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Turnips and greens- they are a two for one special, but if you can’t get the leaves attached, simply substitute chard or kale. This recipe sweetens up the slightly bitter vegetable by bringing out its natural sugars. First, caramelize the turnips with onions and a hint of fresh ginger. Next, the greens are sauteed alongside with a splash of lemon which lends a bit of acidic sweetness to their bitter bite.
This simple ginger vinaigrette is the star of this salad as it coats baby spinach. A handful of nuts and dried fruit complete this salad, feel free to substitute your favorites.
Ginger + basil become a beautiful base to this simple Cantaloupe Soup. It is perfect as a starting appetizer or as an easy side dish. Also, it is as easy as making a smoothie, but makes you look all fancy-schmancy when you serve it. Fresh ginger* can vary depending on where it was grown. If you hesitate around spice, start with half of the ginger and add more to taste. If your melon is crazy sweet, the honey will be completely unnecessary.
My daughter and I created this smoothie together. She loves candied ginger, which we added, although a smaller amount of fresh ginger could also work. We have actually tried it with both mint and basil, both work beautifully. Adding soda water or seltzer gives it a fun sparkle, but your favorite milk would work too especially to make creamier. We have made this often enough that I have also snuck in yellow summer squash, which she likes to tell me she doesn’t like zucchini, but blends in perfectly without much notice. Add it or not, but whatever you do, don’t tell her about it! ;-)
Pan braise the beets, toss with baby arugula and a crumble of goat cheese. A sprinkle of your favorite nuts instead of the goat cheese will give you a nice vegan and dairy free alternative.
