Tag Archives | turnip

Turnip and Mustard Greens White Pizza

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Yes, you heard me: Turnip and Mustard Greens White Pizza! It. is. so. good. Mustard greens have an earthy, peppery flavor which pairs beautifully with the flavors of turnips and sharp cheddar cheese. Any bitterness is cut with a quick saute, and then hidden with cheese! And by the way, I highly recommend local/organic cheese. There is a huge difference in the flavor, and you can eat that much more pizza knowing you’re supporting a local dairy.

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I made this for my special ‘mommy’ lunch yesterday. Twice a week, I treat myself to a special lunch while my youngest is at preschool. And by ‘special’ I mean sans-kids. :) This pizza can be thrown together pretty easily, but still feels exciting. It might be good for a family appetizer, too!

I used tortillas for the crust. You can use any pizza crust, but it does need to be a thin crust. Tortillas just work so beautifully for an easy, thin pizza crust.

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Ingredients

2 burrito-sized tortillas

2 T. olive oil

2 t. garlic powder

1 t. salt

2 c. grated local/organic sharp cheddar cheese

1 bunch small, local turnips, scrubbed and diced

1 t. olive oil

1 bunch mustard greens (or other greens), rinsed and chopped

1 T. olive oil

2 t. organic red wine vinegar

 

Directions

1. Oil pizza pan with olive oil, and place tortillas on pan.

2. Pour 1 T. oil on each pizza, spreading it around all the way to the edges of the tortilla.  Sprinkle on the garlic powder and salt.

3. In a small bowl, toss the diced turnips in 1 t. olive oil.

4. Add grated cheese to the tortillas. Add diced turnips. Bake in preheated 400 degree oven.

5. While pizzas are baking, heat 1 T. olive oil in a skillet. When oil is hot, add chopped mustard greens and 2 t. red wine vinegar. Sautee for less than a minute (just until the greens are wilted).

6. Remove pizzas from oven when brown and crispy on the edges. Top with wilted mustard greens and serve.

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Thanksgiving Texas Root Vegetable Hash

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What’s Thanksgiving without stuffing? This recipe is a twist on stuffing- a root vegetable hash. It’s  easy to customize, so feel free to modify to fit your family’s tastes. You could also use it as a base for traditional Cornbread Dressing. Pro tip: the leftovers will be awesome with a fried egg on top!

Thanksgiving Texas Root Vegetable Hash
Serves 6-8
Recipe from Jordan Swim, from Allen High School’s Blu Cooking School!

4 pieces Applewood Smoked Bacon, cut into small strips (“lardons”) *
1 medium sized onion, julienned
1 small butternut squash, peeled and diced small, seeds removed (about 1 cup)
Bunch of turnips, golden beets, or kohlrabi, scrubbed and diced (about 1 cup)
4 bunches of kale (or other winter green), rinsed and cut into strips
1-2 c. old bread, cubed
1 – 1 1/2 c. chicken or vegetable stock
3 gloves of garlic, minced
Bunch of sage, chiffonaded (plus more for garnish)
salt and pepper
*if you omit the bacon, use butter or olive oil instead

1. First, toast your cubed bread for 20 minutes in a 300 degree oven until crispy and lightly browned. Set aside.
2. Toss bacon and onions in the pan and cook for about 10 minutes, until carmelized and brown. Alternatively, heat the butter or olive oil in the pan.
3. Add butternut squash and about 1/2 c. of stock to deglaze the pan. The steam and heat will begin to cook the butternut squash.
4. After 10 minutes, add the turnips (or other root veggie)
5. After 10-15 minutes more, check butternut squash. If it’s nearly soft, proceed to adding the kale. If not, continue to cook.
6. Add greens and toss to wilt. Cook 5 minutes, until kale cooks down to your personal preference.
7. Add garlic and sage, tossing to mix. Cook a few minutes until fragrant.
8. Add bread cubes and more stock to taste. Season with salt and pepper. Garnish with sage leaves.

