Hi! Hope you all are enjoying the farmer’s market season, your CSA or the abundance of fresh veggies at your local supermarket. I know I am! I have to be honest though, there are definitely phases with what’s “in season”. You might be seeing a heavy rotation of onions, kohlrabi, garlic scapes, beets, zucchini and yellow squash, and lettuce right now. Soon enough it will be tomatoes and more greens, lots of corn and then winter squash. I am grateful for these abundances, but to avoid veggie burn-out and have as little waste as possible, I have had to get creative!
I made crab cakes this past weekend (ooooh, I know you’re probably wanting that recipe! Patience is a virtue. Stay tuned!) and I was staring at my vegetable drawers in my fridge thinking, what on earth am I going serve with these crab cakes? I didn’t really have enough of anything and the veggies couldn’t stand on their own as a side. Except maybe the zucchini, but I sauté that on its own frequently and I was craving more variety. Now this is where my love of cooking really kicks in – no recipe, and just literally winging it. I realize this doesn’t work for everyone so I am encouraging you to come on this road trip with me and I know (at least with this stir fry) you’ll be happy you did.
Ingredients
1 zucchini cut into half moons
3 – 4 scallions finely sliced (or a small onion, finely diced)
1 curly garlic scape finely sliced
3 large kohlrabi leaves torn into medium pieces
olive oil
lemon pepper seasoning
salt & pepper to taste
Method
In a sauté pan over medium heat, add olive oil and cook garlic scapes and scallions until soft. Add zucchini and lemon pepper or your choice of herbs, kick up the heat a little and sauté until lightly browned and still firm. Add kohlrabi leaves, salt & pepper to taste and cook until kohlrabi leaves wilt.
Serve. THAT. IS. IT. I actually do not think I will ever sauté zucchini alone again. And the best part is – you can do this with just about any mixture of summer vegetables, especially if you’ve got a little bit of everything to use before they go bad. The kohlrabi leaves in particular have such a great flavor. You can check out more ideas about what to do with kohlrabi here. Feel free to add garlic or any other fresh herbs!
Happy cooking. Enjoy!