Feb
02
2010
Recipe Sharing
Feel free to share your recipes for items you find in your boxes. Type in your recipe below for everyone to try!
Feel free to share your recipes for items you find in your boxes. Type in your recipe below for everyone to try!
I found this recipe on epicurious.com. I used the rutabaga this week and have used turnips in the past –I’m sure you could use any root vegetables.
2 tbs butter
2 1/2 lbs turnips (I usually adjust this amount down and then the other ingredients accordingly depending on how much I have that week)
1 tbs thyme
1/2 tbs savory
1 tsp salt
1/8 tsp cayenne
1 cup half&half
1 cup fresh grated Parmesean (or any cheese you prefer)
Preheat oven to 450 degrees. Heat large oven proof skillet and melt butter. Slice turnips almost paper thin. Make one layer of slightly overlapping turnips in skillet. Sprinkle with herbs and make 2 more layers of turnips on top. Cook 10 minutes. Add cream and cook 15-20 minutes more. Sprinkle with cheese and move skillet to oven. Bake for 10-15 minutes or until golden.
Ideas for using lavender:
Lavender butter:
1 stick butter at room temp.
1 T honey
1/2 T lavender, minced fine
Combine, roll into a log on wax or parchment paper and the refrigerate or freeze. Yummy on breakfast and sweet breads.
You could also make a similar spread using goat cheese, honey, lavender and sea salt. Or omit the honey and add more savory herbs like thyme, rosemary, mint or oregano and spread on a baguette.
And dried lavender makes a nice infusion with black tea, just go sparingly so it doesn’t make it too bitter.
***
My friend gave me this recipe (which I believe came from Gourmet magazine). I have not made it myself, but I ate too many of these treats when she made them, and she promises it’s a very easy (and rewarding) recipe:
Lavender Shortbread:
1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
1 tablespoon chopped fresh mint
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
Preheat oven to 325°F.
Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.
On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack.
Roasted Roots
I love to make a big dish of the following and eat off of it all week, take it to a potluck, or freeze parts of it for later weeks when I’m lazy or busy.
1 cup of each of the following:
Potatoes
Turnips
Beets
Onions
Squash (including pumpkin, acorn, winter, yellow, zucchini, etc.)
A dash of each of the following:
Salt
Pepper
Fresh herbs like rosemary, thyme, oregano, tarragon, sage
Olive Oil
Cut the root veggies, onions and squash into 1.5 inch cubes. Mix and spread in a glass casserole dish. Evenly drizzle a small amount of olive oil over the cubed veggies and sprinkle salt and pepper to taste.
Finely chop all fresh herbs. Mix and sprinkle liberally over the veggies. Cover the casserole dish with aluminium foil and put in the over at 350 degrees. Bake for approximately 45 minutes or until turnips and potatoes are firm when pricked by a fork but not hard (the fork can travel into them but not *through* them…too mushy is not the goal!)
It’s ready to serve! Or save.
Super easy, healthy and filling.
Roasted Radishes
Contributed by Molly
radishes
olive oil
salt
Trim the radishes of their roots and leaves. Halve or cut into equal sized chunks. In a roasting pan, drizzle the radishes with olive oil and sprinkle with salt. Roast in a 350 degree oven for about 30 minutes, until fork tender. Radishes cooked this way are a lot less bitter and sharp than raw radishes.
Braised Radishes
Contributed by Molly
2 tablespoons olive oil
1 pound radishes, trimmed of tops and bottoms and sliced if large
1/2 cup broth or white wine
salt and pepper
Bring all the ingredients to a boil in a saucepan with a lid. Reduce the temperature to low, cover, and simmer for about 20 minutes, or until tender. If the liquid starts to boil away too soon, add more.
Uncover and raise the heat to reduce the liquid until almost all of it has evaporated. This should take 4 to 5 minutes. Adjust the seasoning, and sprinkle with whatever herbs you like.
Fresh Chopped Herb Cream Cheese Dip
Gather a “handful” of each of the following fresh garden herbs”
Chives
Red Onion
Sage
Oregano (the best was our cuban oregano we had in the fall)
Basil
Tarragon
Chop each very finely. Add the finely chopped herbs along with a dash of salt and spicy pepper flakes to one pint of cream cheese. (Add to a smaller container for a more concentrated herb flavor). We liked the original Philly cream cheese the best.
Stir the mix completely and serve with your favorite crackers or as a spread on sandwiches.
Tastes tons better than the dry herb mixes at the store.
Radish Salsa (from How to Cook Everything Vegetarian)
Contributed by Molly
2 cups (about 1 pound) chopped radish
1/2 English cucumber, peeled and diced
1/2 small red onion, minced
1 scallion, thinly sliced
1 teaspoon minced garlic
1 tablespoon fresh chile, or to taste, or hot red pepper flakes or cayenne to taste
2 tablespoons freshly squeezed lemon juice, or more to taste
1/4 cup chopped fresh cilantro leaves
salt and freshly ground black pepper
Combine all the ingredients and mix thoroughly. Adjust seasoning to taste.