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Spinach Chimichuri Shrimp with Rice
Spinach Chimichuri Shrimp with Rice
In a small food processor, combine spinach, cilantro, onion, garlic, salt, red pepper flakes, and vinegar. Pulse a few times and scrape down sides. With motor running, drizzle 1/2 cup olive oil into mixture and process until almost smooth.
In a medium pot, cook rice pilaf according to package instructions; keep covered.
In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Sauté shrimp until cooked and pink in color, about 5 minutes. Turn off heat and toss shrimp well with half of chimichurri.
Serve shrimp over rice pilaf, topped with remaining chimichurri sauce.
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Turnips Four Ways
Turnips Four Ways
Sautéed Turnips and Greens
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.
Roasted Turnips With Ginger
Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.
Mashed Turnips With Crispy Bacon
Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.
Creamy Leek and Turnip Soup
Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.
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Simply Sauteed Collard Greens
Simply Sauteed Collard Greens
Cook onion in hot oil in a large Dutch oven over medium heat, stirring occasionally, 10 minutes or until tender. Add collard greens, salt, and 3 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until tender.
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