Fresh Spring Salad with Kale and Bok Choy

Dressing

1/4 cup raw tahini

1 Tbsp water

1 Tbsp light miso 

1 Tbsp freshly squeezed lemon juice

1 Tbsp honey or maple syrup

2 tsp grated fresh ginger

1 tsp onion powder

1/4 tsp powdered mustard

1/4 tsp salt

1 Tbsp green garlic, minced

Pinch of cayenne

Salad

2 cups kale leaves, firmly packed, cut into thin ribbons

1-3/4 cups thinly sliced bok choy, packed

½ cup Hakurei turnip, sliced thin

1-1/2 Tbsp  finely diced

Combine all of the dressing ingredients in a small bowl and whisk until well blended.

Mix together all of the salad ingredients in a bowl and toss with dressing. 

Let sit for 30 minutes to allow flavors to blend and then serve. 

If you aren’t planning on eating right away, mix kale an bok choy in a bowl and lightly salt and press overnight to expel excess moisture, otherwise the water will release in finished salad leaving for a runny dressing the following day.

Summer Vegetable Hash

A great side dish for many meals this recipe can be translated to use most summer vegetable items. 

2-4 pearl onions cut in half length wise and then sliced thin

1 cup broccoli florets 

1 cup diced summer squash

½ cup turnips

¼ cup parsley, chopped fine 

2 Tbsp. olive oil

Salt and pepper to taste

Heat olive oil over medium heat in a sauté pan. Add the sliced onions and cook until aromatic about 1-2 minutes, stirring frequently.

Add the summer squash and turnips and cook for 2-3 minutes more. Add the broccoli and parsley and cook until broccoli is tender.

Add salt and pepper to taste and enjoy.  

Spicy Radish and Turnip Quick Pickle

1 bunch Hong Vit radishes

1 bunch salad turnips

¾ cup white wine vinegar or apple cider vinegar

¾ cup water

3 Tbsp honey or maple syrup

2 tsp salt

½ tsp red pepper flakes 

½ tsp whole mustard seeds 

Scrub the turnips and radishes clean then remove the tops and slice as thin as you can. If you have a mandolin to use, great. If not, not a problem. When slicing small round veggies it’s simple to trim one of the round ends then rotate to flat side down this will keep the veggie still while your slicing instead of dealing with it rolling around.

In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes and turnips.

Let cool to room temperature. It can be ready to serve right away or place in your fridge for later use for a salad or snack.

Sesame Kale Salad

1 small clove garlic, minced (if you still have green garlic leftover, you can use)

2-1/2 tsp toasted sesame oil

1-1/2 Tbsp vegetable oil

½ bunch thinly sliced radishes or turnips

3 Tbsp rice vinegar

2 Tbsp low-sodium soy sauce

1 bunch chopped kale leaves; stems sliced thin

2 Tbsp toasted sesame seeds 

Kosher salt and ground black pepper

In a large bowl, whisk together the garlic, sesame oil, vegetable oil, vinegar and soy sauce. Add the kale and massage it with your hands or stir with tongs for 2 to 3 minutes, or until it has become shiny and a little translucent. Add sliced radish or turnips and stir. Sprinkle with the sesame seeds, then season with salt and pepper. Toss well.

Root Vegetable Stuffed Acorn Squash

1 acorn squash, cut in half

2-3 small purple top turnips, small dice

2-3 medium watermelon radish, small dice

1-2 onions, sliced

1 Tbsp minced parsley

2 Tbsp olive oil

¾ cup parmesan cheese, grated and divided in half

Preheat the oven to 400 degrees and line a baking sheet with parchment paper 

Cut the squash in half from the tip to the stem. Use a spoon to scoop out the seeds and discard.

Place the squash halves cut side up and drizzle 1 Tbsp of olive oil over the squash, and season with salt and pepper. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan and bake about 30 to 45 minutes. 

While Squash is cooking, clean and chop radishes and turnips.

Slice 1-2 onions and mince parsley.

