I’d been eying up Hakurei turnips for few weeks at our local farmer’s market. Attracted by their stark, white colour, bright green tops, and Japanese name, I started to do a bit of research. Sweeter in flavour then radish, Haukerei turnips have a crunchy texture, but turn juicy when cooked. Unlike other turnips, they can be eaten raw. However, I like them best lightly sauteed with a miso glaze. Using root to leaf, Miso Glazed Hakurei Turnip Bowls make a perfect light, summer dinner….
Chard & Potato Gratin (aka fancy scalloped potatoes) is an elegant side dish perfect to accompany grilled meats or on its own with a poached egg. Layers of thinly sliced potato are topped with sauteed chard, bacon and a light cream sauce. Unlike other versions of gratin, which call for full fat cream and lots of cheese, I just used milk, stock and a bit of parmesan cheese. My version of Chard and Potato Gratin is healthier and lighter, but still packed with flavour. A large bunch of chard fresh from the garden or market is essential! So if you’re like me, and can’t resist picking-up a large bunch of colourful chard at the farmer’s market each week, this Chard & Potato Gratin is for you….
It’s definitely grilling season here in Canada! When daytime temperatures hover around 29 or 30°C I dread the thought of cooking inside. Fortunately my parents have an awesome BBQ, even with a gas burner on the side. It’s been a lifesaver this week! My favourite BBQ meal involves a huge plate of grilled vegetables with fresh garlic scape chimichurri sauce. No indoor cooking required, just simple summer flavours….