GRILLED TURNIP CABBAGE WITH RED BEANS

I bought a giant kohlrabi at the local farmer's market. I used palm-sized patches as a base for this dish. It is important to cut the kohlrabi carefully before grilling to speed up the cooking process (you can use a regular or grill pan).

JACKFRUIT TARTARE WITH PARSLEY PESTO

A green bunch of parsley begged to be turned into something delicious. I blended the splendid leaves with nuts, olive oil and garlic into an aromatic spread that became a yummy addition to Jackfruit tartare. I served it with potatoes, carrots and mangoes. In the garden, I found a blooming nasturtium which is an edible plant and its flowers can decorate our dishes.