Tuesday; I got back from the CSA pickup just after 7 and starving. We had leftover baked beans that needed to be eaten. Carrot sticks plus this pea dip Mark Bitten recently blogged about sounded appealing. Since both sort of fit a bbq theme (minus oh, the bbq part) I decided to prepare both for dinner. Simple and fairly quick, I even used the same pan for the peas and the beans with just a very quick rinse in between cooking the peas and reheating the beans. One kohlrabi was plenty for the two of us, and even though I only used 1 cup of peas we had leftovers of the pea dip (which is also good on trisket-type crackers).
Pea dip with mint and parmesan by Mark Bittman
kohlrabi quarter rounds