Thank you to everyone who came to our recipe swap and sent in recipes! I'm extremely happy to announce the first version of our Community Cookbook! If you have more recipes you can always sent them to education@philliesbridge.org , and we'll keep on updating the cookbook as more comes in. Until then, take a look at the great recipes shared by our community members!
I didn't grow up eating turnips and radishes so I'm often stumped on how to prepare them. This week, I made this recipe (gift link) with a lot of substitutions and it was delicious!
If you're interested here are the substitutions I made. I tend never to buy anything for just one recipe, I like to use up whatever I already have.
1 bunch radishes replaced 1 of the 2 bunches of turnips
equal parts tahini and soy sauce replaced miso paste
skipped salad leaves, didn't have them
In case you're curious about the rest of the veggies:
kale, turnip greens, radish greens - cooked with olive oil on stovetop, served with eggs for breakfast
beet greens and stems - cooked with chicken sausage and served with garlic scape pesto pasta
scallions - used in a huevos rotos, a Spanish breakfast potato dish
green garlic bulb and lower stem - slowly simmered and served over pasta
pea shoots - mixed with my own garden lettuce for lots of side salads with lemon and olive oil!