Couscous with Kohlrabi and Chermoula Dressing

    Borrowed from From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.


    1-2 tsp minced garlic

    2 Tbs. minced cilantro

    2 Tbs. minced fresh parsley

    1 tsp. paprika

    ½ tsp. cumin


    3 Tbs. fresh lemon juice

    3 Tbs. olive oil

    2-3 cooked couscous, cooled to warm temperature

    2 cups peeled, diced kohlrabi

    ½ cup diced radishes and/or spring turnips

    16 kalamata or oil-cured black olives

    ½ cup crumbled feta cheese


    Mixe garlic, cilantro, parsley, paprika, cumin and alt to taste. Stir in lemon juice and olive oil. toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes/turnips, and olives. Sprinkle with feta. Serves 6.

    • 1 pound  asparagus, trimmed
    • 1/2  tablespoon unsalted butter
    • 2 tsp. fresh lemon juice
    • salt and pepper, to taste

    Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
    Adapted from epicurious.com

  • Makes 4 servings
    1 lb. fresh asparagus
    1 qt. water
    1 Tbsp. salt
    1/4 lb. sun dried tomatoes (non-marinated)
    2 chipotle peppers (dried)
    1/2 to 1 cup olive oil
    1.  Bring water to boil with salt.  Add asparagus, and boil for 2 minutes to blanch.
    2.  Drain and plunge into cold water to stop cooking.  Drain.
    3.  Cover tomatoes and peppers with an inch of boiling water; let soak until soft, about 20 minutes.
    4.  Drain tomatoes and peppers and put in food processor with 1/2 c. oil.  Puree until minced.  Blend in additional oil to acheive desired consistency.
    5.  Arrange asparagus spears on plate;  pour pesto over the top.  Serve war or cold.

  • Makes 4 servings
    12-20 asparagus spears
    1/4 tsp. grated lemon peel
    1 Tbsp. fresh lemon juice
    1 Tbsp. chicken broth
    3/4 tsp. dijon mustard
    1/2 tsp. olive oil
    salt and black pepper
    lettuce leaves
    1.  Place asparagus in a single layer on baking sheet.  Spray with vegetable oil spray.
    2.  Roast asparagus in 500 degree oven for 10 minutes, or until crisp-tender and lightly browned.
    3.  Meanwhile, combine peel, juice, broth, mustard, olive oil, salt and pepper to taste in a screw top jar.  Cover and shake until blended.
    4.  Place asparagus on a lettuce lined serving plate.  Drizzle vinaigrette over asparagus.  Toss gently to coat.
    Note:  Good warm, cold, or at room temperature!