Today was kind of crazy. I didn’t sleep well last night, and Mick’s out of town, which always throws me off for a couple of days. I had already planned to roast tomatoes and make pasta sauce. So I decided what the hell, just roast everything and throw it all in there. So I did. Kohlrabi, beets, red onion, and radishes. I had left-over roasted pumpkin from yesterday ( I made pie) , so I put that in there too. Adds a nice sweetness and a thick texture. I added sausage, too, and the chopped stems from the bok choy (see below). Yum.
For my lunches, I sauteed bok choy with the kohlrabi and radish greens. I broiled large portabello caps, then sprinkled them with a little red wine vinegar, topped them with the sauteed greens, then put some grated Robusto cheese from Whole Foods. A couple more minutes under the broiler to melt the cheese, and voila! Delicious. And, of course, my standard roasted chicken thigh meat for protein.