Braised Kohlrabi with Fennel & Leeks on Food US

Adapted from From Farm to Fork by Emeril Lagasse

Makes 6 servings

INGREDIENTS

2 tablespoons olive oil

1 tablespoon butter

3 large heads kohlrabi, cut into ½-inch-thick wedges

2 leeks, white and light green parts, well rinsed and sliced into ¼-inch-thick rounds

1 large bulb fennel, cored and sliced

¼ cup dry white wine

1 cup vegetable stock, or canned low-sodium vegetable broth, more as needed

4 sprigs fresh thyme

3 sprigs fresh fennel fronds, plus 1 tablespoon chopped

¼ teaspoon freshly ground white pepper

¼ teaspoon kosher salt

DIRECTIONS

1. Combine the olive oil and butter in a large, deep sauté pan. Once the butter has melted
and the foam has subsided, add the kohlrabi, leeks, and fennel. Cook for 4 to 5 minutes,
browning the kohlrabi on both sides. Add the wine and cook until it has reduced by half.
Then add the vegetable stock, thyme, and fennel fronds, and season with the pepper. Cook,
partially covered, for 20 minutes, or until the vegetables are crisp-tender.

2. Remove the thyme sprigs. Serve the vegetables in a shallow bowl with some of the braising
liquid, garnished with the chopped fennel fronds. Season with up to ¼ teaspoon salt.

Per Serving: Calories 110; Fat 5 g; Sat Fat 1 g; Protein 2 g; Carbs 12 g; Fiber 5 g; Cholesterol 0 mg; Sodium 140 mg.

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LYNNE ROSSETTO KASPER’S RECIPES on Food US

Rosemary-Orange Cauliflower Puree

Adapted from How to Eat Weekends by Lynne Rosetto Kasper

Makes 8 servings

INGREDIENTS

1 large cauliflower (2½ to 3 pounds) with its greens

¼ pound Tuscan kale* (about 6 leaves) or regular kale, ribs removed and leaves torn

1 large onion, thinly sliced

6 garlic cloves, crushed

1½ tightly packed teaspoons fresh rosemary leaves, or more to taste

Finely grated zest of 2/3 large orange, or to taste

freshly ground black pepper

½ teaspoon salt

¼ cup extra-virgin olive oil

1 tablespoon unsalted butter

DIRECTIONS

1. Cut the cauliflower into florets, then thinly slice the green stalks.

2. Place 3 inches water in an 8-quart pot. Insert a collapsible steamer. Bring the water to a
boil and pile in the cauliflower greens, then the florets then add the kale, onion, garlic,
rosemary, and orange zest. Sprinkle with some pepper.

3. Steam for about 10 minutes, or until the cauliflower is almost falling apart. Drain in a
colander and let stand for 5 minutes. Place everything into a food processor along with ¼
teaspoon salt, the oil and butter. Purée, then taste for additional seasoning, be it salt (up to
another ¼ teaspoon), rosemary, orange zest, or pepper.

Per Serving: Calories 130; Fat 9 g; Sat Fat 2 g; Protein 4 g; Carbs 11 g; Fiber 3 g; Cholesterol 5 mg; Sodium 170 mg.

*Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.

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Pomegranate-Cinnamon Tabbouleh on Food US