In a sauté pan, heat up 1Tbsp olive oil and sauté turnips and radishes with the onions until the root veggies are fork tender. Remove from heat then add the minced Parsley. Season with salt and pepper.

Once squash is cooked, remove from oven and turn face up. Add the root vegetable mixture to the inside of the squash and sprinkle shaved parmesan cheese over the mixture. Return to oven and bake until cheese starts to brown up slightly. Roughly 15 minutes

Root Vegetable Gratin

4 tablespoons unsalted butter, divided, plus more for baking dish

1½ cups coarse fresh breadcrumbs

1½ cups grated Parmesan, divided

2 Tbsp. Thyme

Kosher salt and freshly ground black pepper

2 cups heavy cream

1/2 cup vegetable or chicken broth

1 celery root, peeled, sliced thin

1 rutabaga, peeled, sliced thin

1 turnip, peeled, sliced thin

1-pound Yukon Gold potatoes, sliced thin

2 garlic cloves, thinly sliced

Make sure the root vegetables are cut the same thickness to ensure even cooking

Preheat oven to 400°F.

Butter a shallow 2-qt. baking dish. Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup parmesan and 1 Tbsp thyme leaves; season with salt and pepper and set aside.

Bring cream, broth, 1 Tbsp thyme, and remaining 2 Tbsp butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes. Cover; keep warm.

Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin.

Bake until vegetables are crisp-tender and cream is thickened, check at 45 minutes to see if fork tender. If ready then uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.

Roasted Root Vegetable Stew

2-3 pounds of root vegetables such as rutabaga, turnip, potatoes, carrots, daikon radish, and celery root, peeled and cut into chunks

1 head of garlic, the cloves separated and peeled

6 Tbsp olive oil, divided 3 Tbsp and 3 Tbsp

1 teaspoon Kosher salt

1/2 cup chopped onion

1 heaping tablespoon tomato paste

1 28-ounce can of whole peeled tomatoes

2 cups (packed) of chopped napa cabbage

2 Tbsp parsley chopped

Black pepper to taste

Tabasco sauce (optional, to taste)

Preheat oven to 400°F.

Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt.  Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.

Meanwhile, in a 4 to 5 quart Dutch oven, heat 3 Tbsp of olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in the tomato paste, and cook a minute longer. Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the parsley. Bring to a simmer, and then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.

When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste. Season with Tabasco to taste if using.

Purple Top Turnip Gratin

1 large turnip – use a peeler to get thin slices

1 bunch of kale, chopped

1 red onion, sliced

¼ cup milk

3 Tbsp butter, plus more for greasing

½ pound sharp cheddar, grated

Salt and pepper to taste

1/4 cup parmesan cheese

Pre-heat the oven to 350˚F.

Slice turnips and set aside.

In a sauté pan, add the 3 tbsp. butter and onion slices over medium heat. Sauté for approximately 3-4 minutes, then add the kale pieces and continue to cook until all kale is wilted 

Grate the sharp cheddar and then you are ready to assemble the gratin.

grease a cast iron skillet or casserole dish with a little soft butter or oil.

Add your first turnip layer to the dish then add a little of the kale and onion mixture. Season the layer with salt and pepper, and grated cheddar then add 2-3 more layers, seasoning as you go.

Once the all the ingredients are in, add ¼ cup of milk and sprinkle parmesan cheese over the top

Cover the dish with tin foil and place in the oven on the middle rack for approx. 40 minutes.

After about 30 minutes remove the foil and le the cheese brown up. Once the top is golden brown it is ready to serve.

Napa Cabbage and Cucumber Slaw

1 head napa cabbage

2-3 salad turnips, peeled and grated

1 cucumber, grated

½ cup seasoned rice vinegar

1 tbsp dark sesame oil

1 tsp ground ginger

1 tsp garlic powder

1 Tbsp basil, minced 

¼ cup soy sauce

Slice the napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).

Add the napa cabbage, salad turnips and cucumber to a large bowl and toss to combine.

In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder, basil and soy sauce

Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.

