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I’ve currently got a tomato sauce cooking on the stove, as seen on the upper left. This will be used on ciabatta with deli pepperoni and muenster to make sandwiches for lunch. It contains one can of Trader Joe’s fire roasted crusted tomatos with chilis, a teaspoon of garlic, olive oil, oregano, salt, and pepper processed together. Sliced, raw white button mushrooms were then added and it is all being cooked together. As the mushrooms cook they should take on the flavor of the sauce, which will be nice.
Below this is some kohlrabi that has been pickled with dill, garlic, honey, salt, and vinegar. It will be put in the fridge sometime this evening. Plain kohlrabi tastes somewhat like a cross between cabbage and broccoli, but with the texture of apple. Raw it is very good and has a wonderful aftertaste; I hope it’s equally good (or better) once pickled.
The other photos are kofta that Danielle is making to take to a party tonight and cook on skewers over a BBQ. It contains two pounds of beef, 1/2 cup of parsley, one small onion, 1/4 tsp of allspice, salt, and pepper.