Roasted Turnips with Brown Miso Butter

Roasted Turnips with Brown Butter Miso | ourfourforks.comDecision making can debilitate me. As I’ve gotten older, I’ve gotten better at making decisions, but there are still moments in the grocery store when I panic. Red peppers or green? Organic or conventional (frantically pulling up the dirty dozen list on my phone)? Shrimp, chicken, beef, or eggs? Dark chocolate (I always buy the chocolate)?

 

Enter the CSA, a nod to a simpler way of life. There are many reasons to join a CSA: supporting small farmers, the element of surprise, eating local and in season, the list goes on. But for me, the most exciting part of a CSA is that produce decisions are made for me: the produce that is picked that week is the produce that I eat.

 

Josh and I picked up our first share of season from Stone Soup Farm, a coop in Massachusetts. This week, our share had scallions, swiss chard, mixed greens, spinach, bok choy and white Hakurei turnips. This summer, I’m going to post a recipe using produce from our CSA once a week, and roasted turnips with miso brown butter is the first installment. Brown miso butter is no joke; full of a umami, salty and slightly sweet flavor, it’s the perfect sauce for root vegetables. Feel free to use it with whatever veggies came in your share this week.

 

Roasted Turnips with Brown Butter Miso | ourfourforks.com

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Shredded Kale Salad with Tahini Miso Dressing

Kale Salad with Tahini Miso Dressing | ourfourforks.com

I’ve been crazy busy at work recently, which means work week meal planning is essential. Without healthy prepared lunches for the week, mornings become more rushed and workday lunch ends up being brown rice tortilla peanut butter and jelly roll-ups and string cheese. Lately, I’ve been trying to spend some time on Sunday preparing hearty salads that will hold up through Friday. This week I chose to prep shredded kale salad with tahini miso dressing; healthy, versatile and quick to prepare, this one’s a winner.

 

Kale goes perfectly with a creamy tahini miso dressing while pistachios, scallions, and sesame seeds give the salad dimension and crunch. This kale salad serves four as a side, but can easily be made a meal with the addition of avocado, a protein and/or rice, quinoa. etc.. For non-vegans, chicken or canned tuna would work well here. For vegans, try adding tempeh or chickpeas.

 

Kale Salad with Tahini Miso Dressing | ourfourforks.com

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