Directions: Peel, wash, and quarter turnips. Boil 35-45 minutes or until tender. Strain and rinse cooked turnips. Place in large mixing bowl and use fork to break up turnips into smaller bits.Add milk and butter. Blend to desired consistency. Add salt and pepper to taste. Ingredients: 7 large turnips 1 cup milk 2 tablespoons butter […]

Directions: Blanch pepper quarters for 5 minutes. Drain, cool and blot with paper towels. Meanwhile, make the marinade in a large zip-top plastic bag by mixing vinegar, oil, salt, pepper, sugar and paprika, if using. Taste and adjust seasonings, if necessary. Add pepper quarters, seal the bag and turn over several times so peppers are […]

Directions: Mix ingredients. Combine cut, fresh vegetables and marinade in large resealable plastic bag. Refrigerate for 1 to 4 hours, turning to coat. Ingredients: 1/2 c olive oil 3 Tbsp fresh lemon juice 2 tsp salt 1 tsp ground black pepper 1 1/2 tsp fresh oregano, chopped 2 cloves garlic, crushed

Directions: Boil beets 30 to 40 minutes until tender, let cool. Remove skins, cut into 1/4″ slices. Combine shallots, cloves, juice, vinegar, oil, salt, pepper, oranges and walnuts. Pour dressing over beets. Toss with arugula or spring mix. Sprinkle with crumbled blue cheese and walnuts. Ingredients: 2 c sliced red or yellow beets 1 Tbsp […]

Directions: Blend all in a blender till smooth and frothy. Ingredients: 1 cup yogurt (lime, lemon) 1/2 cup chopped lychees juice of 1 lime 1/2 tbsp honey 6 ice cubes 1/4 tsp ground cardamom (fine powder)