Veggie Explosion - Recipe Idea

Calling this the ultimate summer veggie explosion.

Started with a base layer of homemade garlic tahini dip, kinda playing off of a classic hummus but I didn’t soak any chickpeas overnight and had to think of the fly. Started by taking, greek yogurt, tahini, red Russian garlic, extra virgin olive oil, apple cider vinegar, maple syrup, salt and pepper. Processed or blend until smooth.

Japanese Flowering Kale has become our favourite variety to make chips out of. They tend to be smaller with less fibrous stems and takes way less prep! The colouring is next level with whites, greens, purple and pinks. Tossed the leaves in extra virgin olive oil, nutritional yeast, miso (or salt), pepper, KK’s garlic powder, and lemon juice. Roasted in the oven until golden brown.

Sautéed veggies consists of; celeriac, leeks, golden beets, candy striped beets, fresh baby corn, kohlrabi, broccolini, rainbow carrots, patty pan squash, red Russian garlic, and sweet Walla Walla onions. Started with sweating the alliums and then added the harder root veggies and finished with the squash and broccolini. Friendly reminder that you do not have to over cook your produce!

Topped the whole dish with a crunchy air fried the chicken leg but it almost didn’t even need it but got to keep our protein level up while we are in harvest season.