Thayer in the Kitchen

I noticed that I have previously posted a number of cucumber soups.  However, this is a new recipe and Arthur encouraged me to post it.  Probably so that I could make it again.  Otherwise, I tend to lose the recipe and then he's out of luck.  This one does not require cooking.  It is improved by spending some time aging in the frig.  It mentioned 8 hours.  It didn't get that at our house and it was still very good. This was a handy soup to make because we got quite a few cucumbers in our CSA box, plus the dill.  I have parsley and tarragon growing on my deck. Ingredients: 2-1/4# cucumbers  halved and seeded—1/2 cup finely diced, the rest coarsely chopped 1 1/2 cups plain yogurt 3 tablespoons fresh lemon juice 1 small shallot, chopped 1-2 garlic cloves 1/3 cup loosely packed dill 1/4 cup loosely packed flat-leaf parsley leaves 2 tablespoons loosely packed tarragon leaves 1/4 cup olive oil Salt & pepper 1/4 cup red onion, finely chopped Combine the chopped cuc

1 pound ground pork (you could substitute ground chicken or turkey if you prefer) 1 head bok choy, chopped 3 tablespoon soy sauce 2 tablespoons fresh ginger (or I substituted 1 tablespoon of Penzey's minced ginger--very convenient) 1-2 teaspoons Chinese five-spice powder (I used 1 and thought it was enough) 8 ounces thin or angel hair spaghetti cooked Sesame oil 2 scallions, sliced (I substituted a clove of green garlic, stalk, and bulb) Cook pork over medium-high heat until browned in a large skillet.  Add white parts of bok choy, soy sauce, ginger, and 5 spice powder.  If you are using green garlic, add that as well. Cook for 4-5 minutes.  Stir occasionally.  Add the greens from the bok choy and the spaghetti.  Stir in the sesame oil and scallions. Adapted from Rachael Ray Every Day, Jan. 19, 2016

I liked this recipe because it not only used the kohlrabi but also the greens that came with them.  The hardest part of the recipe was peeling and making sure to cut off any woody parts of the kohlrabi bulbs.  I received three kohlrabi bulbs in my CSA box; 2 green and 1 purple.  I decided to use all of them.  The recipe yielded a large frying pan full.  My husband thought the dish was delicious and was pleased I had used all of the vegetables. 3 peeled and cubed kohlrabi*, just be sure to cut up the pieces of kohlrabi so they are not too large thinly sliced yellow onion, about 1/2-1 cup unsalted butter, 2 tablespoons finely chopped kohlrabi leaves--I didn't use the stems heavy cream, about 1/2 cup, more if needed salt and pepper Cook kohlrabi and onion in butter until almost tender.  I covered the pan.  Stir in the kohlrabi leaves, and cook until wilted.  Check to make sure the vegetables are tender. Add the heavy cream and cook for a few minutes to reduce.  Season with sa