Ginger Braised Radish & Turnip Greens

Tender-crisp spicy greens offer a refreshing counterpoint to any main course.

Prep time:  10 minutes
Cook time:  5-6 Minutes
Serves:  4 as a side dish

INGREDIENTS
3 TB Olive oil
5 garlic scapes, diced, or 2 cloves garlic, crushed
2 TB fresh ginger, minced
1 bunch salad turnip greens, well washed and chopped
1 bunch radish leaves, well washed and chopped
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
Parmesan cheese for garnish (optional)

DIRECTIONS
Heat the oil in a large saute pan or skillet over medium heat and cook the garlic and ginger for 3-4 minutes, stirring, or until garlic is tan and beginning to crisp.  Add the turnip greens and the radish greens, cover, reduce heat to medium-low, and cook for 2-3 minutes or until greens wilt.  Remove the lid, sprinkle with the sugar, salt and pepper, and cook, stirring, for another minute or two.  Distribute to serving plates and top with Parmesan.

Photo & Recipe by Tod Dimmick

Stir Fried Cabbage and Salad Turnips

A fast, tasty vegetable dish with a spicy crunch.

Prep time:  10 minutes
Cook time:  5-6 Minutes
Serves:  4 as a side dish

INGREDIENTS
3 TB canola oil
1 tsp red pepper flakes
1 tsp ground ginger
3 garlic scapes, diced, or 1 large clove garlic, crushed
3 cups thinly sliced cabbage
1 cup salad turnips, sliced 1/4 inch thick
2-3 TB soy sauce
1 bunch fresh cilantro, minced
Salt if necessary

DIRECTIONS
Preheat the oil in a wok or large skillet over medium-high heat.  Add the pepper flakes and ground ginger, and garlic and stir for 30 seconds or until garlic tans in the oil.  Add the cabbage and turnips and cook, stirring, for 4 minutes or until the crisp veggies begin to turn tender.  Turn off heat, toss with soy sauce and cilantro, and serve (salt if necessary but the soy sauce may add enough salt already).

Photo & Recipe by Tod Dimmick

Grilled Hakurei Turnips

When the summer mood hits, nothing but grilling will do.  A crisp, smoky exterior over creamy-piquant white turnip flesh is a unique pairing.

Prep time:  5 minutes
Cook time: 10 minutes
Serves:  4 as a side dish

INGREDIENTS
1 bunch hakurei turnips, scrubbed and cut into 1/4 inch slices (reserve the leaves for another use)
3 TB canola oil
1 clove garlic, crushed
1 tsp. ground ginger
dash hot pepper sauce
soy sauce to taste

DIRECTIONS
Preheat your grill.  Place the turnip slices in a plastic bag that can be closed, or a container with a tight fitting lid.  Mix the olive oil, garlic, ginger, and hot pepper sauce.  Pour over the turnip slices, close the lid, and shake to evenly coat the slices.

Arrange slices over the grill and cook for 3 minutes per side, or until browned and just beginning to soften.  Remove to a serving bowl and dress with a few dashes of soy sauce. 

Tip 1:  All grills have different heat levels, so your grill may run shorter or longer than the time listed above.

Tip 2:   Grilling this way works with relatively tender Hakurei turnips.  Other turnips can also be grilled, but you may need to partially cook them first (such as steaming them until half tender).

Photo & Recipe by Tod Dimmick

Caramelized Pear Tart with Ginger

For dessert, try out this gorgeous pear tart from Beyond Salmon a local blog devoted to healthy eating (click photo for recipe).



My wife Jen made this for Thanksgiving, to rave reviews.