. Let the slaw rest at room temperature for 5-10 minutes to meld flavors and soften the veggies slightly, then serve fresh.

Notes
Peel kohlrabi to avoid tough fibrous skin. Julienne all veggies for balanced texture. Whisk dressing well to emulsify. Toast seeds for extra flavor. Prepare veggies ahead but toss with dressing just before serving to keep slaw crisp.

One Pan Pork Chops with Apples and Onions

This pork chops with apples and onions dish is a deliciously light and flavorful meal that’s perfect for Fall. Plus, it’s all made in ONE pan!

There’s something so satisfying about cooking a meal in ONE pan. You feel accomplished, like you’re working smarter, not harder… and there’s the huge bonus… you only have to wash one pan!

Ingredients
• ▢ 2 Tbsp olive oil divided
• ▢ 3-4 oz bone-in pork chops whatever will comfortably fit in your pan
• ▢ Kosher salt and black pepper to taste
• ▢ 3/4 cup low sodium chicken stock
• ▢ 1 tsp Dijon mustard or whole-grain Dijon
• ▢ 1 Tbsp fresh sage chopped
• ▢ 1 1/2 tsp fresh rosemary chopped
• ▢ 1/2 tsp fresh thyme chopped
• ▢ 1/2 tsp kosher salt
• ▢ 1/4 tsp black pepper
• ▢ 2 medium apples thinly sliced (I used Gala)
• ▢ 1 small red onion thinly slice

Instructions

1. Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.

2. Remove pork chops to a plate.

3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.

4. Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.

5. Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).

6. Slide pork chops back into the pan, nestling them down in between the apples.

7. Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

SAVORY TILAPIA IN ROASTED PEPPER SAUCE FOR EASY WEEKNIGHT DINNERS

Cooking Tilapia in Roasted Pepper Sauce is like capturing a warm breeze on a plate, offering a delightful balance of flaky fish and a rich, smoky sauce. Not only is this dish a quick preparation that can transform your weeknight meals into something special, but it also embodies a family-friendly appeal that everyone at the table will enjoy.

Ingredients

For the Fish

• 4 fillets Tilapia or cod/haddock as substitutes

For the Sauce

• 2 large Red Bell Peppers or yellow/green for a twist
• 2 tablespoons Olive Oil or avocado oil
• 2 cloves Garlic fresh preferred
• to taste Salt, adjust to preference
• to taste Pepper, adjust to preference
• 2 tablespoons Lemon Juice or lime juice for a twist

Optional Enhancements

• 1 teaspoon Red Pepper Flakes for heat
• 1/4 cup Fresh Herbs basil or parsley

Method

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C) to achieve a charred exterior on the peppers.
2. Slice red bell peppers into strips and toss with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for about 20 minutes until tender and charred.
3. Remove roasted peppers and let cool. Blend them with garlic and lemon juice until smooth.
4. In a skillet, heat olive oil over medium heat. Season tilapia with salt and pepper, then cook for 3-4 minutes on each side until golden and flaky.
5. Pour the roasted pepper sauce over the cooked tilapia, simmer for 1-2 minutes, then serve artfully.

Notes
For the best results, sear tilapia before adding sauce for moisture retention. Sauce can be prepared a day ahead for enhanced flavor.