All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

          (from Williams-Sonoma Kitchen Library)

"Grapefruit can be substituted for the oranges, and watercress can stand in for the spinach leaves. Look for baby spinach that has already been washed and dried for use in salads. It can be found in the vegetable section of better food markets. All the components of the salad can be prepared up to 2-3 hours in advance and assembled at the last moment. If cutting the avocado in advance, sprinkle with lemon juice to prevent it from discoloring."

Serves 8-10

½ - ¾ pound baby salad spinach, carefully washed and timed
2 or 3 ripe avocados, depending upon size
4 or 5 medium-to-large oranges, preferably seedless
3 Tbles fresh lemon juice
½ tsp salt
¼ cup honey, preferably mild flavored
Freshly ground pepper
½ cup mild extra-virgin olive oil
2 Tbles minced sweet red (Spanish) onion or green (spring) onion
1 ½ tsp minced fresh mint leaves or 1 tsp crushed dried mint

-Wrap the spinach in a clean, damp kitchen towel.
-Place in the refrigerator for at least 2-3 hours to chill and crisp.
-Cut each avocado in half, remove the pit and then peel. -Cut lengthwise into thin slices, set aside. Peel the oranges; remove any remaining white membrane covering them and then cut crosswise into thin slices, discarding any seeds. Set aside.
-In a small bowl stir together the lemon juice and salt until the salt dissolves. Whisk in the honey and a little pepper, then whisk in the olive oil, onion and mint. Taste and adjust the seasoning. Set aside.
-To assemble, arrange the chilled spinach on individual plates. Top with avocado slices and orange slices. Whisk the dressing again and drizzle over the salad, or pass it separately in a bowl.

              (from Cooking with the Seasons)

"One of the biggest chores on the farm this time of year was the sorting and storing of winter vegetables. This was always done quickly after the first cold snap brought the sugars in the root vegetables to full sweetness. After being pulled from the ground, the vegetables were sorted and arranged in baskets in the barn, where they kept cool and dry through the winter, covered in straw. Cut and bruised vegetables, too damaged for long storage, were winnowed out during the initial sorting. The discards immediately went into this simple and quick-roasted dish, the pure natural flavors and mellow colors of the vegetables making a welcome supper after a long day."

6 Servings

Zest of 2 lemons, grated Juice of 2 lemons
½ cup olive oil
½ cup chopped fresh parsley
1 Tbles paprika
1 yellow turnip, peeled and cut into 8 wedges
1 large baking potato, cut into 6 wedges
2 carrots, peeled and cut into ¼- inch slices
1 parsnip, peeled and cut into ¼-inch slices
1 large sweet potato, peeled
Salt and pepper

Preheat the oven to 375 degrees.
In a mixing bowl, blend the lemon zest and juice with the olive oil, parsley, and paprika. Salt and pepper to taste. Add all the vegetables to the bowl and toss to thoroughly coat. Lift with a slotted spoon and arrange in a single layer on a baking sheet. Bake until vegetables are soft, about 25 minutes. Some vegetables may cook faster than others, depending on their ripeness and moisture content. The turnip will take the longest, followed in order by the baking potato, carrots, parsnip, and sweet potato. Remove the vegetables as they finish cooking.
VARIATIONS: Crushed red or black pepper added to the oil mixture before coating the vegetables adds a robust taste.