Some spring vegetables available now include beautiful salad turnips, dill, gold potatoes, and chives. Below you'll find two quick, easy and delicious recipes.
Salad Turnip and Goat Cheese Crostini
5 salad turnips washed, trimmed and sliced thin
1-2 medium red apples, washed and sliced into rounds
2 Tbsp honey
5 Tbsp goat cheese
1 baguette sliced into 15 thin pieces and toasted or broiled lightly
Chives and parsley for garnish
To begin, wash and slice the apples and the salad turnips. Set aside. Chop the parsley and chives, and set aside. Toast the bread.
Next, toast or broil the sliced bread. To assemble, line up the goat cheese, honey, and prepared produce and herbs.
Now: spread a layer of goat cheese on the bread. Top with an apple slice, followed by the salad turnip slice. Drizzle with a little honey and garnish with the prepared herbs. Serve immediately.
Gold Potato and Dill Salad
4 cups washed and chopped gold potatoes (skins are great, keep them on!)
1/4 red onion diced
3 Tbsp dill chopped
2 Tbsp chives chopped
2 Tbsp olive oil
1 Tbsp red wine vinegar
Salt and Pepper to taste
To begin, wash and scrub the potatoes.
Next, chop them into small cubes. Place in a pot and fill with water just to the top of the potatoes. Bring to a boil and cook for 10-12 minutes or until potatoes are soft, but not mushy.
While the potatoes cook, prep the herbs and onions by chopping as pictured above. Toss them into a bowl and add the oil and vinegar, salt and pepper to make the "dressing". Set aside.
Drain the potatoes and rinse well with COLD water for at least 1 minute. Now mix the potatoes into the prepared dressing mixture. Let come to room temperature before covering and refrigerating. Serve cold with chive and dill garnish.
Optional: add 1/4 cup sour cream to make creamy! ENJOY!
Here we have the finished product we ate for dinner and it was amazing!
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