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Roasted Turnips w/ Paprika & Poppy Seeds

Roasted Turnips w/ Paprika & Poppy Seeds

Despite looking somewhat similar to a potato, turnips are a cruciferous vegetable, in the same family as broccoli and kale. They’re low in calories and also have phytonutrients that help keep the body strong and help fight disease. This recipe is inspired by Northern Italian cuisine. See Chef Tim Caschette of Avvino Restaurant prepare it on Wilmot’s Facebook page.  

Roasted heirloom beet “carpaccio”, virgin oil, Bolton arugula with garden herbs & yogurt cumin drizzle

Roasted heirloom beet “carpaccio”, virgin oil, Bolton arugula with garden herbs & yogurt cumin drizzle

Carpaccio is an Italian dish that often consists of raw meat or fish. This veggie-filled take features beets instead! It’s a stunning dish for entertaining and packed with nutrients, too.

Local sweet corn soup, scallions, pea tendrils, smoky roasted red pepper coulis

Local sweet corn soup, scallions, pea tendrils, smoky roasted red pepper coulis

Local sweet corn is one of summer’s tastiest treats. If you’re tired of corn on the cob, this corn soup is velvety smooth and can be served cold or hot.

Grilled Peaches and Plums

Grilled Peaches and Plums

Grilling fruit caramelizes its natural sugars, intensifying the flavor and sweetness, and provides a golden brown color. The end product is very versatile and can be used as a breakfast, dessert or in a salad, depending on the toppings that you select.

Wheat Berry Salad with Watermelon and Arugula

Wheat Berry Salad with Watermelon and Arugula

An intriguing combination of sweet watermelon and tangy arugula makes for a refreshing summer salad! The cucumber slices and sunflower seeds add crunch, and it is finished with fresh mint. Wheat berries provide a nutty flavor and chewy texture, but other whole grains can be used to make this salad- try quinoa, farro or brown rice.