Hakurei salad turnips
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Gold beets (Van Dessel Farm--Accomack County)
From Cooking Light magazine; modified for spinach
Roasted Strawberry Salad With Prosciutto and Golden Beets
Small golden beets, scrubbed and trimmed (about 1 lb.)
8 ounces fresh strawberries, hulled and halved
1 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Spinach, torn (about 6 loosely packed cups)
4 very thin prosciutto slices (about 1/2 oz. each)
2 ounces goat cheese, crumbled (about 1/2 cup)
1 ounce Marcona almonds, coarsely chopped (about 1/4 cup)
Preheat oven to 375°F.
Place beets on a large piece of heavy-duty aluminum foil; wrap tightly. Bake at 375°F for 1 hour to 1 hour and 15 minutes or until tender. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
Line a small baking sheet with parchment paper. Place strawberries in an even layer on prepared baking sheet; sprinkle with sugar, and toss gently to coat. Bake at 375°F for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.
Combine oil, vinegar, mustard, salt, and pepper in a jar or bowl; shake or whisk until emulsified.
Divide spinach evenly among 4 plates; top with beets, strawberries, prosciutto, cheese, and almonds. Drizzle evenly with vinaigrette.
From Moosewood Restaurant Favorites cookbook; modified for collard greens and turnips
Two 14 to 16 oz blocks of firm tofu
1/2 LB collard greens, stems removed and thinly sliced into ribbons
1 TBSP olive oil, plus 1/3 to 1/2 cup for brushing
2 cups finely chopped onions
2 or 3 garlic cloves, minced or pressed
1 TSP salt
2 cups diced turnips
1/2 cup currants
1 TSP ground cinnamon
1/2 TSP ground black pepper
2 TBSP soy sauce
1 TBSP fresh lemon juice
1/3 cup chopped fresh dill (Try subbing or adding the fresh parsley in your box!)
1-16 oz package filo dough (12 x 7-inch sheets)
2 TBSP sesame seeds
First press the tofu for at least 15 minutes. Place the tofu in a broad, flat bowl or casserole dish and rest a plate on top of the tofu with either a heavy book or can on top to squeeze out any excess liquid.
Rinse the collard greens, drain it, and place it in a large pot with whatever water clings to the leaves. Cook, covered, on medium-high heat, stirring often, until the leaves have wilted, about 4 minutes. Turn out into a colander and set aside to drain.
Warm 1 TBSP of the olive oil in a large skillet. Add the onions, garlic, and salt, cover and cook on medium-high heat, stirring occasionally, for about 5 minutes. Stir in the turnips, cover, and cook, stirring occasionally, for about 5 minutes. Tip the condensation that develops on the lid into the skillet to prevent sticking. Stir in the currants and cinnamon, cover, and cook for a minute or two.
Meanwhile, grate the tofu in a food processor or by hand and place in a large bowl. Squeeze more liquid out of the collard greens and put it on a cutting board. Coarsely chop the collard greens and add it to the bowl of grated tofu along with the black pepper, soy sauce, lemon juice, and dill and mix well. Stir the cooked vegetables into the tofu mixture and stir well.