Grilled Queso, Market Veggies, and Green Goddess
This dish is all about balance — the kind that only happens when you let vegetables be what they are. Some charred, some just kissed by heat, others left raw and crisp. We use a mix of tender roots and lettuces — turnips, radishes, Thumbelina carrots, baby romaine — roasted dry over a hot grill or cast-iron skillet, no oil, no fuss. You’re after that halfway point: half-cooked, half-crunchy, with smoky char and fresh snap. It’s about the harmony.
They’re served with grilled cheese (halloumi, panela, or queso fresco all work) and a creamy, punchy Green Goddess made with Mexican crema, yogurt, loads of cilantro, and just enough anchovy and caper to give it depth. A roasted serrano adds low, slow heat. It’s the kind of sauce that makes even the simplest vegetable feel like something more.
