Total Time: 30 minutes
4 medium kohlrabi
Olive oil for drizzling
Salt & pepper to taste
½ crumbled feta cheese
1 jalapeño halved, seeded
2 tablespoons thyme leaves
Toasted sesame seeds for garnishing
1. Preheat the oven to 450°. Peel and slice kohlrabi into ¼ inch thick rounds. On a large rimmed baking sheet, drizzle the kohlrabi slices with olive oil and season with salt and pepper. Roast for about 20 minutes until charred on the outside and tender within. Let cool slightly, then peel.
2. Arrange the kohlrabi on a platter. Generously drizzle with olive oil and season with salt and pepper. Sprinkle with the feta, thinly sliced jalapeño, thyme and sesame seeds and serve.
2. Arrange the kohlrabi on a platter. Generously drizzle with olive oil and season with salt and pepper. Sprinkle with the feta, thinly sliced jalapeño, thyme and sesame seeds and serve.
Sweet Potato & Zucchini Tostadas
Total Time: 30 minutes
1 tsp olive oil
1.5 C grated sweet potato
1.5 C grated zucchini
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
6 tostada shells
1.5 cups refried beans
3/4 cup grated cheese
1. Heat oven to 425 degrees F. Heat a large pan over medium heat and add olive oil and grated sweet potato. Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices. Stir together and cook until vegetables are tender, about 5 minutes.
3. Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese.
4. Bake tostadas until heated through and cheese is melted, about 5 minutes.
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3. Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese.
4. Bake tostadas until heated through and cheese is melted, about 5 minutes.
Click here to download a PDF of this week's recipes!