Summery Salad

• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 3-4 cloves minced garlic
• 10 fresh basil leaves
• 5 fresh oregano leaves
• 3 small fresh cucumbers
• 2 large beefsteak tomatoes
• 1 small red onion, finely chopped

Mince garlic, or use a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (to take the "edge" off).

Wash the basil and oregano leaves. Roll up leaves and slice into little strips (chiffonade--fancy cooking term). Add to your best olive oil and allow to stand in oil while garlic marinates.

Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Partially peel cucumbers. Slice into small 1/4 pieces.

Remove stem and blossom ends of tomatoes, and slice into wedges. Place tomatoes, onions and cucumbers in salad bowl and sprinkle with salt. Combine olive oil and vinegars, whisking together well. Add sugar to dressing mix. Toss dressing and vegetables just before serving; serve at room temperature. To make ahead of time, refrigerate tomato mixture and dressing separately.

You can also add fresh mozzarella or feta cheese to this as well! Yummy!

Flat bread with Kohlrabi Salad and Grilled Chicken

I made up this recipe myself. Every year we get Kohlrabi from the CSA we belong to. Every year i have tried it and had yet to find a way that I liked it. Kohlrabi is a member of the same family as cabbage and broccoli and has sort of a cabbagy taste. When I used to work at Wendy's (back when they had their pita's) they had a broccoli slaw. I thought if I could do something like that with Kohlrabi I could eat it, and enjoy it. This is what I came up with. We thought it was pretty good.

Kohlrabi Salad

2 kohlrabi, purple or green (I think the purple is a little sweeter and it's pretty in the salad)
1 carrot
1 clove garlic
1 Tablespoon lemon juice
1/3 cup light sour cream
1-2 tablespoons mayonnaise
1 tablespoon dried dill (or use 3-4 T fresh)
1/4 teaspoon salt
black pepper to taste

Peel the stems off the kohlrabi, but do not peel. This leave a little color for the slaw, especially the purple ones. Trim root end. Slice into julienne strips. Grate carrot and toss with kohlrabi. Mix together remaining ingredients and toss into vegetables. Let sit 30 minutes before serving.

To make a yummy sandwich: Place a generous portion of the slaw on a piece of flatbread and top with strips of grilled chicken. Enjoy!