Recipes

Did you know that Gilfeather turnips were first cultivated in Vermont, and their flavor only fully develops after they’ve been underground for a full cold winter? They’re like a cross between regular turnips and rutabagas, but milder. Perfect for March!

Servings: 2 / Prep Time: 10 mins / Cook Time: 20 mins

INGREDIENTS:

1 tablespoon olive oil

2 Gilfeather turnips – scrubbed, trimmed, and diced

3 cups spinach

15.5 oz white beans – drained and rinsed

1 tablespoon fresh ginger – finely chopped

2 cloves garlic – pressed or minced

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar or apple cider vinegar

2 tablespoons regular or low-sodium soy sauce, or use tamari for gluten free

1 cup brown rice – cooked, for serving

INSTRUCTIONS:

1. If you need to prepare rice or another grain for the meal, start that before making the stir fry.

2. Heat olive oil in a large skillet over medium heat. Add the turnips and cook, stirring/flipping occasionally, for 8-12 minutes or until lightly browned and tender.

3. While the turnips are cooking, whisk together the ginger, garlic, honey, rice vinegar, and soy sauce in a small bowl. Add the spinach, white beans, and sauce to the skillet. Cook for 4-6 minutes, or until the spinach is wilted and the stir fry is heated through.

4. Serve warm over rice. Sprinkle with toasted sesame seeds if you like. Enjoy!

Servings: 6 / Prep time: 15 minutes / Resting time: 15 minutes

INGREDIENTS:

Dressing:

4 tablespoons olive oil

3 tablespoons apple cider vinegar

1 tablespoon apple juice OR more vinegar

2 teaspoons whole grain Dijon mustard

1 teaspoon smooth Dijon mustard

1 teaspoon honey

Salt & pepper to taste

Salad:

6 cups thinly shredded red cabbage

1 large carrot, peeled and coarsely grated

1 large apple, cored and diced

1/3 cup chopped pecans

Fresh parsley for garnish

INSTRUCTIONS:

1. Combine all dressing ingredients and whisk until well mixed.

2. Place cabbage in a large bowl and add dressing. Massage dressing into cabbage, then set aside for 10-15 minutes.

3. Once cabbage is ready, add carrot, apple, and pecans.

4. Check for seasoning and adjust olive oil, vinegar, salt and pepper to taste. Garnish with parsley. Serve immediately.

RECIPE TIPS:

Make sure you don’t skip massaging the cabbage — it helps soften it and makes for a more delicious salad! Add the apples right before serving so they don’t brown beforehand.

INGREDIENTS

• 1 medium onion, chopped (about 1 cup or so), divided
• 8 cloves garlic
• 1 tablespoon minced fresh ginger
• 2 jalapeno peppers or 1 serrano pepper, coarsely chopped (optional)
• 1 small bunch cilantro or half of a large bunch, chopped
• 2 tablespoons olive oil
• 1 can (14-ounce) unsweetened coconut milk (optional)
• 1 medium butternut or other squash peeled, seeded, and cut into 1-inch chunks
• 1 teaspoon or more salt, to taste
• 2 tablespoons chopped fresh basil (optional)

INSTRUCTIONS

1. To make the green curry, combine half of the onion, the garlic, ginger, peppers (if using), and cilantro in a mini food processor or blender. Process, scraping down the sides until the mixture is fairly smooth and uniform. Set aside.
2. Heat oil over medium-high heat in a Dutch oven or large saute pan. Add the remaining onion and cook for 5-7 minutes or until softened and almost golden. Add butternut squash and salt, cover, reduce heat, and cook for 10 minutes until just tender but still firm, stirring occasionally. You may need to add a little bit of water if it starts sticking to the bottom of the pan.
3. Add green curry and mix well. Cover and cook for another few minutes. Turn off the heat and leave the lid on to finish cooking with the steam.
4. Stir in the chopped fresh basil, if using. Serve hot over cooked rice.

INGREDIENTS

• 1 tablespoon olive oil
• 1 large sweet onion, chopped
• 2 cloves garlic
• 2 bunches of kale (around 12 large leaves), chopped
• salt to taste
• 4 ounces goat cheese
• 1 can pinto (or similar) beans, drained
• ¼ cup tamari roasted almonds, chopped

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large sauté pan, cook onion in olive oil until onion begins to brown.
3. Add garlic and sauté one minute more.
4. Add kale and salt, and mix with onions.
5. Cover and cook for 5 minutes.
6. Uncover and cook until most of the liquid has evaporated.
7. Remove from heat.
8. Crumble goat cheese into kale mixture and toss until melted and well distributed.
9. Add beans and mix.
10. Turn into a greased 9×12 baking dish.
11. Top with almonds.
12. Cover with foil and bake at 350 degrees F for 40 minutes.
13. Uncover and bake for another 10 minutes.
14. Cut into squares and serve.

Notes: You can skip the baking step and instead serve the kale mixture over quinoa or rice.
For a little sweetness, add some dried cranberries when you add the goat cheese.