Wonderful recipe for many root vegetable. Try with turnips, carrots, or sweet potatoes.
1 pound beets peeled and cut into wedges
2 sprigs of thyme
3 shallots quartered
4 cloves of garlic
3 tablespoons unsalted butter
3 teaspoons honey
1 cup water plus more if necessary
Combine all the ingredients plus a nice large pinch of salt in a sauté pan or saucepan over medium-high heat. Cover with a tightly fitting lid, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done. You will want the vegetable fork tender, which will take about 20 minutes.
Once the vegetables are fork tender, remove the lid and cook until liquid evaporates completely, about 5 minutes. Toss the vegetables occasionally, until beautifully glazed for about 5 minutes.
Finish it up with 1 Tbsp. water to deglaze pan and coat the beats with the glaze.
Season with salt.
The best part of this salad is that you can really use any extra veggies that you have. Seriously anything you've got hiding in the fridge will work. If you don’t want to poach the eggs, just top with your favorite style egg.
4 cups vegetables (you pick!), cut into large chunks 1⁄4 cup olive oil
Kosher salt and freshly ground pepper 1 garlic clove, grated
Small pinch of smoked paprika
4 large eggs
1 pound salad mix
4 tablespoons Whole Grain Mustard Vinaigrette Flaky sea salt (for serving)
Preheat oven to 450°. Toss vegetables with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender, 25–30 minutes. Place grated garlic and smoked paprika in a large bowl. Add roasted vegetables and toss to combine.
Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water isat a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss salad mix and roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg.
2 tablespoons extra-virgin olive oil
1 clove garlic, grated
1 bunch Japanese turnips, cut into 1⁄2-inch wedges, greens chopped and reserved
1/2 cup water, plus more as needed
1 tablespoon lemon zest, reserved
1 tablespoon lemon juice
1⁄2 teaspoon salt, divided
2 tablespoons all-purpose flour
11⁄2 cups whole milk
1⁄2 teaspoon ground nutmeg
1⁄8 teaspoon ground white pepper
Heat oil and garlic in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add turnips, water, lemon juice and 1⁄4 teaspoon salt. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until barely tender, about 5 minutes.
Add greens and cook, uncovered and stirring occasionally, until the liquid has evaporated and the turnips are very tender.
Sprinkle the vegetables with flour, increase heat to medium and cook, stirring, for 30 seconds. Add milk, nutmeg, white pepper and the remaining 1⁄4 teaspoon salt. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Serve topped with the reserved lemon zest.
5 to 8 shiitake mushrooms, cleaned, stems removed and thinly cut 3-4 Pac Choi, washed and cut vertically in half (can sub any mushrooms available at the farmers market)
3-4 Japanese turnips, thinly sliced
1 tbsp rice vinegar
2 garlic, grated
1 thumb-sized ginger, peeled and grated
6 oz thin spaghetti noodles, cooked al dente (You can also use ramen noodles or any type that you prefer, just cook according to the package.)
2 cups vegetable stock
In a saucepan, cook the noodles according to package instructions, drain and set aside.
Use the same saucepan to bring the vegetable stock boil and set aside.
In a large pan over medium-high heat, heat vegetable oil and add the garlic and ginger, cooking until fragrant, roughly about 1-2 mins.
Add the shiitake mushrooms and cook until soft.
Then, add the pac choi and turnips, cook for 1-2 minutes to maintain some crunch.
Add rice vinegar and a sprinkle of salt and continuously to stir for another 1-2 mins. Adjust the seasoning, if needed.
Prepare two serving bowls, first add the noodles, then the vegetable stock, then top with your vegetables. Sprinkle some sesame oil on top and serve.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.