Roasted Turnip "Fries"

Another vegetable that we received in our first share of farm veggies was the turnip. Again, neither of us had extensively tried turnip recipes, so we were excited to do some research on them. We had both heard that you could fairly easily mash them and create a "mashed potato" type dish, but we wanted to try something different first. So, we found a Turnip fry recipe and altered it to our liking.

Ingredients:
Turnips (We used 4, definitely the more the merrier here)
1T Olive oil
Salt, to taste
Pepper, to taste
Paprika, to taste
Garlic powder, to taste
Rosemary (or another herb of choice), to taste



Directions:
Step 1. Preheat oven to 350 degrees F. Clean turnips and cut off and discard greens (technically you could do something with the turnip greens, but we chose not to this time).
Step 2. Coarsely peel turnips (the original recipe called for peeled turnips, but we did a few swipes with the knife and kept the rest- after all, that's where the nutrients are right).
Step 3.Dice up turnips or slice into french fry shapes depending on size of turnips. Toss with olive oil in a bowl. Set aside.




Step 4. In separate bowl combine the rest of the ingredients (spices and herbs, any combination, to taste).



Step 5. Toss the turnips with the spice mixture and then spread out on a baking sheet that has been covered with foil (the foil will help prevent sticking and an impossible clean-up).



Step 6. Roast in the oven for about 20minutes or until soft on the inside.

The final picture of the turnips is combined with the kale salad and stuffed chicken under the stuffed chicken recipe.

ENJOY!!

Stuffed Poblano Peppers- Sans Meat

Last night, I made stuffed poblano peppers. For those of you who aren't sure, poblano peppers are the larger and longer dark green peppers. They have some kick to their bite, but it's mild. The "stuffing" of these peppers always varies based on what I have around, however the mix I used last night was the best so far! Enjoy :0)

Ingredients:
3 Poblano Peppers, rinsed but NOT cut or seeded
1/2 cup uncooked quinoa (I used 1 cup and had a lot of leftover last night)
1/2 cup precooked black beans, rinsed and drained (I used canned)
1 ear of corn (I cooked 3 last night, 2 leftover)
4 Tbs. of Salsa (I used Archer Farms Lime Tequila Salsa)
2 Tbs. Fresh Garlic, minced (to taste)
3 slices Mozzarella Cheese (or any other cheese you would like)
Salt and Pepper, to taste


Step 1: Place the poblano peppers on a baking sheet and into an oven, preheated for 425 degrees F. Roast for 10 minutes then flip over and continue roasting for an additional 10-15mins or until skin is slightly wilted.

Step 2: While peppers are roasting, soak the quinoa in some water and drain (to get rid of impurities). Place the rinsed quinoa in a pot with 1 cup of water (if you use 1 cup of quinoa, add 2 cups water). Bring the quinoa to a boil, cover, and reduce to a simmer. Let quinoa cook for about 15minutes.





Step 3: In another pot, add ears of corn and cover with water. Place a lid on the pot and cook on Medium-High to desired doneness (I cooked the corn for about 15minutes).



One ear of corn will work for this recipe...


Step 4: while peppers, quinoa, and corn are cooking, work on the rest of the "stuffing". In a bowl, combine minced garlic, salsa, 1/4cup black beans, salt, and pepper. You could also add other spices or hot sauce!





Step 5: Remove the peppers from the oven and let cool for a few minutes.

Step 6: Add 1/2 cup of quinoa to the bowl of stuffing.

Step 7: Cut the corn off of the cob and add 1/2 cup to the bowl of stuffing.

Step 8: Cut a strip out of the poblano pepper, creating a pocket that can be stuffed. Also cut out the stem and seeds, rinsing with cold water to assure no seeds are left behind. Dice up the strip of pepper that was removed and add to the bowl of "stuffing".

Step 9: Mix up all the ingredients in the stuffing bowl. At this point, you can dump all the ingredients into a small pan and warm all the way through (takes about a minute or two).

Step 10: Spoon the stuffing into the 3 peppers, keeping distribution as even as possible.

Step 11: Cover each pepper with 1 slice of mozzarella cheese.

Step 12: Return to the oven and roast until cheese is melty and bubbling slightly.





Enjoy!!!



PS- I served the pepper with a Mild Italian Sausage because we had some, although it is not necessary!