If you haven’t yet tried the over-sized Cape White turnips, you are in for a treat. Yes, even a turnip can taste great, especially this very special heirloom variety. These Cape Whites are creamy and sweet-tasting, more flavorful than typical purple top turnips. Find them locally on Martha’s Vineyard at Morning Glory Farm or at Cape Cod and Southeastern area winter farmers markets. The heirloom Macomber turnips are very similar. Try cooking as you would mashed potatoes, but you won’t need the cream, or roasting in the oven with olive oil, salt and pepper. This recipe sautes the turnip, adding in some kale, and drizzling over bit of honey over both. Simple, and delicious. Read more about this fall root vegetable, here.See Recipe
The combination of kale and butternut is a good one, especially enhanced with apples and a hint of bourbon. I had planned to add some cream, but happily, none was needed. The finishing touch is crispy kale roasted with pumpkin seeds and fresh cranberries, which all gives a crunchy, tart contrast to the smooth, pureed soup. This soup is a nice Thanksgiving starter.
The news reported that the second most googled subject of this New Year 2016, after the holidays were over, was how to make kale chips. As a kale cookbook author, I cheered hearing this news, ever hopeful for that elusive “bump” in sales. I’d like to pass along one of my favorite kale chip preparations, that adds just a tad of sweetness from maple syrup and crunch from sesame seeds to make this an addictive healthy snack. It might make the transition from the season of excess to the season of health just a bit easier…..See Recipe
Mini meatballs are simmered in a chicken broth with mellow greens then topped off with Parmesan cheese. There’s nothing better for a winter dinner. It’s a great soup to serve guests as well. The meatballs, about an inch in diameter, are cooked in the oven for about 12 minutes – how easy!See Recipe