Chef Aaron Cozadd featured in DDEAF Magazine

A popular local chef was recently featured in DDEAF Magazine.

This recipe is courtesy of Chef Aaron Cozadd, executive chef of Union Joints:

Kohlrabi and Heirloom tomato salsa

This can be eaten as a dip with chips or used as a condiment as we do here to top our steak and eggs.

serves 4

1.5 cups    Kohlrabi, julienne
3 cups       Heirloom Tomatoes, diced
1 ea           Lime
1 ea           Jalapeno, small diced
1 tbl           Kosher Salt
2 tsp          Corriander
2 tsp          Cumin
2 tbl           Extra Virgin Olive Oil
2 tbl           Fresh Cilantro, chopped

1. Peel the tough outer flesh from the kohlrabi and julienne the crisp interior, Dice the Heirloom tomatoes and Finely chop the jalapeno.  If you want less heat from the jalapeno you can remove the ribs and seeds.

2. Mix the chopped vegetables with the olive oil and toss to coat.  Then toss your mixture with the salt, coriander and cumin.

3. Cut your lime in half and squeeze the juice over the salsa then chop and mix in your fresh cilantro.

Click here for more information about Chef Cozadd.

Click here for more information about DDEAF Magazine.

 

 

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