Kohlrabi-Mango and Radish Salad

24 06 2014

Thanks to our CSA share from Fresh Fork Market, this was my first time using kohlrabi. After doing a little research on how to prep it, I knew I wanted to make a salad or slaw with it. This salad is easy, so tasty and crunchy, not to mention pretty! After all, we do eat with our eyes first and I couldn’t wait to dig in!

Kohlrabi-Mango and Radish Salad

The following makes a salad for 2 (compliments of This Girl’s Gotta Eat):

  • 1/2 kohlrabi, outer layer cut away and sliced into matchsticks
  • 1/2 large mango, diced
  • 4 radishes, cut in half and sliced thinly
  • 1/4 – 1/3 cup matchstick carrots
  • 2-3 Tbsp red onion, finely diced
  • 1/4 poblano pepper, seeds removed and finely diced
  • Couple green onions, diced
  • Rice vinegar
  • Olive oil
  • Salt
  • Fresh parsley, chopped

Remove the branches and cut the kohlrabi bulb in half. Carefully using a large, sharp knife cut the outer layer away. Slice into matchstick size pieces.

Add to a medium bowl with mango, radishes, carrots, red onion, peppers and green onions. Toss with rice vinegar, olive oil and salt to taste. Garnish with parsley and serve with a protein of your choice. Pictured above is baked cod.

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Mini Crab Cakes With Mango Chutney and Cilantro-Avocado Sauce

16 06 2014

I recently started a supper club with a group of close friends of ours, and this past weekend we headed to the beaches of OBX! Well not literally, but with an awesome spread of sea-side food it felt like we did!

My contribution included these awesome baked mini crab cakes, with a delicious creamy sauce and tangy chutney! Try not to be overwhelmed with how long this recipe is. There are several parts, which honestly have a lot of ingredients, and there’s a good amount of chopping to be done. But it’ll be worth it, especially if you’re out to impress your friends and fam because these are superbly delicious! My only regret is not having made extras!

Mini Crab Cakes (2)

The following makes 16 crab cakes (compliments of This Girl’s Gotta Eat, Ina Garten and Emeril Lagasse):

For the crab cakes:

  • 4 Tbsp olive oil
  • 1 small diced red onion (3/4 cup)
  • 1 and 1/2 cups small diced celery (4 stalks)
  • 1 small diced red bell pepper (1/2 cup)
  • 1 small diced yellow bell pepper (1/2 cup)
  • 1/4 cup minced fresh flat leaf parsley
  • 1/4 tsp hot sauce
  • 1/2 tsp Worcestershire sauce
  • 1 and 1/2 tsp Old Bay seasoning
  • 1/2 tsp kosher salt
  • 1 can (16 oz) wild caught crab meat or 1/2 pound lump crabmeat, drained and check that there aren’t any shells
  • 1/2 cup plain dry bread crumbs or panko
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 extra-large eggs, lightly beaten
  1. Heat the olive oil in a large skillet over medium-low heat. Add onion, celery, peppers, parsley, hot sauce, Worcestershire, Old Bay and salt. Mix to combine and cook until the veggies are soft, about 15 to 20 minutes, stirring occasionally. Remove from the heat and cool to room temperature.
  2. In a large bowl, break up the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard and eggs. Add the cooled veggies mixture and mix well. Cover and chill in the fridge for at least 30 minutes.
  3. Preheat the oven to 350.
  4. Using an ice cream scooper, scoop out small portions of the crab mixture (to make mini crab cakes) and place on non-stick baking sheet.
  5. Bake for 20 minutes. Increase the heat to 450 and bake for another 5-10 minutes to help get a golden crust.

