Bagna Cauda Salad

Raw beets? Raw turnips? Raw radishes? In a salad with anchovies? I wasn't sold but the picture looked so pretty I decided to try it anyway, mostly because I had so many turnips in my fridge.

Turns out, Curtis and I both love it. I've made this twice now. I've rotated some different winter veggies in to the dish as they show up in my CSA box (and then crisper). If you have it on hand, you can also use 1/4 small butternut squash (seed and peel it--the send end is preferable) and 8 trimmed brussels sprouts. Thinly slice the squash and pull all the leaves off the brussels sprouts.

This recipe calls for a lot of thin slicing. If you are not adept with a knife to cut the vegetables paper thin, use a mandoline. Just watch your knuckles---slicing your thumb knuckle on a mandoline because your kids have lost the protective guide. I'm not talking from experience or anything. :) Almost all your prep time is spent cutting and slicing the vegetables. The rest goes quite quickly.

Just a note on the beets. If you don't care if your turnips and cabbage turn pinkish, you can stir in the beets as enthusiastically as you desire. However, if you want your whites white, stir a little dressing into the beets before you add them to the salad. Toss the salad very gently just to incorporate the beets.

Bagna Cauda Salad

adapted from Amanda Hesser's recipe on Food52.com

2 small carrots, trimmed (peeled if store bought, not necessary if just picked)

2 radishes, trimmed

2 small turnips (or 4 very small turnips), trimmed and peeled

2 small beets (or 4 very small beets), trimmed and peeled

2 - 3 leaves of cabbage, sliced thinly

1/4 c parsley, chopped

4 anchovy fillets

2 small (1 medium) garlic clove

salt

2 T lemon juice

5 T good extra virgin olive oil

Prep the veggies: The radishes, turnips, and beets should be sliced as thinly as possible using a mandoline or your wicked knife skills. These veggies should be translucent. Put the radishes and turnips in a small to medium sized serving bowl. Set the beets aside in a small mixing bowl. Cut the carrots into 3" long matchsticks (each matchstick about 1/8" thick or so). Add the carrots, cabbage and parsley to the radishes and turnips in the serving bowl. Mix with your hands to combine vegetables.

The dressing: You have several options. If you have a good mortar and pestle, that is sufficient. I don't. You could also use a mini food processor or blender. I don't have those either. Using a knife (or one of the other methods which involves the equipment I don't have), finely mince the anchovies and garlic. Combine to make with the salt to make a paste. Place in a small glass jar, add the lemon juice and olive oil, and shake vigorously. Season with salt and adjust the amount of lemon juice and oil as needed.

To create salad: Pour half of the dressing over the vegetables (not the beets yet) and blend with your hands, separating the vegetables as necessary. Mix very well. Taste and add more dressing if you would like. Once seasonings are how you like, very, very gently mix in the beets. Let rest for 15 minutes or so before serving.

Moroccan Pickled Vegetables

As I said in the last post, I've been on a hunt for turnip recipes. I loved food52 a little more when I found many turnip recipes on there. One of those recipes was for pickled mixed vegetables. I made them, with many reservations. Two cups of olive oil? Only two pints of vegetables? Would we like them? Was my chili garlic sauce the right kind? Would it be too spicy with the chili garlic sauce?

Wouldn't you know it, it turned out ok! I was pleasantly surprised! I ended up using only 1 1/2 cups of olive oil and I still think it is a little too oily. The recipe made two quarts easily, and I even cut down on the amount of veggies I used. We've been eating with meals and have enjoyed it. In fact, I think I will probably even make it again.

A few additional notes on the recipe. If you use the amounts called for, which I am including, it will make probably four quarts. Just divide each layer on vegetables between four jars. This recipe also needs to sit for three days before serving. This sitting should take place at room temperature. After the initial three days, keep in the refrigerator for up to a month. The harissa also makes way more than you need. Refrigerate the extra for up to 3 months and use as you make new batches of pickled vegetables (or search for harissa recipes). Just keep it covered with a light film of olive oil.

