kohlrabi-lentil curry & tandoori grilled chicken

A summer Indian feast.

kohlrabi & lentil curry with tandoori grilled chicken

Recently I started working on a small-scale organic farm (and am gaining a whole new appreciation for the hard work that goes into growing our organic food!) along with selling the fruits and veg of our labor at local markets. Although quite the exhausting and dirty workday, it’s great to be reunited with the outdoors during my favorite time of year (bring on the summer heat and tomatoes!) and to bring home some fresh-from-the-earth vegetables to throw on the grill.

We tend to have a good variety of unique vegetables that people are not as familiar with, like garlic scapes, caraflex cabbage, and the star of today – kohlrabi. Puzzled customers examine these alien-looking crops and ask “What is this? What do I do with it? Have you cooked with it?” And of course, I need to be able to answer! Never having tried kholrabi myself did not make it the easiest to explain to intrigued customers at my last market. So I brought some home, told my boyfriend to get excited for an Indian feast (our favorite when cooking a big scrumptious dinner) and decided to create a curry featuring this lovely, seasonal kholrabi.

Kohlrabi, I learned, translates from German as ‘cabbage-turnip’. To me it tastes very much like a broccoli stem when cooked, but eaten raw it is mildly sweet and crisp almost like a jicama. I imagine it would be delicious sliced up thin into slaw. But right now this curry — filled with chickpeas, lentils, butternut and lots of warm spices — has won my heart.

Forrest is a pro at the whole grilling thing, so he was in charge of that part of the meal. Not that I was surprised, but his tandoori chicken was awesome. Like only-marinated-for-10-minutes-yet-unbelievably-flavorful, crispy-on-the-outside-juicy-tender-on-the-inside …awesome. Mucho props to him.

And all together — doused in fresh cilantro and a dollop of yogurt on the side — this made one healthy, satisfying Indian feast, perfect to enjoy on the patio alongside a summer sunset. Continue reading

Advertisements

tis the season of berries

summer strawberry oat bars

Strawberry season in the Mid-Atlantic — although fleeting, it always leaves me with excitement for more of summer’s candy to come: blueberries, wild raspberries, and my most beloved, the peach! So while I do cherish the early red berries, admittedly I get more excited for what’s to follow, and the indication that my favorite season is only just beginning.

garden bouquet: summer lettuces and berries

garden-grown berries

strawberry oat bars

My go-to recipe to highlight the local strawberries for the past few years has been this: an oat square that reminds me of my good old Nutri-Grain bar, but much more hearty and wholesome with fresh-from-the-fields strawberry jam slathered and baked right on top. They’re also vegan, and interestingly made with chia seeds as a thickener in the jam and as an egg-replacer in the dough. Chia seeds are an excellent source of fiber, protein, antioxidants, calcium, omega-3, and pure energy! I also like the seedy texture it gave to the jam — i love jam with chunks of fruit and seeds :)

Fresh-picked strawberries ripen fast and need to be put to use, so if you’re looking for a healthy treat or a sweet and wholesome breakfast to use up those buckets of fruit, give these bars a try. Continue reading