Caramelized Turnips With Their Greens
1 Bunch of White Turnips
Salt & Pepper
Preheat the oven to 425 degrees.
Cut the greens off the turnips, trim the stem area and cut the turnips into halves or quarters. Toss the turnips in a bowl with a generous splash of olive oil, salt and pepper. Spread them out in a layer on a baking sheet and roast them in the oven for 15 – 30 minutes—until tender.
While the turnips are roasting, put 1/2 cup of water (just enough to steam the greens) in a pot, bring it to a low boil, and add the greens. Stir them a bit, and cook until they are tender. Remove them from the pot and drain off most of the liquid. Sprinkle a bit of salt over the greens. When the roots are done, combine the greens and the roots. Sprinkle a dash of wine vinegar over the top and serve!
Spring Salad With Strawberries and Creamy Orange-Avocado Dressing
3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
3 ounces spring greens or mesclun mix
1 cup sliced fresh strawberries
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler
Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.