By Ginger Isham
August 29th, 2013
With so many fresh vegetables available, it can be fun to serve them a different way. These two recipes can be made in 30 minutes. They take a little more time than the usual steam or boil method with salt and pepper and butter. Try them and think of yourself as an artist. We are all artists in different ways, such as setting the table, making a centerpiece from bark, moss and wildflowers, putting food in unusual serving dishes, making napkins from a worn tablecloth or using handkerchiefs/bandanas, etc. Art involves being creative and original.
Pear & turnip hash
1 leek, thin sliced
3 tablespoons olive oil
1 shallot, chopped fine
2 cloves of garlic, minced
2 ripe but firm Bosc pears, peeled, cored and cut into 1/4-inch cubes
2 small turnips, peeled and cut into 1/4-inch cubes
1/4 cup water
pinch of salt and pepper
1/2 bunch of fresh parsley, chopped
Wash and drain leeks. Heat oil in skillet over medium heat and cook leeks about until soft. Add shallot and garlic and sauté 1 minute. Add pears, turnip and water and season with salt and pepper. Cover and cook until veggies are soft. Spread into single layer and cook on high without stirring for 3-4 minutes to brown. Stir and cook 3-4 minutes more, add parsley, mix and remove from heat and serve with roast pork.
Ginger nutty carrots
1 onion chopped
2 teaspoons canola or olive oil
1 teaspoon chopped fresh ginger
6 large carrots, sliced
2/3 cup orange juice
1 tablespoon butter
2 teaspoons honey or maple syrup
bit of grated orange peel
salt and pepper
1/4 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley
Saute onion in oil in skillet and add ginger, cook 1 minute. Stir in carrots, orange juice, butter, honey, orange peel, salt and pepper. Bring to boil, cover and simmer 12-15 minutes. Stir in walnuts and sprinkle with parsley. Serve soon or keep warm in casserole dish with cover.
Food hint: when a recipe calls for one tablespoon of a fresh, chopped herb you can substitute 1 teaspoon of a dried herb.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.