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Grilled Beet, Kohlrabi Salad

by Market Manager

by: Sara Gomach

I came up with this recipe by combining several online recipes with my own tastes. It’s a little something differnet using veggies at the market you might not know what to do with. And it is still quick and easy so you won’t keep dad waiting!


  • 3 beets sliced (try the red beets, they have a beautiful bullseye pattern when sliced
  • 3 kohlrabi sliced
  • 2 T evoo
  • 2-3 cloves garlic chopped
  • 2 T balsamic vinegar
  • 4 C spring mix
  • ¼ C goat’s cheese – or whatever you prefer: feta, blue cheese, etc…
  • S & P to taste


Slice beets and Kolrabi in ½” rounds. Toss in a bowl with evoo, balsamic vinegar, garlic and S&P.

Grill 2-3 minutes per side or until slightly chared.

Arrange on a bed of greens and top with cheese.


Roasted Cucumber Sandwiches

by Market Manager

(serves eight)


  • 2 1/2 pounds Japanese, Persian, or English hothouse cucumbers
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 3/4 cup labneh (Lebanese yogurt cheese) or Greek-style yogurt
  • 3/4 cup mayonnaise
  • 3 tablespoons salt-packed capers, rinsed well, roughly chopped
  • 1 garlic clove, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon (or more) fresh lemon juice
  • Fine sea salt and freshly ground black pepper
  • 2 9×7″ loaves focaccia, halved horizontally, or 8 ciabatta rolls
  • Extra-virgin olive oil


  • Preheat oven to 400°. If using English cucumbers, split lengthwise and remove seeds (leave other varieties whole). Arrange cucumbers on a parchment paper-lined baking sheet. (If using English cucumbers, arrange cut side down.) Brush with melted butter. Roast cucumbers until crisp-tender, about 15 minutes. Transfer cucumbers to a paper towel-lined plate; chill until cold.
  • Cut Japanese or Persian cucumbers lengthwise in half. Cut hothouse cucumber halves lengthwise in half. Slice crosswise into 1/4″-thick pieces. Whisk labneh and next 5 ingredients in a large bowl. Stir in sliced cucumbers and 1 tablespoon lemon juice. Season filling to taste with salt, pepper, and more lemon juice, if desired.
  • Brush cut sides of focaccia or rolls with olive oil; place on a baking sheet and toast in a 400° oven until just crispy and lightly browned, 3-5 minutes. Divide filling among focaccia bottoms, cover with tops, and cut each into 4 sandwiches (or divide filling among rolls).