It’s my new favorite versatile vegetable and it will only be making an appearance at my local farmers market for a few more weeks. Yes, I’m continuing my love fest with Kohlrabi. These fries are so easy and ready in 25 minutes with hardly any work involved. Our fries disappeared within nanoseconds of appearing on the table.
- 1 kohlrabi, peeled and sliced into french fry size sticks
- 1 tbsp olive oil
- Salt to taste
- Paprika or hot chilly powder to taste
1. Preheat over to 420 degrees Fahrenheit.
2. Toss the kohlrabi sticks with olive oil, salt, and paprika or chilly powder.
3. Spread in a single layer on a baking sheet and stick it in the oven.
4. At the halfway mark, flip the kohlrabi sticks and continue baking for the remainder of the time.
5. Remove from oven, rest for a minute at room temperature and serve with your favorite sauce or dip.
Tip: I served mine with a quick dip made by mixing two tbsps of mayonnaise (you can use the vegan kind), with a sprinkle of salt and a nice sprinkle of berbere.
Today I was craving roasted veggies with dinner and as I looked into my trusted resource, a.k.a my fridge, a nice, firm head of broccoli peeped out seemingly to invite itself to its place on the dining table. So I preheated the oven to 450 degrees, picked up the broccoli, chopped it into florets, and let my mind flip through the possibilities to prepare it.
Step 1: I tossed the cleaned florets with a tablespoon of olive oil, a crushed garlic clove, a teaspoon of crushed red pepper and some salt on a baking tray and stuck it in the oven for 15 minutes.
Step 2: I mixed a teaspoon of tahini with a couple of tablespoons of yogurt, a pinch of salt and a tsp of berbere spice and created the sauce to drizzle over the roasted veggies.
Step 3: I simply tossed the roasted broccoli into a bowl, drizzled the dressing on top and just dug in!
PS. You really don’t need to have berbere spice to do this. You could use a combination of cumin/coriander powder or simply chilly powder or any other spice that could go with yogurt. If you are vegan, you could skip the yogurt and simply use a teaspoon of peanut butter with a couple of tablespoons of toasted sesame oil and have a lovely dish as well!
There are many signs that herald the arrival of summer. Besides the weather, people coming out of winter hibernation in droves, the profusion of flowers in bloom, the colorful dresses with an edge of playfulness and so much more. But here in the Princeton area nothing screams the arrival of summer louder than the local farmers’ market that opens up in May and winds down on the last Saturday before Thanksgiving (November). In our family, it has become a ritual to start our Saturday mornings with a visit to the market. If there is a place where the smells and sights produce a state of gastronomic nirvana, this ranks high up there. To learn more about our local farmers market, click here.
We’d love to hear about the farmers’ markets in your town. So please write in or send in a photo. Here is a quick visual journey through ours.