Recipes - Week of June 8th

KOHLRABI FRITTERS

Yield: 8 to 12 fritters
Cook time: 10 minutes
Prep Time: 10 minutes
Total Time: 20 minutes


LINC BOX INGREDIEnTS

1 kohlrabi
1 yellow onion
1 1/2 tablespoons chopped garlic scapes

ADD-ON/MARKETPLACE INGREDIENTS

2 eggs, lightly beaten
Labneh from Brush Creek  
1/2 cup all-purpose four

PANTRY INGREDIENTS

1 teaspoon baking powder
1/2 teaspoon salt
Olive oil for frying

DIRECTIONS:

1. Using either a hand grater or a food processor with a grating disk, grate the kohlrabi and onion. You are going to need 3 cups.
HINT - if your kohlrabi is on the small side add more onion or another vegetable, potato works well. if your kohlrabi is on the larger side reduce the amount of onion.
2. Wrap the kohlrabi and onion in a clean dish towel and squeeze as much moister out as you can.
3. Transfer the kohlrabi and onion to a mixing bowl and combine the remaining ingredients.
4. Heat a thin layer of oil over medium-high heat in a skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels.
5. Serve with a little greek yogurt and dill or better yet Labneh from Brush Creek! Feast with the seasons.

Chicken Salad Sandwich

Yield: 4 sandwiches
Prep Time: 20-30 minutes

Linc Box Ingredients

4 Radishes 4
1 Apple 1
1 handful Farmhouse Greens

linc box Add-ons

Chicken breasts 2-3

Pantry Ingredients 

3 Tbsp Mayonnaise
1/4 cup sliced almonds
8 slices bread
Salt and pepper

Directions:

  1. Chop cooked chicken

  2. Chop apples and radishes into small pieces.

  3. Combine all the above to a medium mixing bowl and stir in mayonnaise with salt and pepper. 

  4. Spread onto toasted bread and tp with greens and almonds. 

Roasted Potatoes and Beets

Yield: 4 people
Prep Time: 15 minutes
Cook time: 30 minutes
Total Time: 45 minutes

Linc Box Ingredients

4-6 Potatoes

3-4 Golden beets

Garlic scapes

Pantry Ingredients 

Salt and pepper

Olive oil

linc box Add-ons

Brush Creek Smoked Gouda

Directions:

  1. Preheat oven to 425 F

  2. Cut potatoes and beets in half or quarters. Toss in olive oil and salt and pepper. Throw in chopped garlic scapes.

  3. Bake for 30 minutes. Top with Gouda for final five minutes. 

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