Brassica rapa rapa
Flavor: Similar to a radish, the salad turnip is earthy, crunchy and peppery.
Benefits: Just like the radish, salad turnips are rich in Vitamin C, folic acid, and potassium as well as low in calories and high in dietary fiber.
Storage Tips: The leaves cause moisture loss during storage, so it is best to remove tops and store the root and greens separately in the refrigerator.
Preparation and Cooking: Enjoy salad turnips as you would radishes in fresh salads and relishes. Salad turnips can also be thinly sliced and sauteed, or pickled with other vegetables.
Salad turnip and radish sandwiches
6 radishes with top greens
6 salad turnips with top greens
8 tbsp. unsalted butter, at room temperature
Fresh grated zest of one lemon
Salt to taste
1 Loaf fresh crusty bread
Wash the radishes and turnips, remove tops and set aside, and trim off any damaged parts of the root.
Very thinly slice the radishes and turnips one way, and then very thinly slice them crosswise into matchsticks.
Cut the greens into thin strips.
Place the butter, at room temperature, into a small mixing bowl and cream with a wooden spoon.
Grate the zest of one lemon into the bowl and continue working the butter until it is completely smooth and the zest has been incorporated.
Gently stir in the radishes and turnips and season with salt to taste.
Spread over thin slices of crusty bread.
Serve as an appetizer on a warm summer evening or as a light lunch paired with fresh greens.
Radish and Spring Turnip Salad
This salad makes a great side dish to serve alongside soy-glazed fish.
Time: 10 minutes
12 small radishes or 5 "Kats Family Farm" radishes, thinly sliced
3 small salad/spring turnips, thinly sliced
1/4 teaspoon toasted sesame oil
1/2 teaspoon rice vinegar
Juice of half a lime
1 tablespoon chopped chives
Coarse kosher or sea salt, to taste
Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (you’ll need salt — start with a little pinch and gradually add it until the flavors “pop” as much as you like.)
bacon + sweet potato hash
A paleo and Whole30 compliant sweet potato hash
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Cuisine: Paleo Whole30
Author: the whole smiths
2 large sweet potatoes skinned
6 slices of bacon cut into pieces no-sugar-added if Whole30
2 tbsp. olive oil / ghee / butter / your favorite cooking oil
1 red pepper diced
1/2 sweet onion diced
I tsp cinnamon
Grate sweet potatoes using the large portion of your grater or pulse in high powered blender until you get a fine consistency.
In a large pan or skillet, cook bacon pieces on medium to medium-high heat until browned and crisp, turning to brown evenly.
Remove bacon with slotted spoon or spatula once finished and set aside.
Add onions and peppers to bacon grease and cook until soft.
Push to side of pan.
Add the sweet potatoes and cinnamon to the pan adding a bit more grease if necessary.
Give the potatoes a quick mix in order to coat.
Season with salt and pepper to taste.
Let sit for about 5 minutes without stirring in order to start browning.
Continue to cook and occasionally stir until sweet potatoes are tender, roughly 10 minutes.
Once the sweet potatoes have become tender and slightly crisp, add the bacon, onions & peppers, combine thoroughly.
Meanwhile crack and fry your eggs to your desired consistency.
Plate sweet potato hash and top with fried egg and cracked pepper.
How to Make Cauliflower Rice
A delicious low-carb alternative to rice or couscous made with grated cauliflower. Perfect with a stir fry or curry. Don’t be intimidated by the longer list of directions – it’s really easy and we give you options for how to grate the cauliflower.
Author: The Real Food Dietitians
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4-6 1x
Category: Side Dish
Cuisine: Whole30 | Paleo | Grain-free
1 medium cauliflower (about 6–7 cups of riced cauliflower)
1 Tbsp. Pure Indian Foods Primal Fat Coconut Ghee (may substitute coconut oil* or plain ghee)
¼ cup water or broth
¼ tsp. sea salt + more to taste
1–2 green onions, chopped (optional)
Parsley, chopped (optional)
Trim leaves from cauliflower and using your hands or a small paring knife, break cauliflower into small florets.
Rinse florets in a colander in the sink under cool running water. Pat dry.
Fit food processor with the shredding blade (if you have one) or use the standard chopping blade. If you don’t have a food processor you can grate the cauliflower by hand using the large holes of a box grater.
If using the shredding blade, drop the florets into the chute of the processor lid while the motor is running. If using the chopping blade, fill bowl of food processor about ⅓ full and pulse several times until cauliflower resembles individual grains of rice (being careful not to over process). If using a box grater, carefully grate the cauliflower and enjoy the mini-workout.
Heat a large skillet over medium-high heat.
Add PrimalFat Coconut Ghee. Once melted, add cauliflower rice and saute for 4-5 minutes, stirring frequently. Then add water or broth, cover and cook for an additional 3-4 minutes or until tender.
Stir in green onions and garnish with parsley if desired.
Remove from heat and season with salt and pepper to taste.
*Use coconut oil for vegan-friendly and dairy-free option.
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Serving Size: 1 cup