Turnip Mash

Turnips are in season, and there are so many! I found that this recipe from A Road More Balanced inspired me to use turnips, which I admit are not my favorite root veggie. The truffle oil adds an amazing dimension of deliciousness. If you don’t have turnips, it would be easy to substitute other white root veggies, such as potatoes or parsnips. The recipe can easily be made vegan.


  • 3 medium turnips, peeled & quartered
  • Extra virgin olive oil
  • Sea salt & pepper
  • 1 T fresh thyme
  • 1 small leek or 2 – 3 baby leeks, sliced in thin circles
  • 1.5 C cooked great northern beans
  • Milk, optional
  • Butter or truffle oil, optional


  1. Preheat oven to 350*F.
  2. Toss turnips with olive oil, season with salt, pepper & thyme. Roast for 30 – 40 minutes, tossing occasionally, until tender & lightly golden. Add leek & beans during last 10 minutes of roasting.
  3. Remove from oven & puree with a handheld blender, adding a dash of milk if needed to achieve smooth consistency. Season to taste, stirring in butter if desired or drizzle individual servings with truffle oil.

Chia Salad With Kale And Sugar Snap Peas

Winter brings greens,  sweet peas and root veggies. This recipe combines them creatively with chia seeds into a satisfying salad that could be a meal on its own.

  • 1 head of lettuce
  • 2-4 leafs of kale
  • 2 sweet potatoes
  • 1 cup sugar snap peas
  • 1 apple
  • 1 tomato
  • 1/4 cup pumpkin seeds
  • 1 avocado
  • 2 Tbsp. chia seeds
  • 2 oranges
  • 2 tsp. mustard
  • Salt and pepper
  1. Preheat oven to 375°F.
  2. Chop sweet potatoes into cubes.
  3. Place cubes on parchment-paper-lined or lightly-oiled baking sheet.
  4. Bake for 35 minutes.
  5. While sweet potatoes are baking, chop lettuce, kale (finely), tomato, peas and avocado.
  6. Place in a large bowl.
  7. Add pumpkin seeds to bowl.
  8. Next make dressing by juicing oranges in a small bowl, add chia seeds and mustard and stir well.
  9. Once sweet potatoes are finished cooking, add them to the bowl.
  10. Add salad dressing and top with salt and pepper if desired.
  11. Serve immediately.

Recipe & Photo by Sarah O’Toole of Cooking With CSA

Zucchini Noodles

How to make the gluten-free, Paleo-friendly version of pasta noodles.

The post Zucchini Noodles appeared first on Suzie’s Farm.


      4 – 6 Zucchini (or Summer Squash)


    Salt & Pepper (to taste)


  1. Put a large pot of salted water to boil. Use a julienne peeler or mandolin to carefully slice the zucchini lengthwise.
  2. Once water boils, drop zucchini in for 1 – 2 minutes so zucchini is tender but does not fall apart.
  3. Drain excessive water, and season with salt & pepper to taste. Serve with your favorite pasta sauce.

Braised Escarole with Onions

Here’s a Paleo-friendly recipe from Nom Nom Paleo.

The post Braised Escarole with Onions appeared first on Suzie’s Farm.


1 large head of escarole (~2 pounds in all)
3 tablespoons of butter, olive oil or coconut oil
1 onion, thinly sliced
1 large garlic clove, minced
salt and freshly milled pepper
vinegar of your choice


Separate the leaves of the Escarole, wash well, and roughly chop the leaves.
Heat the butter in a wide skillet over medium heat and sauté the onions until soft.
Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes). Season with salt and pepper and add a splash of your favorite vinegar.

