Need veggie ideas, esp kohlrabi & lettuce - YouLookFab Forum

Category

Off Topic

Welcome! Read about what to wear and how to wear it on the YLF Blog. Join the YLF Forum to ask specific questions or just chat about fashion and personal style. Or check out the curated list of things we love in YLF Finds.

Outfits Ensembles Trends Advice

Need veggie ideas, esp kohlrabi & lettuce

Laura (rhubarbgirl)

(website)

Veteran

I'm getting a CSA box again (signed up before all the Covid stuff happened, so that was fortuitous I guess) and right now they're sending a lot of lettuce. A lot a lot of lettuce. Red leaf lettuce, green leaf lettuce, romaine (getting that from somewhere else maybe?), as well as the usual spring suspects of chard and kale and spinach. I don't love plain salads so I'm struggling to use it up (a leaf a day on my lunch sandwich doesn't do much).

Also have gotten kohlrabi twice now - I've used the greens like kale but can't find any engaging recipes about what to do with the bulb. My mom does have a spiralizer we could use. Any suggestions for either?

Off Topic

21 replies

Latest reply was from April

UmmLila (Lisa)

Veteran

I like salad as a bed for things like poached egg or grilled halloumi cheese, as it's filling enough to work as a stand-alone meal.

Anonymous

Like Lisa, I use shredded lettuce to add volume to everything : tacos, wraps, protein salads (chicken, tuna, etc) , on burgers (meat, veggie and fish ) . I also wrap large leaves around protein instead of a bun, or around a stick of vegan cheese for a snack. No experience with Kohlrabi, sorry .

JAileen

Veteran

My FIL grew kohlrabi. We ate the root raw like carrot sticks. It might be nice with hummus.

kellygirl

Veteran

I'm not even sure I know what kohlrabi is.I feel like I've eaten my body weight in lettuce since becoming an adult. I've thought about the CSA boxes but not if they're primarily lettuce. Good luck!

Runcarla

Veteran

You can peel the outside of kohlrabi and eat it like an apple! Or like Jaileen posted as part of a cold veggie tray with dip for nervous noshing during TV or a game. Grate it into a slaw.

Have you ever heard of warm salads? Google it! Some awesome recipes. Soups can absorb a lot of spinach and kale. (I have a chirozo soup that calls for 2lbs spinach!) Some Asian soups have shredded lettuce as a late addition.

Gaylene

Veteran

Kohlrabi is a favourite in our household. Used raw, the sliced, peeled bulb is a natural on a crudités platter, tasting like a cross between a fresh radish and a white turnip. Sub it for broccoli, cauliflower, or cabbage in salads. You can also use it in stir fries, or roast it, or steam it— in short, anywhere you’d use broccoli, cauliflower, white turnip. or cabbage you can use kohlrabi. It’s a great addition to soups and stews.

The outer skin of the bulb can be tough, so peel kohlrabi before slicing or dicing the bulb. Smaller bulbs are better if you are eating the bulb raw since the older, larger bulbs can become more fibrous.

Also, lettuce is just another green, so try slicing it into shreds and stirfrying it with garlic and a dash of soy sauce. I’ve also used lettuce to replace some of the basil in my pesto recipe for a slightly less intense taste.

Grilled romaine is amazing. Here’s the recipe I use:
Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint Caesar, Italian or balsamic dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

rachylou

Veteran

Right now I’m into lettuce and peas French style.

Kathie

Veteran

Lettuce soup! We started making it a few years ago, also when we had too much lettuce from a CSA, and it became a family favorite.

anne

Veteran

I was going to say the same thing as Rachy. Petit pois a la francais

Inge

(website)

It won't put a big dent in your lettuce supply (but every little bit counts, right:-), but I love this sandwich and the lettuce adds some green and extra flavour:

- slice of good bread (toasted or not)

- nice little amount of lettuce (I love arugula for this, but any type of lettuce works)

- top with mozzarella slices and black pepper

- top with fresh mango slices

- sprinkle lime zest on top (the lime zest really makes this)

Fresh and Summery.

