Colorful Recipes for Winter Weeknights

Rutabaga and Apple Puree

Serve alongside meats or grilled mushrooms.

Yields: 4 to 6 servings

2 rutabaga, peeled and cubed

2 apples, peeled, cored and cubed (I use honey crisp)

2 Tbsp butter

1 pinch nutmeg

Salt and freshly ground pepper

Place rutabaga in steamer basket over boiling water, cover and steam until nearly tender (15-20 minutes). Add apple and steam for additional 10 minutes. Drain well.

Puree rutabaga and apple mixture with immersion blender or by hand for chunkier consistency.

Add butter, nutmeg, salt and pepper to taste. Stir to just to combine.

Mini Vegetable Frittatas

Yields: 12 muffins (4-6 servings)

Cooking spray

1½ cups frozen vegetables (I like broccoli and/or bell peppers)

1½ cup fresh spinach, chopped small

8 large eggs

¼ cup milk

½ tsp kosher salt

½ tsp freshly ground black pepper

½ cup sharp cheddar cheese, shredded

Preheat oven to 350° F. Coat a 12-cup muffin pan with cooking spray.

Combine all vegetables in a bowl. Distribute mixture evenly among muffin cups.

Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups. Sprinkle cheese evenly on top. Bake at 350° F for 18 minutes or until just set.

Cool on a wire rack for 2 to 3 minutes. Carefully run a spatula or butter knife around edges to loosen frittatas.

Recipes courtesy of Jen Miller, of Prairie Wind Family Farm, which grows a wide variety of certified organic vegetables and pasture-raised hens for eggs, and provides fresh fruit to CSA members, delivered to north and western suburban locations, and area farmers’ markets. For more information, a schedule of farm events and to sign up for the 2020 harvest, visit PrairieWindFamilyFarm.com.