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Turnip & Collard Green Frittata

Picture of frittata

Frittatas are one of the most powerful tools in the home cook’s arsenal. They are extremely forgiving and easy to adapt to whatever ingredients are in the fridge. Plus, you can serve a frittata at pretty much any meal. Pair it with muffins and fruit salad, and there’s brunch. With crunchy green salad and wine, dinner is served.

Lately I’ve been turning to frittatas at the end of the week to use up the veggies straggling in the crisper drawer, both for quick dinners and make-ahead breakfasts. No matter what specific ingredients I have on hand, I always make frittatas using the same basic formula:

  • 2 cups chopped, cooked vegetables, onions, potatoes or meat
  • 6 eggs
  • 1/4 cup liquid dairy- milk, cream, or half and half
  • 1/4 cup shredded cheese
  • salt, pepper, garlic and other spices to taste

The recipe fills a 9-inch deep dish pie pan and bakes up in a 325 degree oven for 50 minutes

For this particular frittata, I took inspiration from the traditional southern preparation of turnips and collard greens and I paired those cruciferous veggies with garlic and heavy cream. Some Romano cheese added a bit of bite to the recipe, and I opted to use a mix of duck and chicken eggs since that’s what I had available. Next time we get turnips and collards in the local box, I’m planning to make this dish again and add some smoky bacon to the mix– I’ll just fry it up at the start of preparation and use the bacon fat to saute the veggies.

Picture of Frittata Ingredients

Turnip and Collard Green Frittata
yield: 6 servings

Ingredients:
olive oil
1 yellow onion
2 turnips
2 garlic cloves
1 bunch collard greens
6 eggs
1/4 cup heavy cream
1/4 cup shredded Romano cheese
1/2 teaspoon salt
1 teaspoon ground black pepper

Directions:
Peel and dice onion, turnips and garlic cloves. Chop stems off of collard greens, wash the leaves thoroughly, and chop them into 1/4 inch ribbons. Preheat oven to 325 degrees and use olive oil to grease a 9-inch deep-dish pie pan.

In a heavy bottomed skillet, heat 1 tablespoon olive oil over medium heat. Saute chopped onions, garlic and turnips until they begin to soften. Add the chopped collard greens to the skillet, and cook them with the other vegetables until they are wilted and soft. Remove skillet from heat and set aside.

Beat the eggs and cream together in a large mixing bowl. Fold in the cooked vegetables, cheese, salt and pepper to the egg mixture and pour frittata batter into prepared pan. Bake for 50 minutes in preheated oven, until eggs are firm.

Click here for a printable copy of this recipe.

Comments { 2 }

Turnip & Collard Green Frittata

Picture of frittata

Frittatas are one of the most powerful tools in the home cook’s arsenal. They are extremely forgiving and easy to adapt to whatever ingredients are in the fridge. Plus, you can serve a frittata at pretty much any meal. Pair it with muffins and fruit salad, and there’s brunch. With crunchy green salad and wine, dinner is served.

Lately I’ve been turning to frittatas at the end of the week to use up the veggies straggling in the crisper drawer, both for quick dinners and make-ahead breakfasts. No matter what specific ingredients I have on hand, I always make frittatas using the same basic formula:

  • 2 cups chopped, cooked vegetables, onions, potatoes or meat
  • 6 eggs
  • 1/4 cup liquid dairy- milk, cream, or half and half
  • 1/4 cup shredded cheese
  • salt, pepper, garlic and other spices to taste

The recipe fills a 9-inch deep dish pie pan and bakes up in a 325 degree oven for 50 minutes

For this particular frittata, I took inspiration from the traditional southern preparation of turnips and collard greens and I paired those cruciferous veggies with garlic and heavy cream. Some Romano cheese added a bit of bite to the recipe, and I opted to use a mix of duck and chicken eggs since that’s what I had available. Next time we get turnips and collards in the local box, I’m planning to make this dish again and add some smoky bacon to the mix– I’ll just fry it up at the start of preparation and use the bacon fat to saute the veggies.

