Roasted Turnip and Spinach Frittata


Frittatas are a weekend crowd-pleaser in our house. They’re simple to make, can easily be customized according to what’s in season, and they’re super healthy. They make a great breakfast or a simple lunch. This recipe can easily be modified: substitute potatoes for the turnips, kale for the spinach, add cheese or cherry tomatoes! The possibilities are infinite!

Roasted Turnip and Spinach Frittata

1 bunch small turnips or one large turnip, 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 1 tablespoon oil and roast until tender, about 10-15 minutes. Remove and set aside.
2. Combine eggs, half and half, salt, and pepper in a bowl and whisk until well mixed.
3. In a 10-inch skillet, heat remaining oil and sauté onions over medium heat until translucent. When done, add spinach and stir until wilted. Add turnips.
4. Pour the egg mixture into the skillet and cook over medium heat for five minutes. Place skillet in the oven and finish cooking, additional 15-20 minutes until set in the middle.
Allow to cool for 5 minutes before cutting and serving.

Sweet Potato Rice Bowl with Watercress

  We’ve been enjoying Thanksgiving leftovers morning, noon, and night in our house and I’m ready to start thinking about tempering that with some lighter meals. This rice bowl fits the bill: it’s healthy and flavorful, but still comfort food. Perfect for a chilly evening in. The watercress adds a nice sharp bite to the dish with its peppery finish, so be sure to include plenty in your topping.

A side note in case you find yourself in a round of food trivia: did you know that what we often refer to as yams in the United States are actually sweet potatoes? Yams and sweet potatoes aren’t even related! The beautiful sweet potatoes included in this week’s CSA box are members of the morning glory family, while yams (native to Africa and Asia) are in the lily family and can only be found in specialty Caribbean and west African markets. Hope that little tidbit gives you enough points to win a round of Trivial Pursuit!

Sweet Potato Rice Bowl with Watercress

1 large sweet potato, cut into bite sized pieces 
1 small shallot, sliced
1 clove of garlic, chopped 
1 inch piece ginger, peeled and chopped
1 tablespoon white miso
1 tablespoon rice vinegar
1 teaspoon mirin
1 tablespoon sake (optional)
2 tablespoons sesame oil, divided
1 tablespoon toasted sesame seeds
2 soft boiled eggs
Handful of watercress
2 cups cooked rice

1. Preheat oven to 400°. Toss sweet potato pieces and shallot with 1 tablespoon sesame oil. Place on baking sheet and roast until the sweet potato is fork tender, 12-20 minutes.
2. Meanwhile in a blender or mortar and pestle, combine garlic, ginger, miso, rice vinegar, mirin, sake, and remaining sesame oil. Blend until smooth and set aside.
3. Place rice in the bottom of two bowls, top with sweet potatoes, soft boiled egg, and watercress. Drizzle sauce over everything and sprinkle with sesame seeds. 

Beet “Tartare”

Beet tartare

Spring is in full swing here and the lengthening days have me thinking about garden parties and evenings spent outside with friends. This recipe is slightly more composed than some of the others I’ve posted here, but it would make a simple yet impressive appetizer for a party of 4 or a light supper for 2. If you have access to any edible flowers like chive blossoms, they would make a lovely garnish! The small diced beets in this dish along with the sieved egg and shallots mimic a traditional beef tartare, but are a great vegetarian alternative- in fact, I prefer this version to the classic.

2 medium beets
1 egg, hard boiled
1 small shallot, finely diced
1 small handful of chives, thinly sliced
1/4 cup of cheese- crumbled blue cheese, goat cheese, or shaved Parmesan
2 cups salad greens
3 radishes, thinly sliced
2 tablespoons sherry vinegar or red wine vinegar
4 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

1. Place the beets in a pot and cover with water by 1 1/2 inches. Add a teaspoon of salt. Bring to a simmer and cook until beets are easily pierced with a fork. When they are finished, remove them from the water and allow them to cool. When they are cool, use a paper towel to rub off the skin. Next, cut them into slices and cut the slices into small cubes. Set aside.
2. Cut the egg in half lengthwise and press through a mesh strainer or sieve. If you don’t have either of these finely chop the egg and set aside.
3. In a mixing bowl, combine vinegar, olive oil, mustard, honey, and a pinch of salt and pepper. Whisk until emulsified. Set half of the dressing aside.
4. Place the chopped beets and shallots into the bowl with half the dressing and toss, coating everything lightly.
5. Place the beet mixture in a pile in the center of each plate. Top the beets with sieved egg and sliced chives. Then in the mixing bowl, add the remaining dressing along with the greens and the radishes and toss to coat. Gently pile the salad along the side of the beets. Scatter the cheese over the salad greens and beets. Enjoy with some rye crackers or crusty bread and glass of wine!

