cross the border.

I’ve been playing with kohlrabi

and radishes

a lot this week.  I appreciate their crisp texture and the ease with which they take on flavor.

Here’s a real simple recipe that I made to go along with a Grilled Mexican Spiced Pork Tenderloin.  It took very little time to put together and it was quite tasty.

Mexican Kohlrabi Slaw

1 bulb kohlrabi, skin removed, sliced into matchsticks

4 fresh radishes, sliced into matchsticks

2 carrots, peeled and shredded

juice of a lime

1 clove garlic, pressed

1 green onion, chopped

squeeze of honey

2 tabasco peppers, chopped and a lil of the juice  (I have some of these that my friend’s mom, Gustave, pickled for us, but you could totally use a fresh jalapeno or serrano pepper and a splash of vinegar)

pinch of cumin and chipotle powder

small handful fresh cilantro, chopped

EVOO to loosen- just a drizzle

salt and pepper to taste

Just combine your ingredients in a large bowl and toss.  Taste and adjust seasoning to your liking.  Refrigerate for at least 30 minutes before serving.  Enjoy!

And then, there were Fish Tacos.

Last night we scarfed down some incredibly yummy tilapia tacos.  We seasoned the inexpensive, quick-cooking fish with our own Mexican spice rub that I always have on hand.  Why buy a packet of pre-made spice rub, containing way too much salt and preservatives, when I can quickly whip up my own?

Mexi-Spice Rub:

2 t cumin

2 t paprika

2 t chili powder

1 t granulated garlic

1/2 t granulated onion

1 t dried oregano, crumbled between your fingers to wake it up

1/2 t chipotle powder (optional)

1/2 t salt

several grinds freshly cracked pepper

(Combine spices well.  As always, taste and adjust seasoning to your liking.)


We wanted to utilize our kohlrabi and radishes as a fresh, crunchy topping for our tacos.  So, I chopped one large, long radish and half a bulb of kohlrabi into matchsticks.  We pressed in one clove of garlic.  Then, I squeezed the juice of a lime over the top, drizzled with a quick shot of agave nectar and seasoned with salt and pepper.  We just tossed and let it sit for about 15 – 20 minutes.

Add one sliced jalapeno, a little tender lettuce, and some crumbly, salty cotija cheese and you’ve got a taco to write home about.  Kohlrabi and radishes are such diverse ingredients.  I might just start carrying them in my pocket.

Alright, that might get messy.  But you know what I’m sayin’.

Happy cooking and eating to you,


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