Weekly Basket #10
August 23, 2018
Clockwise from the top left corner: Spicy salad mix, hungarian hot wax peppers and Jalapeno pepper, Thai basil, yellow beans, summer squash, oregano, garlic, fresh onions, beefsteak tomato, kohlrabi and cucamelons.
1 kohlrabi cut into thin slices
¼ cup of olive oil + 1 Tbsp
1 medium tomato, diced
½ cup fresh Thai basil leaves
¼ cup fresh oregano
Salt to taste
Parmesan cheese to top
Kohlrabi with Tomato and Thai Basil
Remove all leaves from kohlrabi, peel and slice thinly. Heat 1 Tbsp of olive oil in a pan over medium low heat. Cook kohlrabi slices until lightly golden brown and soft on both sides, about 5-10 minutes. Remove from pan and place on serving dish. Add tomato and cook until soft, squishing with the back of a spoon to make a sauce. Meanwhile, mince oregano and Thai basil with remaining olive oil. Add salt to taste. Once tomatoes have soften into sauce, remove from heat and stir in herb mixture. Pour cover kohlrabi and top with cheese. Serve immediately.