This weekend the weather in NYC was amazing. During the winter the crowd at the Williamsburg Farmer’s Market usually decreases, but this weekend the crowd was up and about when I arrived at McCarren Park. The vibe of spring was certainly lingering over Brooklyn. I tried to gather as much winter veg as I could, knowing root veggie days are numbered. Today I spent the day either on a run or sitting on the couch, which either way made me hungry. Because it was also warm out, I wanted to make a spring sandwich with homemade potato chips. I used the winter veg that I bought at the farmer’s market. I layered shredded yellow beets, red beets, carrots, sprouts, roasted portabella mushrooms, cucumber, feta cheese, and homemade garlic aioli on top of low-calorie flatbread. On the side I made BBQ sauce potato chips, as well as herb chips. This meal was a perfect balance of winter crunch with light spring flavor!
Root Veg Roll-Up 
(Makes 1)
Ingredients
- 1 yellow beet
- 1 red beet
- 1/4 large carrot
- sprouts
- portabella mushroom
- feta cheese
- garlic aioli
- 4 slices of cucumber
- flatbread
- olive oil
Directions
- In a baking pan add sliced portabella mushrooms. Add a sprinkle of olive oil and bake (temperature at 400 degrees) for about 10-15 minutes until soft.
- Shred 1 yellow beet in food processor, and do the same to the red beet, and the carrot. (Hint: Separate out each ingredient so that the colors don’t bleed into each other)
- On the flatbread add a layer of aioli, and then layer all of the other ingredients
Enjoy!
Garlic Aioli Recipe
Ingredients
- 1 egg yolk
- 1 clove of garlic
- 1 C of olive oil
- 1/2 lemon
- Salt and pepper
Directions
- Thinly dice and chop the garlic
- In a large bowl add the garlic, lemon, and egg yolk and whisk together
- Slowly whisk in the olive oil. Continue whisking and add the olive oil slowly. The emulsion will slowly thicken.
Enjoy!
Baked BBQ Chips/ Herb Chips 
Ingredients
- 2 mediums size potatoes
- olive oil
- salt and pepper
- BBQ sauce
- Herb de Provence
Directions
- Preheat oven to 400 degrees
- Using your slicing blade for the food processor, slice your potatoes into thin chips
- Soak and rinse in water
- Toss the chips in olive oil
- Separate the chips into two batches. Add about 2 tablespoons of BBQ sauce to one, and then add about 3 tsps of Herb De Provence to another batch. Salt and pepper to taste.
- Lay each chip on a baking sheet
- Bake for about 8-15 minutes. It is important to continue checking.
- Cook until crisp!
Enjoy!
My Last Dinner in Brooklyn 