facing a vegetable fear…

i’m challenging myself to eat random vegetables from the farmers market that i’m scared of, so here’s my first attempt!

i never thought twice about these vegetables, but certain ones, like peppers and sweet potatoes, always show up in my nutrition books. this is so much better than i expected! and peppers are surprisingly very full of vitamin c. i hate them raw, but in sauce form + kefir? chef’s kiss.

recipes:

🌶️ kefir pepper sauce

• 1/2 cup plain kefir (unsweetened)

• 1 small spicy pepper (e.g., jalapeño or chili), chopped (remove seeds for less heat)

• 1 clove garlic, roughly chopped

• 1-2 tsp honey (to balance heat)

• zest and juice of 1/2 lemon

• 1 tbsp olive oil

• salt and pepper to taste

• optional: 1 tbsp fresh parsley, cilantro, or dill

instructions:

1. roughly chop the pepper and garlic. sauté them in olive oil until softened (optional, for extra flavor).

2. add kefir, pepper, garlic, honey, lemon zest, and juice to a food processor. blend until smooth.

3. season with salt and pepper to taste. for extra flair, add fresh herbs and pulse to combine.

4. let the sauce chill in the fridge for 10-15 minutes to develop the flavor.

🍠 hasselback japanese sweet potatoes

• 4 small japanese sweet potatoes

• 2 tbsp olive oil or melted butter

• salt and pepper to taste

• optional: garlic, fresh rosemary, or thyme

instructions:

1. preheat oven to 400°f (200°c).

2. slice the sweet potatoes thinly, almost all the way through, leaving the bottom intact.

3. brush generously with olive oil or melted butter, and sprinkle with salt and pepper.

4. roast for 40-50 minutes, basting with more oil halfway through.

5. optional: add garlic and fresh herbs toward the end of roasting for a savory finish.