Kohlrabi with Peas and Potato

Kohlrabi is a new-to-me vegetable, and when I got one in the CSA box last week, I turned to my Simply in Season cookbook for help. The flavors in this dish were delicious. I actually had a hard time telling the (very mild-flavored) kohlrabi from the potatoes, which makes me think the recipe would work as well with all potatoes (and no kohlrabi). 


  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon oil
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1 cup kohlrabi bulbs, peeled and chopped (about 1 bulb)
  • 1 cup potatoes, peeled and chopped
  • 1 cup tomatoes, chopped (I used canned, crushed)
  • 1/2 cup water
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • kohlrabi leaves, finely chopped (surely these are optional?)
  • 1/2 cup peas
  1. In a large soup pot, sauté onion and garlic in oil, about 3–4 minutes.
  2. Add dry mustard, cumin, turmeric, and coriander and stir-fry for about 30 seconds.
  3. Add kohlrabi and potatoes and stir briefly.
  4. Add tomatoes, water, salt, and sugar. Bring to a boil, then simmer until vegetables are crisp-tender, about 15 minutes.
  5. Add kohlrabi leaves and simmer 8–10 minutes.
  6. Stir in peas and cook until they are done.

Radish Top Soup

I am not a huge fan of radishes, but, as it turns out, I am a big fan of radish top soup. This recipe comes from Ruth at Common Good Farm (and she got it from Victory Garden Cookbook). I did use radish tops, but you could make this with a combination of radish tops and turnip greens or just turnip greens.


  • 6 tablespoons butter, divided
  • 1 cup chopped onions (or green onions, leeks, or chives)
  • 8 cups loosely packed radish leaves
  • 6 cups liquid (stock, water, or a combination)
  • 2 cups diced, peeled potatoes
  • 1/2 cup heavy cream (optional, but so delicious)
  • salt and pepper to taste
  1. Melt 4 tablespoons butter in a large saucepan. Add onions and cook until golden, about 5 minutes.
  2. Stir in radish tops. Cover pan and cook over low heat until wilted, about 8–10 minutes.
  3. Meanwhile, cook potatoes in liquid until soft.
  4. Combine potatoes and liquid with radish tops and cook covered for 5 minutes to mingle flavors.
  5. Puree in a blender or food processor.
  6. Add cream if desired and enrich with remaining 2 tablespoons butter. Season to taste with salt and pepper. Serve hot.

Chicken Pesto Pasta

My sister-in-law made this one evening and since it’s become my favorite mercy meal. (Mercy meals are arranged by our church for friends who’ve had babies or have been ailing or had surgery. They are the best idea ever.) Since the recipe makes such a large amount of pasta, it can easily be divided for two small families.

2 packets Creamy Pesto Sauce (and all ingredients required to make it)
1 rotisserie chicken
1lb pasta, any shape

Debone chicken while still warm and discard bones/cartilage. Cut chicken into bite-sized pieces, set aside.

Make pesto sauce according to packet instructions. You will be doubling the sauce mix, but here’s one warning: do not double oil—the dish will be too oily if you do.

Cook pasta, drain. Dump in large bowl or back into your pot, then add chicken and sauce. Mix well and serve. Easy-peasy, as my 7 year old says!