Adapted from How to Eat Weekends by Lynne Rosetto Kasper

Makes 6 servings

GRAIN

1½ cups medium or coarsely ground bulgur wheat

DRESSING

1 large garlic clove, minced

Generous ¼ teaspoon ground cinnamon

3 tablespoons pomegranate molasses*

2 to 3 tablespoons water or dry white wine

¾ teaspoon salt

Freshly ground black pepper

1/3 cup expeller-pressed canola or safflower oil

SALAD

2 Belgian endives or ½ medium head of radicchio, trimmed, cored, and coarsely chopped

1 medium fennel bulb, cored, quartered, and coarsely chopped, fronds reserved

½ cup chopped fresh flat-leaf parsley

2 tightly packed tablespoons fresh mint, coarsely chopped

2 to 3 scallions (white parts only), thinly sliced

¼ cup shelled, salted pistachios, coarsely chopped

Seeds from 1 large pomegranate, white membrane removed

Salt and freshly ground black pepper

DIRECTIONS

1. Soak the bulgur: Place the bulgur in a bowl and add boiling water to cover by 2 inches.
Soak for 10 to 20 minutes, depending on the grind of the grain. Taste for tenderness, but
be sure it’s not mushy. Drain well, squeezing out as much extra moisture as possible by
wrapping the grain in a clean towel and wringing it out. If time allows, spread out the
bulgur on a fresh towel to help it dry a bit. Transfer the bulgur to a large bowl.

2. Make the dressing: In a medium bowl, combine the garlic, cinnamon, pomegranate
molasses, water, salt, and pepper to taste. Stir well. Add the oil in a slow stream while
whisking until emulsified.

3. Make the salad: Toss into the bulgur the endive, fennel, parsley, mint, scallions, and
pistachios. Gently fold in the pomegranate seeds and the dressing. Taste for seasoning and
add up to another ¼ teaspoon salt and pepper to taste. Garnish with the fennel fronds, and
serve.

Per Serving: Calories 220; Fat 8 g; Sat Fat 0.5 g; Protein 6 g; Carbs 36 g; Fiber 8 g; Cholesterol 0 mg; Sodium 260 mg.

*Pomegranate molasses substitute: simmer 1 cup pomegranate juice and 1 tablespoon fresh lemon juice until reduced to 3 tablespoons.

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KATE SHERWOOD’S AUTUMN RECIPES on Food US

Lentil, Apple & Walnut Salad with
Cider Dressing

by Kate Sherwood

Makes 8 servings

INGREDIENTS

1½ cups French lentils

3 cloves garlic

2 sprigs thyme

1 bay leaf

2 cups apple cider

2 tablespoons whole grain Dijon mustard

2 tablespoons cider vinegar

2 shallots, minced

3 tablespoons canola oil

½ teaspoon kosher salt

Freshly ground black pepper

1 apple, diced

5 ounces baby spinach

½ cup chopped walnuts

DIRECTIONS

1. In a medium pot, cover the lentils, garlic, thyme and bay leaf with water by 2 inches.

2. Bring to a boil then reduce to a simmer. Cook until tender but not mushy – start checking
them at 15 minutes.

3. Drain, rinse under cold water and discard the garlic, thyme and bay leaf.

4. In a sauté pan, boil the cider until reduced to 1/3 cup. Allow to the cider to cool then whisk
reduced cider together with the mustard, vinegar, shallots, and oil.

5. Season the dressing with up to ½ teaspoon salt and pepper. Toss apples, lentils and spinach
in the dressing. Arrange salad on a platter and garnish with the walnuts.

Per Serving: Calories 260; Total Fat 10 g; Sat Fat 0.5 g; Protein 12 g; Carbs 32 g; Fiber 10 g; Cholesterol 0 mg; Sodium 240 mg.

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Pearl Barley with Spinach Pesto on Food US

by Kate Sherwood

Makes 8 servings

INGREDIENTS

1½ cups pearl barley

1 clove garlic

¼ cup pine nuts, toasted

½ cup grated parmesan

4 cups baby spinach

¼ cup extra-virgin olive oil

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 cup edamame

DIRECTIONS

1. Boil the barley in plenty of water until al dente (chewy but not raw in the center), about 30
minutes. While the barley is cooking, make the pesto.

2. Pulse the garlic, pine nuts, cheese, spinach, oil, salt and pepper in a food processor until
finely chopped.

3. Reserve ½ cup cooking water.

4. Toss the edamame into the pot with the barley then drain and return them to pot.

5. Stir ¼ cup of cooking water into the pesto.

6. Stir the pesto into the barley and edamame. Add more water if needed to loosen.

Per Serving: Calories 260; Total Fat 12 g; Sat Fat 2.5 g; Protein 7 g; Carbs 32 g; Fiber 6 g; Cholesterol 5 mg; Sodium 280 mg.

