Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Roasted Turnip and Swiss Chard Tacos

on May 21, 2014

These were so good!  And it came from just wanting to use up some produce.  I diced some turnips, tossed with olive oil and a sprinkle of Penzey’s Southwest seasoning, and roasted them in a 400F oven for about 30 minutes, tossing them halfway through.  For the chard, I sauteed some onion, added the chard, water and chicken “better than bouillon” (technically this is not vegetarian, but could be if you used vegetable bouillon) and cooked it down for about 10 minutes.  Avocado, queso fresco, cilantro and Monterrey jack cheese were added for accompaniments.


For dessert, we’re having fresh strawberries.  I added some sugar and balsamic vinegar, and they have been macerating in the refrigerator for a little bit.  We have a few blackberries growing outside, added a few of those too.



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