• Turnips, sweet turnips

    I (Mel) am not the best at writting (or following) recipes. However, most of the time the dish turns out pretty good. At lunch this week we enjoyed some great turnips. 

    Side dish for 4:

    4 turnips quartered and sliced

    saute with 1T. butter and 1/4 c. of applesauce

    Cook till turnips are tender (not mush)

    lightly salt before serving


  • Sautéed Kale with Toasted Pine Nuts

    I love kale. I eat it for breakfast. I eat it for lunch. I eat it for dinner. For breakfast I love to make this dish minus the pine nuts, and toss it with my scrambled eggs. But with lunch or dinner the nutty flavor of the piñoles compliments the kale perfectly. It’s simple to make, and you can improvise infinitely. 

    • Enough Kale to make up the body of the dish. Usually about a handful per person
    • 1/2 cup Pine nuts (many other nuts can be subbed in. I often use almonds)
    • 1 table spoon of Olive oil or bacon grease (depending on your preference)
    • If using olive oil; 1/2 teaspoon toasted seasame oil
    • Diced garlic
    • Salt
    • 2 pieces of Bacon (optional)
    1. If you want bacon bits in the dish (because bacon tastes good) cook it first.
    2. Place pine nuts in an 8 inch skillet over medium heat. Roll them around in the pan until they turn golden brown.
    3. Add the bacon grease or olive oil Dice garlic, and add to pan. Allow to brown a bit, but stir things about now and then.
    4. Dice the stem portion of the kale, and add it to the pan one the garlic is browned.
    5. Chop the kale leaves into 1/2 inch wide strips. Add to the pan when the stems have softened slightly.
    6. Add the sesame oil if you are using olive oil.
    7. Stir the Kale around to coat it with the oil. The kale will turn from dull green to bright green, and that’s when it’s ready. Don’t over cook the kale. It should still have structure when you take it from the pan.
    8. Serve and enjoy!