Cider-Glazed Baby Turnips

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 2 Tbs butter
  • 16 small turnips, quartered, greens and tap roots removed
  • 1 tsp chopped fresh thyme
  • 3/4 c apple cider
  • sea salt
  • freshly ground pepper

Directions:

Melt the butter in a large skillet over medium heat.  Add the turnips and cook, shaking the pan occasionally, until lightly browned in spots, about 5 minutes.  Sprinkle the thyme over the turnips and pour the apple cider into the pan.  Bring to a boil, then reduce the heat to medium-low.  Cover the pan and simmer until the turnips are tender and easily pierced with a knife, about 5 minutes.

Remove the lid, increase heat to high, and boil, stirring the turnips often, until the cider nearly evaporates and the turnips are golden brown and glazed, about 5 more minutes.  Season to taste with salt and pepper.

Oven-Roasted Beets w/ Winter Citrus Vinaigrette

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 3 large beets (about 1 1/2 lbs total), washed and trimmed
  • 1/2 c freshly squeezed blood orange juice (from about 3 medium blood oranges)
  • 1/4 c freshly squeezed grapefruit juice (from about 1 medium grapefruit)
  • 2 Tbs freshly squeezed lemon juice (from about 1 small lemon)
  • 1 Tbs honey
  • 1 Tbs champagne vinegar or white wine vinegar
  • 6 Tbs extra virgin olive oil
  • salt
  • freshly ground pepper
  • 1 tsp blood orange zest
  • 1/2 tsp lemon zest
  • 1 tsp chopped fresh thyme, for garnish

Directions:

Preheat the oven to 400 degrees. Wrap the beats individually in aluminum foil.  Place them seam side up on a rimmed baking sheet and roast until fork-tender, 45-60 minutes, depending on the size of the beets.  Carefully open teh packets, draining off any juice inside.  When the beets are cool enough to handle, remove the skins and discard.  Chop the beets into 1/2-inch chunks.

Zest the blood orange and lemon; set aside.  Juice the fruits and combine the juice in a small saucepan.  Bring to a boil, reduce the heat, and simmer gently until reduced to 1/4 cup.  Remove from the heat and whisk in the honey and vinegar.  Add the oil in a slow, steady stream, whisking until emulsified.  Season to taste with salt and pepper.  Toss the beets with the zest and 1/4 c of the vinaigrette.  Marinate for at least 20 minutes, or overnight, if possible.  Garnish with thyme before serving with remaining dressing on the side.

Roasted Brussels Sprouts w/ Capers

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 2-4 as a side-dish

Ingredients:

  • 40 small brussels sprouts, yellow or shriveled leaves removed and stems left intact
  • 2 Tbs extra virgin olive oil
  • 2 tsp Dijon mustard
  • sea salt
  • freshly ground pepper
  • 2 tsp capers, drained and rinsed
  • minced parsley, to garnish

Directions:

Preheat the oven to 450 degrees.  Halve the sprouts length-wise.  In a large bowl, whisk together the olive oil and mustard and season to taste with salt and pepper.  Add the sprouts to the bowl and toss until they are thoroughly coated.  Arrange the sprouts in a single layer, cut-side down, on a rimmed baking sheet.  Roast until they are tender, outer leaves are browned, and cut sides are a very deep golden brown, 20-25 minutes.  Shake the pan occasionally as the sprouts roast, but do not turn them over.  Place the cooked sprouts in a serving bowl, stir in the capers, and garnish with parsley.

Spicy Roasted Snap Beans w/ Raita

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4 as an appetizer or side dish

Ingredients for the raita:

  • 1 c plain Greek yogurt
  • 3/4 c finely chopped cucumber
  • 2 Tbs minced cilantro or flat-leaf parsley
  • 1 Tbs finely snipped chives
  • salt
  • freshly ground pepper

Ingredients for the beans:

  • 1 lb snap beans, washed and trimmed
  • 1 Tbs olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp smoked hot paprika
  • sea salt
  • freshly ground pepper

Directions:

Combine the raita ingredients and season with the salt and pepper, to taste.  Set aside.

Preheat the oven to 500 degrees.  Place the beans in a large bowl and drizzle with olive oil to coat.  Sprinkle the spices on and toss again.  Spread the beans in a single layer on a rimmed baking sheet.  Roast in the oven, stirring occasionally, until they are tender, crispy, and browned in spots (12-15 minutes).  Serve the beans piled high on a platter next to the bowl of raita for dipping.

Grilled Fava Beans

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4 as a side dish

Ingredients:

  • 2 lbs fava beans in their pods
  • olive oil
  • sea salt

Directions:

Bring a grill to medium heat.  Wash the fava bean pods, place on a large tray, and drizzle olive oil over them until they are well coated.  Sprinkle with salt and place directly on the grill.  Cook, turning occasionally, until the pods are blistered and black in spots, 6-8 minutes.  To check if the beans are ready, split a pod open and pop the beans out of their skins – perfectly cooked beans will be tender and buttery, not crunchy or mushy.  Sometimes the bean skins become quite tender and they can be eaten whole, no peeling required.