Moroccan Pickled Vegetables

adapted from epicureanodyssey on food52.com

For the Harissa:

1 1/2 c Asian chile-garlic sauce

1 lg garlic clove, roughly chopped

1 T coriander

1 T caraway seeds

1 T dried mint (optional)

1 t kosher salt

1 T extra virgin olive oil

For the vegetables:

2 small cucumbers, unpeeled, sliced 1/4" thick

3 medium carrots, peeled, sliced 1/4" thick

2 medium turnips, peeled, halved, and cut into thin wedges

6 medium garlic cloves, peeled and lightly crushed

1 medium sweet onion, peeled, halved lengthwise and cut into thin strips

1/2 large red or yellow pepper, seeded and sliced

1/2 head green cabbage, cut in half, cored, and cut into 1/2" slices

6 oz mixed olives

2 lemons, halved, seeded and thinly sliced

4 thyme sprigs

1 t dried oregano

2 - 4 bay leaves

1 T caraway seeds, lightly crushed

1 T coriander seeds, lightly crushed

small pinch of saffron

2 T harissa

For the pickles:

1 1/4 c white vinegar

1 1/4 c apple cider vinegar

1 1/2 c extra virgin olive oil

2 T sugar

1 T kosher salt

For the harissa: Put all ingredients in a food processor and process to a paste. Set aside until you assemble the jars.

Divide the vegetables and herbs evenly between 4, 1-quart jars. Layer in the order listed in each jar. Top each with a little harissa. Meanwhile, in a medium saucepan, gently heat the olive oil, vinegars, sugar, and salt over medium-low heat until the sugar dissolves. Pour over the vegetable mixture. (Don't make it too hot or it will break the glass jars. If you think it is too hot or are worried about it, just let it cool a little before adding it). Cover and shake the jars to distribute the spices evenly.

Let set at room temperature for 3 days. Store in the refrigerator after that.

To serve, empty jar into a bowl. Top with some fresh feta if desired. (You can return uneaten portion to jar and eat another time).

Beauty Paste Chicken with Roasted Root Vegetables

I've been on a Turnip binge lately. It hasn't been out of choice. They've been collecting in my crisper drawer in the fridge for a few months now. Occasionally, I'll make my yummy braised root vegetables as a side, but I am not a side lover. I would rather find a main course that can incorporate as many vegetables and parts of the meal as possible. Since Friday, I've made Homespun Potpie (with kohlrabi, turnips, and sweet potatoes--hold the chicken), Moroccan Vegetable Stew, and Beauty Paste Chicken with roasted vegetables (which included turnips). All of these meals, I've really enjoyed. I don't mind turnips, I just have a hard time remembering to use them. Needless to say, after all of this turnip binging, I've put a significant dent in my turnip collection, however, it is far from gone.

The Beauty Paste chicken was easy and the roasted vegetables were great. I tried the roasted vegetables two ways--one on a separate sheet pan below the roasting chicken and the other was in the roasting pan with the chicken. I liked them both ways, but I think I may have slightly preferred the roasting pan over the sheet pan. The potatoes developed their rich, buttery taste more in the roasting pan (maybe because the chicken was coated in butter?). The vegetables didn't quite all fit in the roasting pan, so more than likely, I'll do it both ways again next time.

I can't go wrong with making chicken for my kids. I can't go wrong with making roasted vegetables for me. We loved it (Curtis wasn't home this evening). I am looking forward to make chicken stock today with the bones and am scheming about what I may make with the leftover chicken (enchiladas, anyone?).

I was hesitant about using 5 T mustard powder. I only used 3 T, because that was all I had. The chicken could definitely handle 5 - 6 T, and if you are feeling really bold, find hot mustard powder (I wasn't because of M's sensitive tastes). I also inadvertently forgot the celery, I think because I was so excited about using more turnips.

This serves 4 - 6.

Beauty Paste Chicken with Roasted Vegetables
adapted from SaySchwartzandBeSure on Food52.com

5 T soft (mostly but not quite melted) butter
5 - 6 T dry mustard powder
1 T fresh thyme leaves
fresh ground black pepper
1 roaster chicken (3 - 5 lbs)

3 carrots, sliced 1/4" thick
2 leeks, white parts only, sliced 1/2" thick
2 celery stalks, cut into 2" chunks
2 medium white turnips (about the size of apples), cut into wedges
12 new red or white potatoes
1 red or sweet onion, cut into wedges
1 t sea salt
1/2 - 1 t lemon zest
fresh ground pepper
1 - 2 T olive oil

yellow onion, cut into quarters

Wash inside and out of chicken. Trim access fat. Pat dry and set aside.

