Serves 2-4

Ingredients

• 2 carrots, shredded
• 1 turnip, peeled and shredded
• 1 green apple, shredded
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons olive oil
• 1 teaspoon maple syrup
• ¼ teaspoon dried basil
• Salt and pepper to taste

Direction

1. In a large bowl combine the shredded carrots, turnip and apple. Set aside.
2. In a small bowl whisk together the apple cider vinegar, maple syrup and olive oil. Add the dried basil and season with salt and pepper. Whisk to combine.
3. Pour the dressing over the shredded veggies. Let sit for 5-10 minutes. Serve room temperature.

Serving Ideas

• Makes an excellent side dish for chicken, pork, or fish.

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Consider the lowly turnip. It is not a glamorous vegetable, or one that often gets much attention except for at Thanksgiving, when it is served mashed with carrots and butter. Rank smelling and often bitter, this member of the cabbage family is often eschewed by children and picky eaters alike. How unfortunate, when one considers that this root vegetable and its leafy tops are one of the most nutritious foods you can eat!

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Ingredients

• 4 medium leeks, trimmed at root end and green tops
• 4 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 ½ Tablespoons White vinegar
• ¼ teaspoon dried tarragon
• Salt and pepper, to taste

Directions

1. Cut leeks in half lengthwise and place in bowl of cold water to clean.
2. Rinse under cold water. Pat dry.
3. Preheat oven to 400 degrees Fahrenheit.
4. Use 1 tablespoon of olive oil to oil the inside of a roasting pan.
5. Place the halved leeks cut side up into the pan.
6. Brush the leeks with 1 Tablespoon olive oil.
7. Sprinkle with salt and pepper.
8. Roasted until tender, approximately 30-40 minutes. Check half way through cooking time and brush one another tablespoon of olive oil to keep moist.
9. While the leeks roast, whisk together the last tablespoon of olive oil, vinegar, mustard and tarragon. Set aside.
10. When the leeks are tender, remove from oven onto a platter.
11. Immediately pour on vinaigrette and serve.

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Common onions are a member of the lily family, along with garlic, leeks and chives. Onions are one of the most important vegetable crops, second only to tomatoes. Phyto-nutrients in onions have a wide range of health effects, including protection from cardiovascular disease, cancer, gallstones and asthma.

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