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Turnip Two Ways Pasta

June 24, 2013 by Kylah

First prepare the ‘toppings’ for the pasta. Chop and prep the garlic, the turnips and the turnip greens. Be sure to wash the turnip greens very well. Taste a few slices of the turnips…heavenly! Heat up your olive oil and saute the turnip rounds, stirring frequently, add garlic as the turnips turn a bit translucent. Saute both until brown. Start boiling water and toss in your noodles. Cook according to directions. Once your turnips and garlic are finished, remove from pan keeping some oil. Add your slightly wet turnip greens and steam/sear over low heat until wilted but still green. Toss the turnips and the turnip greens into the pasta and drizzle with the remaining cooking oil. Add the juice of one lemon and salt and pepper to taste. If your in the mood for decadence, try topping with some shaved Parmesan or a little feta cheese. Yum!

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Jerusalem Artichoke Pasta

January 24, 2013 by admin

Jerusalem Artichokes, Sunchokes to some, are stubborn buggers to clean. If someone hadn’t warned me otherwise, I would have been tempted to just be done with the caked on mud and peel the darn things. I’m glad I was patient — Cooking the ‘chokes with their skins helps preserve their crispness and earthiness. Just make sure you spend a good ten minutes scrubbing the tubers or else dinner is likely to be on the gritty side. I washed them, sliced them thin, then rinsed them again to dislodge the soil from the deep notches.

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Jerusalem Artichoke Crustless Mini Quiches

January 24, 2013 by admin

Mini quiches are a great go-to party food. Not only are they easy to prepare, but you can also add or subtract ingredients based on what you have in your fridge or what is fresh. Only have potatoes and green onions - no problemo. Spinach and mushroom - that will do! Swiss chard would be a good substitute for the spinach. OR - make a big one and eat it at home! If you prefer yours with crust just add that to your ingredient & prep list.

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Cheesy Jerusalem Artichoke Gratin

January 24, 2013 by admin

I loved the slightly nutty and sweet flavour the Jerusalem artichokes gave to the dish. We enjoyed this with a simple green salad, but it would also make an excellent side dish to something meaty.

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Jerusalem Artichoke Soup

October 2, 2012 by Kylah

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Roasted Delicata Squash

October 2, 2012 by Kylah

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Balsamic Roasted Fingerling Potatoes

October 2, 2012 by Kylah

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Shredded Cabbage Salad with Chicken

September 4, 2012 by Kylah

If you come to my house and peer into the veggie crisper, you'd find green and red cabbage in there at least 90% of the time. I love the taste of raw cabbage, and this type of cabbage salad is something I never get tired of eating. How handy that cabbage is a cruciferous vegetable, and therefore deemed one of the world's healthiest foods! Chicken and cabbage salad is also a great way to use leftover chicken. The celery seeds in this are something my mother always put in coleslaw, and I always think of her whenever I use them. They're possibly an ingredient that not everyone has in the spice rack, but they're not expensive, and I think they add a lot to this type of salad.

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Vichyssoise (Cold Leek & Potato Soup)

August 27, 2012 by admin

This is a classic from Julia Child. Serve warm or hot depending on your mood. Cut recipe in half for a smaller version.

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Grilled Zucchini & Eggplant Parmesan Recipe

August 20, 2012 by Kylah

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