Skillet Turnips and Potatoes with Bacon

184. I found a wonderful side dish with potatoes and turnips that is quick and so fulfilling. The recipe is on Epicurious for Skillet Turnips and Potatoes with Bacon. You can choose to use Turnips and Potatoes or omit the turnips and use only potato. Either choice is worth the effort!

Skillet Turnips and Potatoes with Bacon

• 1 tablespoon red wine vinegar
• 1 tablespoon sugar
• 2 tablespoons extra-virgin olive oil
• 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces (I used standard bacon slices)
• 1 medium onion, thinly sliced
• 4 large garlic cloves, peeled, crushed
• 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
• 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
• 1 teaspoon coarse sea salt
• 1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes.

Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

Add this to your list of recipes to try...and it is so easy!

"Potatoes served at breakfast, at dinner served again;

Potatoes served at supper, forever and Amen!"

~Pennsylvanian Prayer

Bell Pepper and Onion Crostini with Pesto

141. If you are looking for a "drop-dead", fabulously yummy, can't get enough of, appetizer...you need to try this! I read over the recipe and had all the ingredients and of course, love pesto so I gave it a try. The flavors meld together so beautifully...you could make a meal of these little babys! I found the recipe on Epicurious and you can link to it here.

Bell Pepper and Onion Crostini with Pesto

Gourmet | July 2002

Yield: Makes 60 crostini Active Time: 1 hr Total Time: 1 1/2 hr For toasts 1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices 1/4 cup extra-virgin olive oil For peppers and onions 6 assorted red, yellow, and orange bell peppers (3 pounds), cut into 1/4-inch-wide strips 2 large onions (1 1/2 pounds), cut lengthwise into 1/4-inch-thick slices 1 teaspoon finely chopped garlic 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil 1 tablespoon red-wine vinegar For pesto 1 cup coarsely chopped fresh basil 1/4 cup pine nuts, toasted 1/4 cup finely grated parmesan (1 ounce) 2 teaspoons chopped garlic (or as much as you want) 2 tablespoons water 1/4 teaspoon salt 1/8 teaspoon black pepper 1/3 cup olive oil Make toasts: Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack. Cook peppers and onions: Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat. Make pesto while peppers cook: Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well. Assemble crostini: Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.

I love to use the small leaf Greek Spicy Basil when it is in season. It gives the pesto an extra flavor boost. And they are beautiful as well as irresistible!"There is no such thing as a little garlic. "

~A. Baer