I’ve come to sing the praises of the famous Eastham Turnip: legendary bulbous taproots that some Cape Codders value even more than turkey at Thanksgiving! Whether one prefers them boiled, roasted and buttered the old fashioned way or chooses to have them roasted with bacon and scallions in a more upscale manner, their distinctive flavor is almost always addictive!
Roasted Garden Turnip with Bacon and Scallions
- Put whole turnips into a shallow baking pan with an inch of water. Salt the water beforehand if desired.
- Cover the pan and bake the turnips until they begin to soften and the water is absorbed, about 10 minutes.
- Spread slices of bacon and scallions over the turnips and cook uncovered until the turnips are soft and the bacon is crisp.
- Remove turnips, bacon and scallions and serve as a tasty side dish with your meal!
Every year we rejoice with the abundant harvest of home-grown vegetables, stone fruit, apples and herbs from our gardens and this year is no exception! Last week’s Thanksgiving table featured leeks and other produce from our soil for which we are truly grateful.
This year brought plentiful squash of several varieties: butternut, spaghetti squash, and of course, acorn squash. Roasted, steamed or stuffed, this yearly addition to our table is always welcome. If you’re planning a meatless meal–or cooking for a vegetarian friend or family member–consider today’s recipe and feel free to substitute ingredients and spices to suit your preferences. Thank God from whom all blessings flow!
- Preheat oven to 400 degrees.
- Place butternut squash in a large bowl with 3 TBSP of olive oil and sprinkle with salt and pepper. Toss until all the squash is coated and put on a baking sheet 1 layer deep for roasting and set aside.
- Cut the acorn squash in half width-wise and scoop out the seeds. Set the acorn squash on a baking sheet, brush with oil.
- Place all the pans of squash in the oven and roast for 1 hour until the squash can easily be pierced with a fork. Remove from oven and set aside to cool.
- As the squash is roasting, combine Israeli couscous, spices, and herbs in a large bowl.
- Add remaining olive oil to coat and salt and pepper to taste.
- Add the roasted butternut squash to couscous mixture and gently toss to distribute evenly in the bowl.
- Spoon the couscous and butternut squash into the bottom half of the acorn squash, and top with parmesan cheese (optional). Add the tops of the acorn squash and place on a platter of your choosing and enjoy!
We are so fortunate to have a good friend and neighbor who grows vegetables for a nearby upscale restaurant. Whenever he has a surplus of a particular vegetable, we’re the happy benefactors. Yesterday morning, I cheered when walking into the Convent kitchen. I found three large flats of fresh, happy looking Baby Bok Choy on the counter. In no time at all, it was in and out of the sink and into the skillet for our noon meal. What a blessing!
Simple (and delicious!) Bok Choy
Great anytime in the week, this easy recipe will turn a side dish into the star of the show on any table!
- Heat broth, butter, and garlic in a deep skillet, cast iron is preferred.
- Arrange the bok choy evenly in the skillet and simmer until tender--about 5 minutes.
- Remove the bok choy onto a serving dish and cover to keep warm.
- Return to the skillet and reduce the broth by half. Add sesame oil, salt, and pepper.
- Pour the broth reduction over the bok choy and enjoy!
This is a winner! We recommend serving this with an open faced sandwich or just on its own. You’ll think this soup has been thickened with cream, but magically it hasn’! Coconut milk and coconut oil have a wonderful way of adding depth of flavor and the under-appreciated cauliflower and parsnip get a bit of attention in this marvelous winter soup. Topped with caramelized onions and sautéed apple, this dish is perfect for fall when you start pulling on your warm socks and woolen sweaters.
Vegan Roasted Cauliflower & Parsnip Soup with Caramelized Onions & Apples
- Preheat over to 375-400°F. Toss the cauliflower and parsnips in 2 Tbsp. coconut oil, sprinkle with kosher salt and spread in single layer on a sheet pan. Roast for 20-25 minutes, until the tips begin to turn brown, then add the minced garlic, cover with foil and continue roasting until soft and tender.
- Meanwhile, caramelize the onion: slice the onion into thin strips, and saute over low heat with 1 Tbsp. coconut oil. Adding just a dash of salt and sugar can help the caramelization process. Stir every few minutes, until onions begin to brown. Dice the apple, and add it to the pan. Continue to cook on low until apple is tender and the onions are golden and sweet. Add salt to taste. Set aside for garnish.
- Place cauliflower, parsnips, 4 cups warm broth, coconut milk/cream in a blender,. Blend until smooth, adding salt and smoked paprika to taste. Add additional broth, coconut milk or cream until desired consistency and flavor is reached.
- Re-heat your soup on the stove or in the microwave or freeze in ziplock bags for later.
- When ready to serve, spoon soup into bowls and top with a generous amount of onions and apples.
Bumper crop! Our community has several gardens, an orchard, and a vineyard, and every year
seems to have a harvest highlight. So far this has been the year of the cucumber. After serving
cucumber salad in numerous forms, and making at least two multiple batches of sweet
refrigerator pickles, I have to admit that I sighed when I saw the next tub of cucumbers arrive in our kitchen. Garden bumper crops are faith building but can offer a challenge for speedy
processing and creative recipes. One year it was plums, and we saw plum pork, plum sauce,
plum butter, plum muffins, plum cakes, and frozen plums in the freezer for quite some time.
We found ourselves praying for a peach!
But this year – it’s the cucumber! Someone mentioned refrigerator dill pickles, and although I
was initially daunted by the idea, I found myself researching several different recipes and quite taken by lovely images on the internet of homemade dill pickles. With the beautiful ingredients in this recipe, you’ll end up with colorful jars of refrigerator pickles to give as gifts, or to keep on hand for eating. Once opened and served, expect them to disappear quickly! This recipe also can be multiplied out easily. (I made two gallons of pickles.) However, if multiplying, do use less garlic.
Rumor has it that this will also be our year for the apple. The initial drops and first fruits have already started to roll in….stay tuned.
- Combine the vinegar, salt, and sugar in a stainless steel or Teflon pan over high heat. Whisk until the salt and sugar are dissolved.
- Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until it has cooled enough to add to the cucumbers (approx. 30 minutes).
- While brine is cooling, place cucumbers into two clean 1-quart jars, leaving a little room to add the dill and spices.
- Then, when brine is cooled, add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly.
- This is the fun part, as the finished product looks lovely! If necessary, add a bit of cold water until the brine covers the cucumbers.
- Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.
Flipping through a folder of collected food photos and recipes, my eye was captured by one that looked like a pizza—and yet it wasn’t.
Here was a bright combination of fresh fruit and vegetables, specifically sliced tomatoes and peaches on a flatbread topped with a mixture of ricotta and parmesan cheese. What fun! With no recipe to follow, I launched into producing it on my own until I later found it written up in the June issue of “Cooking Light.”
If you’re looking for a fun food that’s quick, easy, tastes great and is still healthy you will want to try this. Enjoy!
Tomato, Peach and Basil Flatbread
- Preheat grill on medium high heat.
- Using a whisk, mix the ricotta, onion salt, oregano, and pepper in a bowl and set aside.
- Brush both sides of the Naan bread with oil and grill each side
for 2 minutes and remove from grill.
- Spread the ricotta mixture evenly over the top, arranging the
tomatoes, peaches and basil leaves as desired.
- Cut each naan into 8 slices and arrange on a plate to serve.