Kohlrabi Apple Slaw, Sesame Broccoli Salad, and Cucumber Salad with Creole-Mustard Chicken Thighs

Joe came home this week with an extreme amount of vegetables. From our CSA we got arugula, lettuce, potatoes, beets, swiss chard, basil, and summer squash. On top of that Joe bought 2 bunches of kohlrabi, a cucumber, and broccoli. We went even further by going to our local farmer's market, where we couldn't resist buying green beans, mushrooms, sweet corn (my favorite local veggie!!) and cute little patty pan squash. Needless to say last night we had an overwhelming amount of produce to turn in to a meal. Since it's summer time (I'm sitting on the deck at our new table and chairs as I type) I decided to make several summer salads so we could eat them throughout the week.

I was most excited to see the kohlrabi, but also most intimidated. I was told this crazy purple vegetable was similar to a turnip. I had seen it used on a popular cooking show in an apple slaw so I decided to try it. The actual vegetable is pretty hard so next time I would cook the kohlrabi before adding it to the salad so it would be a bit more tender. I also would use a sweeter apple to get more flavor. Adding some more herbs would give it more color and flavor.

Kohlrabi Apple Slaw
1/2 c. heavy cream
2 tbsp. lemon juice
1 tbsp. coarse grain mustard (ours was horseradish mustard)
3 tbsp. fresh chopped parsley
1/2 tsp. sugar
2 bunches kohlrabi (peeled and cut in to matchsticks)
1 Granny Smith apple (peeled and cut in to matchsticks)

Whisk the cream until soft peaks form (yes I did this by hand, just ask my arm the next day). Whisk in the lemon juice, mustard, parsley, sugar, salt, and pepper. Stir in the kohlrabi and apple until well mixed. Let sit in the fridge to combine flavors for a few minutes before serving.

The next salad was a sesame broccoli salad, inspired by the amazing broccoli slaw from Whole Foods. When Joe brought in the broccoli I was very surprised to see only 3 small heads. I was expecting to see the same size heads of broccoli I see in the store. Now I'm a little nervous about what farmers do to create such giant broccoli when I know it doesn't naturally grow like that. The dressing could easily be used as a marinade or salad dressing.

Sesame Broccoli Salad
2 lg. broccoli heads (I halved the recipe to use our 3 small heads)
2 tbsp. soy sauce
2 tbsp. rice vinegar
2 tbsp. honey
2 tbsp. sesame oil (very strong so go easy)
sesame seeds

The recipe doesn't call for it, but I steamed the broccoli until tender. Whisk the dressing ingredients together then mix with the cooked broccoli. Add sesame seeds. That's it, super easy!

I grew up eating my mother's sweet/sour cucumber salad. I never realized how much I crave it during the summer until I see cucumbers at produce stands. It appears to be so easy but the first time I tried to re-create it, it was an epic failure. First you MUST peel the cucumbers so the skin doesn't bitter your recipe.   Next slice the cucumber and put it the fridge or freezer for a few minutes to keep them crisp.

Mom's Cucumber Salad
apple cider vinegar
sugar
salt
1 lg. cucumber, peeled and sliced

Drain the cold cucumbers, leaving about 1 inch of water in the bowl. Add enough vinegar to just cover the cucumbers. Add sugar and salt to taste, more sugar than salt. This recipe is all about taste. If it seems to vinegary just dilute with some water. If it's too sweet add more salt and vice versa. Let chill in the fridge for at least an hour or two before serving.

Joe is a big fan of chicken thighs, usually because they are so much cheaper than chicken breasts. I've learned to tolerate the dark meat but this recipe makes me not care either way as long as it's covered in this mustard sauce. It's an easy recipe that I picked to complement the mustard and honey in the prior recipes.

Creole-Mustard Chicken Thighs
1 pkg chicken thighs (4-6)
1 1/2 tbsp. olive oil
3/4 c. orange juice
3/4 c. chicken broth
1/4 c. coarse grain mustard
1 tbsp. honey
1 tsp. hot pepper sauce (I used sriracha)

Salt and pepper the chicken. Heat the oil in a medium to large skillet. Add the chicken and saute about 6 minutes per side. Add the orange juice and broth. Simmer the chicken in the liquid for about 15 minutes, flipping about halfway through. I used to a lid to trap some of the steam in there. Take out the chicken and add the honey, pepper sauce, and mustard. Increase the heat and boil until the sauce thickens, about 7 minutes, stirring occasionally. Add the chicken and heat through.

This sauce is AMAZING. I had Joe practically licking his plate. It's packed with flavor and has a hint of heat. I was very scared adding the hot sauce but it did not make it too spicy. The flavors work so well together. It would be awesome on pork and possibly even a tuna steak.