Comments on: Squash Blossom and Kohlrabi Pasta with Grilled Steak

By: Meaghan

Meaghan — Fri, 20 Mar 2020 14:41:43 +0000

In reply to Dang Thai. You're going to love it!

By: Dang Thai

Dang Thai — Fri, 20 Mar 2020 08:08:25 +0000

Woooow…..Homemade!!! And so easy to do…

I think I will look for these and try your recipe this weekend. Thank you for sharing!

Dang Thai from Embeya!

By: Mary

Mary — Thu, 29 Nov 2018 13:34:35 +0000

Grilled steak looks so tasty!!!! It's really hard to get good cooked and yet juicy steak. A lot depends on what kind of grill you use. I have wood pellet Traeger TFB29LZA Grills Junior Elite. I so great review on it on this web-site. It's a very good choise for a beginner with a fair price. The stronghold of Traeger Junior Elite wood pellet grill is its ability to maintain accurate low temperatures making it the best grill for searing steaks for long hours.

By: Jo Bass

Jo Bass — Thu, 29 Nov 2018 11:47:14 +0000

very yummy

By: Cynthy

Cynthy — Thu, 03 Nov 2016 17:51:55 +0000

Hi Ali,
Just discovered your website and can’t wait to try your recipes. I have a spiralizer but haven’t been very creative with it lately, so your recipes are a great inspiration. One question about this recipe (SQUASH BLOSSOM AND KOHLRABI PASTA WITH GRILLED STEAK). I’ve actually never cooked with red pepper flakes before and I see this listed in Step 4, but I don’t see red pepper flakes listed in the Ingredient List. How much red pepper flakes should I use for a mild flavor?

By: Cynthia N. Dunham

Cynthia N. Dunham — Thu, 31 Jul 2014 18:40:39 +0000

Gosh do I feel stupid. I went back and they were both there. Did I simply not see them? Who knows. Thanks I printed the recipe easily, but the whole website too since I had not pushed the right button first. Duh.

By: Cynthia N. Dunham, M.D.

Cynthia N. Dunham, M.D. — Thu, 31 Jul 2014 18:34:42 +0000

In some other food blogs I’ve logged onto, there is a print or save recipe icon next to the recipe allowing you to quickly place the recipe in a folder to save. Is your site set up that way and I am somehow missing it because I am new to the site just now? If not present, I’m sure we would all appreciate having it put there. I have been spiralizing for months, but hadn’t signed up for your blog despite all my friends telling me how great it is. Now I have. The ideas are great. But-there is always a but–I restrict my diet to non-GMO, organic fruits and vegetables. We both live in NJ. Is there a way you could expand your website to include information of where we could get some of the less traditional vegetables organically-like kohlrabi. I do have my own organic garden, but didn’t grow any of that this year. I know about all the stores -Whole Foods, Fresh Market, Mrs. Greens, Trader Joes plus regular grocery stores and what they carry, but other sources would be great. There is one organic CSA near me – Cherry Grove? I think, but the portions they were allotting were laughable for people who are trying to eat 80% vegetables organically. I would also be interested in sustainable farms that may not want to pay to get the organic certification but are doing it all the right way-rotating the animals and plants and allowing them to feed and nourish each other without fertilizer and pesticides. Do you know any websites already established that you could refer us to?

Thanks, and congratulations. I feel like I already know you as we talk about you in our little group almost every Wednesday (there are a group of us following you that are close friends). Keep up the inspirational spiralizing. I hope you aren’t serious about spiralizing your wedding cake. If you are going to make your own cake, many of us, myself included, would be happy to send you recipes.

By: MeToo52

MeToo52 — Wed, 30 Jul 2014 22:13:33 +0000

Tried the kohlrabi noodles the other night sauteed with garlic, and topped with tuna and Parmesan cheese. Yummy!

By: Melissa

Melissa — Wed, 30 Jul 2014 16:16:32 +0000

I clean my spiralizer with hot water and an oxo brush! I actually used it last night and it cleaned up perfectly.

By: Cathy

Cathy — Wed, 30 Jul 2014 16:12:02 +0000

Looks yummy! It may be a silly question, but what exactly are squash blossoms? I couldn’t quite picture and wondered if you could provide a picture or link. Thanks so much. Also congratulations on your engagement

By: jesusan

jesusan — Wed, 30 Jul 2014 15:19:11 +0000

The meat in your photos looks fine – the dish looks appetizing. I’m familiar with squash blossoms, though I’ve never used them in cooking before. Not certain I could get them here, but the dish sounds like it would be well worth making even without the squash blossoms.

By: Joy

Joy — Wed, 30 Jul 2014 14:34:51 +0000

Looks deliciousl

By: Kamala nahas

Kamala nahas — Wed, 30 Jul 2014 14:33:50 +0000

This looks like a great recipe. I think you are being a little tough on yourself with the meatigraphy. I will tell you when we do flank or skirt steak around our house we slice it super thin, almost into ribbons. The slices here looked a little chinky. If you aren’t into that, keeping it solid and showing off the grill marks can be good, too. Just some suggestions.

By: Jenn

Jenn — Wed, 30 Jul 2014 14:32:42 +0000

In reply to chrysanne hedberg. Squash plants have male and female flowers, so you can chop the males (just leaving enough to allow bees and other friends to pollinate the female ones) and not worry about missing out on any lovely fruit! :) Nature is so cool...multiple snacks from one plant!

By: Cathryn

Cathryn — Wed, 30 Jul 2014 14:27:00 +0000

I’m excited to try this recipe! I used to eat kohlrabi raw straight from my grandmother’s garden – she always had a knife right there for snacking while we were harvesting…

By: chrysanne hedberg

chrysanne hedberg — Wed, 30 Jul 2014 14:21:16 +0000

Your photograph looks awesome! Where would I find squash blossoms? Don’t the blossoms turn into the beloved zuccini? or can you cut the blossom and it continues to grow? I’m quite intriqued with this…