Ask my husband – my reputation in the kitchen this spring has been spotty in both terms of quantity and quality! I have lacked ambition in cooking and I have been testing some new recipes with more than a few bad results.
I have this list of vegetables in my mind that I know I struggle with in the kitchen so I have been intermittently searching the internet and my cookbooks for the best recipes. Our hope is that we do the struggle so that you can just enjoy the recipes!
Here is a list of some old and some yet to be tried recipes that may be coming your way…
Swiss Chard with Red Onion and Bacon
Turnip Gratin (this was on our table tonight...see the recipe at the bottom of the post!)
Roasted Spring Veggie Medley
Grilled Sweet Onions with Kale, White Beans and Bacon
Apple Spinach Salad with Dried Cherries and Toasted Walnuts
Grape and Kale Slaw
Honeyed Apple and Fennel Stacked Salad
Summertime Chopped Salad
Cheesy Rosemary Leek Bread Pudding
Swiss Chard and Grape Salad
Sweet Riesling Pickled Radishes
Apple Stuffed Acorn Squash
Grilled Cabbage Wedge Salad
Doug will be happy to hear that I am not giving up and will be returning to the kitchen. Good or bad, he does like a meal at least once a day.
TURNIP GRATIN - Tasty recipe. I may change up the cheese for a less rich taste for a week night family meal but delicious as is for company!
Credit for this recipe goes to The Pioneer Women. Check out her website for pictures and more explanation on this recipe. http://thepioneerwomen.com/cooking/2008/11/turnip-gratin/
4 whole turnips
3 - 4 cloves garlic
2 cups Gruyere cheese
4 - 6 tbsp butter
Salt and pepper
Preheat the oven to 375.
Peel and thinly slice the turnips. Mince the cloves of garlic. Grate the Gruyere cheese.
In a large oven-proof skillet, melt 2-3 tbsp of butter over medium-low heat. Place a single layer of turnips on top of the butter.
Sprinkle a little of the garlic on top and add a couple tablespoons of butter if desired.
Drizzle a healthy splash of chicken broth and cream over the turnips.
Add a layer of about 1/2 cup of cheese. Sprinkle with a little bit of salt.
Repeat the layers twice more and then sprinkle with freshly ground pepper.
Put in the oven and bake for about 20 minutes until the top is hot, brown and bubbly.