This week’s One Local Summer Challenge meal celebrates the grill: grilled sausage, portobello and kohlrabi slices.
- grilled sweet Itailian sausage, from Ox Hollow Farm
- grilled portobello mushroom, from Massachusetts (an unknown farm, but within my 100) courtesy of Holbrook Farm
- grilled kohlrabi slices, from Missy’s (because another customer waiting in line said you could cook it that way)
- and pan-sautéed radicchio, also from Missy’s using my default method for cooking greens. (Not being a great fan of salads, I sautéed the radicchio just to see if it could be done. It can. A tad more bitter than say, frissee, but all in all, not bad.)
To grill the vegetables, I put some olive oil, salt and pepper in a ziplock bag and shook the veggies until coated—no other marinade ingredients.