Ingredients 1 Bunch Harukei Turnips With Tops 3 Whole Scallions 1 Bunch Parsley 2 Teaspoons Pepper 3 Tablespoons Salted Butter 1 pkg Linguine 2 Tablespoons Grated Parmesan Cheese 2 Tablespoons Grated Pecorino Cheese Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high for the pasta. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Chop the scallions. Pick the parsley leaves off the stem. Prepare the pasta sauce: In a large pan, combine the butter, 2 tablespoons of olive oil, ¼ cup of water and as much black pepper as you’d like (depending on how peppery you’d like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Add the turnip bottoms (the white round part) and the scallions to the pan and saute until soft. Cook the pasta: Once the water is boiling, add the pasta. Cook until the pasta floats and is al dente (tender but still has a bite). Grab a cup and scoop out a cup of pasta water and set aside. Drain the pasta. Finish the pasta: Reheat the pan with the pasta sauce, turnips, and scallions on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in both the Parmesan and Pecorino cheeses. Then, gradually add up to 1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well combined and the greens are wilted. Season with salt and pepper and remove from heat. Plate your dish! Photo Credit: Blue Apron Recipe Adapted from Blue Apron
Ingredients 2 Eggs ½ Pound Multicolored Potatoes 6 Ounces Garlic Scapes 1 Bunch Red Beets 1 Lemon 1 Head of Lettuce (Romaine) 2½ Ounces Kalamata Olives (pitted if available) 1 Shallot 1 Tablespoon Dijon Mustard Prepare the ingredients Wash and dry all of the vegetables. Heat up 2 medium pots of salted water and bring to a boil. Cut the potatoes in quarters (you want them to be bite sized pieces). Cut the garlic scapes into 2-3 inch pieces. Cut the lemon in half. Peel and mince the shallot. Chop the bottom off of the salad and discard. Chop the lettuce into 1/2″ ribbons. Cook the beets Add the beets to the first pot of boiling water. Cook 23 to 25 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. When cool enough to handle, using a paper towel and your fingers, gently rub the skins off the cooked beets; discard the skins. Cut the beets into bite sized chunks. Cook the potatoes & garlic scapes: While the beets cook, add the potatoes to the second pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Using a slotted spoon or strainer, transfer the cooked potatoes to a medium bowl, leaving the pot of water boiling. Add the garlic scapes to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer the cooked garlic scapes to a separate medium bowl, leaving the pot of water boiling. Rinse the garlic scapes under cold water for 30 seconds to 1 minute; drain thoroughly and pat dry. Cook the eggs While the beets continue to cook, add the eggs to the pot of boiling water used to cook the garlic scapes. Cook for exactly 7 minutes (VERY IMPORTANT). Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Cut lengthwise into quarters; season with salt and pepper. Dress the potatoes & beets Combine 2 tbsp minced shallot and dijon mustard with the juice of the lemon and season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until combined. Divide half the dressing between the cooked potatoes and beets. Toss to coat; season each with salt and pepper to taste. Serve your dish Divide the lettuce and beet greens between 2 plates. Drizzle with as much of the remaining dressing as you’d like; season with salt and pepper. Top with the dressed beets and potatoes, cooked garlic scapes, eggs and olives. Enjoy! Photo Blueapron Recipe adapted from Blueapron
Although not sweet, kohlrabi is often compared to apples in terms of its crispness and juiciness, which makes it a wonderful highlight when sliced into matchsticks and added to any slaw or salad. Crispy Kohlrabi and Apple Slaw Based on a recipe by Cookie and Kate Makes 4 servings. Ingredients: 2 small Kohlrabi, cut into matchsticks (about 1 lb.) 1 large Honeycrisp Apple, cored and cut into matchsticks (about ½ pound) ⅓ cup grated Feta Cheese (Optional, not shown) ¼ cup fresh Mint leaves, thinly sliced 3 tbsp Sunflower Seeds 2 tbsp. Extra Virgin Olive Oil 2 tbsp. Lemon Juice Lemon Zest, to taste flaky Sea Salt (like Maldon) and freshly ground Black Pepper, to taste Instructions: In large serving bowl, combine Kohlrabi and Apple matchsticks. Add Cheese, if using, and Mint leaves and Sunflower Seeds. Shave Lemon Zest liberally over bowl, to taste. Drizzle in Olive Oil and Lemon Juice, then sprinkle lightly with Salt and Pepper. Use hands to gently toss salad. Finish with another light sprinkle of Salt and Pepper. Serve immediately or chill and serve within 2 days. *Photo courtesy of: http://cookieandkate.com/images/2015/10/crispy-apple-kohlrabi-salad.jpg.