Sweet Roasted Roots (Radish & Turnip)

1 bunch radishes

1 bunch salad turnips 

Olive oil for coating

Few pinches of salt

Ground pepper, to taste

1 pat of butter


Preheat oven to 425° F.  Line rimmed baking sheet or pan with parchment paper, or use glass casserole dish.

Remove leafy tops of radishes & turnips but leave a bit of the green stems on top; adds flavor and looks great.  Cut the radishes & turnips in half lengthwise.

Arrange roots onto the baking sheet.  Coat lightly with olive oil.  Season with salt & pepper.

Roast for 10-20 minutes, depending on size.  Check after 10 minutes.  If a knife inserts and pulls out easily of a radish/turnip, they’re ready.

Toss with butter and serve warm.

*Recipe adapted from The Clever Carrot


Buttered Sauteed Rainbow Chard

2 bunches rainbow chard

2 tablespoons olive oil

Few pinches of salt

1 tablespoon butter

Ground pepper, to taste

Lemon or vinegar, for serving


Separate the leaves from stems.  Cut stems into 1 inch pieces and set aside.  Chop leaves roughly; rinse and set aside in colander to drain.

Heat oil in large skillet over medium-high heat.  Add sliced stems and cook for about 3 minutes.  Season with salt, then add the chopped leaves, cover and cook until wilted and tender, at least 6 minutes.

Remove the lid and stir in butter.  Season well with pepper.  Serve with lemon wedges or vinegar to bring up the flavors.

*Recipe adapted from Vegetable Literacy


Supper Spinach (or Kale)

3 bags spinach (1 lb)

1 tablespoon olive oil

1 tablespoon butter

1 clove garlic, sliced

Salt, to taste

Ground pepper, to taste


Wash and set spinach in colander to dry (or use spinner).

Heat oil and butter with garlic in deep skillet over medium-high heat. Remove garlic when it is golden; don’t let it brown. Add spinach and season with a few pinches of salt, raise heat and sauté, occasionally turning with tongs until leaves have wilted, about 3-4 minutes.

Season with pepper. Taste and adjust seasoning if needed, then serve.

Kale can be used instead of (or along with) spinach; just remove leaves from center rib and cook only the leaves.

*Recipe adapted from Vegetable Literacy


Baked Kale Chips

1 bunch kale

1 tablespoon olive oil

Salt, to taste

Ground pepper, to taste

Preheat oven to 350° F. Line a cookie sheet with parchment paper.

Remove kale leaves from center rib. Discard ribs then tear, cut or chop leaves into bite size pieces. Wash and set kale in colander to dry (or use spinner); make sure kale is thoroughly dry; pat with paper towels if needed.

Drizzle kale with oil and season with salt.

Bake until edges begin to brown but aren’t burnt, 10 to 15 minutes.

*Recipe adapted from AllRecipes.com


Quick & Fresh Peppermint Tea

1 handful fresh mint

2 cups boiling water 

Lemon, honey, sugar, cucumber slices (optional)

Wash & tear up mint leaves; don’t be afraid to be rough with the leaves, it releases their aromas and makes a stronger tea.  Drop them in a french press or teapot and pour boiling water on top.  Allow to steep for 5-10 minutes and enjoy.

Add optional ingredients to your taste or try it iced for a cool summer tea.