Recipes

Shaved Turnip Salad with Arugula and Bacon

Wednesday, February 17, 2016

Courtesy of Carla Owens

Ingredients
4 tsp red wine vinegar
1/4 tsp fine sea salt
2 tsp honey
1/4 cup virgin olive oil
pepper
5 oz small turnips (about 4), peeled
8 cups arugula
4 oz bacon in bite-size pieces
Fresh mint (optional)
Fresh shelling peas (optional)

Directions
In a small bowl, whisk the vinegar and salt until the salt dissolves.  Whisk in the honey, oil, and pepper.  Using a mandolin or sharp knife, slice the turnips into paper thin rounds.  In a large bowl, combine turnips, arugula and bacon.  Toss with the dressing.  Taste and adjust seasonings if necessary.  For a different taste, add in some chopped mint and sprinkle with fresh shelling peas. Read More...


Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015

  Read More...



Go Back


Tags

Swiss Chard conserve maple bread pudding pickled chorizo frittata Squash rouille sesame Beans radish beer mint gouda carrot tops strawberries shallots gratin almonds yogurt spelt rhubarb sunchokes chives compote pumpkin coconut milk thai Tomatoes beef pie baguette bell pepper tomato juice bloody mary Red Onion chimmichurri olives Chevre chilies biscuits chipotle pineapple coeur a la creme strawberry almond milk beets walnut oil anise onion dijon cake garlic Apple Kale artichoke asparagus spiced winter squash pepper green pepper bulgar wheat pecans tart fennel coeur pork vanilla wafers Eggplant slaw Bread turnips chiles shrunken heads turnip blue cheese okra dill buckwheat collins bayeldi cilantro bulgar bean egg noodles tomatoe cointreau Poblano Chili Recipes Cider potatoes creme coriander shelling chocolate beet greens reggiano Drinks baby bok choy Farmers' Market jack Side carrot top basil capers kalamata celery hearts wrap feta sandwiches knots swiss prosciutto syrup jack cheese fritter fondue parmigiano dilly zucchini sweet meatballs lemon grass bok choy carrots couscous blueberry pears gin kluski Salsa celery root cheese brown sugar strata daisy bacon Shitake Mushrooms gazpacho tuscan apples flank steak scallions shiitake celeriac tenderloin hazelnuts chimichurri sauce scapes plum panzanella ramps flank buttermilk bruschetta cornmeal crepes carrot fronds paste Jerusalem artichoke muffins tortillas anchovy oats stuffing Vegan Corn vinaigrette sandwich maple syrup jam absinthe Soup snow peas Spread cockaigne pancake caesar butter egg currants Butternut roasted chicken dinner salad gorgonzola chicken casserole parmesan bosc fritters fennel seeds Dressing pecan melon cream mustard greens fraiche wheat flour Rice wine vinegar sour cream eggs bbq imam fennel bulb hickory onions peach arugula tomato poblano mushrooms heavy whipping cream gruyere mushroom berry steak pork chop walnuts polenta nectarine Greens Potato remoulade radishes pasta tomato corn pie curry crisp chili peppers verde kirsch chili Salad sour yellow onion vegetarian green beans tostadas cream cheese kohlrabi Tomatillos plums autumn cantaloupe shitake pesto celebration vegetable Leek sherry lettuce pudding white beans peas cucumber wasabi goat Cheese beet habanero honey Spinach Cranberry Beans sausage peppers pine nuts spring cranberry sweet potato leeks cauliflower latkes plum tomatoes barley watercress