Recipes by Ingredient

Debbie's Brussels Sprout Salad

This recipe comes via Beth's step mom.  It's a relatively quick and very easy to enjoy brussels sprouts

What you need:

  • 1 lb. brussel sprouts, trimmed of stems, and sliced very thin with a sharp knife (not cooked)
  • Half a fennel bulb, cored and sliced very thin
  • 1/4 cup pecans, toasted in an oven (425 for five minutes or so) and chopped coarsely
  • 1/4 cup grated parmesan cheese
  • 1/4 cup olive oil
  • 3 Tablespoons lemon juice (or juice from one whole lemon)
  • Freshly ground black pepper
  • Salt

After toasting the pecans, toss all the ingredients together, add generous amounts of freshly ground black pepper and salt to taste.  Let stand for about 10 minutes for flavors to meld.  Enjoy!

Turnip and Sweet Potato Hash

Ever wonder what to do with a whole bunch of storage turnips?  Some people love them more than anything, and others just stare quizzically at them as they gather in the crisper.  Here's a very simple "recipe" that can be tweaked a million ways and is great in lots of dishes.  We eat it over rice, in tacos, under a fried egg, and baked into casseroles.  Try adding other root crops for more flavors!

What you need:

  • About 3 medium sized storage turnips, peeled and cubed to about 1/2 inch
  • 2 medium sweet potatoes, peeled and cubed to about 1/2 inch
  • 1 large or several medium onions (you can't have too many) chipped finely
  • A few cloves of garlic'
  • Salt, fresh ground pepper, crushed red pepper
  • Cinnamon
  • Apple Cider vinegar (any vinegar will do, you can try white wine too)
  • A few pads of butter, or olive oil if you prefer

1) Warm the butter or oil in a pan on medium/high heat, once hot but not spattering add chopped onion, turn heat down to medium, and let onions cook until clear, tossing them lightly in the pan so they don't stick.

2)  Once onions have started on their way to being soft and clear, add the turnips, sweet potatoes, a few pinches of crushed red pepper to taste, and garlic, mixing the hodge podge together in the pan.  Again, let cook and stir occasionally to keep from burning.

3) As you start to get a little browning on the bottom of the pan, add 1-2 heaping tablespoons of cider vinegar to glaze the sugars and goodness from the bottom of the pan.  Toss the veggies in the moisture now in the pan, coating them.

4)  Repeat the step above (adding small amounts of vinegar each time) until all the veggie are soft and some slightly browned.  As they soften they will blend together - do not be alarmed, this is a hash after all.  If you're not super into the tang of vinegar, start slow and taste it as you go.

5)  Once you near the end of all veggies being cooked, toss in some salt, freshly ground red pepper, and the kicker - a few pinches of cinnamon, which give the hash a delicious fall flavor and combines well with the spicy red pepper giving it a Mexican edge.  You can add other fall spices like sage and oregano in small doses if you want to add more crazy flavor.

6) Enjoy - we like this best with hot sausage in a taco shell with shredded cabbage (see Jonno's famous cabbage salad recipe) and zucchini relish.