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by Sonja and Alex Overhiser, A Couple Cooks


What You Need

Fresh Peaches
Heirloom Tomatoes
Chiffonade of fresh mint
Aged balsamic vinegar
Kosher salt

What to Do

1.  Wash the tomatoes and peaches and cut each into slices. (You can remove the peach skin if you want, but we prefer leaving the skin on -- it's less work!).

2.  Arrange the tomato and peach slices on a plate. Sprinkle with mint and kosher salt and drizzle with some balsamic vinegar.

Alex and Sonja Overhiser are A Couple Cooks, two passionate home cooks who cook and blog from their galley kitchen in Broad Ripple. They believe that healthy living starts with healthy eating. You can find more of their recipes and adventures at www.acouplecooks.com.  

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by Sonja and Alex Overhiser, A Couple Cooks 


What You Need
 4 ripe peaches
1/2 large red onion (or more to taste)
1/2 jalapeno pepper (or more to taste)
1 lime
handful fresh cilantro
kosher salt


What to Do

1.  Peel and core the peaches. Cut them into small chunks. Finely dice the red onion. Remove the stem, seeds, and ribs of the jalapeno pepper and finely dice half of it. Chop the cilantro.

2.  Mix all the ingredients together and add the juice of 1 lime. Add a bit of kosher salt to taste. Let sit for a few minutes to let the flavors meld. This is great with chips or on grilled chicken or fish. For a delicious vegetarian entree, try the salsa on a Black Bean and Quinoa Bowl as shown above. 

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Ingredients 

  • 2 zucchinis   
  • 2 yellow squashes   
  • 1/4 cup olive oil
  • Salt and pepper
  • 1/4 cup thinly sliced fresh basil
Directions
  1. Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally.  

  2. In a large bowl, toss vegetables with oil; season with salt and pepper.

  3. Grill vegetables until tender, 6 to 8 minutes per side.

  4. Return vegetables to bowl; toss with basil.

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4 ears of corn

Oil, for grill grates

1 tablespoon butter, cut into 4 pats

Coarse salt and ground pepper

Chili powder or paprika

Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.

Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season the corn with salt, pepper, and chili powder or paprika.

Flavored butters for your corn are one of the joys of summer grilling and corn season in Indiana. For example, you can combine butter with lime zest and juice and cilantro for a delightful addition to your grilled ears. Or add grated horseradish to softened butter for a spicy and flavorful spread that goes great with sweet corn.


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from Gourmet Magazine, Sept. 2009, by Ian Knauer

Kohlrabi is a member of the cabbage family and more mildly flavored than broccoli or cauliflower. Although it is sometimes mistaken for a root vegetable, it actually grows just above the ground. There are two varieties, the purple globe and the pale green. Both have creamy white flesh that is edible either raw or cooked.  

The word "kohlrabi" is German for "cabbage turnip." It was a favorite of Charlemagne, who ordered it to be grown in all the lands under his reign.  The Holy Roman Emperor might have enjoyed this delicious recipe that also uses kale and roasted pistachios!  


Ingredients:  

  • 1 1/4 pounds kohlrabi, bulbs peeled 
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped
Preparation:

 Very thinly slice kohlrabi with slicer. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

For something new and exciting on your dinner table this week, try these three healthy and tasty recipes using Kohlrabi from the Market.

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Pumpkin Dinner RollsPureed sweet potato or squash can be used in place of the pumpkin.  The pumpkin flavor is subtle, but do not add more puree or the dough will not come together correctly.  Serve with honey butter.
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Peter Reinhart, a baking instructor at the California Culinary Academy, says, "Ever since I was a kid, the cranberry relish has been just about my favorite part of the holiday dinner. I love how its juices run in every direction to blend with everything on the plate. Of course, it has to be good cranberry relish, with coarsely chopped berries and walnuts and plenty of orange flavor. The cranberry-walnut braid captures those flavors, and the shape makes a beautiful presentation, too.
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While we think of corn as a Fall veggie and often use it to stuff our cornucopia tablescape, in reality it's out of season and wouldn't have graced the Pilgrims' table. Instead, they'd use cornmeal to thicken this delicious pumpkin dish and a dash of sage to add flavor. That's right, friends, pumpkin belongs in more than just pie.
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yield: Makes 12 servings

active time: 45 min

total time: 1 1/4 hr

A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it
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Creamed onions are a seasonal favorite, especially on the holiday table. Pearl onions, traditionally any white onion less than 1 1/2 inches in diameter, are best for this dish. A number of different-colored pearl onions are available at well-stocked markets today, including white, yellow and purple.
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