Combine softened butter and mustard powder in a small bowl and whisk until smooth. Stir in pepper and fresh thyme. (If you've accidently melted the butter, let the butter/mustard combo stand at room temperature for a while). Set aside.

Combine the carrots, leeks, celery, turnips, potatoes, and red onion in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and lemon zest. Toss to equally coat all the vegetables.

Sprinkle the inside of the chicken generously with salt and pepper. Stuff with yellow onion quarters. Using your hand, scoop the beauty paste all over the chicken in a thick layer. (The paste is what crisps the skin and keeps the chicken moist, don't skimp on this. If you run out of paste, make more). Place the chicken in a roasting pan. Surround the chicken with as many vegetables as well fit (you want the vegetables in a single to double layer at most. Don't fill the pan to the top with vegetables). Put remaining vegetables on a sheet pan.

Roast the chicken in a preheated 400 degrees oven for 20 minutes. Reduce the the heat to 350 and roast an additional 1 1/4 - 1 1/2 hours, depending on size and kind of chicken (organic vs free range vs conventional), until internal temp in the thickest part (between the thigh and leg) is 180 degrees. Let rest for 10 minutes before serving.

For the vegetables on the sheet pan, stir occasionally and remove from oven once they are tender. Warm right before serving the chicken and combine with the vegetables cooked in the roasting pan.

Maple Glazed Root Vegetables

I like cold-weather produce. Most of it stores well and is packed with a whopper of a nutritional punch. I don't stress about how many weeks my root vegetables have languished in my fridge---carrots, turnips, beets, rutubagas, radishes, kohlrabi will hang out for quite a while before they go bad. That's a good thing.

Occasionally, I come across a recipe like this which lets me use a bunch of root veggies at once. I raid the root vegetable drawer and drastically increase the amount of real estate in the crisper drawers. The amounts of vegetables in this recipe is kinda loosey-goosey. You don't have to use all these vegetables. Say if you have lots of turnips and sweet potatoes, don't go and buy a rutubaga for this (I wonder why anyone would ever pay for a rutubaga. It's definitely not one of my favorite roots). I know my vegetables weren't the size they were imagining--I had baby farm carrots, not big grocery store ones and small Hakerui Salad Turnips. I guessed amounts. You could also throw a parsnip in there if you had one. I didn't so I left it out. Just cut it into 2" pieces (about 1 c worth).

This recipe works perfectly on a rack in the oven sitting beneath a roasting chicken. Mmmm...I didn't actually eat these with supper, at which point I was a little unhappy because I doubted the restaurant I was going to could beat these (they couldn't). The tastes I had were great though and I can't wait to eat the leftovers.

This serves 4 - 6 as a side dish.

Maple-Glazed Roasted Root Vegetables
adapted Williams-Sonoma Cooking from the Farmers' Market

2 carrots, cut into 2" pieces (if using smaller carrots use 3 or 4)
5 - 6 small Hakerui Salad Turnips, cut into halves and quarters or 1 larger traditional turnip, cut into 2" pieces (I'd say about 2 c worth)
1/2 rutubaga, peeled and cut into 2" pieces (about 2 c worth)
1 sweet potato, peeled and cut into 2" pieces (about 2 c worth)
1 red onion, cut into wedges (about 1 1/2 c worth)
2 - 3 T olive oil
salt
1/4 c maple syrup (not Aunt Jemima type pancake syrup folks. Use the real thing!)
2 T butter, melted

In a large bowl, toss together all the vegetables with olive oil to coat. Season with 2 t salt and toss again. Spread the vegetables on a single layer on cookie sheet (with a silcone mat makes for much easier clean up). If they won't all fit on one, use two sheets (I had no problem with them all comfortably fitting on one without crowding). Roast vegetables in a preheated 400 degrees oven for 40 - 50 minutes until they develop a light crust and are tender. If you are using the oven for say a roasted chicken as well and the roast chicken is in a 425 degrees oven, just leave the oven set at 425 and start checking your vegetables earlier for tenderness. Occasionally stir and shake the pans to crisp sides of vegetables and prevent sticking.

