Yesterday was an amazing day at William Sonoma in Norcross, at the Peachtree Forum. I had the privilege of preparing delicious food for their customers. The focus of the evening was on creating Farm to Table Healthy Holiday Side Dishes. One of my core beliefs about food is to EAT LOCAL and SUPPORT FARMERS, along with incorporating more plant-based meals into our diets. It’s truly wonderful when William Sonoma invites you back to share your passion, accompanied by some farm-fresh delights.

One particular dish was a big hit. The recipe came from Vicky Fry, an incredible farmer and friend from whom I source my produce. She’s the owner of Fry Farm in Bethlehem, Georgia. Vicky shared with me her method for preparing turnips, and I decided to feature this beautiful recipe in my cooking demonstration. It was a lot of fun introducing folks in the South to a different way of enjoying turnips and turnip greens.

Let me explain. In the South, we love our turnips and turnip greens, and we traditionally cook them for hours with a piece of fatback. I’m a Georgia girl, so I totally understand that, and my mom used to make some amazing greens. But, sometimes, we need to think outside the box.

I’m incredibly grateful to Vicky for sharing her recipe. You know how it goes with us; the recipe was a bit of this and a bit of that. I hope you enjoy it as much as the audience at William Sonoma did.

Until next time, always remember to Set the Table with Love.

Recipe: Turnips and Turnip Greens with Orange, Rosemary, and Pomegranate

Ingredients:

– A bunch of turnips and turnip greens (washed, turnips quartered, and greens finely chopped)

– 1 tbsp olive oil

– 1 tbsp butter

– 1 medium garlic clove, finely diced

– 1 tsp fresh rosemary leaves (remove them from the stalk)

– 1/2 tsp dried thyme

– 1/2 tsp dried oregano

– 1 large orange (cut in half or quarters)

– Sea salt and black pepper to taste

– Red pepper flakes to taste

– Pomegranate seeds for garnish

Directions:

1. Heat olive oil and butter in a sauté pan over medium-high heat. Add the turnips and sauté until they caramelize slightly, which takes about 3-4 minutes. Add in the garlic, rosemary, thyme, oregano, and red pepper flakes, and continue to cook and stir.

2. Squeeze the juice from the orange into the pan, continuing to cook. Remove the turnips from the pan and set them aside.

3. Add the chopped turnip greens into the sauté pan and stir. Season with black pepper, sea salt, dried thyme, and dried oregano. Sauté for 2-3 minutes, then remove from the pan.

4. Plate the sautéed greens on a platter, add the caramelized turnips on top, and garnish with pomegranate seeds. You can also add a little orange zest for extra flavor (optional). Squeeze a bit of orange juice on top to give the dish a refreshing twist. If you prefer, you can add the oranges into the turnips while cooking for a more citrusy flavor.