rice and mung bean pilaf

vegetable stew with chickpea flour sauce

Artichoke Hearts, Roasted Red Pepper, and Capers salad with Basil Dressing

http://www.yummly.com/recipe/external/Warm-or-cold-salad-with-artichoke-hearts_-roasted-red-pepper_-capers_-and-basil-dressing-309551

Ingredients:
16 oz. frozen or canned artichoke hearts (I prefer frozen artichoke hearts, but canned artichokes are often cheaper)
1 T extra virgin olive oil
salt and fresh ground black pepper
12 oz jar roasted red pepper (or use onered bell pepper roasted on a barbecue grill)
3 T capers (drained but not rinsed, next time I might use even more)
1/2 cup chopped red onion
freshly chopped parsley or basil for garnish (optional)

Basil Dressing Ingredients:
2 minced shallots (or use about 2 T finely minced red onion)
1/2 cup chopped fresh basil (or use 3-4 tablespoons purchased basil pesto, frozen basil, or Pistou sauce)
3 T fresh lemon juice
1 T white wine vinegar
1 tsp. Dijon mustard
1/2 cup extra virgin olive oil (I'd use a bit less if using pesto, frozen basil, or pistou sauce)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven or toaster oven to 350F / 175C. Pour roasted red bell pepper into a colander placed in the sink, and let drain well.)

Thaw frozen artichokes in the microwave, or drain well if using canned artichokes. Put artichokes in large bowl and toss with olive oil, salt, and fresh ground black pepper. (Use a bowl that's big enough for finished salad, so you don't have to dirty two bowls.) Spray small baking sheet with non-stick spray or olive oil, then arrange artichokes in a single layer and roast for 20 minutes.

While artichokes roast, fit food processor with steel blade and process minced shallot (or red onion) and chopped basil (or basil pesto, frozen basil, or pistou sauce.) When shallots and basil are fairly well chopped, add lemon juice, white wine vinegar, and Dijon and process 30 seconds. Then measure 1/2 cup olive oil (or a little less) and with food processor running, add it slowly through the feed tube and process 1-2 minutes, until dressing mixture is well-blended.

Put roasted artichoke hearts back into the bowl and toss with 1/2 cup basil dressing, then let it marinate for a few minutes if you're not rushed for time. While artichoke hearts marinate, cut roasted red pepper into same-size pieces (I cut them into small strips about 1 inch long.) Chop red onion into very small pieces and drain capers. Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts, and enough dressing so that all ingredients are moistened. (You will not need all the dressing, but save it to re-moisten any leftover salad.) Season salad with salt and fresh ground black pepper, sprinkle with chopped parsley or basil if desired, and serve.

This can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.

potatoes with panch.phoron

cottage cheese pancakes

http://www.yummly.com/recipe/external/Cottage-cheese-pancakes-307131

balsamic butter dressing for wilted greens

2.5 tbsp butter
2 tbsp balsamic vinegar
1/2 tbsp marsala or red wine

Place all ingredients in saucepan. Heat on medium heat until butter is melted. Remove from heat.

Wilt greens (spinach, tatsoi, or a combination) by lightly steaming or sauteeing with 1/2 tbsp butter. Place dressing over greens, sprinkle with a bit of salt.

kohlrabi pancakes

I used about a tbsp of finely chopped cilantro instead of the coriander, used canola oil instead of butter/olive oil, and topped with a dollop of a mixture of labneh/sriracha. You could probably use cream cheese instead of the labneh.

http://www.sustainabletable.org/485/real-food-right-now-and-how-to-cook-it-kohlrabi
Ingredients:

4 small purple or green kohlrabi, peeled and trimmed of woody bits (see “Pro Tip” above)
1 small onion, very finely chopped or grated on the large holes of a box grater
1 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional)
1 egg, lightly beaten
1⁄4 cup (or more) all-purpose flour
1⁄2 teaspoon ground coriander
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Procedure 
1. Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.
2. In a medium bowl, mix the shredded kohlrabi, chopped or grated onion, optional chilies or chili flakes, beaten egg, flour, coriander and salt and pepper to taste. Mix until just combined. Add additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm).
3. In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.