Crunchy Turnip, Apple, and Brussels Sprout Slaw

I attempt to try food I ‘don’t like’ at least once a year. But the other day I came across a recipe with something I just sort of dismiss because you don’t have the easy attempt or common offer to eat it, it’s not many people’s favorite and it’s not staring at you in the grocery store — turnip(s).  So, when I was having a couple friends over for dinner the other night and preparing a veggie meal, this was a great time for me to give these guys a try.

The recipe I opted for is from Bon Appetit’s January issue — Crunchy Turnip, Apple, and Brussels Sprout Slaw.  Well, since this is from the January issue, the main ingredient is not in (high) season right now.  Luckily Whole Foods had it (this was after a couple other stops when I was debating changing my menu).

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt and freshly ground black pepper
2 small white turnips, peeled, cut into matchsticks — apparently one the size of a softball, which is ‘normal’, is equivalent to 2 small
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks — I couldn’t find one, so did the happy medium — some Granny Smith, some other Red one
4 oz. brussels sprouts, leaves separated
1 teaspoon poppy seeds, plus more — gotta love Whole Foods bulk section!

IMG_2574[1]Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper.

For the turnips and apple, I went to town with the V-slicer, with the attachment to make those beautiful matchsticks.  Oh I love the kitchen!

Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

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Quite the salad.  There was such a nice crunch to all of it, and the dressing was delicious.  I love that since the key ingredients were in matchsticks they weren’t overwhelming.  I ate turnips again!!!  Had I not known there was turnip in there, wouldn’t have been able to tell you.  Could almost have been jicama.  One thing I’m surprised about is that this is published in the January issue since it’s a no-cook, cold salad.  The only thing I could think is on the turnip being more of a winter root veggie.  Thoughts?  I will definitely save this for summer.

April Supper Club

A long time  ago I was looking to join a supper club/cooking club and was very fortunate to have someone reply to my post on Cooking Light and she said ‘we have dinner on Sunday, this is the theme, feel free to come.’  Almost a decade has passed since then.  It’s been amazing!

In the club I am part of, we try to meet about once a month.  The host picks the theme, obviously provides the venue, the drinks (wine, beer, soda, etc), and everyone brings a dish.  We try to use Cooking Light recipes but it can vary a bit.  I tend to use others because Cooking Light isn’t always the lightest.  And since I’m lactose intolerant, I can’t find the best ones there.  What I laugh at a lot is our ‘cooking light’ idea — yeah, everybody eats what everybody brings — we eat so light by the time we consider portions.  It’s awesome!  It’s homemade, it has no calories.  Just like birthday cake, right?

I was the host for this month and the theme I chose was April Observances — it is crazy how many things are observed.  From the ‘normal’ ones like major holidays, to significant ones like Breast Cancer Awareness Month (yes I know it’s not in April).  But, did you know that April is Tomatillo and Asian Pear Month, and it also has International Macaroni Day in the calendar on the 23rd.  Where do these come from?

Well, I opted for that tomatillo and pear observance that I mentioned.  I found a Charred Tomatillo Guacamole recipe to try, as well as a Crunchy Pear Salsa.

To the kitchen I go…

Salsas

 

 

 

 

 

In the guacamole, I had some decent size tomatillos so roasted them for about 20 minutes, vs. about 12-15.  Then when mixing everything together, carefully picked out the tomatillo skin because it just sort of sat in the bowl.

In the pear salsa, I was going to substitute Asian pears for the Bosc, because of the observance, but had no luck finding them.  Had to stick to the darn recipe!!  I didn’t use too much of the (hot) pepper because it can get supper spicy.

I served both of them with lime tortilla chips and baked tortilla chips.

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Come of the end of the night, there was none of either of these left.

As for the rest of dinner, some of the other dishes that made an appearance included:

-a Chicken & Brussel Sprout dish with some type of grain mustard accent (Brussel Sprouts and Cabbage Month)

-Grilled Cheese (National Grilled Cheese Sandwich Month)

-Pecan Pie with Whiskey Whipped Cream! (National Pecan Month)

IMG_1055                    IMG_1054

 

 

 

 

 

 

 

Didn’t have a chance to take a picture of the Pecan Pie because we ate it so fast!!

Overall, great dinner once again.  Can’t wait for the next time we get together to see what the meal brings.