We sent a call out to our readers asking which ingredients you wanted us to cook with. Many people asked for suggestions for using kohlrabi.

I can understand the hesitation -- kohlrabi is a weird-looking veggie! But you can use it as you would broccoli or cauliflower, which makes it seem much less intimidating. We are only using the bulb for this dish, but reserve the leaves and cook them like kale or collards greens.

Before you get cracking on this recipe, take care to remove the skin on the kohlrabi bulb. With a sharp knife, grab hold of the skin at the base and pull up. It will remove the tough exterior along with any celery-like strands.

You'll notice that this recipe only uses half the papaya. My pro tip is to remove the seeds and sprinkle the fruit with lime juice. Then, use the seeds in this salad dressing.

Special thanks to my mom for bringing these gorgeous garden-fresh kohlrabi up to Bloomington from our farm down on the Ohio River!