Yield: 4 servings

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients:

• 1 1/2 pounds small turnips, trimmed, scrubbed, cut into 1″ wedges
• 2 tablespoons white miso
• 2 tablespoons unsalted butter (or clarified butter)
• 2 teaspoons honey
• Sea salt, freshly ground pepper
• 2 tablespoons fresh lemon juice

Directions:

1. Combine turnips, miso, butter, and honey in a skillet, then add water just to cover vegetables. Season with salt and pepper.
2. Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.
3. Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer.
4. Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.

Note: I often make this dish with carrots and/or parsnips, in addition to the turnips.

Adapted from Bon Appetit 

Prep Time: 25 – 30 minutes

Cooking Time: 80 – 90 minutes

Serves: 4

Ingredients:

• 1½ lbs parsnips
• 4 medium red onions
• 2/3 cup extra-virgin olive oil
• 4 thyme sprigs
• 2 rosemary sprigs
• 1 head garlic, halved horizontally
• sea salt and black pepper
• 2 medium sweet potatoes (1¼ lbs total)
• 30 cherry tomatoes, halved
• 2 tablespoons lemon juice
• 4 tablespoons capers, drained and rinsed
• ½ tablespoon maple syrup
• ½ teaspoon Dijon mustard
• 1 tablespoon toasted sesame seeds (optional)

Chimichurri is a traditional sauce from Argentina. The main ingredient is parsley. It is very similar to Italian salsa verde. With the help of a mini food processor, it comes together in no time. It pairs beautifully with the smokey quinoa cakes. But no need to stop there. This sauce goes well with almost anything – fish, whole grains, grilled vegetables, etc.

Prep and Cooking Time: 20 minutes if you have already cooked quinoa; 40 – 45 minutes if   cooking quinoa.

Serves: 4

Quinoa Cakes

Ingredients:

• 1 cup uncooked quinoa (or 2 cups cooked and cooled)
• 2 cups water (if cooking quinoa)
• 1/2 tsp. sea salt
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano or leaves from a couple stems fresh oregano, minced
• 2 or 3 large eggs, lightly beaten
• olive oil (for pan frying)
• Flaky sea salt (such as Maldon)
• Freshly ground black pepper

1. If using uncooked quinoa, rinse the grain in cold water, then drain in a fine-mesh strainer.
2. In a pot, combine the quinoa with 2 cups water. Bring to a boil, reduce heat to low, cover, and cook until the water is absorbed, 15 to 18 minutes. Allow quinoa to cool. If you are in a hurry, spread the quinoa in a large, shallow dish and place, uncovered, in the refrigerator.
3. Combine the cooled quinoa, salt, paprika, cumin, oregano, and 2 eggs. You should have a “dough” that will form a moist ball. If the mixture is still dry and fluffy, add another egg.
4. Heat your largest skillet or a flat griddle pan over medium-high heat. Lightly oil the skillet or griddle pan. Form 1/4 cup of the quinoa mixture into a ball. Place it in the skillet and use a spatula to flatten it into a pancake about 1/4 inch thick. Repeat to make 7 or so more pancakes, working in batches as necessary.
5. Cook the quinoa cakes until golden brown on one side, 2 to 3 minutes, then flip and brown the other side, about 2 minutes more. Remove from the pan and season with flaky sea salt and pepper. Serve immediately with chimichurri (see below).

Ingredients:

• 2 pounds parsnips, peeled, cut into 3″ lengths, halved, or quartered if large
• 1/4 cup olive oil
• sea salt, freshly ground pepper
• 2 chiles de árbol, crushed, or 3/4 teaspoons crushed red pepper flakes
• 2 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey

You can find chickpea flour (also know as garbanzo bean flour) on the baking aisle at Whole Foods and on the natural foods aisle at Giant.

Make Ahead Note: The batter for the flatbread needs to sit for a few hours at room temperature or overnight in the refrigerator. The batter takes less than 10 minutes to make (including chopping the rosemary).

