Posted in Gardening, Recipes

2 veggies from the garden made into a lovely dinner & some news!

A few days ago, I harvested a few veggies from our garden & made this lovely dinner with it! Doesn’t it look inviting? We ate our dinner in our terrace garden in the evening. Check it all out:


So, I harvested this:


And these beautiful turnips:


Our turnips grew into lovely organic compost & they were just stunning & very sharp in flavor. Once you grow them yourself, you never want store-bought again! To get their lovely sharp flavor, we peeled & roasted them with unpeeled garlic cloves, salt & black pepper & some good extra virgin olive oil. So delicious! 😉

The Little Gem lettuces, we cut open, washed well, spun dry & fried in that same olive oil with s & p & some drizzles of lime juice,…waw: an explosion of fresh flavors! And the rest you see on the plate! Yummm!

Recipe: For 2 persons


* For the roasted turnips & garlic:

6 home-grown turnips, not too big, peeled & each cut up into smaller pieces

4 fat unpeeled garlic cloves

an extra virgin olive oil

pink salt in a grinder

black pepper

* For the little gem lettuces:

4 little gem lettuces, big stalk removed, leaves cut open, well washed, check every leaf, on both sides, spun dry

1/4 juice of a fresh lime (a few drizzles)

black pepper

pink salt in a grinder

* For the rest:

cooked red quinoa for 2 persons ( I cooked my red quinoa with 1/4 vegetarian stock cube until tender & cooked through. This took me 15 minutes. Kept warm.)

1 green courgette, cleaned, cut into small pieces

1/2 big red bell pepper, white bits & seeds removed, cut up into smaller strips

1 small white onion, peeled & finely sliced

an extra virgin olive oil

black pepper

pink salt in a grinder

2 chipolata sausages of good vegan sausages


  1. Preheat your oven to 200°C ( 400 F) for 10 minutes. Place your peeled cut up turnips & unpeeled garlic cloves in 1 layer in an oven dish. Scatter some pink salt & black pepper over them. Drizzle a few gluts of olive oil over them & with clean hands mingle everything together! Place into the hot oven & roast until tender. this took me 25 minutes. Turn oven off but keep warm.
  2. When you quinoa has been cooked, set aside. Take a large non-stick pan & heat up n medium heat; when hot, add a few drizzles of that same fruity oil. Add chopped courgette & white onion strips. Stir often. After 5 minutes, add red pepper strips. Season it all with pink salt & black pepper. When veggies are cooked through, turn heat off & spoon them to the hot cooked quinoa. Mix with a spoon. Keep warm. Just before your veggies are roasted, fry your sausages into a hot pan with oil, until cooked through & browned on all sides. This took me about 10 minutes. Take another pan & heat up. add some olive oil & add your little gem salad leaves to the hot pan. They will wilt. Season with a bit of pink salt & black pepper & a splash of 3 of fresh lime juice. This takes the salad leaves to a whole other level of deliciousness! When ready, plate up, like picture above. Here you see a photo upclose of the roasted turnips:

    And like I said above, I got some news! My post: A Lovely Wok Dinner With Marinated Chicken & 2 Veggies From Our Garden, has been featured on

    Intructables! ooh yes,..It is the 7th time that a recipe from my blog has been featured,…ooh yes! I am so happy now! It also has a small video in the post about marinating the chicken, you know it all! Just check it all out for yourself:

    I am featured again!
    I am featured again!

    This makes me one happy woman! 🙂 I hope you will enjoy this lovely recipe!!!

    Until next time, love, Sophie. xxx

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

25 thoughts on “2 veggies from the garden made into a lovely dinner & some news!

  1. Delicious meal and you always have such a beautiful harvest of vegetables. Congratulations on the publishing of your recipe. Thats fantastic!!

      1. I keep it very light and white. Then, I finely mince some of the greens and saute them for the top. It’s beautiful.

  2. Those turnips are so perfect, it would be tough to actually eat them… But they do sound utterly delicious roasted.

    Congratulations on the feature! You absolutely deserve the kudos. 🙂

  3. Great veggies! They all look super yummy too & what a fab easy dinner to prepare too!

  4. What a luscious dinner Sophie– just right for sitting out on a summer evening! and all the better when things come from your garden. We only have a few tomato plants this year, but I’m retiring in a couple weeks, so next summer perhaps I can garden as well as you do!! (I’m hoping!) take care friend, xox

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