Turnips and Swiss Chard

Adapted from BonAppetit

Note: This recipe is super flexible. You can use other volumes of turnips, sub other root vegetables for turnips, use the root veggie greens instead of Swiss chard, use a combo of root veggie greens and Swiss chard, use another green, use other herbs, etc.

1½ pound small turnips, scrubbed, halved, quartered if large
Freshly ground black pepper
2 bunches Swiss chard
1 small shallot, finely chopped
¼ cup chopped fresh cilantro
¼ cup chopped fresh flat-leaf parsley
1 tablespoon fresh lime juice
Toasted sesame seeds (for serving)

Meanwhile, combine turnips, 1 Tbsp. olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.


While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 Tbsp. olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt and top with sesame seeds.

Acorn Squash with Yogurt and Nuts

From ambitiouskitchen.com

INGREDIENTS

• 1 medium acorn squash
• 1 teaspoon coconut oil
• 1/2 teaspoon cinnamon
• 2 teaspoons brown sugar
• 1 cup nonfat plain greek yogurt, divided
• 2 teaspoons honey
• 2 tablespoons chopped pecans

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
2. Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet. In a small bowl, mix together coconut oil and cinnamon. Use your fingers to rub each half of the flesh of the acorn squash with the coconut oil and cinnamon mixture. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45 min-1 hour or until squash is fork tender.
3. Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tubberwear if you are planning to enjoy this later. When ready to serve, make sure squash is warm then scoop 1/2 cup yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!