The recipe for “Apricot Chicken,” taken from Simply Recipes, asks us to cook 1 1/2 lbs. of fresh apricots with our chicken. Have you ever done such a thing? I haven’t, until now. I enjoyed this rich and thick sauce, full of tangy sweetness. Warm cinnamon and a kiss from rosemary. Take the time to brown your chicken pieces -- I cooked mine in two batches, in olive oil only (no butter) -- and you’ll be rewarded by tasty meat.

I added 1 1/2 tsp. salt to my pureed apricot mix. Instead of using chicken stock, I used vegetable-bouillon broth. And I did not add Tabasco to the sauce (in the interest of my young child’s palate). I did sprinkle a bit of Tabasco on my own individual serving, and liked the counterattack of sharp Tabasco tang vs. apricot sweet.

I simmered my sauce for 20 minutes, until it was thick. The sweet onion shares the sauce’s victory, along with the apricots and cinnamon and rosemary. I served this great chicken over rice.

And now I ask: What do you know about kohlrabi? The recipe for “Turnip and Kohlrabi Slaw,” taken from Foodologie, celebrates these vegetables in their raw state. I’ve been seeing an abundance of various turnips and kohlrabi in my Food Coop recently, so I had to try this. I used a small, purple-tinged kohlrabi. Even though kohlrabi looks a bit like a turnip or a radish, it’s really a member of the cabbage family. It’s mild and sweet, rich in potassium and vitamin C.

I used a bunch of white Japanese turnips, which are as complex as radishes. I definitely used my food processor to grate the kohlrabi and turnips. I added arugula leaves. The dressing for this slaw was warm (ginger) and sweet (sugar, rice vinegar). I’ll say this is an interesting slaw, with an addictive curiosity. “Gassy” vegetables (you heard me right), with crunch. The use of peanuts are a good flavor distraction.

Apricots (1 1/2 lbs.) = $3.39
Boneless, Skinless Chicken Breasts (2 lbs.) = $9.98
Kohlrabi (.74 lb.) = $1.44
Japanese Turnips (1 bunch) = $2.17

RECIPES: fresh apricots and thoughtfully browned chicken combine in a memorable dish, while a slaw beguiles
devote an hour or more to the chicken prep and cooking; the slaw can be assembled and enjoyed
TASTES: tangy/sweet apricots and simmered onions warmly coat chicken; crunchy turnips and kohlrabi are dressed in a gingery sweetness

Next time, I’ll be cooking the “Israeli Couscous with Asparagus, Peas, and Sugar Snaps,” from the June 2010 issue of Bön Appetit. Come back to my site on Monday, August 23, to see this one.