Week 4 - 2013

Cheesy Broccoli and Carrot Casserole

Ingredients

2  cups small fresh broccoli florets
1  cup sliced (1/8 inch) carrots
1/2  cup sour cream
1/4  cup milk
1 1/2  cups shredded Cheddar cheese  (6 oz)
1/2  cup French fried onions (from 2.8-oz can)

Directions

1. Heat oven to 350°F. In ungreased 1-quart microwavable casserole, mix broccoli, carrots and 1/2 cup water. Cover with microwavable plastic wrap. Microwave on High 4 to 6 minutes, stirring every 2 minutes, until vegetables are crisp-tender; drain.

2. Stir in sour cream, milk and cheese until well mixed. Sprinkle with onions.

3. Bake uncovered 15 to 20 minutes or until bubbly and vegetables are tender.

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Strawberry Arugula Salad Recipe

Ingredients

6 cups fresh arugula and/or baby spinach
1-1/2 cups sliced fresh strawberries
1/2 cup slivered almonds or pine nuts
1/2 cup crumbled garlic and herb feta cheese
4 green onions, chopped

VINAIGRETTE:
1/3 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons lemon juice
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
1/2 teaspoon celery seed
1/8 teaspoon pepper
Directions

In a salad bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat. Yield: 12 servings (3/4 cup each).

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Glazed Hakurei SaladTurnips

INGREDIENTS

3 bunches baby hakurei salad turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

PREPARATION

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.


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