While the vegetables roast, stir together maple syrup and butter in a small bowl. Brush over tender vegetables, return vegetables to oven and roast another 5 minutes, or until vegetables look glazed. Serve immediately.

Moroccan-Style Chicken and Root Vegetable Stew

I love stews, especially stews from cultures other than mine (which would be any stew with more seasoning than Worcestershire sauce and celery). I was excited last weekend when the weather turned chilly--I know it is short-lived and before long we will be hitting 100 degree days over and over and stews will be but a distant dream. Stews are my favorite way to use root vegetables besides roasting them or turning them into a pureed soup. I successfully cleaned out my root vegetables with this recipe. We all loved it, especially with a little bit of fresh cilantro (from my herb bed) snipped over top.

This recipe will serve 6 (and uses just a bit of chicken for how many people it serves!). My use of root vegetables weren't exact, I used just as much as I had; a little more sweet potato, considerably less kohlrabi, and I didn't even measure the turnips or rutabaga (but I suspect I used less turnips and more rutabaga). If I would have had couscous in my pantry, I would served this over top. Instead, I had to only imagine how good that would have been.

Moroccan-Style Chicken and Root Vegetable Stew
from Bon Appetit

1 T olive oil
12 oz boneless, skinless chicken breasts, cut into 1 inch pieces
1 1/2 c onion, chopped
2 clove garlic, minced
1 T curry powder
1 T ground cumin
1 cinnamon stick
2 c sweet potatoes, peeled and cut into 1/2" pieces
2 c parsnips or kohlrabi, peeled and cut into 1/2" pieces
2 c turnips, peeled and cut into 1/2" pieces
1 c rutabaga, peeled and cut into 1/2" pieces
2 c chicken broth (or 2 c of a water/chicken broth combination)
1/4 c dried raisins or currants
1 c canned diced tomatoes, drained

Heat oil in large pot over medium high heat. Sprinkle chicken with salt and pepper. Add to pot and saute until light golden, but not cooked through, turning occasionally, about 1 - 3 minutes. Transfer to bowl. Add more oil to pot if it looks dry. Add onion to pot and saute until golden, about 4 minutes. Add garlic and stir 1 more minute. Add curry powder, cinnamon, and cumin and stir 30 seconds. Add root vegetables, broth, and raisins. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes, and chicken with any accumulated juices to the pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

Turnip and Pear Soup

This is another Sundays at Moosewood Finnish puree. I am not a huge fan of pears, but I think it is mostly the texture, because I loved this soup. Like the rutabaga and orange soup, I didn't try to serve this to anyone besides baby I and myself. We both loved it. This soup successfully cleaned out all the turnips that had been multiplying in my fridge. This yields 4 cups of soup.

Turnip and Pear Soup
Sundays at Moosewood

1 med onion, chopped
1 T olive oil
3 med-lg turnips, peeled and chopped (3 c worth)
2 lg pears, peeled, cored, and chopped (3 c worth)
1 t dried thyme
1/2 t salt
1 1/4 c vegetable stock or water
1/4 t nutmeg
1 1/2- 2 c pear or apple juice
freshly ground black pepper, to taste

In a large saucepan, saute the onion in olive oil for about 5 minutes, until translucent but not browned. Add the turnips, pears, thyme, and salt. Saute for another 10 minutes or so, stirring occasionally. Add the stock (or water) and cook, covered, on low heat for 20 - 30 minutes, or until vegetables are tender and soft. Add the nutmeg. Puree in blender or food processor with the pear juice until smooth and thick. Season with black pepper to taste.

Roasted Root Vegetables

I decided the turnips had sat in my refrigerator long enough. I needed a simple recipe that was easy and a versatile side. I adapted this recipe from epicurious. I will make it again and again. The sweetness of the carrots offset the distinct taste of the turnips. M didn't love it (but she's been sick and hasn't even eaten the foods she loves normally well), but both J and baby I ate it. Curtis and I agreed that it was a great way to eat turnips.

