Late October Recipe Ideas

Below are a few recipe ideas for items that you may have bought from Hart Farm at the farmers market or in your box share.  Happy cooking!

 

Broccoli Raab with Sausage

original-201304-r-broccoli-rabe-with-sausage.jpg

Ingredients:

  • 1 pound broccoli raab
  • 1/4 cup extra-virgin olive oil
  • 4 oz hot Italian sausage – casings removed, meat crumbled
  • 2 garlic cloves, thinly sliced
  • Pinch of crushed red pepper
  • Salt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup grated pecorino cheese

 

from Food & Wine

Baked Kale Chips

baked-kale-chips-recipe-13

Ingredients:

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Preparation:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  • With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  • Bake until the edges brown but are not burnt, 10 to 15 minutes.
From Allrecipes.com

 

Roasted Purple Top Turnips

roasted-turnips-2217054-Final-5b9efd98c9e77c002cc17164

Ingredients:

  • 2 pounds purple top turnips
  • 1 tablespoon olive oil
  • Fine or coarse sea salt

Preparation:

  • Preheat an oven to 400 F.
  • While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but even their peel will be a bit more fibrous than the tender insides. Leave baby turnips whole; cut larger turnips into large-ish bite-size pieces.
  • Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with the olive oil. Use your hands or two large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
  • Roast the turnips until they’re tender and browned; start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender.
  • Serve roasted turnips hot, warm, or at room temperature as a side dish or as part of a roasted vegetable platter. They’re tasty all on their own but can certainly benefit from a bit of extra love.
From thespruceeats.com

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