Carrot Som Tam (Thai Spicy Carrot Salad)

1 T Raw unsalted peanuts

1/4 c Fresh lime juice

2 T Nam pla (fish sauce)

1 t Light brown sugar

1 lg Clove garlic, peeled

2 Bird or other fresh hot chiles, seeded and finely chopped

1 t Dried shrimp powder (opt)

2 Ripe plum tomatoes, seeded and chopped

4 c Grated carrots

1 Head leaf lettuce, washed dried & torn into approx 2″ pieces

1/2 sm Head green cabbage, cut into thin wedges

Som Tam usually has shredded papaya, and I'm sure it would be awesome that way. Here's a carrot variant that soaks up all those early farm-share carrots and has just the right SomTam taste.

Heat a small heavy skillet over medium-high heat. Add peanuts

and dry roast, stirring constantly, until golden, 2 to 3 minutes.

Remove from the skillet, cool slightly and chop. Combine lime

juice, nam pla and brown sugar, stirring to dissolve sugar.

Place the peanuts in a food processor fitted with a metal blade.

With the processor blade spinning, add garlic, chiles and dried

shrimp powder, if using. Add the lime-juice mixture and process

until smooth. Transfer the dressing to a bowl; add tomatoes and

a handful of the carrots. Use a large flat spoon to press and

mash the tomatoes and carrots into the dressing. Gradually add

the remaining carrots until the salad is fully blended. (The

salad can be prepared ahead to this point and stored, covered, in

the refrigerator for up to 1 day.) Line a platter with lettuce,

place cabbage wedges around the edge, mound the carrot salad in

the center and serve. 68 calories per serving: 2 g protein, 1 g

fat, 14 g carbohydrate; 265 mg sodium; 0 mg cholesterol. From

Eating Well Magazine, Apr '95.

Leeks and Sautéed Greens

Taken from a new DRI Fav. World's Healthiest Foods because leeks were the "Food of the Week." This recipe is a great tasting way of receiving the many health benefits of the super food kale. The leeks are a delicious complement, and this dish can be made very easily, so you can have it often. Adding the oil at the end gives it a rich taste without heating it, making this even healthier than most sautéed greens.
We've added WHFoods to our food blog list because they are a constant source of inspiration, they have have food of the week, and recipes throughout the week that use that ingredient. They are into whole, healthy, real food, but they're not didactic about it (like us!).

Prep and Cook Time: 15 minutes

Ingredients:
1 cup sliced leeks, about 1 leek
4 cups chopped kale
1/4 cup + 1 TBS chicken or vegetable broth
3 medium cloves garlic, pressed
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
salt and black pepper to taste
soy sauce to taste (optional)
Directions:

Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy (which means to sauté in broth) sliced leeks in broth over medium low heat for about 5 minutes, stirring frequently. Add kale, ¼ cup broth, cover and simmer on low heat for about 7-8 minutes, stirring occasionally.
Toss with pressed garlic, lemon juice, soy sauce, olive oil, salt and pepper.
Serves 2

Kohlrabi With Anchovies

1 kg (2 1/4 lb) kohlrabi
6 tbsp extra-virgin olive oil
4 anchovy fillets in oil, drain
90 g (3 oz) 1/2 cup dried fine breadcrumbs
4 garlic cloves, minced
salt and pepper

method
1. Bring a large saucepan of salted water to the boil.
2. Peel the kohlrabi and slice thinly.
3. Cook in the water for about 5 minutes and then drain.
4. Place the oil in a saucepan over a low heat.
5. Add the anchovies with the oil, breadcrumbs and the garlic, and saute for about 3 minutes, stirring constantly.
6. Reserve half the mixture and then add the kohlrabi to the pan.
7. Add a little water, cover and cook for 5 minutes more, until tender.
8. Add the pepper, arrange on a platter, cover with the remaining breadcrumb mixture and serve immediately.