Roasted Turnips and Potatoes with Tempeh Loaf and Sautéed Turnip Greens

My CSA share of veggies had some Hakurei turnips, which were new to me, so I had to make something new. I had some yellow potatoes and tempeh, so I made a hearty meal using the turnips and their greens.
The result: Roasted Turnips and Potatoes with Tempeh Loaf and Sautéed Turnip Greens… trust me on this one.

I quartered the potatoes and turnips, tossed them in olive oil, sea salt, and pepper, and let them roast in a 375 degree oven for 30 minutes or so, until the potatoes were done. It couldn’t be more simple.
I made my delicious Tempeh Loaf, which is always an enjoyable main dish. Tempeh loaf is easy. I don’t shape it like a traditional meatloaf, as you can see from my pie plate in the photo, but I still call it tempeh loaf since it is replacing meatloaf on my table.
I use:
  • a package of tempeh
  • 1 medium sized yellow onion
  • 3-4 cloves garlic
  • 1/4 cup ketchup
  • 2 TB dijon mustard
  • 2 TB Worcestershire sauce
  • 1 egg
  • 2 TB olive oil
  • 2-3 slices of bread, crumbled
  • 1/3 cup grated parmesan
First, using a food processor, grind up the tempeh and give the onions and garlic a very fine chop. Transfer this into a large bowl, and start adding the rest of the wet ingredients. Mix well, add the bread crumbs and parmesan, and mix well.
Spread this into a baking dish- I like the round pie shape, but a square or rectangle works just fine. Bake at 375 for 30-40 minutes until it is cooked through.
I like tempeh loaf with ketchup, so I spiced up some simple organic 365 brand ketchup with Savory Spice Shop’s Red Rocks Hickory Smoke Seasoning. As I’ve said before… everything is better when you add Savory Spice Shop’s spices into the mix!

Finally, I sauteéd the turnip greens in a little white wine and olive oil for just a few minutes until they turned a bright shade of green. I removed them from heat and added a little maple syrup and dijon mustard, as well as dehydrated shallots from… of course, Savory Spice Shop.
A sprinkle of sea salt and fresh ground pepper and you have yourself a meal.

Turkey Meatloaf, Roasted Garlic Smashed Potatoes, Parmesan Peas, and Mushroom Gravy

I know, I know, I know… I need a better camera. This doesn’t really look incredibly appetizing, but it was. Roasted garlic smashed potatoes, parmesan peas, and Turkey Meatloaf in Mushroom Gravy.

Here’s a photo of some roasted garlic, which is easy to make. Peel off some, but not all, of the skins on a bulb of garlic. Chop off the very top, place in a baking dish, and cover in olive oil. Cover the whole thing in foil and bake at 375-400 for 45 minutes or so.

Bazaar Jaisey Aloo (Potatoes in Ginger Tomatoes)

For this month’s Taste and Create, I was paired with Padmajha from Seduce Your Tastebuds. She is a fantastic cook with recipes that go way beyond my perceived comfort zone in the kitchen. Luckily, living here in Boulder, CO, I was able to rely on my friends at Savory Spice Shop to buy some fresh, high quality Fenugreek Seeds, Fennel Seeds, Curry Leaves, and Asafetida. With excellent ingredients, this dish turned out to be quite easy and incredibly delicious.
Here is the link to Padmajha’s recipe.

Here is what I did-

Ingredients:
  • 5 Yukon Gold Potatoes (I found some local organic potatoes at Whole Foods)
  • 1 28 oz. can of whole tomatoes, separated from their juices (It is not the season for fresh tomatoes, so I will repeat this dish once Colorado’s growing season is in full bloom)
  • 1 TB olive oil
  • a pinch of asafetida
  • 1 TB cumin seeds
  • 1 tsp fennel seeds
  • 1/4 tsp fenugreek seeds
  • 4 dried thai chilies
  • 1 TB grated ginger
  • 6-8 curry leaves
  • 1 cup water
  • sea salt
First, I brought some water to a boil to cook the potatoes that I had washed and quartered with the skin on. When they were done, I let them cool so I could touch them.
The actual dish is quite easy. I brought the oil to medium high and then added the asafetida and cumin. I tossed them in the oil and then immediately added the fennel, fenugreek, and chilies. I mixed them and then right away added the tomatoes, ginger, and curry leaves, stirred it all together, and let it cook a few minutes, turning down the heat to medium. Next, I added the juice from the canned tomatoes plus 1 cup water and stirred to combine.
After a few minutes, I crumbled in the potatoes by hand, breaking them into bite sized chunks. I mixed this well and let it cook for 15 minutes. When it was almost done, I added some sea salt and mixed it again. I served this with a quick version of Padmajha’s Chapathi, which I will try to recreate another day in an attempt to perfect it.

Baked Potato Cheddar Chowder

I think I found a new favorite soup. This is really easy, tastes great, and involves the Vita-Mix. What else can I ask for in the kitchen?

For the annual Soup Swap, I made 4 quarts. Unless you like to make a lot of soup for groups or freeze some for later, you might consider cutting this recipe in half.
Ingredients:
  • 6 russet potatoes, baked (I usually don’t eat Russet, but I found some local organic Colorado potatoes at Whole Foods, so I made an exception to my little rule)
  • 1 yellow onion
  • 1/4 cup olive oil
  • 4 granny smith apples
  • 2 stalks celery
  • 1 quart veggie broth
  • 1 quart (maybe more?) water
  • 2-3 cups shredded white cheddar cheese. I used Tillamook white cheddar. Add more cheese if you’re not too concerned with fat and calories. It will definitely taste better that way!
  • sea salt
  • fresh ground black pepper
  • Aleppo pepper or red pepper flakes
  • 1/2 TB dried Thyme
Bake the potatoes at 350 for an hour or so until the skin will easily peel off and the potatoes will easily mash. While the potatoes bake, slice the onion. Place it in a Pyrex baking dish, pour the olive oil on top, and cover with foil. Bake it for 30-45 minutes until it is nicely brown.
When the potatoes and onion are done, let them cool. Peel off the skins. Now, this is where it gets fun with the Vita-Mix. If you don’t have one, you’ll have to come up with another way to finish this soup.
I made a lot of soup, so I did this in 3 batches. Put the potatoes, onion with its oil, apples, celery, and veggie broth in the Vita-Mix. Start on low speed and bring it up to 10 for a minute and then flip it to high for 30 seconds. Pour it back into a stock pot and start cooking on medium high. Add the rest of the ingredients and allow the cheese to melt completely. Add more water if it is too thick. Enjoy.

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A Bolder Table is a place where I bookmark my favorite recipes for later along with some occasional musings. It's my personal digital recipe compilation... Let's say it's my cookbook. Thanks for stopping by! -Megan
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