Strawberry Kohlrabi Salad

Salads have become my thing to bring to Shabbos meals and I am always looking for something different and interesting to mix together. This past Shabbos lunch it was Strawberry Kohlrabi Salad. I don't know if kohlrabi is readily available in the United States because I was introduced to it here in Israel. It looks like a light-green turnip. Often I have added it to vegetable soup but it is very refreshing eaten raw and tossed with a little lemon or olive oil. As I constructed the perfect salad in my head, the kohlrabi added the crispy crunch and complemented the fleshy strawberries perfectly.

Ingredients:
1 bunch of lettuce cut into small pieces
1 kolrabi, peeled and diced
8 large strawberries, cut into small pieces
2-3 cucumbers, peeled and diced

Toasted Topping:
1/4 cup almonds
1/5 cup walnuts
3 packets of splenda
1 teaspoon of vanilla
few drizzles of olive oil

Salad Dressing:
balsamic vinegar
2 teaspoons of dijon mustard
a few drizzles of olive oil

Everything can be mixed together for the salad. Smash the almonds and walnuts a bit, toss with a little olive oil and splenda and toast in the oven for a very few minutes. Add to salad before serving along with the salad dressing. Very popular salad!

Roasted Radish, Cauliflower and Asparagus

before cauliflower was added

My eyes were drawn to lovely radishes at the market; I had to have them.The vibrant magenta color was dazzling. HaShem added gorgeous colors to vegetables to give us visual pleasure. I would say that of all vegetables, radishes in particular, where always my least favorite. That is now a thing of the past!

Ingredients:
cherry radishes
cauliflower
asparagus
sesame seeds
miso paste
soy sauce
sesame oil
sea salt
olive oil

1. Trim the ends of the radishes and slice in half
2. Remove the florets of the cauliflower and cut to bite size pieces
3. Cut the asparagus into 1-2 inch pieces
4. In a shallow oven-safe pan, dilute your miso into hot water, add a few shakes of soy sauce and sesame oil
5. Add your cauliflower into the pan and place in the oven and cook until done (10 minutes or so)
6. Place the asparagus into a shallow pan with boiling water, I usually just put it in the oven (5 minutes)
7. Toss the sliced radishes with olive oil and salt - spread out evenly in a pan and place on the top shelf of a hot oven (20 - 25 minutes)
8. When all vegetables are done, dump them all together into a serving dish and enjoy warm or cold with sesame seeds
9. If you want, add a little bit of sesame oil and soy sauce if you require more flavor