Turnip Greens

1 Bunch Turnip Greens, chopped
1 T Butter or Bacon Grease
1/4 c Chopped Bacon, Ham, or Smoked Pork Hock
1 c Water or Stock
1 Shallot or Small Onion, minced
1 Clove Garlic, minced
Salt to taste

In a heavy skillet, over medium-high heat melt the butter or grease. Add the bacon/ham/pork and cook until just browned. Add the shallot/onion and garlic, and cook until translucent. Add the greens and liquid and bring to a boil. Simmer, covered, until the greens are very soft and tender. Remove the greens from the skillet. Increase the heat and reduce the liquid until syrupy. Drizzle over greens and serve immediately. 

South African Grilled and Stuffed Butternut Squash

1 Butternut squash, halved and seeded
1 c. Cooked chopped spinach
2-4 Shallots, minced
8oz Feta cheese
2 cloves garlic, minced
Salt and pepper
Olive Oil

Heat the grill - either light the charcoal or turn on the gas.

Heat a splash of olive oil in a pan over medium heat. Add the shallots and sauté until softened. Add the spinach, feta, and garlic. Cook until heated through. Remove from the heat. Season with salt and pepper to taste. 

Scoop the spinach/feta mixture into the hollowed out halves of the butternut. Sprinkle with chopped rosemary and drizzle with olive oil. Wrap the individual halves in aluminum foil. 

Place on the grill, or better yet nestled directly in the coals. Cook for 40-45 minutes or until soft, testing for doneness with a knife.  

Creamed Leeks

A staple of my childhood, growing up in England. No Sunday roast was complete without creamed leeks!

1 T Butter
2 leeks, sliced thinly
Salt and Pepper
1/2 c Heavy Cream

In a medium skillet, heat the butter over medium heat. Add the leeks and cook until just softened. Add the cream and salt and pepper. Bring to a boil and then reduce heat and simmer for 10-15 minutes until the leeks are very soft. Serve with roast beef, roasted potatoes, and any other root vegetable cooked your favorite way. Yorkshire puddings or popovers and gravy seal the deal for a perfect Sunday roast!

Coconut Sage Delicata Squash

Our new favorite way to serve delicata - simple and delicious.

2 T Coconut Oil
1 Delicata Squash, cut in half lengthwise, seeded, and then sliced
1 T Sage, chopped
Salt and Pepper to taste

Heat the coconut oil in a medium skillet over medium heat. Once heated but not smoking, add the sliced delicata. Cook until browned on one side and then flip the squash. Add the sage, and salt and pepper. Cook until browned on the other side and the sage begins to crisp. Serve immediately.

Celeriac Remoulade

A classic French recipe from Nigel Slater

Juice of half a lemon
1 Celeriac, coarsely grated
1 medium beet, coarsely grated (optional)
4 T creme fraiche
2 t coarse grained mustard
Olive oil or walnut oil
A few sprigs of parsley, chopped
3 T Walnuts, chopped

Squeeze the lemon juice into a mixing bowl. Add the freshly grated celeriac and stir to coat with the lemon juice. Add the grated beet, but don't mix yet.

Put the creme fraiche in another small bowl with the mustard and a pinch of salt and pepper. Stir in enough oil to thin the mixture a bit - about 2-3 tablespoons. Add the chopped parsley. Fold the dressing into the grated vegetables, mixing as little as possible so as to not turn everything pink. Toast the chopped walnuts in a heavy skillet over medium heat and then scatter over the salad. 

Optional: serve with cooked bacon for an extra punch.