Friday, April 10, 2009


  • fresh turnip greens, and/or collard greens
  • 2 T balsamic vinegar, or apple cider vinegar
  • 2 tsp. honey
  • 1 T Dijon mustard or ground yellow mustard seed
  • 2 tsp. olive oil
  • ½ cup pecans, roughly chopped or broken

Wash greens well, dry thoroughly, then remove and discard any long stems. Tear the greens into salad-size pieces and place in a large bowl. In a small bowl, combine the vinegar, honey and mustard. Set aside.Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once. ROASTED CARROTScarrots, cut into 1 1/2 inch pieces on the diagonal1/3 C. butter or ghee melted2 T. minced dillsea salt and pepperMix butter, salt and pepper. Pour over carrots. Spread out on a greased baking sheet. Place in oven at 400°F. and roast 20 minutes or until tender. Toss with fresh dill and serve.

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