Adapted from the New York Times
TOTAL TIME: 45 minutes
- 1 1/2 pounds white turnips
- 1/2 cup freshly squeezed orange juice
- 1 cup chicken or vegetable stock
- 2 tablespoons butter
- Coarse salt and freshly ground pepper
- 3 tablespoons grated orange peel
- 1 teaspoon sugar
- 1 tablespoon fresh thyme leaves
- Peel turnips and cut into one-and-a-half-inch pieces. Put them in heavy saucepan with orange juice, stock and one tablespoon butter. Season with salt and pepper; simmer uncovered until the turnips are tender and the liquid has evaporated (about 20 minutes). If more liquid is needed to cook the turnips, add a little more water.
- Add the remaining butter and the sugar to the turnips and continue cooking them, turning them with a spoon, until they are glazed. Sprinkle them with the grated orange peel and thyme leaves. Correct seasoning and serve.
Thanks to Robin from Mister Bagel in Brunswick for this one…
5 medium zucchini grated
3 eggs, well beaten
1/3 cup all-purpose flour
pepper, onion, garlic, to taste
herbed tomato sauce
favorite pizza toppings, cheese, meats, etc.
Preheat oven 450°F.
Drain the grated zucchini in needed. Place the zucchini pulp in mixing bowl with eggs, flour and seasonings. Mix thoroughly.
Spread the mix onto a shallow oiled pan and bake for 8 minutes.
Remove from oven. Top with pizza sauce and favorite pizza toppings.
Return to oven and bake an additional 15 to 20 minutes at 350°F until cheese is browned.
These vegetables are made for grilling/pan searing. Remove the stems and ends and slice longways, about 1/4 inch thick. Brush with olive oil that has salt, pepper and paprika (optional). The grill or pan should be very hot before adding the squash. Resist the urge to turn them until they are well browned/starting to blacken -about 4 minutes.
Pull them off the heat and drizzle with more olive oil that has been blended with fresh basil leaves.
This is our favorite traditional Basil Pesto, adapted from Mark Bittman
2 cups loosely packed basil leaves
1 clove garlic
2 Tablespoons pine nuts/walnuts
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
Process the basil, salt nuts and half the oil. Scrape down the bowl and add the remaining oil slowly while continuing to process. If you are eating right away add the cheese and toss with pasta, rice or potatoes. Spread on grilled or broiled chicken or fish for great results. If you want to freeze some for the dark months ahead pack the pesto (without the cheese) into zip-locks, ice cube trays or any other freezable container that will provide you with a good portion to thaw later. Add the cheese to the thawed mixture.
(adapted from Joy of Cooking)
20-30 Sprouts halved lengthwise (cutting the stem)
4 Tablespoons butter o2 2 Tablespoons butter and 2 tablespoons olive oil
3-4 cloves of garlic, crushed or minced
2-3 tablespoons grated parmesean cheese
Warm the butter/oil in a skillet over medium heat and brown the garlic. Remove the garlic and add the sprouts cut side down. Cover and cook for 15 to 20 minutes until tender. Remove to a dish and top with cheese.
(adapted from the Joy of Cooking)
3 Tablespoons Butter
1/4 cup chopped, toatstes nuts (walnuts, hazelnuts, almonds or pecans)
1 pound of Brussels sprouts (about 2 cups)
With a knife make a shallow “x” on the bottom of each sprout (this helps them steam evenly). Steam them for 10-15 minutes, remove from heat and cut each sprout in half. While these are cooking toast the nuts in a dry skillet until they smell fragrant. Melt butter on medium heat until it begins to bubble and add brussels and toss evenly to coat. turn carefully for 3-5 minutes and remove to a dish. Top with nuts and serve.