from Chez Panisse Vegetables, Alice Waters

5 medium russet potatoes
10 medium turnips
butter
salt and pepper
2 cups heavy cream or 1 cup heavy cream and 1 cup Kitchen Basics Chicken Stock

Preheat the oven to 375 degrees.

Peel and slice the potatoes 1/4 inch thick, with a knife or on a mandolin, and put them in a bowl of cold water to prevent them from discoloring.

Peel the turnips if their skin is tough and slice them 1/4 inch thick. Butter the sides and bottom of a 9 by 12-inch bakind dish. Drain the potatoes and pat them dry. Later the potatoes and turnips alternately in the abkind dish, seasoning each layer with salt and pepper. Pour in enough of the cream, or half cream and half chicken stock, to barely cover the vegetables. Bake uncovered for 40 minutes. Rotate the dish periodically for even browning.

1 bunch Hakurei Turnips, quartered
5 whole carrots, chopped
3 beets, roasted whole for 1.5 hours, chopped
4 parsnips, chopped
1 red onion, chopped
2 TB. brown sugar
4 TB. olive oil
salt & pepper, to taste
2 TB. Roland Balsamic Glaze

For this recipe, you will need to roast your beets in olive oil in a seperate container, so that they don’t bleed. Mix the carrots, turnips, parsnips, onions, olive oil, salt, pepper and brown sugar in a large bowl. Place on baking sheet and roast for 45 minutes at 375 degrees. Top with drizzled Roland Balsamic Glaze.





 Sautéed Hakurei Turnips & Braised Mustard Greens

1 bunch Hakurei Turnips
1 lb mustard greens
4 strips bacon
2 tsp oil, divide
½ cup apple juice or white wine
½ tsp salt
¼ tsp black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 tsp. of oil in a sauté pan over medium-high heat. Sauté the turnips and bacon stirring or tossing occasionally until turnips are crispy outside and tender inside. Season with salt and pepper. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Plate greens and arrange the warm turnips on top.

Salmon With Radish Salad

12 oz. fresh salmon
2 tbsp. freshly squeezed lemon juice
2 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
freshly ground pepper

For Salad:

2 tsp. fresh lemon juice

Season salmon with olive oil, lemon juice, salt, and pepper. Bake in 350 degree oven for 12 – 14 min.

For the salad: In a bowl, mix lemon juice, olive oil, scallions, salt and pepper. Add the radishes, cucumber and mint. Mix well. Adjust seasoning if necessary. Serve immediately.

Linguine with Sundried Tomatoes, Asparagus, and Arugula

1/4 pound Volpini Pancetta, finely chopped (deli case)
1 tbsp. olive oil
1 medium onion, finely chopped
1 bunch asparagus, cut on the bias
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 ounces baby arugula (8 cups), coarsely chopped
1 package Rossi Pasta Classic Linguine
4 oz. MacKenzie Creamery Artisan Goat Cheese
1 tbsp. each, chopped basil, italian flat leaf parsley, and thyme

Cook pancetta in oil in a skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, asparagus, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.

Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.

Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil, parsley, and thyme.