Roasted Root Vegetables
adapted from epicurious

3 - 4 carrots, cut diagonally into 1/2" slices
1/2 - 1 lb turnips, cut into wedges 1/2" thick

1/4 c olive oil
1 T white wine vinegar
1/2 t dried oregano

Combine the olive oil, white wine vinegar, and oregano in a small bowl. Toss carrots and turnips with olive oil dressing. Spread in a single layer on a cookie sheet. Roast in a preheated 450 degrees oven for 25 - 35 minutes or until vegetables are tender.

In the CSA box this week

Mmm...we had a full box of produce this week. There was nothing new or terribly exciting (like asparagus, strawberries, or peas), but I was pleased to have a full box to make cooking easier this week.

I've included a picture of the three root vegetables we got in our box this week, mainly because a couple of people at the pick up site were asking what things were. I figured I'd include a picture of those three things just in case someone else had questions too.

In the picture, from left to right are kohlrabi, radishes and Hakurei Salad Turnips.

Also in our box:
a head of red leaf lettuce
small head of butter lettuce
spinach
mint
bag of mixed greens
a couple of kohlrabi
a bunch of turnips
a bunch of chard (the white stem kind, not the usual rainbow, multi-colored ones)
a bunch of bok choy
1 grapefruit
a few small green garlic cloves
radishes
a bag of arugula
3 onions (Texas 1015's which are a sweet onion)
a dozen eggs

The corresponding menu---these things are likely to change depending on what I feel like making on what day and if baby comes any time in the next week.

Wednesday: A Somewhat Cobb Salad
Thursday: Breakfast for Supper--Arugula and Bacon Bread Pudding
Friday: Swiss Chard Tart
Saturday: Spinach Manicotti
Sunday: Easter Lunch--Ham, Potatoes, Bok Choy Salad
Monday: Possibly another chef salad type meal
Tuesday: Leftovers or something else...

Homespun Pot Pie

This another wonderful winter meal. Curtis says it is one of his current favorites. On our good days, everyone likes this meal. It is chock full of veggies so it's fine by itself or with just a side salad. I made this for the in-laws so I added a side of roasted brussel sprouts and cauliflower.

There is a lot of flexibility in this recipe. The original recipe has no meat. I've made this meatless, with chicken, or this past time with leftover turkey I had frozen. Whatever root vegetables you have on hand you can add---just be sure to have 6 cups total of poultry and root vegetables. I almost always use sweet potatoes and white potatoes....the other 2 cups vary between poultry, kohlrabi, turnips, or parsnips. This can also be made ahead of time. Mix up the vegetables and save the biscuits to make until right before putting it in the oven.

Homespun Pot Pie
Vegetables
1 T olive oil
2 c onions, coarsely chopped
2 -3 cloves garlic, minced
1 t salt
1 t dried thyme (1 T fresh)
1 t dried marjoram (optional)
4 - 5 c mushrooms, sliced
1 T dijon mustard
2 sweet potatoes, chopped
2 c potatoes, chopped
2 c kohlrabi, peeled and chopped or 2 c cooked chicken/turkey or other root vegetable
1/2 t black pepper
3 c chicken stock
3 T cornstarch, dissolved in 1/2 c cold water
1 c frozen peas
1 c frozen corn kernels (optional)
1 T soy sauce
1/2 t salt

Biscuits
2 c flour
1/2 t salt
1 T baking powder
1/2 t baking soda
6 T melted butter
1 c plain yogurt
1 t chopped fresh dill, or more (optional)

Warm the oil in a soup pot. Add the onions and garlic. Cover and cook on medium heat for 10 - 12 minutes stirring occasionally. Add the salt, thyme, marjoram, mushrooms, and mustard. Cook until the mushrooms start to release their juices, about 5 minutes. Add the root vegetables, chicken and broth and bring to a boil. Simmer 15 - 20 minutes until the vegetables are tender. Stir the dissolved cornstarch into the vegetables, stirring constantly. Once liquid starts to thicken, add remaining vegetables and seasonings. Pour into greased 9 x 13" baking pan. Set aside.

