1 lb baby turnips, halved
10 oz small white mushroom caps
2 tsp. chopped rosemary
2 tbs. olive oil
Salt and pepper to taste
Toss turnips and mushroom caps on a baking sheet with rosemary. Drizzle with olive oil and season withsalt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.
- 1 navel orange
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 2 bunches watercress (about 5 ounces each), thick ends trimmed
- 1/4 cup slivered almonds, toasted
- 2 ounces Manchego cheese, cut into 8 wedges
- Using a sharp knife, cut off top and bottom of orange and slice away peel. Working over a medium bowl, cut out orange segments. Squeeze 2 teaspoons juice from membranes into a large bowl. Whisk in vinegar and oil; season with salt and pepper. Add watercress, orange segments, and almonds and toss to combine. Serve with cheese.
3/4 lb Sugar Snap Peas
2 Bunches Baby Turnips, thinly sliced
1 Onion, sliced
1 Clove Garlic, chopped
1 tbs sugar
Salt and pepper
Boil peas in salted water, 3 minutes. Add 2 turnips; cook 2 minutes, then drain. Cook onion and garlicin butter until soft. Add the vegetables, 1 tablespoon sugar, and salt and pepper; cook until glazed. Top with chopped parsley. Serve with lemon wedges.
In a large saute pan, heat pan on medium and add the mustard seeds. Toast seeds until fragrant, about 1 minute. Add butter and oil. When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes. Mix in vinegar and stock. Bring mixture to a simmer, cover and braise until a knife inserted in a turnip comes out easily and cabbage is wilted and tender, about 25 minutes. Season, to taste, with salt.
- 2 tablespoons unsalted butter, plus more to taste
- 1 1/2 pounds green peas in the pods, shelled (or, in a pinch, a 10- to 16-ounce package frozen peas)
- 1 to 2 tablespoons finely chopped fresh mint
- Salt and freshly ground black pepper
1. Melt the butter over medium heat in a saute pan or skillet. Add the peas and heat, stirring, until just cooked through but not soft or mushy, 2 to 3 minutes.
2. Transfer the peas to a serving dish, strew the mint over the top, and season with salt and pepper to taste. If desired, add a little (or a lot) more butter and stir to combine. Serve at once.