New Recipes

Our friend Jen sent us a few recipes to share.  Enjoy!

*Turnip Potato Mash

Red potatoes

Turnips

{6 potato to 3 turnip ratio- just as a guide}

1/2 cup of heated cream

1 stick of butter

1/2 cup sour cream

salt & pepper to taste

1- slice potatoes and turnips into bite size pieces and cook in boiling water until tender (15 minutes)

2- drain and whip with electric mixer

3- add hot cream, butter, and sour cream

4- blend with mixer (you can adjust the thickness with adding more or less cream if desired)

5- salt & pepper to taste

[I made this without the cream and sour cream and it was delicious. Just a lower calorie option.]

*Garlic Scape Pesto

1 pound of garlic scapes cut into 2 inch pieces

1 1/4 cups grated parmesan cheese

1 cup olive oil

1 tablespoon lemon juice

ground black pepper to taste

Blend all ingredients in food processor until smooth.

[I made this pesto for pasta. I added kale to the boiling water when I cooked my pasta as part of the dish. Once the pasta and kale were cooked I drained them and added the desired amount of pesto. Then I cut fresh tomatoes and added them to the dish.]

*Chicken Bok Choy Soup

1 tablespoon vegetable or olive oil

1 yellow onion diced

2 cloves garlic, minced

2 cups of water

4 cups chicken or vegetable stock

6 small potatoes diced

4 carrots, sliced

6 large bok choy ribs with leaves, finely chopped

2 celery stalks, sliced

2 or more skinless, boneless chicken breast halves, cut into 1/2 inch cubes

1 bunch of kale

1 bunch of spinach

Heat oil in a large stockpot over medium heat. Cook and stir onion and garlic in the hot oil until onion is softened (about 10 mins.). Add all other ingredients EXCEPT chicken and bring to a boil. Reduce heat and simmer until vegetables are slightly tender (about 10 mins.). Now add chicken, continue to simmer until chicken is cooked thoroughly and no longer pink in the center (at least 10 mins.).

[I boiled the chicken in the 2 cups of water on the side, in a separate pot so it was cooked by the time I had to add it to the soup which cut down on the time to make this dish. I also added some ground white and red pepper to give it a kick.]

*Radish Sautee

Radishes

Red or white potatoes

Spring onions

1 tablespoon of butter

salt & pepper to taste

(Use as many of the above as desired depending on how large of a dish you want to make.)

In a skillet over low heat add the butter, salt & pepper, radishes, and onions. Sautee for about 10 mins., until brown and desired texture is achieved. In a separate pot, boil potatoes until soft. After potatoes are cooked, add them to the sautee and mix.