By Sara Gomach

Serves up to 4 people appetizer-sized portions

Ingredients:
1 kohlrabi
1/2 a lemon’s juice
1 T sesame oil
1 tsp white wine vinegar
12 tsp red pepper flakes
18 c chopped cilantro
s&p to taste
1 T almond slivers

Instructions:
Wash the kohrabi and cut both ends off. With a pearing knife start to remove the outer skin being careful to make sure there are no fibers left, only the white meat of the kahlrabi. Cut the kahlrabi in half length-wise and then slice into half moons.
Combine in a small mixing bowl: sliced kohrabi, lemon juice, sesami oil, white wine vinegar, red pepper flakes, cilantro, salt and pepper.
Toss ingredients to fully coat the kohrabi.
Arrange approximately 5-7 slices per plate.
Top with almond slivers and enjoy!

From mecookingcreations.blogspot.com
The Polenta – Roasted Garlic with Gruyere

3 cups liquid; I used 2 c vegetable broth and 1 c water
1/2 bulb roasted garlic, mashed and combined with the liquid
Large pinch of thyme
3/4 c stoneground yellow cornmeal
Approximately 1/3 c shredded gruyere cheese

Bring the liquid/garlic mixture to a boil. Season with thyme. Slowly whisk in the cornmeal, whisking continuously until creamy, about 12 minutes. Sometimes this takes longer (up to 18 minutes), but mine came together pretty quickly tonight.

Whisk in the cheese.

Chicken with a Spinach Tomato Ragout

Ingredients –
Note – I made this for just myself; double the ingredients for 2.
1 boneless, skinless chicken breast, pounded out just a bit
Salt, pepper, paprika
1 tbsp olive oil
2 tbsp chopped onion
1 large clove of garlic, minced
2 plum tomatoes, chopped
2 handfuls fresh spinach
1/2 c low sodium chicken broth

Directions:
Heat olive oil in a saute pan
Season chicken liberally with salt, pepper, and paprika and add to pan. Cook 3 min per side or until golden brown.
Add onions and garlic, saute 2 minutes. If your pan seems too dry, add a touch of broth.
Add tomatoes, saute 2 minutes.
Add spinach to the pan and let wilt down for a minute (I just threw it in on top and didn’t stir it in).
Add broth and bring to a simmer; let simmer until chicken is cooked through, just a few minutes. Adjust salt and pepper if needed. Serve over the polenta.