Broccoli Sorrel Crepes


Photos & Recipe by Cooking with CSA


For the Crepe batter

  • 1 cup water
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. balsamic vinegar
  • 1 1/3 cup garbanzo bean flour
  • 1/2 cup broccoli, chopped and steams removed
  • 2Tbsp. fresh Rosemary


  • 2 small squash, diced
  • 1 cup sweet onions, diced
  • 1 cup sorrel
  • 1 avocado, sliced
  • dijon mustard


  1. Place all the ingredients for the crepes into a blender and blend on high. You want the batter to be a little runnier then pancakes.
  2. Set aside.
  3. Next in a sauté pan heat diced squash and onions, no oil necessary if stirring constantly.
  4. Once those are cooked remove from pan and set aside.
  5. Next oil pan and pour 3⁄4 of a cup of the crepe batter into the pan.
  6. Tilt the pan in a circle creating a thin crepe.
  7. Cook for 3- 4 minutes on each side. Should be golden brown when you flip it. Remember first one might not hold up due to the pan heating to the right temperature. The rest will turn out great.
  8. After crepes are finished cooking, spread with mustard, place squash and sweet onions inside, with a handful of sorrel and top with sliced avocado.
  9.  Fold in half and eat immediately.

Radish salad with sweet gold dressing

Radish-saladRecipe and photo by Sarah of Cooking with CSA


  • 1 head lettuce, chopped
  • 5 red carrots, shredded
  • 5 radishes, chopped
  • 2 tomatoes, chopped
  • 1/4 cup sweet onion, chopped
  • 1 avocado, chopped


  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. water


  1. Place all salad ingredients in large bowl and toss.
  2. Whisk all dressing ingredients in small bowl.
  3. Pour salad dressing over salad and serve.

Shaved Kohlrabi Salad

Try this spring root vegetable salad with raw kohlrabi, beets, and radishes from E is for Eat.


  • 1 bunch baby kohlrabi
  • 2 nectarines
  • 1 chioggia beet
  • 2 radishes
  • 1 tablespoon finely minced shallots
  • 1 teaspoon finely minced ginger
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • salt & pepper, to taste
  • 1/4 cup toasted (slivered or sliced) almonds
  • 1 ounce semifirm cheese or nut cheese
  • mint (for garnish)


  1. Peel kohlrabi & beet and thinly slice with a mandoline. Thinly slice radish and nectarine.
  2. Using the whisking attachment of immersion blender, combine shallots, ginger, olive oil, lemon, mustard, honey and salt & pepper. Taste test and add more ingredients to your liking if necessary.
  3. Toss vegetables with dressing and top with almonds and cheese. Garnish with sprig of fresh mint.

Creamy Kale Dip

Kale inspires love or hate, and very little in between. This recipe is great for both sides of the kale divide and for kids. Combined with raw carrots and snap peas, this is a healthy, delicious snack. If you are a raw kale eater, skip the step where you cook it.

This recipe is from www.wholeliving.com. Photo courtesy Johnny Miller.


  • 1 bunch of kale
  • green garlic
  • 1 tsp olive oil
  • 1 cup cheese
  • 1 tbsp lemon juice
  • pinch red pepper flakes


Wash 1 bunch of kale and remove the tough stems.  Chop roughly.

Mince green garlic to make 1 T.  Saute the garlic in 1 T. olive oil until tender, then add the kale and raise the heat.  Cook for 3-4 minutes, add salt to taste.

Transfer the kale to a food processor and add 1 C. cottage cheese (for a little tangier flavor, use 1/2 C. each cottage cheese and goat chevre.) plus 1 T. lemon juice and a pinch of red pepper flakes.  Puree until smooth.

Serve with sliced carrots and summer squash, and trimmed snap peas.

Sweet Vegetable Juice

Recipe & Photo by Sarah O’Toole of Cooking with CSA

  • 3 leaves of kale
  • 2 cups of spinach
  • 3 stalks of celery
  • 4 carrots
  • 1 beet
  • 2 apples
  • 1 lemon
  • 3 leaves of mint (reserve for garnish)


  1. Wash and chop all produce.
  2. Place all ingredients, leaving out the mint in an electric juicier.
  3. After juice is made add mint and mix well.
  4. Drink immediately.