Sauteed Seasonal Veggies

Chopped seasonal veggies (radish, summer squash, winter squash, greens, kohlrabi, sweet potato, okra, broccoli, cauliflower)
coconut oil or olive oil
minced garlic (optional)
chopped onions (optional)

Heat oil in pan over medium heat. Add garlic or onions (if desired) and chopped veggies. Cook until desired tenderness. Season with salt and pepper. Sprinkle with shredded parmesan.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Arugula

  • Arugula is a slightly bitter/spicy green that is great mixed with other greens or by itself.
  • Add to any salad!
  • Saute in olive oil or steam and add to pasta dishes.
  • Make into pesto then serve with pasta, potatoes, or with roasted or grilled meats.
facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Kale

  • Add this superfood to your favorite smoothie.
  • Saute kale leaves with butter and garlic. Add to omelets, quiches, scrambled eggs, or frittata.
  • Chop and add to hearty soups and stews.
  • Cook kale in boiling water with a slice of smoked meat, drain, and serve with pepper vinegar.
facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Pasta with Kale

Penne or farfalle pasta
2-3 tbs olive oil
1 small onion diced
2-3 garlic cloves, minced
½ lb chopped kale leaves
Salt and pepper

Cook pasta following directions. Meanwhile, heat olive oil in large pan over medium heat, add onions, and garlic, and cook until tender. Add the kale and saute until wilted. Drain the pasta and combine it with the onions, garlic, and kale. Season with salt and pepper and serve immediately.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Beet

  • No need to peel, only scrub clean. There are some great minerals just below the surface of the skin.
  • Grate into most any salad raw.
  • Bake or roast with other veggies.
  • Young beet greens can be tossed raw into a mixed green salad.
  • Young and tender beet greens can be steamed or sautéed.
facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Turnip & Mushroom Gratin

1 cup heavy cream
1 clove smashed garlic
1 bay leaf
1 bunch thyme
1 stick butter
1 lb. turnips
½ lb. mushrooms thinly sliced
1 cup Parmesan Cheese

Clean and thinly slice turnips (reserve greens, remove thick stems). Preheat oven to 375 degrees. Steep garlic, bay leaf, thyme in heavy cream for 20 minutes and season with salt. Butter the bottom of a Cast Iron Pan or oven-safe, deep, baking dish and sprinkle with enough parmesan to lightly dust. Place a little bit of the steeped cream, then sliced turnips, followed by sliced mushrooms and turnip greens. Repeat until cast iron is full while sprinkling parmesan in between each step. Bake covered in oven for 40 minutes. Remove foil, sprinkle with remaining parmesan, and bake for 20 more minutes until fork tender. Salt and pepper to taste.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Turnip

  • Grate raw into salads
  • Boil ½ to 1 inch thick turnips with a slice of seasoned meat like bacon.
  • Bake turnips with other seasonal roasted veggies (baste with butter or oil).
  • Add turnips to hearty soups or stews.
  • Mash or scallop turnips as you would potatoes.
facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Radish

  • Dip in your favorite dressing and eat.
  • Add radishes and/or chopped greens to vegetable stir-fry.
  • Add chopped radishes to potato salad for a peppery crunch.
  • Use in soups and stews as you would a turnip.
  • Try a radish sandwich. Spread butter on French or sourdough bread then layer with thin slices of radish. Sprinkle with salt.
facebooktwittergoogle_plusredditpinterestlinkedinmailby feather