From: Love and Lemons

Learn how to caramelize onions perfectly every time! Rich, sweet, and deeply golden brown, they're delicious in soups, dips, pastas, and more.A note from Helen! I like to add them as a topping for tacos and sandwiches!
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Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 medium yellow onions, halved and sliced
• ½ teaspoon sea salt

Instructions

• Heat the oil in a 12-inch cast iron skillet (edit by Helen- it is okay to whatever pan on hand) over medium heat. Add the onions and sauté for 5 minutes or until starting to soften.
• Add the salt, reduce the heat to medium low and cook for 50 to 80 minutes, stirring every few minutes, or until the onions are very soft, golden brown, and caramelized. The timing will depend on the size of your onions and the heat of your stove.
• If at any point the onions start to stick to the bottom of the pan, reduce the heat to low. If the onions aren’t deeply brown after 50 minutes and you’d like to speed things up, you can turn the heat higher to get more caramelization. Stir continuously to prevent burning.

A note from Helen! You can also deglaze the pan with white wine (or broth/red wine/balsamic/water) to add extra flavor.

From: Feasting At Home
​Refreshing and healthy  Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 25 mins
• Total Time: 20 mins
• Yield: 4-6

Ingredients

• 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
• 1/2 cup chopped cilantro ( one small bunch)
• half of a jalapeno -minced
• 1/4 cup chopped scallion
• orange zest from one orange, and juice
• lime zest from one lime, and juice

Citrus Dressing :

• 1/4 cup olive oil
• 1/4 cup fresh orange juice ( juice form one orange)
• 1/8 cup lime juice plus 1 T ( juice from one large lime), more to taste
• 1/4 cup honey ( or agave syrup)
• 1/2 tsp kosher salt
• 1 Tablespoon rice wine vinegar

Instructions:
Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

Place in a large bowl with chopped cilantro, scallions, finely chopped jalapeño ( 1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad.

Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.