Picture of Frittata Ingredients

Turnip and Collard Green Frittata
yield: 6 servings

Ingredients:
olive oil
1 yellow onion
2 turnips
2 garlic cloves
1 bunch collard greens
6 eggs
1/4 cup heavy cream
1/4 cup shredded Romano cheese
1/2 teaspoon salt
1 teaspoon ground black pepper

Directions:
Peel and dice onion, turnips and garlic cloves. Chop stems off of collard greens, wash the leaves thoroughly, and chop them into 1/4 inch ribbons. Preheat oven to 325 degrees and use olive oil to grease a 9-inch deep-dish pie pan.

In a heavy bottomed skillet, heat 1 tablespoon olive oil over medium heat. Saute chopped onions, garlic and turnips until they begin to soften. Add the chopped collard greens to the skillet, and cook them with the other vegetables until they are wilted and soft. Remove skillet from heat and set aside.

Beat the eggs and cream together in a large mixing bowl. Fold in the cooked vegetables, cheese, salt and pepper to the egg mixture and pour frittata batter into prepared pan. Bake for 50 minutes in preheated oven, until eggs are firm.

Click here for a printable copy of this recipe.

Comments { 2 }

Quick Chicken Noodle Soup

I can’t seem to get enough soup in the winter, and with the beautiful turnips and carrots that came in our Greenling Local Box last week, I thought that a big bowl of chicken noodle soup was in order. I’ve made this a number of times before, as it’s really yummy and so quick and easy to make. While it’s not the same as soup that’s been cooking for hours, it’s way better than anything out of a can, it uses plenty of veggies and only takes about 20 minutes. It’s hearty and filling, with a good ratio of stuff to soup (I prefer stuff to soup). Note that using good quality chicken stock is important; because you’re not cooking the soup for hours, you want the best flavor possible.

Adapted from Rachel Ray

Ingredients:

  • 2 Tbsp. extra-virgin olive oil
  • 2 carrots, diced
  • 2 turnips, diced
  • 1 medium onion, diced
  • 4 c. chicken stock
  • 4 c. water
  • 1 lb. chicken, chopped into 1/2″ chunks
  • 1/2 lb. extra-wide egg noodles
  • Salt and pepper
  • Handful of chopped fresh parsley

Directions:

  • Heat the olive oil in a pot over medium heat. Chop the carrots and turnips while the olive oil is heating, then put them in the pot.
  • While the carrots and turnips are working away, chop the onion. Put them in the pot with the carrots and cook until the onions are translucent.

  • Turn the heat up to high and add the water and chicken stock to the pot. Chop the chicken into bite-sized pieces, making sure to remove the tendon.

  • When the water and chicken stock start to simmer, add the chicken pieces.
  • Wait a minute or two, then add the pasta to the simmering soup. Cover and cook until the pasta is tender (about 9 minutes).
  • Add salt and pepper to taste. Garnish with the parsley and serve.

Comments { 4 }

Maple-Roasted Vegetables

I tweeted a picture of these a few nights ago, and I couldn’t wait to share the recipe with you all because it was so good! I had some sweet potatoes that I hadn’t yet used from a Local Box a few weeks ago, and we got some beautiful purple turnips in our box last week, so I thought this would be a perfect way to use both.

These veggies are sweet, with a hint of spicy from the coriander. The peppery notes of the turnips are much more muted.

When roasting vegetables, it’s important to limit the use of oil in order to prevent the veggies from getting soggy, rather than caramelizing. A hot oven and baking sheet will also help!

Adapted from The New York Times

Ingredients:

  • 2 lb. vegetables, peeled and chopped into 1/2″ chunks
  • 3 Tbsp. olive oil
  • 3 Tbsp. maple syrup
  • 1/4 tsp. coriander
  • Heavy pinch of salt and few grinds of pepper

Directions:

  • Preheat the oven to 425 degrees. When you turn the oven on, put a baking sheet in there as well. I’ve found that roasting on a hot baking sheet also helps to ensure the crisp factor.
  • Combine the olive oil, maple syrup, coriander, salt and pepper in a small bowl and set aside.
  • When the oven and pan are ready, toss the vegetables in the maple syrup mixture and spread out on the hot pan. Make sure that every piece is touching the bottom of the pan.
  • Bake for ~40 minutes, or until the veggies are caramelized and fork-tender. If the veggies haven’t caramelized adequately, turn on the broiler for a few minutes.
Comments { 1 }