supper 3/20.

Spring is officially here and it felt like it this weekend! All day Saturday and today I mulched, planted some ground cover, started new seeds, transplanted others, cleaned the deck and spent as much time outside as possible. I did get some cleaning done inside after dark but, for the most part, it's going to take a really rainy day for me to spend more than night-time indoors.

I'll post some pictures of my front step landscaping and of the garden later...too exhausted right now. I was too tired to make supper tonight after a 5 mile run this morning and then yard work all day, but after all that, I really needed to eat a good meal. Mark and I pulled out all available food and assessed what we could make that would be quick and easy. We had the rest of the turnips, mushrooms and spinach from the farmer's market last week. We also had some sweet and red potatoes so I decided to roast them with the turnips, cook up the turnip greens and make pitas with the rest of the ingredients. Mark ran to the store to get pita bread and I got started.

I think root vegetables roasting in the oven is one of my favorite food smells. I chopped up the turnips, potatoes and added some onions with oregano, olive oil and rosemary for flavoring. Side note - everyone should have some herbs in the windowsill. They are practically no work and the flavor they add is sometimes the only thing that gets me through winter without crying for fresh food.
I roasted them at 425 for 40 minutes, stirring every 10-15 minutes. During the last half of cooking, I added a pan to the oven full of chopped shittake mushrooms, olive oil and garlic.

While that was cooking, I sauteed the turnip greens in olive oil, garlic and a dash of apple cider vinegar. This was my first time eating turnip greens (I'm not southern so please forgive me). I love that with so many root vegetables you can eat the root and greens - makes me feel like I'm not being wasteful. Mark loved the turnip greens and I think I would like them with some rice, orzo or something else mixed in. I'm not the hugest fan of sauteed greens but I eat them because they are ridiculously good for you and I hate not liking things.

I stuffed the pita with the cooked mushrooms, some of the onions from the root vegetables, chopped veggie sausage, spinach, micro greens, goat cheese and a yogurt sauce. It was really, really good and we were both happy we took the time to cook.

Ha - love Tulip looking up from below staring up at the "people" food.
I highly recommend making the sauce below for any sandwich or pita (I think I found it on the Food Network site):
Plain Yogurt
Cumin
Salt
Lemon Zest
Lemon Juice
Chopped Parsley - I was able to pull this from my garden! First thing this year I've been able to get from outside and it was awesome!

Happy spring!!