Orecchiette with salad turnips, spinach, shiitakes, and bacon

Orecchiette with salad turnips, spinach, shiitakes, and bacon

Serves two

10 oz orrechiette pasta

5 oz bacon (Llano seco is nice) or pancetta

¼ lb shiitake mushrooms

½ tsp balsamic vinegar

1 bunch salad turnips with their greens

5 cloves garlic

¼ lb spinach

¼ tsp red pepper flakes

6 sprigs thyme, de-stemmed or 2 Tb chopped parsley

1 Tb marsala wine or white wine

 Cook bacon in a skillet on a medium-low flame until browned. As bacon cooks, boil water, cook the orecchiette and strain. Remove bacon with a slotted spoon and place in a bowl. And shiitake stems to rendered fat and cook for 30 seconds, then add shiitake heads. Remove shiitakes after 5 minutes and place in the bacon bowl with ½ tsp of balsamic vinegar. Add turnip roots to bacon fat, then add garlic after two minutes, and then turnip greens and spinach after three more minutes. Stir occasionally until cooked down, about 8-10 minutes. Add red pepper flakes and thyme or parsley and stir. Add a splash of marsala or white wine. Heat for thirty seconds, then incorporate bacon and shiitakes. Finally, stir in pasta and enjoy.

 

Frisée Endive Salad with Salad Turnips, Cranberries and Pecans

Frisée Endive Salad with Salad Turnips, Cranberries and Pecans

1 small garlic clove

½ tsp Dijon mustard

2 tsp agave

3 Tb balsamic vinegar

½ tsp black pepper

¼ c extra-virgin olive oil

1 head frisée endive

1-2 salad turnips, diced

1/2 c pecans

½ cup dried cranberries, packed

4 oz feta cheese, crumbled

Toast pecans until fragrant, stirring frequently. Let cool and then chop coarsely.

Cut off the base end of the endive and chop into bite size pieces. Chop salad turnips into thin quarters (quarter moons).

Mince garlic with a large heavy knife, then mash to a paste. Whisk together garlic paste, mustard, vinegar, pepper, and agave, then add oil in a slow stream, whisking until emulsified.

Just before serving, add cranberries, salad turnips, and pecans to the endive. Toss ingredients with vinaigrette, and top with crumbled feta.

Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! Also, the feta cheese can be interchanged with gorgonzola or chevre. And the cranberries can be substituted with dried cherries.

 

Sugar Snap Pea, Salad Turnip, and Poppy Seed Curry

Sugar Snap Pea, Salad Turnip, and Poppy Seed Curry

1 bunch salad turnips

8-10 oz sugar snap peas

4 cloves garlic, crushed

1 tsp ginger, shredded

1 Tb agave

½ can coconut milk

1 Tb poppy seeds

2 Tb olive oil

¼ tsp salt

½ tsp garam masala

½ tsp chili powder

 ¼ tsp turmeric

½ tsp fennel, toasted and ground

½ tsp cumin, toasted and ground

½ mustard seed, toasted and ground

½ -3/4 tsp cayenne (depending on preferred spice level)

¾ tsp coriander, toasted and ground

Handful cilantro, chopped

You’ll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground spices and use the brown mustard whole.

Remove salad turnip greens and use for another meal or compost. Chop salad turnips into ¼ in thick half moons. Chop tops off peas if necessary.

In a small saucepan, toast cumin, fennel, coriander, and mustard seeds on a low flame, transferring each one in turn to a mortar when toasted. Mustard seeds should crackle, and the other spices should become fragrant when ready to remove from heat. Grind up fennel, cumin, mustard seeds, and coriander with a mortar and pestle. Put aside.

Heat saucepan until warm on a medium flame. Add olive oil. Add garlic and ginger, stirring frequently for a minute. Add half the amount of each spice, and continue stirring frequently. Add in turnips and peas and continue stirring for 6-9 minutes. If the pan starts sticking, add in some coconut milk. Add in poppy seeds and the other half of the spices. Continue stirring frequently. Add in a half can of coconut milk, agave, and salt. Continue cooking for about 3-5 minutes, stirring less frequently.

Serve as a side or on basmati rice and garnish with cilantro.