In a bowl, sift together flour, salt, baking powder, and baking soda. In a separate bowl, mix together butter and yogurt. Combine the wet and dry ingredients with as few strokes as possible to make a wet dough. Drop biscuit batter over vegetables. Sprinkle with dill. Bake in a preheated 400 degrees oven for 20 - 30 minutes or until biscuits are cooked through. Serve immediately.

Sausage Penne Bake and Braised Young Root Vegetables

Braised Young Root Vegetables is quickly becoming my Tuesday night clean-out-the- fridge-in-prep-for-new produce standby. I've experimented each time I've made it with a different combination of vegetables and I've loved it every time. J even ate a little tonight and M at least wanted some on her plate (although she didn't eat any---she didn't eat a lot for supper though). Curtis commented that he never liked turnips until he ate this and I said the same about turnips and radishes. In the picture, the radishes are the vegetables with varying hints of colors (except obviously the carrots). Tonight I made this with carrots, a small kohlrabi, three smallish turnips, and a handful of radishes. Mmm! It was great. I could have just eaten this for supper instead of the main course. Click here for the recipe.

Main course was Sausage Penne Bake which whipped up pretty fast because I opened up a jar of my homemade pizza sauce to use instead of the diced tomatoes the recipe calls for. If you choose to use premade sauce, just stop adding the ingredients once you get to tomato paste through the diced tomatoes. Everyone enjoyed this. M was slightly dismayed to see that the pasta and sausage were mixed together, but she got over that. I didn't use enough sauce when I made this because I didn't read the recipe closely enough. It still tasted great, just not as saucy as it would have been had I done better at following directions.

Sausage Penne Bake
Cook 1 lb penne pasta according to package directions. Meanwhile, heat 1 T olive oil in a large nonstick skillet over medium high heat. Add 1 1/2 c chopped onion, 3/4 c diced red bell pepper, 12 oz basil and parmesan chicken sausage (0r other Italian seasoned chicken sausage) that has been halved and cut into 1/2" slices, and 2 cloves minced garlic. Saute 5 minutes or until sausage is browned. Add 1 T tomato paste, 1 T balsamic vinegar, 1/2 t salt, 1/4 t dried oregano, and 3 (14-oz) cans diced tomatoes (undrained). Cover, reduce heat and simmer 15 minutes. (If you use pre-made pasta sauce, simmer until you are ready to assemble the dish). Combine the pasta and the tomato mixture and spoon into a greased 13 x 9" greased baking dish. Sprinkle with 1 c shredded provolone or mozzarella cheese and 1 c grated Parmesan cheese. Bake in preheated 350 degree oven for 25 minutes or until bubbly.

Scallion Crepes with Bok Choy, Braised Root Vegetables, and Hazelnut Crisps

Tonight's meal was out of one of my library books---Local Flavors by Deborah Madison. Of the three things I made, the scallion crepes were by far the most work--the other two were simple (the hazelnut crisps are not pictured).

A little overview about how I jigsawed prep for this meal together. The hazelnut crisps (cookies) need to chill in the refrigerator for at least an hour, so I mixed those up first. Then I prepared the crepe batter and let it sit for awhile. As the crepe batter sat, I got the braised root vegetables started. While they cooked (they have a 15 minute cook time at one point), I cooked the crepes and the crepe filling. Yep. My kitchen was crazy busy. It was a disaster area when I finished, but it mostly fell together. I think if you make a single recipe (I doubled the recipe because we were having friends over), the timing would be just right. Also, if you son decided to nap when he should instead of 4:15, supper also probably would be ready on time. Since I have 3 recipes, I will write them out in more typical recipe form (and let me know if you would prefer that in the future or if the narrative is preferable) to make things a little clearer. At the end, as usual, I will include reflections on the meal.

