Portabello Patty Melt & Turnip Fries

• 
  
• 2 portobello mushroom caps
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 slices rye bread or gluten free bread
• 1 clove garlic, peeled
• 4 slices Swiss cheese, (2 ounces)

1. If you don't have a grill, position rack in upper third of oven; preheat broiler. Line a broiler pan with foil.
2.  Marinated the mushrooms inWorcestershire, thyme, salt and pepper in a medium bowl until combined. Place on the prepared pan. Broil until cooked though, 2 to 4 minutes per side.
3. Meanwhile, toast bread. Rub each slice of toast with garlic.
4. Place 1 patty on each piece of toast and cover with a slice of cheese. Remove foil and place the sandwiches on the pan; broil until the cheese is just melted, 30 to 60 seconds.

Adapted from eatingwell.com


3 pounds of turnips
1 tbsp. of Canola Oil
1/3 cup of grated Parmesan
1 tsp. garlic salt
1 tsp. paprika
1 tsp. onion powder

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
2. Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
3. Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Recipe Website