Submitted by our CSA Member, Paige

1/2 cup Extra Virgin Olive oil

1 large bunch turnip greens; finely chopped (can add some kale in as well! or Radish Greens)

3 cloves of garlic; smashed, peeled and minced

zest of 2 lemons

juice of ~1/2 lemon; more to taste (can substitute Champagne Vinegar 2-3 T)

1 T cumin

1 T paprika

1 t salt

1 t red pepper flakes

Fresh cracked pepper to taste

Whisk together all the ingredients in a bowl.

Let sit at room temp for a bit before serving.

Serve with hunks of fresh bread.  This is can been spooned over some goat cheese and enjoyed.  Or as I have suggested above on bread with the Turnip & Barley Soup.

Store extra chermoula in an air-tight container in the fridge. It'll keep for about a week.

Chermoula can be made ahead of time and gets better as it sits. Remove it from the fridge and let it come to room temp before serving.

I sometimes like to be ready for packed lunches to go!  I will cooks off the Kale & Chard, drain well and use cold in my salads throughout the week.   This is a perfect example of a salad that can be built and enjoyed when ready through out the week.

I’ll use the Chermoula as the base for a dressing, stretching it with a bit more EVOO & Vinegar.