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Listed Under: Appetizers

Market Meals – Pan Roasted Turnips with Créme Fresh and Arugula Pesto

Ode to the Turnip

By Summer Miller, author of New Prairie Kitchen

Turnips are like Brussels Sprouts in that a lot of people know they exist, but few people like them or know what to do with them. If you are solidly in the anti-turnip camp, or scratching your head trying to figure out what one looks like, I understand, and I think we can work through this together.

Turnips are one of those late spring or fall crops. You can find purple top or white egg turnips at the farmers’ market now.

They can be bitter or woody if they are a bit too large or have been stored for a long time. A little sugar when cooking can generally balance out the bitterness. If I have older turnips, I tend to peel them, but if they are fresh, tender, and small I keep the skin on.

When I teach cooking classes or speak to groups about food a few themes tend to pop up during the question and answer sessions: lack of knowledge, lack of time, and a fear of taking risks in the kitchen. Growing up most of us were told not to waste food. While this philosophy certainly has its attributes, it also stifles our creativity in the kitchen. We have a fear of wasting food, which also wastes money. Combine these practical concerns with Midwestern reserve, and less time at home, and we have a whole host of undiscovered culinary joys just waiting for us to throw caution to the wind and toss the lobster in the pot, or, um, the turnips in the frying pan. We have developed a deep fear of failing when it comes to cooking, however failure is a critical part of learning, well, anything.

We have somehow built a culture where every meal should be presented to the table like an actress appears on a stage. That’s a lot of pressure, and it makes no sense to me. Cooking simple food, in simple ways can be done. It has been done. We have lost the skills to do it without thinking too much about it, and at least for me, thinking is a precious resource when living in a household full of children who assault my senses.

In June 2015, the American Chemistry Council released a study stating that American households waste $640 per year per household in uneaten food. I’d venture to guess most of this food is forgotten leftovers, things we’ve decided we just aren’t in the mood to eat or something we were too tired to prepare so we left it to rot in the fridge. I highly doubt much of that waste is because someone decided to give a new vegetable a try, and couldn’t stand his own handiwork at the stove.

I had been a vegetarian for a decade when I met my husband who is a hunter. I eventually began to eat meat, but had little to no experience cooking it. The first time I made a pot roast the thing was like chewing leather. Of course, I had invited people over for a dinner party to indulge in this meaty delight. Everyone was gracious, and choked it down. Now that I understand what a good pot roast should taste like, I’m even more grateful for their kindness. The point is I survived to make another pot roast, and you will survive your kitchen failures too.

Maybe this season should be about kicking fear out of the kitchen, and ditching dinner expectations. Let’s reclaim our sense of adventure, our expectation of flavor, and grant ourselves a little grace in the kitchen. Maybe it’s time we forget about Pinterest, reacquaint ourselves with the stove, and welcome new foods into our lives. Not fancy food, or, God forbid, foodie food, but just food. Maybe it’s time we take a deep breath, taste what we eat, and declare it good enough — even if it’s a turnip.

Pan Roasted Turnips with Crème Fresh and Arugula Pesto – Serves 4

Large turnips or those that have been stored for a while can have a bitter aftertaste. A bit of sugar, as this recipe calls for, can eliminate that problem. If you have small, young turnips, you can omit the sugar.




2 lbs turnips, peeled and quartered

1 1/2 tablespoons butter

1 1/2 teaspoons kosher salt

fresh cracked pepper to taste1 teaspoon granulated sugar

1/2 cup water

2 tablespoons crème fresh

1 1/2 tablespoons arugula pesto

Melt butter in a large cast iron skillet over medium high heat. Once foam subsides, add turnips in a single layer, salt and pepper. If you’re pan isn’t large enough to place them in a single layer then sear them in batches. After about 2 minutes use a fork to lift a turnip. If it’s browned flip it over, and follow suit with the rest of them searing at least two sides of each turnip. Once turnips are seared, add water and sugar. Be careful it will bubble, and could splatter when the water is added. Reduce heat to medium, cover leaving the lid slightly ajar and cook until turnips are tender and most of the liquid has evaporated, about 15 minutes.

Spoon turnips into serving dish. Add crème fresh and pesto. Stir to coat. Serve. If you want to get fancy. Smear the crème fresh on the side of the serving dish. Top it with a smear of the pesto and arrange the turnips alongside of it. Add salt and pepper to taste.

Arugula Pesto

We’ve reached the time of year where these tender greens are bolting in the garden. Now is the time to turn them into pesto. You only need a little for this recipe, but you can freeze what remains in an ice cube try to use when needed.

Makes about 1 1/2 cups of pesto



2 cup packed arugula

2 oz pecorino cheese

1/2 cup pine nuts, toasted

2 garlic cloves

1/3 cup olive oil

juice from quarter of a lemon

Combine everything into a food processor. Pulse until well incorporated, and uniform. Spoon into a dish. Keep in refrigerator for up to a week. Use as spreads on sandwiches or a way to dress up vegetables, pasta dishes, or soup.

Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!
Listed Under: Main Course

Tofu and Black Bean Tacos – Whole Foods Market Recipe


  • 1 (14-ounce) package extra-firm tofu, drained
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 3 green onions, finely chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 12 corn tortillas, warmed
  • 3 cups shredded green leaf lettuce
  • 2 medium tomatoes, chopped
  • 1 1/2 cup shredded Cheddar or Monterey Jack cheese



Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.

Heat oil in a large skillet over medium heat. Add garlic and about two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.

Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.


Per Serving: Serving size: 2 tacos, 350 calories (160 from fat), 18g total fat, 7g saturated fat, 30mg cholesterol, 760mg sodium, 36g carbohydrates, (8 g dietary fiber, 3g sugar), 20g protein.


Vegetarian, High Fiber, Sugar Conscious

Listed Under: Appetizers

Kohlrabi and Radish Salad – Whole Foods Market Recipe


  • 3 tablespoons fresh lemon juice
  • 1 tablespoon champagne vinegar
  • 1 tablespoon honey
  • 2 1/2 pound kohlrabi
  • 1 bunch radishes
  • 3/4 cup sliced fresh mint leaves
  • 1/4 teaspoon fine sea salt



In a large bowl, whisk together lemon juice, vinegar and honey.

Peel kohlrabi and cut in half vertically, then slice very thinly with a mandolin. Trim radishes and slice very thinly with the mandolin. Add kohlrabi and radishes to the bowl with dressing and toss well. Add mint and toss again. Place salad on plates and sprinkle with salt.


Per Serving: 70 calories (5 from fat), 150mg sodium, 17g carbohydrates, (8 g dietary fiber, 8g sugar), 4g protein.


Dairy Free, Gluten Free, Vegetarian, Fat Free, High Fiber, Low Fat, Wheat Free

Listed Under: Appetizers

Market Meals – Simple Spring Salads

Simple Spring Salads and

Unscheduled Childhoods

By Summer Miller

“We aren’t going to girl scouts tonight,” I said half expecting my daughter to protest. I was done with our over-scheduled spring. I was done sitting in rooms watching my kids learn scouting lessons. I was done sitting on the sidelines of soccer practice and games, racing home from school just to race out the door again to drop them off or pick them or sit at the head of a lap lane at the pool while a patient coach tried to teach the art of treading water. The kids were grumpy. I was grumpy. I just wanted to be home.

“Yes!” she practically yelped! Within moments she and her brother simultaneously bolted toward their rooms.

They stripped off their clothes and pulled themselves into their swimsuits one flailing body part at a time. Shorts, underwear and T-shirts were flung from one end of the house to the other in a dizzying display of childhood enthusiasm.

They needed help locating the water guns and sprinkler, but once they were set up I sat back in the quiet of my kitchen and listened to roars of laugher pour in through open windows.

This is the childhood I wanted for them. The carefree nothingness that this time in their lives should exude, but also this is the motherhood I dreamed of. This is the part I’ve been waiting for, and I’ve wanted since the very beginning. The part where I get watch them play together without trying to kill each other, where I watch their creativity unfold and I smileat their laughter. It’s where I make a mental photograph of water arching through the air onto drenched bodies, and where bare feet run as fast as they can across gravel driveways and imperfect lawns without a thought or care. No need for half-time, no uniform required, no patches to iron on or shop for, and no rules – just unabashed freedom from worry and expectation for myself and for them.

With The school year ending, and Memorial Day announcing the beginning of summer my family goal is to be as unscheduled as possible, and hope you find some time for that too. This simple Radish and Edamame Salad with Lemon Vinaigrette is a great way to use up the undervalued, inexpensive and humble radish, which is plentiful this time year. It’s a great side dish to balance the greasy burgers and bratwurst sure to be in full force at most Memorial Day barbecues.

Radish and Edamame Salad with Lemon Vinaigrette

Serves 4; ¾ cup per person

As the recipe is written it’s best for a side salad at dinner, but you can easily double it to serve at your Memorial Day party. Salt causes radishes to release their liquid, which can water down your vinaigrette and soften your radishes. It’s best to dress this salad right before serving. If you have an aversion to salad and you must eat things on crostini aka fancy toast, I’ve provided an alternate recipe below the main recipe.

  • For the Salad

1 cup shelled edamame, blanched  

12 large red radishes, diced

8 blades of chives, snipped on the bias with kitchen scissors

zest of one large lemon

  • For the Vinaigrette

1 tablespoon olive oil

2 teaspoons lemon juice

1/4 teaspoon kosher salt

7-8 cracks of fresh ground pepper

8 oz of chèvre (optional recipe see below)

1 French baguette (optional recipe see below)

Bring a pot of heavily salted water to a boil. Make it salty like the sea.  Add the edamame. Let cook for about 10 seconds. Drain and cool. Set aside.

In a medium bowl, combine diced radishes, chives, and zest. Stir in cooled edamame.

In a small bowl whisk together vinaigrette ingredients. Taste it, and adjust as you see fit.

Optional Recipe

It’s easy to transform this salad into a fresh and vibrant appetizer. Make the salad as directed above, but triple the vinaigrette recipe. Drizzle 1 tablespoon of vinaigrette on the salad and stir to coat. Slice the baguette on the bias and toast in a 375-degree oven, this should only take a few minutes depending up on how thickly you slice the bread. Let cool, then brush each slice with remaining vinaigrette. Spread a bit of chèvre on each slice, then top with a spoonful of the radish and edamame salad. Sprinkle with a bit of salt and another crack of pepper. Arrange on a platter and serve.

If you’d rather enjoy it as snack or appetizer. Leave the salad as is, but double the vinaigrette recipe. Thinly slice a baguette on the bias, toast the individual slices in your oven. Toss the vegetables in 1 tablespoon of vinaigrette, and brush the rest onto the toasted baguette slices. Spread plain chèvre on each slice then top with a spoonful of the salad.

Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!