Yesterday was incredible at William Sonoma in Norcross in the Peachtree Forum.  I got a  chance to cook for their customers. The evening was about Farm to Table Healthy Holiday Side Dishes. My biggest conviction about food is EAT LOCAL. SUPPORT FARMERS. EAT MORE PLANT BASED MEALS. So, it’s really cool when William Sonoma welcomes you back to share your passion with a side of farm fresh yummies.

This particular dish was a big hit. The recipe was from Vicky Fry, the amazing farmer and friend I get my produce from, she is the owner of Fry Farm in Bethlehem, Ga.  She told me how she made her turnips and I decided to take that beautiful recipefor my cooking demo.  It was so much fun, watching people here in the south, eat turnips and turnip greens in a totally different way. Okay, here’s the deal on that statement. Southerns love our turnips and turnip greens and we loved them cooked for 2 hours with a piece of fatback swimming around in the pot. Hey, I am Georgia girl I get it and my mom did some mean greens, but we have to think outside the box sometimes.

I am very grateful for Vicky sharing this recipe. You know how we do it, the recipe was a little this and a little of that. I hope you will enjoy it, just as much as mu audience at Williams Sonoma did.

Until next time, Remember to Set the Table with Love.

Ingredients:

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

1 tbsp olive oil

1 tbsp butter

1 med garlic clove, diced finely

1 tsp fresh rosemary leaves, pull the leaves of 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 for garnish

 

Directions:

Add oil and butter to a sauté pan on medium high heat. Add in your turnips, season with salt and sauté for a 3-4 minutes until you get a little caramelization onto the the turnips. Add in garlic, rosemary, thyme, oregano and red pepper flakes, continue to cook and stir. Add in juice from the orange, continue to cook. Remove turnips from the pan into a bowl, set a side. Add greens into the sauté pan, stir. Add seasonings, black pepper, sea salt, dried thyme and oregano. Sauté for 2 -3 minutes. Remove from pan. Plate the greens on a platter, add the turnips on top, add the pomegranates on top with a little orange zest ( optional). I like to squeeze a little of the orange juice on top to give the dish a bit of freshness.

* NOTE: YOU CAN ADD THE ORANGES INTO THE TURNIPS WHILE COOKING TO GIVE MORE OF A CITRUS FLAVOR TO THE TURNIPS. I ADD THEM CLOSE TO THE END OF COOKING. YOU CAN KEEP THEM IN IF YOU LIKE AS A COLORFUL GARNISH.