Inge

(website)

Just had a look on Pinterest too for some more kohlrabi ideas (I'm interested in using it more often myself;-) - so I haven't tried any of these myself yet:

- kohlrabi, apple and mint slaw

https://www.marthastewart.com/.....-mint-slaw

- Asian kohlrabi salad

https://www.destinationdelish......abi-salad/

- kohlrabi carrot fritters with avocado cream sauce

https://www.acouplecooks.com/k.....h-avocado/

- zucchini kohlrabi carrot fritters with herb yogurt sauce

https://karalydon.com/recipes/.....urt-sauce/

- potato, corn and kohlrabi chowder

https://www.knowyourproduce.co.....egetarian/

- kohlrabi chips with shallot yogurt dip

https://itsavegworldafterall.c.....ogurt-dip/

- kohlrabi fries

https://nutritiouslife.com/recipes/kohlrabi-fries/

- kohlrabi and cucumber salsa

https://platewithpurpose.com/k.....=pinterest

- smothered leeks and kohlrabi

https://www.bbc.co.uk/food/rec.....dkoh_85612

bella

(website)

Veteran

Like others said Kohlrabi is a great tasty, filling and low calorie snack. I slice it thinly in a bowl of cold water, a bit of salt and lemon, fish them out and eat as a snack.
I've never had lettuce in any way other than raw in a salad so can't help. But Gaylene's recipe sounds intriguing.

Anonymous

ooh - yes to grilled romaine. That's a staple in our house in the summer .

Laura (rhubarbgirl)

(website)

Veteran

Wow, thanks for all the ideas. Kellygirl, I think it's really seasonal - you'd probably get lettuce in winter mostly and other things the rest of the year, it's just not quite warm enough here for the usual summer veggies yet. I loved getting CSA boxes when I lived in the Bay Area since there are so many great farms nearby growing all kinds of stuff. I know there are options where you can customize what you get, too; this one's kind of old-school you get what we send you small farm style.

I'd love recipes for lettuce soup or French style lettuce and peas if anyone has one.

We spiralized some of the kohlrabi last night and put it in a cabbage slaw. Worked really well. I was expecting something more starchy and turnip-like but it reminded me of jicama a bit. It was the 'Thanksgiving slaw' from The Kitchn.

Gigi

Veteran

We used to eat kohlrabi as a snack when I was a kid. We peeled it, sliced it up, and ate it with some salt.

As for romaine, I would suggest putting it in a stir-fry or other type of Chinese dish. I had an acupuncturist from China who told me that they often cook their romaine. It really cooks down, so you can use a lot of it.

For kale, I make kale chips in the oven. Again, the kale really cooks down.

You could make lentil and escarole soup to use up some of the other greens, depending on what exactly they are.

Spinach can be stir-fried in a little oil and garlic. Again, it will cook way down, so you'll use a lot of it.

Gigi

Veteran

Here is the recipe I use for lentil and escarole soup:

https://stripedspatula.com/french-lentil-soup/

There are quite a few recipes on the internet. I will say that this is more of a grown-up soup IMO. I'm not sure whether kids would like it.

Kathie

Veteran

For lettuce soup, we sauté some sort of allium in butter or olive oil, usually a bunch of spring onions, but you can try a small regular onion, shallot, or mix in some garlic. Then add the lettuce- washed and sliced/chopped. Stir that around until wilted, and add chicken or vegetable stock/water, approximately 3-4 c, for every head of lettuce (a little less if you plan to finish with milk/cream at the end.) We also usually throw in a diced potato, since I prefer a thicker soup. Simmer until the potato is soft. Purée in a blender or food processor, return to the stove, add cream or milk (1/2c- 1 cup), if desired, and salt to taste. Heat through for a few minutes and serve.

Anonymous

I had no idea you could grill romaine- need to try that
I use spinach often in my stir fries, and it does cook way down. Also, though much more ambitious (and I never tried making) is Palak Paneer- sooo yummy!

Sal

Veteran

I love the following added to salad greens to make them a meal

- tuna and egg and tomato
- feta and orange and nuts
- tuna and potato and beans (sort of Nicoise)
- roast or boiled chickpeas (garbanzo beans) with tomato

I have rarely cooked with lettuce.

rebekahphoto

Veteran

I like to use lots of greens in our smoothies! If you like them sweeter you can add frozen banana, or more berries.

Two we really like:

--2 C greens, apple, 1 T ginger, fig, almond milk

--2 C greens, 1/4 C frozen blueberries, 1 T almond butter, 2 C almond milk, 1 scoop chocolate protein powder.

April

Veteran

Grilled romaine makes a fantastic Caesar salad.