Hazelnut Crisps
1 c hazelnuts
1 T sugar
1/2 c unsalted butter
1/2 c brown sugar, packed
1/2 t salt
1 t vanilla
1 egg yolk
1 1/4 c flour

Toast the hazelnuts: in a preheated 350 oven, roast the hazelnuts on a cookie sheet for 10 minutes. Remove them from the oven and put them in the center of a clean dishtowel. Wrap up in the dish towel and roll them around to help loosen skins. Remove as many skins as possible, but if you don't get them all, that's ok. Grind the hazelnuts in a food processor with 1 T sugar until fine, but leave a few chunks scattered throughout. In a mixer, cream the butter, brown sugar, and salt until light and fluffy. Add the egg yolk and vanilla and beat. Stir in the hazelnuts and flour. Roughly shape the dough into a log and wrap in wax paper. Run the dough through your fingers to lengthen and create a log about 1 1/2" in diameter. Refrigerate for at least an hour. Cut the log into 1/4 - 1/3 inch thick slices and place on ungreased cookie sheets. Bake at 350 until lightly browned on top (about 15 minutes). For something that reminds you of a nutella cookie, melt some chocolate chips in the microwave and partially dip the cookies in the chocolate.

Scallion Crepes
3 large eggs
1 T sesame oil
1 T canola oil
1 c water
3/4 c milk
1/2 t salt
1 c flour
1 bunch scallions, sliced very thin on the diagonal
14 c toasted sesame seeds

Filling
6 (or more) baby bok choy leaves, cut lengthwise into quarters
1 c snow peas, slivered diagonally
sea salt
canola oil

Combine eggs, sesame oil, vegetable oil, water, milk and salt in a blender of food processor on high speed. Add the flour and blend again for 10 seconds, scrape down sides and blend again briefly. Pour into a bowl and set aside to rest. Heat a 9-inch nonstick pan (about 7 1/2 inches at the base. Size does matter. If you use a smaller or larger pan, use less or more batter for each crepe) with vegetable oil. When the pan is the hot, add 1/3 c batter and swirl around the pan. Scatter some scallions and sesame seeds over top and cook until golden on the bottom, about one minute. Loosen the crepe, flip it over and cook the other side until it's dry, then slide onto a plate. Repeat process until all batter is used, stacking them on top of each other. Wrap the crepes in foil and keep warm in a preheated 250 oven until the vegetables are ready. For the vegetables, bring a wide nonstick skillet of water to a simmer. Add the salt and the bok choy. Simmer for 2 minutes, and then drain. Return the skillet to the stove and heat to high. Add the canola oil and then the bok choy and snow peas. Stir-fry until crisp-tender and bright green. Season with salt. To serve, roll up some vegetables in a crepe. Add a little soy sauce if desired.

Young Root Vegetable Braise
1 bunch scallions (or 4 slender leeks), sliced
2 full grown carrots (or 6 small young ones), julieneed
12 little turnips (if larger, peel), halved (and quartered if larger)
1 bunch radishes, halved (and quartered if larger)
sea salt
2 T unsalted butter
2 T finely chopped parsley
1 T fresh lemon juice

Bring 6 c of water to boil with 1 1/2 t salt. Blanch the carrots, turnips, and radishes for 7 minutes, then scoop out and set aside, saving the cooking water Melt 1 T butter in a saute pan. Add the scallions (or leeks) and cook over medium heat for about 2 minutes, stirring frequently. Add 1/2 c of the vegetable cooking water, the blanched vegetables, half of the herbs, and 1/2 t salt. Simmer until the vegetables are fully tender, 10 - 15 minutes,a dding water in 1/3 c increments to prevent sticking. There should be a little sauce. Add the remaining butter and lemon juice. Raise the heat and swirl the pan back and forth until the butter has melted into the juice. Remove from the heat and add the rest of the herbs. Serve.

Reflections
This meal was very tasty! I have learned from the crepe master (Curtis) that I make the crepes too thick. His were much thinner, but he said the batter was perfect. I need to take lessons from him (he's made just a few crepes in his life---it's one of his hidden talents). Next time I will double or triple the amount of veggies or else make different fillings to go in the crepes--we ran out of filling before we ran out of crepes. The root vegetables were incredible. I now know what I am going to do with all the radishes and occasional turnips we've been getting in our box. In a couple of months when we are also getting carrots and leeks, this meal will be even more locally made than it was tonight. The cookies were great as well, especially dipped in chocolate. M and J liked the crepes (I left the scallions and sesame seeds out for them). M ate the greens, J did not. Neither ate the root vegetables, but we didn't really push it much because we had company (who incidently brought mashed potatoes so M was more than happy to eat those). The crepes were the only time consuming portion, but I think if I plan better next time, it won't feel quite as hectic and stressful.