Ingredients:
12 small to medium turnips - peeled
Salt
2 tablespoons olive oil
3 cloves garlic - minced
Freshly ground black pepper
1 cup freshly grated Parmesan cheese - or as needed
Chopped fresh chives

Directions:

Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.

Preheat oven to 375 degrees.

Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it’s approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.

Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.

Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.

Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

Source: ​https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/

INGREDIENTS
1 24-inch long loaf of crust Italian or French Bread
1/4 cup plus 2 Tbsp. Extra-virgin olive oil, divided
1 garlic clove
 
2 cups watermelon, diced
1 cup feta cheese, cut into fine dice
2 Tbsp. fresh chives, minced
2 Tbsp. Fresh mint, minced
4 tsp. Balsamic vinegar, or to taste
Salt and pepper to taste

DIRECTIONS
1. To make toasts: Prepare grill or preheat broiler. With a serrated knife, cut the bread crosswise into 1/2 inch thick slices. Arrange bread slices in one layer on baking pan. Spread with 1/4 cup olive oil and garlic and bake until golden, about 10 minutes.

2. In a bowl, toss together 2 Tbsp oil, watermelon, cheese, chives, mint, vinegar, salt and pepper. Mound about 1 Tbsp on oiled side of each toast.
 
Yield: 16 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
 

INGREDIENTS
12 small new potatoes
4 tea. Butter
4 tea. Minced fresh parsley
4 tea. Minced fresh chives
Fresh Parsley for sprigs, for garnish
 
DIRECTIONS
Wash potatoes. Peel 1/2 inch strip around the center of each potato and place potatoes in a medium saucepan of cold water. Add enough additional water to pan to cover potatoes by 2 inches. Bring to a boil over medium heat until potatoes are easily pierced by a fork but still firm. Approx. 20 minutes. Place butter in microwave safe bowl and melt. Stir in parsley and chives. Pour over drained potatoes and toss to coat. Garnish with more parsley and serve.
 
​Serves 4

INGREDIENTS
1 1/2 lbs. slender green beans
3 Tab. Sherry wine vinegar
5 Tab. Walnut oil
2 Tab. Olive oil
3 Tab, fresh chives, chopped
3 Tab. Fresh parsley, chopped
3 Tab. Shallots, minced
3 Tab. Fresh basil, chopped
2 small firm but ripe pears such as Bosc,peeled,cored and cut into matchstick size strips.
1/2 cup walnuts, toasted & chopped
1-1/2-ounce piece Parmesan cheese, shaved with vegetable peeler
 
DIRECTIONS
1. Cook green beans in large pot of boiling salted water until crisp– about 6 minutes. Drain, then rinse with cold water. Drain well and set aside, Can prepare beans ahead and chill in refrigerator.
2. Whisk together walnut oil, vinegar, olive oil, chives, parsley and shallots in large bowl. Add green beans, basil, pears and walnuts; toss gently. Season with salt and pepper. Top with Parmesan, and serve.
 
Yield: 6 servings
Prep Time: 10-15 minutes
Cook Time: 6 minutes
Total Time: 20-25 minutes