Archive for September, 2014

Turnip Gratin

September 29, 2014

Part of the WTF CSA series. I would buy radishes to make this again.  AWESOME!  Does not need added garlic, the cheese adds enough flavor.


  • 2 medium sized young turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin
  • Olive oil
  • 3-4 slices white bread (enough to make two single layers in the pan), crusts removed
  • A few slices of onion, very thinly sliced, enough to cover the pan in one layer
  • 4 ounces Gruyere cheese
  • Salt and pepper
  • 8×5 baking pan or casserole dish


1 Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.

2 Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.

3 Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top.

Remove from oven and let cool for 10 minutes before serving.



Beef Kabob Marinade

September 23, 2014

Red or white or yellow onion
Green or any color pepper

1 c vegetable oil
3/4 c soy sauce
1/2 c lemon juice
1/4 c worcestershire sauce
1/4 c dijon mustard
1.5 t ground black pepper
2 minced garlic cloves
1 t meat tenderizer (optional)

Throw all ingredients into a bag, then put on skewers when you’re about to grill. Make sure the meat chunks are small enough so the cooking time is the same for the veggies.

Pico de Gallo

September 23, 2014

1 cup red or white onion , finely chopped
1 jalapeño, finely chopped
2.5 cups seeded tomatoes, finely copped
1/2 cup cilantro, chopped
1 t salt
1 lime, juiced

Throw it together and let it sit! Perfection.