Tangy Grilled Radicchio

Submitted by: Jessica Cunha
Original Recipe Found Here: Grow, Eat, Cook by Willi Galloway

Serves 4 as a side-dish

Ingredients:

  • 2 large (or 3 small) radicchio heads
  • 1 Tbs rice vinegar
  • zest and juice of 1 small lime
  • 2 Tbs honey
  • 1 tsp finely minced garlic
  • 1 tsp peeled and finely minced fresh ginger
  • 2 tsp soy sauce
  • 3 Tbs vegetable oil
  • 1 tsp sesame oil
  • salt
  • freshly ground pepper

Directions:

Quarter the radicchio length-wise, leaving the core intact.  In a medium bowl, wisk together all the remaining ingredients, except the salt and pepper.  Pour into a shallow dish and add the ridicchio, turning several times to coat.  Cover and refridgerate overnight.

Bring a grill to medium-high heat.  Remove the radicchio from the marinate and place direcly on the grill, discarding the remaining marinade.  Cook, turning the radicchio occasionally, until it just begins to wilt and is charred in spots, about 6 minutes total.  Sprinkle with salt and pepper and serve warm.

Lemony Broccoli Rabe

Submitted by: Jessica Cunha
Original Recipe Found Here: Grow, Eat, Cook by Willi Galloway

Serves 4 as a side-dish

Ingredients:

  • 1 large bunch broccoli rabe, tough stem ends trimmed
  • 2 Tbs olive oil
  • 2 large garlic cloves, minced
  • 2 tsp lemon zest from one small lemon
  • 1 Tbs freshly squeezed lemon juice
  • 1/4 tsp red pepper flakes
  • salt

Directions:

Bring a large pot of salted water to a boil.  Working in batches, add the broccoli rabe to the boiling water and cook until the stems are just barely tender, about 2 minutes.  Transfer with a slotted spoon to a colander and rinse with cool water.  Place on a clean dish towel and blot dry.

Heat the oil in a large, wide skillet over medium-high heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the broccoli rabe and saute until tender, but still bright green, about 2 minutes.  Stir in the lemon zest, cook for 30 seconds, then remove pan from the heat.  Sprinkle the broccoli rabe with the lemon juice, red pepper flakes, and salt to taste.  Serve immediately.

Slow-Roasted Tomatoes with Thyme

Submitted by: Jessica Cunha
Original Recipe Found Here: Grow, Eat, Cook by Willi Galloway

Makes about 2 cups

Ingredients:

  • 15-20 dense-fleshed tomatoes
  • 3 Tbs extra virgin olive oil
  • 2 tsp minched fresh thyme leaves
  • sea salt
  • freshly ground pepper

Directions:

Preheat the oven to 225 degrees.

Slice the tomatoes in half, length-wise, and arrange them in rows cut side up, on a rimmed baking sheet.  Drizzle the olive oil on top and use your hands to rub the oil all over the tomatoes and completely cover them.  Sprinkle with the thyme, salt and pepper.

Bake 4-6 hours, checking every hour.  You can drizzle with more oil if they become too dry.  They are done when they become very soft, edges are wrinkled, and the middle is jam-like in consistency.

These are great in hearty salads, sandwiches, or straight from the pan.  They freeze well too.

Therese Jarjura’s Tabbouleh

Submitted by: Jessica Cunha
Original Recipe Found Here: Grow, Eat, Cook by Willi Galloway

Serves 4 as an appetizer or side-dish.

Ingredients:

  • 1/2 c coarse bulgur
  • 1/3 c fresh lemon juice (from 3 small lemons)
  • 3 medium slicing tomatoes, cut into small cubes, with their juice
  • 1 1/2 packed cups finely chopped fresh flat-leaf parsley
  • 6-8 spearmint leaves, finely chopped (or 1 tsp dried)
  • 2 scallions, white and green parts finely chopped (approx 1/2 c)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 c extra-virgin olive oil
  • 1/4 c cold water

Directions:

Place the bulger in a large bowl.  Pour the lemon juice over the bulger and set aside for 10 minutes.

Combine the remaining ingredients in a medium bowl, then stir into the bulger.  Set aside for 2 hours, or until the bulger has softened to your preferred texture.  Add more seasoning as needed.  Serve at room temperature.  (The tabbouleh will keep well in the fridge for 2-3 days.)

Broccoli Tots (21 Day Fix Approved)

Submitted by Jessica Cunha

7 bites = 1 green, 1/2 red, 1 blue, 1/2 yellow

Ingredients:

  • 12 oz broccoli florets
  • 3 egg whites
  • 2/3 cup reduced fat sharp cheddar cheese or mozzarella, grated
  • 1/2 cup seasoned breadcrumbs
  • salt and pepper, to taste

Preheat oven to 400 degrees and cover a cookie sheet with parchment paper or aluminium foil.

Partially cook the broccoli in a pot of boiling water for 1 minute.  Rinse under cold water and drain well, then dry with paper towels.  Using a food processor, finely chop the broccoli and put into a bowl.  Add the other ingredients and combine well.

Using a tablespoon, scoop the mixture into your hand and form into a ball.  Place the balls on the cookie sheet and slightly flatten.  Bake for 16-18 minutes, flipping them half-way through the baking process.

Makes about 28 tots.