My FOODILY app did it again! I typed in “turnips” in the Search box and found a great recipe from Williams-Sonoma. It called for savoy cabbage, but I had green cabbage so I used that instead. It went great with my Garlic Mashed Potatoes and Radishes!
Savoy Cabbage and Turnips
Curly-leaved savoy cabbage, turnip and carrot are combined in this simple sauté of autumn vegetables. The combination makes an ideal bed for seared duck breast.
- 2 Tbs. unsalted butter
- 1 turnip, peeled and cut into 1/4-inch cubes
- 1 carrot, peeled and cut into 1/4-inch cubes
- 1 head savoy cabbage, about 2 lb., quartered,
cored and sliced crosswise into strips 1/4
inch wide (I used green cabbage)
- 3/4 cup low-sodium chicken stock
- Coarse salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley (I used kale)
In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage (and kale) and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes. Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.
Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).
- Brown Butter and Maple Glazed Turnips (veggiesfromthefarm.wordpress.com)
- Southern Greens and Turnip Custard (veggiesfromthefarm.wordpress.com)
From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!
- 1/2 bag herb bread crumbs
- 2 cups grated sharp cheese (I used mild cheddar cheese)
- 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
- 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
- 2 cups milk (I used just one)
- 3/4 tsp. dry mustard
- 1 can cream of mushroom soup
- 1/2 cup milk
- 4 eggs
Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!
Using the fresh spinach leaves and duck eggs from my box this week, I made PASTA!!!
After washing the spinach thoroughly,
I steamed it in a pot on the stove using 1/2 inch water and a steamer…
Then removed the stems…
And chopped it fine keeping the water on leaves.
On a kneading surface, I added 2 cups freshly milled Kamut and 2 cups All Purpose flour, formed a well in which I added the chopped wet spinach and 2 duck eggs…
Kneaded the dough…
Rolled it out thin…
Folded it in thirds…
Then cut it in thin strips, unfolded each, & let them dry…
Then I bought a pasta machine!
Beautiful and delicious!
Recipe adapted from Dinner With Julie’s “Pasta Verde” which I found on my FOODILY app on my iPhone. What a great tool! Check it out here!
- Duck Eggs (veggiesfromthefarm.wordpress.com)
We’re trying it again and perfecting it…this time with more GREENS!
Adapted from a fun cookbook: The Sneaky Chef: Simple Strategies For Hiding Healthy Foods in Kids’ Favorite Meals
Adapted from The Sneaky Chef‘s “Chocolate Chip Pancakes”
3/4 c. freshly milled soft white wheat flour
1 tsp. baking powder
1/2 c. thawed Creepy Green Cubes
1/4 c. vanilla yogurt
1 tsp. vanilla flavoring
2 tbsp. milk
1 large egg
2 tbsp. honey
1/4 c. chocolate chips (optional)
Mix together dry ingredients. Mix together wet ingredients. Add the wet ingredients to the dry ingredients and stir just until blended. If you are using chocolate chips, add them to the batter at this point and mix lightly. Spray a large skillet with oil spray and when hot, drop batter onto skillet. When bubbles begin to set around the edges of the pancake and the skillet-side is golden, gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is set. Serve with syrup. 😉
(I like the pancakes above – they are my daughter’s creations!)
The smoothie recipe is the same as before. This time I used 6 “creepy green cubes” and a whole apple. YUM!
The cubes served two purposes – adding chill and lots of nutrition! Plus, since the greens were cooked and finely ground this time around, it smoothed out the leaf chunks that were a bit unpleasant last time.
Variation: Try blueberries instead of grapes.
Okay, this is a stretch! I’ll call it “Open-Faced Bacon Egg-White Kale Queso Sandwich”.
I spread the Kale Queso on a piece if toast…
Added some bacon…
And topped it all with a scrambled egg white and kale.
Gooooooood Morning World!
- Kale Queso (veggiesfromthefarm.wordpress.com)
- B.E.L.T – Bacon, Egg Salad, Lettuce and Tomato Sandwich (kathskitchensync.wordpress.com)
- Green Goddess Grilled Cheese Sandwich (sthlmaftereight.wordpress.com)
Just looking for a way to use more greens!
Spinach dip has been on my mind lately but I haven’t found a recipe I wanted to make. So, shortcuts are good! Monterey Jack Queso dip with Kale added in…
I cooked the kale before I added it into the queso.
Chopped it real fine…
And served it with some blue tortilla chips!
Adapted from the Better Homes and Gardens New Cookbook “Kielbasa and Cabbage”:
My version included:
2 tbsp butter
Add Pampered Chef Smoky Applewood Rub to vinegar/juice/brown sugar mixture
3/4 head small cabbage
Add a bunch of kale, stems removed, and cut into strips
Just before the end of cooking, add kale and stir till it wilts (make sure it stays bright green!)
Not ideal for Spring, but it sure was good! Even for my 2 year old who finished her supper before her siblings!
- Kielbasa and Red Cabbage (veggiesfromthefarm.wordpress.com)
- Kale Slaw (veggiesfromthefarm.wordpress.com)
When spring arrived, or when the spring farm share began, so did the eggs…
WOW! Eggs in my box! And….they’re….colored?
Thank goodness Farmer Z explained it all in his email. The blue egg is from an Araucana hen. The brown spotted egg is from a Cuckoo Maran hen. In the back is a duck egg.
I used the chicken eggs in the oatmeal pancake recipe along with some water. This had to sit for a few minutes to let the oatmeal and other dry ingredients soak into the wet ingredients.
While waiting, I started the link sausage.
Then onto the pancakes. Notice how I made them very small…like Silver Dollar pancakes. The kids love them this way!
The sausage is almost done…
I FORGOT TO TAKE A PICTURE!!! (Must’ve been too busy eating and serving them!)
VERSATILE OAT MIX (a recipe from my Mom!)
3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups shortening
3 cups quick-cooking oats
ADDITIONAL INGREDIENTS FOR OAT PANCAKES:
1 egg, beaten
1 cup water
In a large bowl, combine the flour, sugars, baking powder and salt. Mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. YIELD: 9 cups (number of batches varies depending on recipe used).
TO PREPARE PANCAKES: Combine 1-1/2 cups oat mix, egg and milk in a bowl. Mix well. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. YIELD: 10 pancakes.
Another great recipe from No-Guilt! Carb Diet Cookbook! As usual, I substituted the green leafy veggie I received in my CSA box for what was called for in the recipe. The original recipe is called, “Ground Beef, Spinach, & Barley Soup”. I used mixed greens which included mustard and turnip greens.
As you can see from the picture, I like my soup chunky!