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martha’s lamb chops
Image by telepathicparanoia
lamb: mix chunky breadcrumbs with rosemary, oregano, basil, and parmesan. mix dijon mustart with crushed garlic. pat dry, then s+p the chops. paint with mustard, then dip in bread crumbs. cook in medium hot oil, two-3 minutes per side.
turnips: saute garlic and thyme in olive oil until finally just sizzling. get off heat and allow sit for thirty min.
roast chopped turnips in tinfoil until soft (at least an hour at 400). peel and boil a few potatoes. drain and mash potatoes with turnips, milk, and some spinach. strain oil and include to veggies.