Thyme-Roasted Smashed Potatoes

  1. Wash and halve 2 cups of blue potatoes. Place in a baking dish and toss with ¼ cup olive oil, ½ tsp salt, ½ tsp pepper, ½ cup diced onion, 4 sprigs of thyme. Pour in ¼ cup of water.
  2. Cover with tinfoil and bake for 30 minutes. Remove from oven, remove tinfoil, and "smash" each potato with a fork or wooden spoon, so that the skin is split.
  3. Return to oven (uncovered) for 20-30 minutes, until potatoes are cooked through and crispy.

Shredded Turnip, Apple, and Carrot Salad

  1. Using a box grater, food processor or mandolin, grate 1 medium turnip, (peeled) 2 small carrots, and 2 small apples.
  2. Add 1 tbsp lemon juice and toss to coat. Add 1 tbsp onion (finely chopped), 1 tbsp apple cider vinegar, and 1 tbsp honey.
  3. Garnish with parsley, if you have some. Toss, then cover and chill for 1 hour.

Cream of Turnip Soup with Bok Choy Garnish

  1. Peel and dice 2 medium turnips. Place on baking sheet and toss with 2 tbsp oil, ½ tsp salt, and roast at 400 for 20 minutes.
  2. In a medium skillet, heat 2 tbsp oil. Add 1 large onion (finely sliced) and sauté for 3 minutes. Add 2 cups bok choy (chopped), 2 cloves garlic (minced) ¼ tsp Chinese five spice powder, and ¼ tsp salt. Set aside.
  3. In a large pot, combine roasted turnip with 6 cups stock, bring to a boil and simmer 10 minutes. Puree with an immersion blender, then stir in ½ cup cream (or dairy alternative), juice from half a lemon, and a pinch of nutmeg and cayenne. Garnish each bowl with the bok choy.

Potato Soup with Hardy Greens

  1. Melt 3 tbsp butter in a medium pot. Add 1 onion (coarsely chopped) and sauté for 5-10 minutes. Add 2 cups blue potatoes (quartered), 6 cups of stock, 1 bay leaf, and cook over medium high for 20-25 minutes
  2. In batches, carefully purée the mixture in a blender or food processor. (Do not over blend or potatoes will get gluey.) Pour pureed soup into a clean pot and continue processing until pureed to desired consistency.
  3. Add 1 cup of finely chopped kale or chard and bring back to a near boil. Stir in 1 cup milk or light cream, or dairy alternative. Serve!

Quick-Pickled Beets

  1. Steam 3-4 beets, cool, then slice to ½ inch thick.
  2. Slice one quarter of an onion. Combine onion, ½ cup red wine vinegar, 2 tbsp sugar, 1 cinnamon stick, 4 peppercorns and 2 cloves in a large saucepan. Bring to a boil.
  3. Simmer for 5 minutes, and add beets. Transfer to a bowl to marinate for 30 minutes.

Garlic and Thyme Poached Tomatoes

  1. In a large sauté pan over LOW heat, combine ½ cup olive oil and 1/2 cup very very thinly sliced onions or shallots.  Cook for 10-12 minutes. Add garlic cloves from half a head of garlic, also very very thinly sliced. Cook for another 15 minutes. Add one pint of grape tomatoes, cook for 20 minutes. Stir in 4 stems of thyme.
  2. Partially cover and cook for half an hour, until tomatoes look deflated. Strain the tomatoes from the oil, keeping the oil in a bowl to cool. Once cool, the oil can be placed in a jar in the fridge and used in salad dressings or to cook eggs in place of butter.
  3. Season the tomatoes with salt and pepper, and red pepper flakes if desired. Toss with cooked spaghetti, quinoa, or cous cous, or serve as a dip for warm bread.

Kiwi Salsa

  1. Peal and dice three kiwis. Dice ¼ of an onion and ½ jalepeno.
  2. Mix kiwi, onion, and jalepeno with 1 tbsp lime juice, ½ tbsp olive oil, ½ tsp honey. Optional: add ¼ tsp of cumin.
  3. Cover and let rest for one hour at room temperature; refrigerate until ready to use. Delicious served with chicken or fish.