I just ran into this recipe while going through a stack of food magazines kept for “inspiration” for some other projects and its homey nature – and the fact that it’s so easy – made it very appealing. Making this tonight. It’s from everydayfood.com.
Another recipe from seriouseats.com. You don’t have to cook the apples in apple cider, but it definitely bumps up the flavor of these apples. Use water if you prefer, or if you just don’t have apple cider available.
From chef Hugh Acheson, a simple way to deal with your turnips. I just thought the caraway seeds were interesting – elevates this beyond the simple roasted veg.
I’ve been using my turnips in soups this month. Try this one from Prevention magazine. Put in as many turnips and carrots as you like.
I don’t remember how I acquired this, but it’s a recipe from vegan blogger Becky Striepe of Glue & Glitter. Her recipe is for a small serving. Increase to suit the size of your crowd.
This recipe from SeriousEats.com is good when it’s fresh, but it’s really nice when it’s wilted as well. A great do-ahead. If you’re going to make it ahead, combine the cabbage and onion and add just a little salt. Let the vegetables sit maybe two hours in a colander and then give them a good squeeze. Now you’ve removed a lot of the moisture and the dressing won’t get watered down as the salad rests.
I’ve been making a bunch of stuffed peppers this year. Usually it’s a quick and easy dish to put together, especially when I cook them in a slow cooker. This recipe from “Flat Belly Diet! Cookbook” calls for frozen corn. Use it or not. And you can substitute some chopped fresh tomatoes for the can of stewed tomatoes called for here.
This recipe from Southern Living was designed for hakurei turnips, but you can that purple-top turnip into bite-size chunks and treat it the same way.
If you feel like grilling on these fine cool evenings, how about this recipe from Fine Cooking? My one large sweet potato in today’s box will be plenty for this dish.
Or how about these kale fritters adapted from a recipe by Adam Waller of Bocado demonstrated at the Peachtree Road Farmers Market.