Ingredients 4 good sized peppers One tube of 3.5 oz chèvre 8 oz block of cream cheese the other things mentioned below Instructions Soften the cheeses (e.g., let them sit…
Michelle made this tonight from our first turnip harvest. We’ve discovered that there’s more to turnips than mashing or steaming them! Turnip prep. First, peel three good sized turnips; slice…
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- Stuffed Poblano Pepper Delight
- 4 good sized peppers
- One tube of 3.5 oz chèvre
- 8 oz block of cream cheese
- the other things mentioned below
- Soften the cheeses (e.g., let them sit at room temperature).
- Bake peppers empty about 20 minutes at 350 degrees (F).
- Meanwhile, blend the cheeses (e.g., fork mix).
- Add sautéed garlic, olive oil, garden herbs, breadcrumbs (and anything else you want: onion, shallot, chive).
- Stuff the peppers with the mix.
- Bake for another 20 minutes.
Save leftover mixture for bagels.
- Stuffed Poblano Pepper Delight
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by Rick Lewis
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- Turnip Baked Fries
Michelle made this tonight from our first turnip harvest. We’ve discovered that there’s more to turnips than mashing or steaming them!
- First, peel three good sized turnips; slice them a little less than a half-inch thick, and cut them into french-fry shapes.
- Next, coat them in olive oil (or the oil of your choice).
The dry mix
In a separate bag, combine half a cup of grated parmesan cheese, and a teaspoon of each of the following:
- garlic salt,
- onion powder, and
- a dash of what seems best to you.
Combine and bake
- Shake the turnip fries in the bag, coating them with the mix. You might need to get your fingers in there to really coat them evenly.
- Bake at 425 degree for 10 minutes on an oiled baking sheet.
- Take them out, turn them over, and bake another 10 minutes.
These are not crispy like french-fries. They have a texture similar to a slightly crispy roasted potato.
- Turnip Baked Fries