Beet close up

Pickled Beet Deviled Eggs

Deviled Eggs

Easter is this weekend and what better way to celebrate than with colorful eggs that everyone can enjoy? These are quite easy to make, delicious, and a lovely centerpiece to boot! I’ve written the recipe to make 12 servings (6 eggs), but it can easily be scaled up or down depending on how many you’re feeding.


for the pickles-
3 cups of water
1 cup of white wine vinegar
1 teaspoon sugar
1 red beet, peeled and sliced
1 shallot or 1/2 an onion, sliced
5 allspice berries
1 bay leaf

for the eggs-
6 eggs at room temperature
1 tablespoon Dijon mustard
3 tablespoons mayonnaise or aioli
1/2 teaspoon paprika
6 sprigs of parsley, chives, or tarragon, chopped coarsely


  1. In a small pot, combine all pickling ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and allow to cool.
  2. Meanwhile place eggs in a large pot and cover with water (make sure the eggs are covered with 1 1/2 inches of water) and bring to a boil. As soon as the water boils, set a timer for 8 minutes. While the eggs are cooking, prepare a bowl with ice water – you’ll use this to cool the eggs and prevent them from over cooking. When 8 minutes are up, remove the eggs from the boiling water and place in the ice bath.
  3. When the eggs have cooled, peel them and place them in a jar or bowl with the beet pickles and brine. Allow to set in this solution in the refrigerator at least two hours or overnight.The longer they sit, the deeper the color from the beets will penetrate. The eggs will also take on more of the pickle flavor.
  4. When the eggs have sat in the pickles long enough for your liking, remove them and cut them in half.
  5. Use the back of a spoon to gently remove the yolks and place them in a bowl along with the mustard, mayonnaise, paprika, and half of the herbs. Mix all the ingredients together with a fork until combined. (I like to leave mine a bit chunky, so that there are a variety of textures)
  6. Use a spoon or piping bag to put the filling back into the eggs and arrange on a serving platter. Sprinkle remaining chopped herbs over the top. Voila! Party Snacks!

Rutabaga Fritters

Welcome back everyone! The Winter CSA session is back and I’m excited to be giving you more recipes over the next six weeks! If you have any questions, you can always contact me through the link above. Now let’s get started!

winter week oneWe’ve had a mild winter thus far and it’s easy to get tricked into thinking that spring is beginning to peak through our grey days. I don’t want to alarm you, but as of this week, winter is only halfway done. I know. It’s tough love. But! Just think! That means we still have plenty of time to indulge in the comfort foods that are a signature of these dark days! And so, I offer you some Rutabaga fritters. These are an easy weeknight treat or a great weekend brunch option. And they make use of so much from this week’s box! Similar to Jewish latkes, these fritters embrace the earthy flavors of winter with some fond memories of fall (thanks to the pumpkin butter) and the hope of spring (from the bright flavor of sour cream). These are a staple in our home and I hope you find comfort in them as well.rutabaga fritter serving


1 pound rutabaga (if you don’t want to use this, double your potato amount)
1 pound potatoes, peeled
3 leeks, white and light green parts only, thinly sliced into half moons
4 eggs, lightly beaten
6 tablespoons flour, plus more to coat the fritters
1 teaspoon nutmeg
1 teaspoon thyme
salt and pepper to taste
neutral oil like canola or sunflower to fry

to serve: fried eggs, sour cream, and pumpkin butter


  1. Using a box grater or food processor, coarsely grate the rutabaga and potato.
  2. Mix together remaining ingredients in a mixing bowl.
  3. Use your hand to form ping pong sized balls, gently squeezing out any extra liquid. Next, flatten these balls and lightly dredge them in flour. Set aside.
  4. Heat enough oil in a fry pan that 3-4 fritters will be submerged about 1/3 of the way up. This amount will depend on the size of your fry pan. You don’t want your fritters too crowded.
  5. When the oil is hot, place 3-4 fritters at a time in the fry oil and cook until golden brown (about a minute), then gently flip until the other side is browned as well. Remove and place on a plate lined with a paper towel.
  6. Once all the fritters have been cooked, served them with a dollop of sour cream and pumpkin butter. To be extra decadent, fry an egg or two per person to enjoy with their fritters! Runny yolks make a great sauce for these guys!

Note: If you aren’t too keen on pan frying these, try baking them in a 375 degree oven until golden brown. Begin checking them for doneness after 8-10 minutes.

rutabaga fritters

fritters and egg