Recipe Share: Turnip, Kale, and Potato Gratin
4 garlic cloves, thinly sliced
2 cups heavy cream
1/2 tsp dried thyme
1/2 oz dried oregano
2 Tbsp butter, divided
1 onion, thinly sliced
4 small red potatoes, cubbed
1 bunch of kale, tough stems removed, chopped
4 turnips, trimmed, peeled, and cut into 1/2-inch pieces
3 eggs, beaten to blend
1 cup Fontina cheese, grated
1 cup Parmesan, finely grated
8 ounces day-old bread, cut into ½-inch pieces
Salt and pepper
Bring garlic, cream, oregano, and thyme to a simmer over medium heat. Let simmer for about 30 minutes, then let cool.
Meanwhile, heat 1 Tbsp butter in a large skillet over medium-low. Add onions and salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.
Heat remaining 1 Tbsp butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.
While kale is cooking, boil turnips and potatoes in a large pot of water until tender, about 15 minutes. Drain, pat dry, and transfer to the bowl with the onions.
Preheat oven to 375 F. Whisk together eggs, Fontina cheese, Parmesan, and cream mixture in a large bowl. Add onion mixture and bread to the cream and cheese mixture, and season with salt and pepper. Transfer to a 13x9 inch baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let sit, about 10 minutes, before serving.
Picture and recipe adapted from: https://www.bonappetit.com/recipe/turnip-and-kale-gratin
3/4 cup whole-milk yogurt
2 Tbsp fresh lemon juice
1/2 tsp sugar
1 cup red lentils
1/2 onion, thinly sliced
2 tsp salt, divided, plus more
1/2 tsp chili powder
1/4 tsp ground turmeric
1 cup parsley
1 Tbsp grated lemon zest
1 cup vegetable or olive oil
For the lemon yogurt, whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
Rinse lentils, then soak in 2 cups room temperature water for at least 1 hour. (this will make them plump and tender, which makes them a lot easier to blend.)
Meanwhile, cut zucchini lengthwise, and then crosswise into about 1/4 inch-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander.
Add onion slices and 1 tsp salt to colander and toss to combine. Let zucchini and onion sit (to let some liquid release), until the vegetables look wilted and soft, 30 minutes–2 hours (to maximize your downtime, do this while the lentils are soaking). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the less soggy your fritters will be!
Drain lentils and transfer to a food processor. Add chili powder, turmeric, and 3/4 tsp salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well with a rubber spatula to combine (it will look like too much vegetables for the lentils, but that’s just what you want).
Heat oil in a skillet over medium-high heat. Carefully drop 1/4 cup batter into oil, then flatten to a pancake with the back of a large metal spoon. Fry until deep golden brown on one side (look for the color of a well-fried falafel), about 3 minutes. Turn over and continue to fry until deep golden brown on the second side, about 3 minutes more. Transfer fritter to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt. Repeat with remaining batter.
Transfer fritters to a platter and serve hot with lemony yogurt!
Picture and recipe adapted from: https://www.bonappetit.com/recipe/zucchini-lentil-fritters-with-lemony-yogurt
Miso Grilled Potatoes
1 lb red potatoes
1/4 cup salt
4 Tbsp unsalted butter
2 Tbsp red miso
1 garlic clove, finely chopped
1 Tbsp rice vinegar
2 Tbsp parsley, chopped
Prepare a grill to medium-high heat.
Bring potatoes, salt, and 1 quart of water to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, 12–14 minutes; drain.
Place potatoes on the heated grill, turning often with tongs, until lightly charred, 6–8 minutes.
Meanwhile, set a medium skillet on the grill or stovetop. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and rice vinegar. Season with pepper.
Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Top with parsley and enjoy!
Picture and recipe adapted from: https://www.bonappetit.com/recipe/miso-y-grilled-potatoes
Kohlrabi Ramen Pasta Salad
3 Tbsp lemon juice
2 Tbsp soy sauce
2 Tbsp tahini
1.5 tsp sugar
1 tsp finely grated peeled ginger
1 garlic clove, finely grated
1/2 cup vegetable/olive oil
1.5 tsp toasted sesame oil
8 oz dried ramen noodles (flavor packet discarded)
1 kohlrabi, peeled, cut into matchsticks
1/2 onion, thinly sliced
2 cups lettuce, chopped
1 cup cilantro, chopped
1/4 cup roasted cashews, crushed
1 cup carrots chopped (about 2 medium carrots)
1/2 zucchini, chopped
Salt and pepper to taste
Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.
Cook noodles in a large saucepan of boiling water, according to package instructions, until al dente. Drain.
Toss ramen noodles, zucchini, carrots, kohlrabi, onions, lettuce, and cilantro in a large bowl with three-quarters of dressing to evenly coat. Top with cashews, salt and pepper, and drizzle with remaining dressing.
Picture and recipe adapted from: https://www.bonappetit.com/recipe/ramen-with-steak-and-sesame-ginger-dressing