One of my favorite preparations of kohlrabi is to simply roast it with salt, pepper, and oil. This method will caramelize the vegetable beautifully and enhance its natural sweetness.
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After making the kale & crispy sweet potato salad I had some already dressed kale leaves left over we didn’t eat. So I baked them into kale chips for one of the simplest on the go snacks you can make.
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Kale is a great base ingredient for a satisfying salad. Today I topped mine with crispy sweet potato slices, caramelized onions, and a homemade parsley vinaigrette.
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The “green” beans from the farm this week were one of my favs. They were plump, had a great snap and just the right amount of sweetness. I could have just eaten them as a snack but instead, I chose to use them as a side for dinner the same night they arrived. Check out how I prepared those as well as some quick blistered cherry tomatoes a top an otherwise basic green salad to round out the meal.
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