Sunday night I was in the mood for a comforting fall meal. I stopped at Wegman’s on my way home from work, because I hadn’t had a chance to go grocery shopping over the weekend. I really didn’t have a plan, I knew I wanted to use the turnips that came in my CSA on Friday but other than that, I figured I would see what looked good.
While perusing the meat case, I came across some gorgeous lamb chops, SOLD!
They came out perfect! The husband expertly grilled them to medium rare. I wasn’t in the mood for rosemary so I used the Penzey’s Greek Seasoning on the chops before grilling.
Now for the side dishes, I love the turnip gratin recipe from The Pioneer Woman. It is just wonderful. The turnips get nice and mellow. The recipe includes turnips, cream, garlic and Gruyère cheese – how could you not like it? I came across this recipe two years ago when we had a boatload of turnips from our CSA. It was a huge hit in our house.
I used my food processor to slice the turnips so they were all the same size. I wiped out the processor, changed the blade and shredded the cheese. It is super simple to put together and then you pop it in the oven. I had too many turnips to make this in my cast iron skillet so I used a 9×9 glass pan. It turned out beautifully. I should have taken a picture of the finished product but I was just so hungry and everything smelled so good that I just dug in and ate!
I picked up some broccoli and cauliflower and steamed that as our vegetable dish. I figured two vegetables would balance out the cream, cheese, and butter that was in the gratin, right? Everything in moderation!
It was a wonderful Sunday dinner at our house, what did you have for dinner on Sunday?