Having my own kitchen, recipes from Mama W and the internet, and easy access to fresh fruits and vegetables through the Wayne State farmer's market (thanks also to SEEDWayne, which has a program that allows students to spend $5 and get $10 of fresh produce, which is so much more food than I thought!) as well as Eastern Market and other local grocery stores has allowed me to start cooking and experimenting a bit with what I make. Since everyone can Instagram their food, I'm going to start posting not only pictures, but a few easy recipes that are (usually) healthy that I've attempted. My goal this year is to try one new dish a week -- so here's hoping I can keep up!
First, here are a few of my past dishes:
|Kroger had $5 lobster tails, so I used those, fresh green beans from the farmer's market, and my roommate J's wonderful roasted redskin potatoes for an amazing dinner that per person, cost about $8. In a restaurant? Probably at least $30.|
|Fried green tomatoes and tomato chutney following the Blue Willow Inn's recipe. The Blue Willow is a fancy buffet place down in Georgia, and it's where I had my first ever taste of fried green tomatoes (and fell in love with them!)|
Okay, so now you've seen enough of my old recipes -- I'll start off tonight's return to dormfoodreview with a recipe that I never saw myself making: turnip greens.
Although I'm from Atlanta, I've never really been a fan of cooked greens. I always found them to be too bitter and mostly unappealing-looking. However, this past week at the WSU farmer's market, AV and I were searching for lettuce when we came across some other green leafy vegetable. The wonderful women who were there at D-Town Farms told us they were turnip greens and gave us instructions on how to make them. Tonight, I was brave enough to give it a shot -- and hey, it turned out just fine! I'd even say they turned out well enough that I'd make them again :)
|The greens cooked down with onions!|
about 2 T of olive oil
2-3 cloves of garlic
salt, pepper, and lemon juice (to taste)
(most importantly!) one bunch of turnip greens
1. Heat up olive oil in a pan/skillet. Add the onion, chopped into slivers, and cook until it's somewhat translucent.
2. Add the turnip greens and cook them down. Add salt and pepper as you're stirring. I was surprised at how fast this was -- all you do is add them and push them around in the pan for a bit, and after about 5 minutes, it's all cooked down!
3. Add minced garlic to this mixture, take it off the heat and stir it all together.
4. Add lemon juice to taste (this was what I really liked about the dish -- the lemon juice gives it a much "brighter" flavor so it's not quite so heavy).
That's all for my culinary adventures this week -- check back soon for another update!