 INGREDIENTS
5 medium turnips (about 2 lbs) 1.5 Tablespoon extra virgin olive oil 1 Tablespoon butter 1 large onion, sliced 1/2 teaspoon dried rosemary 1/2 teaspoon salt (or to taste) 1/4 teaspoon freshly ground white pepper (or to taste) 4 cups vegetable or chicken broth Optional topping: Shredded carrot Minced parsley Thinly sliced scallion greens PREPARATION 1. Peel and thinly slice turnips. 2. Heat 1 Tablespoon olive oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. 3. Add the turnips, rosemary, salt and white pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 minutes. 4. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until turnips are tender, 10-12 minutes more. 5. Meanwhile, if using topping, in a medium bowl toss the carrrot, scallion greens and vinegar with 1 Tablespoon olive oil. 6. Once turnips are tender, puree the soup until smooth in the pan with an immersion blender. 7. Ladle soup into bowls. If using, add a topping and serve.
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This recipe can be refrigerated in an airtight container. Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator. Recipe Ingredients
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Ingredients8 oz. Pasta
2 cups packed sorrel leaves 1 cup heavy cream 2 Tbsp butter 2 garlic cloves, minces ½ tsp salt Black pepper to taste Instructions
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1.5 lbs. fresh tomatillos, husks removed and cut into 2-inch pieces ½ white onion, peeled and cut into 4 wedges -2 serrano chilis, split in half lengthwise 1 Tbsp. olive oil 2 garlic cloves 1.25 tsp kosher salt 1 Tbsp lime juice 1 cup fresh cilantro, leaves and small stems, chopped Directions
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Instructions Make the pumpkin puree
Make the soup
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2 tart apples 1 can black beans 1 cup cooked corn kernels 1-2 limesSalt, pepper, cilantro or parsley to taste (optional) Preparation
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2 eggplants (nicely round, not slender) 4 teaspoons olive oil (or more) 2 large ripe tomatoes 12 slices mozzarella cheese finely chopped herbs (like basil, oregano, thyme) salt black pepper DIRECTIONS 1. Heat oven to 350 deg F 2. From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. You should have 12 rounds. 3. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil. 4. Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep. 5. Slice each tomato into 4 even slices so you have 8 tomato slices. 6. Chop your herbs of choice finely, or use dried herbs. 7. In an oven proof dish, create your 4 stacks starting with an eggplant slice, then a tomato slice, than a mozarella slice. Repeat layer. Top with an eggplant slice and a mozarella slice. 8. Season each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper. 9. You will have 4 stacks. 10. Heat gently in the oven until the tomato slices are warm and the mozzarella melts. 11. Serve as an appetizer or a side dish. Ingredients
1. Prepare the kale by washing and then cutting the kale in half. In a Dutch oven on medium heat, add olive oil and wait until shimmering. Stir in the garlic until fragrant, about 1 and a half minutes. 2. Add the cherry tomatoes and juice from the whole lemon. Stir occasionally until the cherry tomatoes begin to break down slightly about 3 to 5 minutes. Add salt and pepper. 3. Once the cherry tomatoes have begun to break down, add in the kale and ¼ cup of water. Save a ¼ cup for later. Cover the pot and let the kale braise for 15 minutes, stirring once at the halfway point. If when you open the pot at the halfway point, there is no liquid, add the rest of the water. 3. Open the Dutch oven and add the pat of butter. Stir until it is completely melted throughout the sauce. 4. Remove the kale from the Dutch oven and serve. Ingredients
1.5 pounds sugar snap peas 2 bunches radishes 8 oz crumbled feta cheese 3 tbsp fresh mint (roughly chopped) 1 tbsp fresh dill 1/4 cup olive oil 1 garlic clove (pressed or grated) 1 tsp red wine vinegar 1/4 tsp kosher salt 1/2 tsp fresh ground black pepper Instructions
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3 tablespoons white wine vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 6 ears fresh corn, shucked 2 cups grape tomatoes, halved 8 ounces mozzarella pearls or shredded mozzarella 1 bunch scallions, thinly sliced 1 1/2 cups fresh basil leaves Preparation 1. Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. 2. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. 3. Before serving, tear the basil over the salad and stir. Ingredients
2 large cucumbers 1 cup plain Greek yogurt - fat content of your choice Handful fresh mint leaves 1 lb. baby spinach 1/4 cup cold water 1 teaspoon garlic powder Pinch salt Squeeze lemon - optional Instructions 1. Remove the seeds from the cucumbers and roughly chop. 2.Place in a blender with the Greek yogurt, fresh mint leaves, baby spinach, cold water, garlic powder and a pinch of salt. 3. Blend until smooth. Add more water if you want a thinner soup. 4. Place in a bowl in the fridge for a couple of hours. 5. Serve straight out of the fridge, stirring in a little lemon juice (optional). Ingredients
4 large eggplants 1 medium red onion or regular onion 2.5 oz olive oil extra virgin 2 cloves garlic (small-medium) add more if you wish ½ teaspoon salt ¼ teaspoon black pepper Preparation
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1 garlic clove minced 1 Tbsp whole grain mustard ¼ cup finely chopped red onions 2 Tbsp balsamic vinegar 3 Tbsp olive oil ½ Tsp salt ¼ Tsp black pepper 3 peaches pitted and diced 2 pints cherry tomatoes or grape tomatoes halved 2 cups baby arugula 1 Tbsp chopped parsley 1 Tbsp minced chives ¼ cup chopped almonds (optional) ¼ cup crumbled feta Preparation 1. In a large bowl, whisk together the garlic, mustard, onions, balsamic vinegar, olive oil, salt and pepper. 2. Stir in the peaches and tomatoes. Let them marinate for 10 minutes. 3. Stir in the arugula, parsley, chives, almonds (if using) and feta. 4. Serve. 5. If leftovers, keep the salad in an airtight container in the refrigerator up to 3 days. If you’re planning to save part of the salad, don’t add all of the arugula. That will keep it from wilting. Stir in arugula when you are planning to eat the salad Ingredients
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4 cups salad greens 1/2 cup blueberries 1/4 cup walnut halves, lightly toasted 1 ounce blue cheese, crumbled 2 tablespoons sour cream 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon strawberry jam Salt and fresh ground black pepper Preparation 1 Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned. 2 Whisk the sour cream, red wine vinegar, olive oil, mustard, and jam in a large bowl. Taste and season with salt and a few grinds of black pepper. 3 Pour about half of the dressing into a small bowl. Add lettuce, blueberries, walnuts, and cheese to the large bowl and gently toss. Add more dressing as needed. Ingredients
Recipe by Anna Gill
Makes 1 ½ cups ⅓ cup coarsely chopped garlic scapes (about 4 small) 1 tablespoon freshly squeezed lemon juice, more to taste ½ teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 15 oz. can cannellini beans, rinsed and drained ¼ cup extra virgin olive oil, more for drizzling 1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. 2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Adjust levels of salt, pepper and lemon juice, as needed. 3. Scrape the dip into a serving bowl and drizzle with a little more olive oil. Place the dip bowl on a larger platter with crudité, crackers, pita pieces and serve. How to use carrot top pesto? Like any other pesto. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all in with carrots and serve it as a spread over roasted baby carrots. Ingredients
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