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Grilled Cajun Fish with Sautéed Kohlrabi
Recipe from Rosie Craig, St. Paul's member
"In this recipe, the sautéed kohlrabi is used as a bed for your Cajun grill dish. I used fish but I imagine it would be just as good with grilled chicken or other spicy meat. Proportions can vary somewhat."
2 lbs of oily fish fillets like catfish or tilapia
3-4 Tbsp. olive oil
Juice from one lime or lemon
1 tsp. of Cajun spices (Use a prepared spice mix, which probably already has salt so don't add any additional, or create your own.)
Coat fish with spices, olive oil and lime and set aside. Meanwhile, prepare kohlrabi.
1 large or several small kohlrabi (about 1 pound) peeled and grated
1 small apple, grated
2-3 sprigs of green onions, grated and chopped
3-4 tbsp. butter
½ cup water
1 tsp. powdered chicken or vegetable bouillon
3 tbsp. balsamic vinegar.
Miscellaneous fresh herbs as available
Sautee the kohlrabi with the butter, apple and onion. Use a few tablespoons of the basting liquid while sautéing to keep the kohlrabi mixture moist. Place on a large plate or platter. Meanwhile, get the fish cooking on the grill using the basting liquid as needed to keep the fish moist. When finished, lay the fish on the kohlrabi mixture. Sprinkle with fresh garden herbs. Serve with rice on the side.
As served at the field night a couple weeks ago.
2 cups grated zucchini
1 cup white sugar
1 cup brown sugar
2 cups flour
1 cup vegetable oil
3 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
Mix together and put in greased pan. Bake at 350 for 30 minutes. Cool and frost.
4 oz. cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp. vanilla
Black Bean & Zucchini Quesadillas
1/2 cup canned black beans, rinsed and drained
2 tablespoons salsa
1/2 cup finely chopped zucchini
4 (6-inch) corn tortillas
4 tablespoons shredded Cheddar cheese
Combine beans and salsa in a small bowl; mash with a fork. Stir in zucchini. Layer 1 tortilla with half the bean mixture, sprinkle with 2 tablespoons cheese, and top with another tortilla. Repeat with remaining tortillas, bean mixture, and cheese. In broiler or toaster oven, cook quesadillas 1 minute on each side until cheese is melted and bubbly.
Recipe from Health.com
Crunchy Zucchini Rounds With Sun-Dried Tomatoes
& Goat Cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces sun-dried tomatoes, packed in oil (about 24)
3 ounces goat cheese
2 tablespoons chopped fresh chives
2 tablespoons extra-virgin olive oil
Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large latter; season with salt and pepper. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.
Recipe from Health.com
Grilled Tomato, Onion and Bread Salad
2 red onions, sliced 1/2 inch thick
8 plum (Roma) tomatoes, cored
4 tablespoons olive oil, divided
4 cups cubed Italian bread
2 teaspoons dried thyme leaves
salt and pepper to taste
1 cucumber, peeled, halved lengthwise,
seeded, and cut into 1/2 inch slices
1/2 cup shredded fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
Preheat an outdoor grill for medium-high heat. Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers. Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes. Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.
Recipe from AllRecipes.com