By admin|July 7, 2014|Information

Caramelized Turnips

3 Cups diced peeled turnips

1/4 Cup water

1 cube chicken bouillon

1 Tbls butter, or more as needed

2 Tbls white sugar

Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot. (From:

Mashed Turnips & Sage

4 large turnips, peeled and cubed

1 large russet potato, peeled and cubed

3 tablespoons butter

2 shallots, chopped

2 tablespoons chopped fresh sage

1 cup milk

Kosher salt and freshly ground pepper

Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.

In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and sauté until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)

Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper. (From:

Chicken Kabobs w/ Basil, Parsley, & Scallion Pesto

1 package of chicken breasts (roughly 1½ pounds)

4 tablespoons olive or sunflower oil

¼ teaspoon salt

fresh ground pepper to taste

For the Pesto

1 cup packed basil leaves

1 cup packed parsley leaves

½ cup sliced scallions

½ cup chopped walnuts (or your favorite nut)

¼ cup olive or sunflower oil

½ tsp salt

fresh ground pepper to taste

a squeeze or two of lemon – optional, but recommended

for a creamier sauce, add ¼ cup plain yogurt or your favorite mayo

Cut the chicken into large bite sized pieces – aiming for roughly the same size so they cook evenly. You may either pull off the skin or grill them with the skin on. Toss chicken pieces in a bowl with oil, salt and pepper. String onto metal or wooden/bamboo skewers.

If using wooden/bamboo you may soak them for up to an hour if you’re concerned they might ignite on the grill. Light grill (charcoal or gas) and heat until the grill is hot. Grill kabobs on medium-high for roughly 15 minutes – turning as necessary so that the pieces cook evenly and don’t burn. If it seems as though they’re overcooked (most people err on the side of overcooking their grilled chicken rather than undercooking) splash some oil onto the kabobs after they come off the grill. Dress the kabobs with the pesto or serve it on the side as a dipping sauce.

For the Pesto

In the bowl of a processor add the basil, parsley, scallions, walnuts and whiz together until the herbs and nuts are finely chopped. Add the oil in a stream as the processor is running and then season with salt, pepper and a or two of lemon to taste. Blend in the yogurt or mayo if desired. You will likely have more pesto than you need. Leftovers may be stirred into pasta, swirled into soup, whisked into a salad dressing, spread on bread for a sandwich, dolloped onto grilled fish or veg or just eaten by the spoonful. (From:www.

Spicy Quick Pickled Radishes

1 bunch radishes

¾ cup white wine vinegar or apple cider vinegar

¾ cup water

3 tablespoons honey or maple syrup

2 teaspoons salt

1 teaspoon red pepper flakes (this yields very

spicy pickles, so use ½ teaspoon for medium spicy

pickles or none at all)

½ teaspoon whole mustard seeds (optional)

Optional add-ins: garlic cloves, black peppercorns,

fennel seeds, coriander seeds

To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandolin to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.

To prepare the brine: 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.

Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling. (From:

Member Tips

If you prep your veggies right when you get your box, you may find cooking becomes easier the rest of the week.

Don’t throw away your scraps. Put them in a ziplock baggie and put them in your freezer. You can then make veggie stock out of them later in the year.

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