Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Turnip Greens and Salad

on December 6, 2013

I started in on the produce from the CSA tonight.  We  had turnip greens (using the braised winter greens recipe from Cooks Illustrated Cookbook), salad, and leftover spinach balls.  The lettuce and daikon radish in the salad are from the CSA, red pepper from the vegetable garden, honey glazed nuts, and store-bought peas and broccoli.



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