KINGFISHER FARM MARKET RECIPES

1 pound salad turnips, about 6-8 medium, cut in wedges 1 tablespoon avocado oil 2 teaspoons mirin 2 teaspoons rice vinegar 1 teaspoon ginger, grated 1 1/2 teaspoons white miso 1/4 -1/2 teaspoon salt 1/4 cup scallions (green onions) 1/4 cup parsley Cut turnips in wedges Whisk together mirin, rice vinegar, grated ginger, miso and ¼ tsp salt In a heated skilled, add oil and turnips. With tongs push the turnips around until most of them are cut side down. Cook 2 minutes on eac

1 small garlic clove, minced ¾ c. mayonnaise ¾ c. sour cream or plain yogurt ½ c. chopped parsley ½ c. chopped tarragon 3 T. chopped chives 2 T. lemon juice Salt and pepper to taste Instructions: Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30 – 45 seconds. Serve as a dip, or toss with salad greens for a dressing. The dressing should last about a week in the fridge.

Based on a Recipe by Ottolenghi Ingredients: 4 medium eggplant 1 small tomato 2 garlic cloves ¼ cup fresh sweet onion ¼ cup fresh...

Ottolenghi from Comfort Ingredients: 1 lb 3 oz/550g zucchini, cut on the diagonal into chunks 3 tbsp olive oil 1 lemon: finely shave the...

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Ingredients: 1/4 cup chicken broth 3 T soya sauce 2 T maple syrup 2 T cider vinegar 2 tsp cornstarch 1/2 tsp ground ginger 1/2 tsp red...

CHIMICHURRI SAUCE SERVINGS: 4 PREP TIME: 5 min TIP: a flavorful South American condiment (or marinade) made with cilantro to spice up...

2 Tbs butter 2 medium zucchini (chopped) 1 medium onion (chopped) 2 Tbs fresh parsley (chopped) 1 Tbs fresh basil (chopped) 1/3 cup flour...