For the Mango Salsa (makes about 1 and 1/2 cups):

  • 1 ripe mango, peeled, seeded and diced
  • 1/4 cup finely chopped poblano peppers
  • 1/4 cup finely chopped red bell peppers
  • 1/4 cup finely chopped red onions
  • 1 and 1/2 tsp minced garlic
  • 1/2 cup rice vinegar
  • 2 Tbsp finely chopped cilantro
  • 1/8 tsp kosher salt
  1. Combine mango, poblano, peppers, onion and garlic in a bowl and mix. Add vinegar, cilantro and salt and stir well.
  2. Refrigerate in an air-tight container with a lid until you’re ready to serve.
For the Cilantro-Avocado Sauce (makes about 2 cups):
  • 1 ripe avocado, pitted
  • 2/3 cup mayonnaise
  • 1/2 cup packed cilantro
  • 1 and 1/2 Tbsp orange juice
  • 1/2 lime zested
  • 1 lime juiced (about 4-5 Tbsp)
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp hot sauce
  1. Combine everything in a food processor and process until smooth.
  2. Transfer to a squeeze bottle and store in the fridge until ready to serve.

 To serve:

  • Using your squeeze bottle full of sauce, squeeze some of the sauce onto a large serving plate (or in individual cups like shown above). Top with one crab cake if plating individually, then top with some of the mango salsa.




Mango-Kale Smoothie With Herbal “Tea”

8 03 2014

The inspiration for this smoothie came from several places, one being from family and friends in my life that can’t have dairy. Mango and kale are delicious smoothie ingredients. And used in this herbals-based version, you’ll get tons of nutrients and antioxidants, while remaining dairy-free. And better yet, thanks to the naturally sweet herbals and fruit, you won’t need any extra sweeteners either!

A fun fact about herbal “tea”…it isn’t actually tea at all, as it doesn’t contain tea plant leaves. Rather, herbals are typically infused with herbs, spices, fruits and flowers. They’re naturally caffeine-free and low in calories, making a perfect base for a healthy smoothie.

Mango-Kale Smoothie With Herbal "Tea"

Mango-Kale Smoothie With Herbal “Tea”

The following makes 1 serving (compliments of This Girl’s Gotta Eat):

  • 1 cup brewed and cooled pomegranate & raspberry herbal tea (you could also use green tea)
  • 1 cup (packed) kale leaves, stems removed and chopped
  • 3/4 – 1 cup fresh mango, peeled, chopped and frozen
  • 1 banana, peeled and chopped
  • 1 tsp chia seeds (optional)

Steep tea in hot water 3-5 minutes, and cool.

Add the kale and the tea to a blender and pulse a few times to chop the kale. Add the remaining ingredients and process until smooth.





Chipotle-Mango Sauce With Cod And Asparagus

20 02 2014

Spotted this awesome chipotle-mango sauce that Guy Fieri used to make BBQ chicken, and thought it would be equally tasty on fish. I was right…this meal is deliciously balanced with both sweet and smokey flavors…and easy and healthy! I could go on an on about how awesome this dinner is, but you should probably just try it out for yourself! 😉

Chipotle-Mango Sauce With Cod And Asparagus

Chipotle-Mango Sauce With Cod And Asparagus

The following serves 2 (compliments of Guy Fieri and This Girl’s Gotta Eat):
  • 1 chipotle in adobo, plus some of the sauce
  • 3/4 cup chopped mango (make sure to peel the mango first)
  • 1/4 cup cilantro
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp unseasoned rice wine vinegar
  • 1/2 Tbsp olive oil, plus more for drizzling
  • 2 garlic cloves
  • Salt and pepper to taste
  • 1 cup vegetable or chicken broth, either homemade or low-sodium
  • 2 skinless cod fillets, or other mild white fish
  • 1 bunch asparagus, trimmed and cut into diagonal thirds

Preheat oven to 250.

In a food processor puree (until smooth) the chipotle, mango, cilantro, lemon juice, vinegar, 1/2 Tbsp oil, garlic and salt and pepper to taste.

Whisk about 2 Tbsp of the chipotle-mango sauce with the broth. Add the broth mixture to a medium oven-proof skillet and bring to a boil over medium-high heat. Add cod filets and transfer skillet to the oven. Poach until fish flakes with a fork, about 20-25 minutes.

Transfer the rest of the chipotle-mango sauce to a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes.

Meanwhile, heat some olive oil in a large saute pan (couple turns of the pan) over medium heat. Add asparagus, season with salt and pepper to taste and saute, stirring occasionally until tender-crisp, 5-7 minutes.

To serve, dish some of the warmed chipotle-mango sauce on plates and top with cod and asparagus. Serve more sauce on top if desired, and a side salad.