Leftover Greens in your Refrigerator? Make Pesto!

Ingredients:

• 1 lb fresh turnip greens (or also try beet or radish greens or kale), chopped
• 2 1/2 tablespoons chopped toasted walnuts
• 1 garlic clove 
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons extra virgin olive oil 
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons freshly grated Parmesan cheese

Instructions:

1. Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.
2. Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.

Click here for online recipe

Celeriac Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 large shallots, minced
• Salt
• 3 pounds celeriac (celery root), peeled and cut into 1/2-inch pieces
• 4 celery ribs, cut into 1/2-inch pieces
• 6 cups vegetable stock or low-sodium broth
• 1/2 lemon
• 1 tablespoon fresh lemon juice
• Celery leaves, for garnish

Instructions:

1. In a large saucepan, heat the olive oil until shimmering. Add the shallots and a generous pinch of salt and cook over moderate heat, stirring, until the shallots are softened and just starting to brown, about 5 minutes. Stir in the celeriac and celery and cook until the celery just starts to soften, about 5 minutes. Add the stock and lemon half, cover and simmer over moderately low heat until the celeriac is tender, about 30 minutes.
2. Remove and discard the lemon half. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the lemon juice and season with salt. Ladle the soup into bowls, garnish with celery leaves and serve.

Click here for online recipe. 

Roasted Beets

Ingredients:

• 12 beets
• 3 tablespoons good olive oil
• 1 1/2 teaspoons fresh thyme leaves, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons raspberry vinegar
• Juice of 1 large orange

Instructions:

1. Preheat the oven to 400 degrees.
2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
3. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Click here for online recipe.

Daikon Radish Chips

Samples of this recipe will be available to try at this week's pick up, courtesy of shareholder, Tanya Rotenberg.

Ingredients:

• Daikon radish, washed peeled and sliced thinly 
• 3T olive oil
• Paprika
• Salt and pepper

Instructions:

1. Pre heat oven to 400 degrees F
2. Cut radishes very thinly, a mandonlin slicer works well for this.
3. Toss radishes with Olive Oil, Paprika and Salt and Pepper.
4. Arrange on cookie sheet. 
5. Bake 3-5 minutes, turn radishese and bake 3-5 minutes more. Watch carefully, radishes may burn!

Click here for the online recipe.