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Yogurt Panna Cotta with Cranberry Pear Sauce on Food US

by Kate Sherwood

Makes 8 servings

PANNA COTTA* INGREDIENTS

1 cup low-fat (1%) milk

¼ cup sugar

1 envelope plain powdered gelatin

2 tablespoons cold water

1 large container (16-18 ounces) fat-free Greek yogurt

1 teaspoon pure vanilla extract

1 recipe cranberry pear sauce (see below)

DIRECTIONS

1. In a large saucepan, heat the milk with the sugar over
low heat, stirring, until the sugar has dissolved,
about 3 minutes. Remove fromt he heat.

2. Meanwhile, in a small bowl, mix the gelatin with the water and let stand for 2 minutes.

3. Whisk the gelatin into the warm milk and let cool.

4. In a medium bowl, whisk together the yogurt and vanilla extract. Whisk in the milk.

5. Pour 1/3 cup of the mixture into each of 8 serving glasses.

6. Refrigerate until set, about 2 hours. Serve with the cranberry pear sauce.

SAUCE INGREDIENTS

1 cup fresh or frozen cranberries

2 ripe pears, pealed, cored and diced

¼ cup sugar

1 cup water

DIRECTIONS

1. Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer
for 20 minutes.

2. Transfer to a heat-proof bowl and cool to room temperature, about 1 hour.

Per Serving: Calories 120; Total Fat 0 g; Sat Fat 0 g; Protein 7 g; Carbs 32 g; Fiber 2 g; Cholesterol 0 mg; Sodium 40 mg.

*Frozen vanilla yogurt can be substituted for the panna cotta recipe (as pictured).

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VEGETARIAN RECIPES FROM MARIE SIMMONS on Food US

Carrot, Sweet Potato & Ginger Soup

Adapted from Fresh and Fast Vegetarian by Marie Simmons

Makes about 10 cups

INGREDIENTS

2 tablespoons extra-virgin olive oil

1 pound carrots, cut into ½-inch slices

1 pound sweet potatoes, scrubbed, skins left on, cut into ½-inch cubes

1 bunch scallions (white and green parts), sliced

½ cup chopped celery

1 garlic clove, grated

1 tablespoon chopped peeled fresh ginger

1 teaspoon coarse salt

4 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon finely chopped seeded jalapeño pepper, or to taste

6 ounces baby bok choy, stem ends trimmed, cut into ½-inch slices

DIRECTIONS

1. Heat the oil in a soup pot until it is hot enough to sizzle a piece of vegetable. Add the
carrots, sweet potatoes, scallions, celery, garlic, ginger, and ½ teaspoon salt. Cook, covered,
stirring occasionally, over medium-low heat until lightly browned and softened, about 10
minutes. Add 6 cups water and 2 tablespoons of the cilantro and bring to a boil. Cover and
cook over medium heat until the vegetables are tender, 20 to 25 minutes.

2. Ladle out about 2 cups of the solid vegetables and set aside. Use an immersion blender to
puree the soup in the pot. If you don’t have an immersion blender, let the soup cool slightly,
transfer it to a blender or food processor, in batches if necessary, and puree until smooth.
Return the soup to the pot.

3. Add the reserved vegetables, lime juice, and jalapeño. Bring the soup to a boil. Stir in the
bok choy and cook for 30 seconds. Taste and season with up 1/2 teaspoon salt. Ladle the
soup into bowls and garnish with the remaining 2 tablespoons chopped cilantro.

Per Serving (1 cup): Calories 90; Total Fat 3 g; Sat Fat 0 g; Protein 2 g; Carbs 15 g; Fiber 3 g; Cholesterol 0 mg; Sodium 270 mg.

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