Hakurei Turnip Salad

(From Scratch Club and former CSA Member, Jillian) My favorite way to enjoy hakurei turnips is in a salad. The light peppery sweetness of the turnips shines through. On their own, the leaves aren’t tough but they aren’t exactly tender either. However,...

Pasta with Cauliflower and Collards

(Martha Stewart) Coarse salt 3/4 pound short pasta, such as rigatoni or penne 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 large shallot, minced 1/3 cup dry white wine, such as Pinot Grigio 1 bunch collard greens, center ribs removed, leaves sliced...

Butternut Couscous

(Serves 4) 1/4 cup sliced almond, toasted 2 Tbsp. olive oil 2 onions, chop 2 cloves garlic, mince 1/4 tsp. cayenne 1/8 tsp. nutmeg 1/8 tsp. cinnamon 1 cup canned diced tomato w juice, or fresh tomato, chopped 1 butternut squash, peel, halve longway, seed, 3/4"...

Sweet n

3-4 onions, thinly sliced 1 Tbsp. apple cider vinegar 1 tsp. kosher salt Pinch cayenne Pinch sugar Mix vinegar, salt, cayenne, and sugar. Add onion. Let stand 30 + minutes.

Broccoli Rabe

The Following Recipe is adapted from: BellaOnline: The Voice of Women   Broccoli Rabe (also known as Rapini) is an Italian leafy green vegetable that’s high in iron and also Vitamins A, C and K. While it has a slightly bitter taste, broccoli rabe is a...

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