Prep Time: less than 10 minutes
Cooking Time: about 9 minutes
Yield: one 10-inch flatbread or two 8-inch rounds (12 pieces)

Ingredients:

• 1 cup chickpea flour
• 1 cup cool water
• 3 1/2 tablespoons olive oil, divided
• 3/4 teaspoon sea salt
• 2 teaspoons chopped fresh rosemary
• freshly ground black pepper

Directions:

1. Combine the chickpea flour, water, 1 1/2 tablespoons olive oil, salt, and the rosemary, stirring until smooth.
2. Cover and let the mixture rest for at least 2 hours, or refrigerate it overnight.
3. When the batter is ready, position an oven rack 4 to 6 inches from the broiler. Place a medium cast-iron skillet, or two 8 inch round cake pans on the rack. Preheat the oven to 500 degrees. (If using cake pans, make sure they can withstand high heat).
4. Once the oven is preheated, remove the hot skillet or pans from the oven and pour in the remaining 2 tablespoons of oil (1 tablespoon in each pan if using cake pans).
5. Return the skillet or pans to the oven for a few minutes to heat up. Then take them out and quickly pour in the batter, spreading it evenly in the skillet (or dividing it evenly between the 2 pans).
6. Bake for 5 minutes – the flatbread will look set and will pull away from the sides a bit.
7. Turn on the broiler (leaving the flatbread in the oven). Once the broiler is going, broil the flatbread for 3 or 4 minutes, until slightly charred.
8. Remove from the oven and sprinkle with freshly ground pepper to taste. Slide the flatbread onto a cutting board and slice into wedges with a pizza cutter or knife. Serve immediately.

Note: You can easily vary the flavor of the flatbread. Try adding chopped onions, garlic, or different herbs and spices to the batter.

Adapted from Casey Seidenberg who adapted the recipe from cookbook author and baker extraordinaire, Dorie Greenspan.

Prep Time: 10 minutes
Cooking Time: 5 minutes (not including soaking & cooking beans)
Yield: 4-5 servings

Ingredients:

• 1 cup dried cannellini beans
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon chopped rosemary leaves
• Sea salt to taste

Directions:

1. Soak beans overnight in 4 cups of water.
2. Drain and transfer to a heavy pot. Add water to cover by 2 inches (may add a thumb-size piece of kombu to the cooking water).
3. Bring to a boil, lower the heat, and skim off any foam.
4. Simmer gently until the beans are tender, about 2 hours,
5. Warm olive oil in a heavy-bottomed skillet over low heat.
6. Add garlic and rosemary.
7. Cook just until the garlic is soft, about 2 minutes.
8. Stir into the beans. Taste for salt and adjust as needed.

Note: you may use sage instead of rosemary.

Ingredients:

• 1 bunch kale
• 3 teaspoons peanut oil
• 1/3 cup walnuts, coarsely chopped
• 2 garlic cloves, peeled and chopped
• 2 quarter-size slices of fresh ginger
• 1/4 teaspoon red pepper flakes, or to taste
• 2 carrots, peeled and cut into thin matchsticks
• 2 to 4 tablespoons water or vegetable broth
• sea salt or soy sauce to taste

Directions:

1. Wash the kale and strip the leaves off the stalks. Discard the stalks.
2. Cut the kale leaves into thin strips, then cut the strips in half. Set aside.
3. Heat a large skillet or wok over medium high heat. Add 1 teaspoon of the oil to the pan and swirl around to coat the bottom. Add the walnuts and toast, stirring constantly, for about 1 minute. Set aside to drain on a paper towel.
4. Add the remaining oil to the skillet. Swirl again. Add the garlic and ginger and stir-fry for 10 seconds.
5. Add the red pepper flakes and carrots and stir-fry for 1 minute.
6. Add the shredded kale and toss well to coat with oil. Cover and let cook for 30 seconds. Stir-fry again and then cover.
7. Cook for 3 minutes longer, stirring about every minute to avoid burning the kale.
8. You may add 2 tablespoons water or broth to increase the steam and tenderness of the kale.
9. Taste and season with salt or soy sauce. Remove ginger slices and serve hot, garnished with the walnuts.

Adapted from Power Foods

Ingredients:

• 2 – 3 sweet potatoes or yams
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1 1/2 teaspoons cinnamon
• Coarse sea salt

Directions:

1. Preheat oven to 400 degrees
2. Wash potatoes and remove blemish spots and dried ends
3. Slice potatoes into sticks and place in a large bowl
4. Drizzle on remaining ingredients and toss to distribute evenly
5. Spread potatoes in single layer on cookie sheet and bake 10minutes
6. Remove from oven, flip slices, and bake another 10-20 minutes, or until tender and browned. Serve hot

Credit: Terry Walters