Late Spring Session Week 2 Recipes

Beet and Turnip Gratin 4 Tbsp. unsalted butter 1/4 cup finely chopped shallots or onions 2 cloves minced garlic 2 tsp chopped fresh thyme (or 1 tsp dried) Kosher salt and freshly ground pepper, to taste 2 – 3lb beets and turnips, peeled and sliced crosswise into rounds 1/16 inch thick ½ cup chicken stock […]

Winter Session Week 5 Recipes

(Recipes courtesy of Heather, Kailyard Kitchen) Roasted Turnip and Spinach Frittata 1 bunch turnips, washed and cut into bite sized pieces 4 tablespoons canola oil, divided 1 medium onion, small dice 2 cups spinach 8 large eggs 1/4 cup half and half 1/2 teaspoon salt Pepper to taste 1. Preheat oven to 350°. Toss turnips with […]