Miso Glazed Turnips with Greens

1 bunch small-med turnips, trimmed, scrubbed, cut into wedges reserve greens to chop with the mustard greens

2 garlic scape stalks. Minced

1 bunch Greens washed then rough chopped

2 tablespoons white miso

2 tablespoons unsalted butter

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

Serve with rice.

Combine turnips, garlic scapes, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender, and liquid has evaporated, about 10 minutes.

Once all the liquid has cooked off, add the chopped greens and toss occasionally, until they are well incorporated and cook down. When the sauce thickens and glazes the vegetables, remove from heat.

Add lemon juice and a splash of water to the pan and swirl to coat turnips and greens. Season with salt and pepper.

Serve with rice.

Kale Salad with Delicata, Apples, and Turnip

1 bunch red kale, stems removed and rough chopped

Delicata squash cut crosswise into 1/2-inch slices, seeds removed

4 apples cut in quarters seeds removed

1 turnip cut into similar size as the delicata

1.5 tablespoons extra-virgin olive oil

3 tablespoons light-brown sugar

4 slices of bacon, cut crosswise (1/2-inch wide)

Coarse salt and freshly ground pepper

½ teaspoon fresh thyme leaves

Blue cheese crumbles (optional)

Apple Cider Vinaigrette 

2 tablespoon onions, minced

2 tablespoons cider vinegar

1/2 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

2 teaspoons maple syrup

3 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees.

First, start the vinaigrette: In a medium-size bowl, whisk together the onion, vinegar, salt, pepper, and maple syrup. Set aside to let the shallot marinate until squash mixture is finished roasting then whisk in olive oil. 

Toss together squash, apples, turnips, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squash, turnips and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, then toss with kale serve immediately. Crumble blue cheese over the salad and enjoy.

Garbanzo Bean and Kale Soup

Garbanzo beans, or chickpeas, pair very well with this hearty Kale Variety. This vegetable and bean soup helps utilize what this week’s share has to offer.

2 cups garbanzo beans, drained (if using canned beans, ½ cup dry beans if cooking)

½ a bunch of kale cut in half length-wise then chopped

2 turnips  - chopped

2 zucchini or patty pan- chopped

2 garlic scapes – minced

¼ cup scallions- chopped (reserve the tops as an herb to finish the soup)

2 oz olive oil

2 cups stock (vegetable or chicken) (water also works)

Salt and pepper to taste

Sauté ¼ cup scallions and garlic scapes in olive oil until aromatic. Try not to let it brown. Add turnips and zucchini and cook for 1-2 minutes add kale and 1 cup of stock and cook over medium heat for 5 minutes. Add the beans and the remaining stock and cook until all ingredients are tender (not mushy).

Add salt and pepper to taste. Then finish with minced scallion tops.

Several variations can be done to this dish. By adding some curry powder or chili powder you can definitely kick it up a bit. This recipe is a basic starting point. Feel free to experiment. Also, if you make a grilled cheese sandwich with the pesto jack in the cheese, share and dip it into this soup. That would be a tasty addition. 

Braised Greens with Turnips, Kohlrabi, and Bacon

1 bunch of Chard or other quick cooking green, rough chopped

1 kohlrabi peeled and then medium diced

Turnips cut into half and then sliced into half moons

Turnip greens, Rough chopped

½lb bacon, diced

Salt and pepper to taste

Tapatio hot sauce (aka agua de vida)

Place diced bacon into pan and turn to medium heat. Slowly cook until bacon is starting to crisp then pull out and set aside. Add the diced kohlrabi to the pan and cook until it starts to brown a bit. Then add the sliced turnips. Continue cooking for about 3 minutes then add the turnip greens and swiss chard and cover. Cook until the greens are wilted and the moisture from the pan is almost evaporated then turn the heat off, Season with salt and pepper to taste then fold in the cooked bacon and serve. 

This dish will be best if you hit it with a couple of dashes of hot sauce. Ideally you want something that is more acidic than hot which is why we recommend Tapatio (optional).