Georgia Magazine - June 2023 - 35

Steven Satterfield likes this dish for its ease of preparation
as well as the limited cleanup afterward.
Although this recipe may seem more appropriate for cool
weather, its delectable combination makes it appealing any
time of the year. Satterfield says of this dish: " I particularly like
the way the turnips and pears become visually indistinguishable.
The only way to tell them apart is by taste. "
ROAST CHICKEN AND TURNIP TRAY BAKE
1-1/2 pounds purple-top turnips
2 ripe Bosc pears, halved, cored
1 yellow onion
2 tablespoons extra-virgin olive oil
2 tablespoons rosemary needles
Zest of 1 orange
Zest of 1 lemon
1 tablespoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
6 bone-in, skin-on chicken thighs
Place a rack in the center of oven. Heat oven to 425 degrees.
Peel the turnips, then slice them in half through the stem
end. Place each half cut-side-down. Trim away any rough pieces
from the top and bottom. Cut the turnips into wedges that are
1 inch wide on the outer edge. Place the turnip
wedges on a large, rimmed baking sheet.
Cut the pears and onion into wedges about the
same width as the turnips and place them on the
baking sheet. Add the olive oil, rosemary, the orange
and lemon zest, 1-1/2 teaspoons of the salt, and
1/2 teaspoon of pepper and toss it all together.
Spread the mixture in an even layer to the edges of
the pan.
Season the chicken thighs with the remaining
1-1/2 teaspoons salt and 1/2 teaspoon pepper and
arrange them over the turnip mixture. Pick out some
of the rosemary and place it over the chicken skin.
Place the pan in the oven and roast until the
center of each chicken thigh registers 170 degrees
on an instant-read thermometer and the vegetables
and pears are tender, about 45 to 50 minutes. Serve
directly from the pan, making sure to spoon up the
pieces that collect on the bottom. Makes 4 to 6
servings.
From the book " Vegetable Revelations. " Copyright
©2023 by Steven Satterfield. Published by Harper Wave,
an imprint of HarperCollins Publishers. Reprinted by
permission. Photos by Andrew Thomas Lee.
Besides being a self-confessed tomato maniac, Suzy Karadsheh likes this recipe
for its flexibility. She points out that it works as a side dish or can adorn a bowl of pasta.
This recipe calls for a nonstandard pan size, so you may want to use two sheet
pans to accommodate all the tomatoes without crowding them.
BLISTERED PLUM TOMATOES WITH BURRATA,
BASIL AND POMEGRANATE MOLASSES
2 pounds small plum tomatoes, halved
3 large garlic cloves, minced
2 teaspoons fresh thyme leaves
1 teaspoon Aleppo pepper flakes
Kosher salt and ground black pepper
1/4 cup extra-virgin olive oil
1 or 2 tablespoons pomegranate molasses or prepared
balsamic glaze (a sweetened reduction of balsamic vinegar)
4 to 5 ounces burrata cheese
1/4 cup torn fresh basil leaves
Position a rack in the center of the oven and preheat
the oven to 425 degrees. Place the tomato halves in a large
bowl. Add the garlic, thyme, Aleppo pepper flakes and a
big pinch of salt and black pepper (about 1/2 teaspoon
each). Drizzle with the olive oil and toss well to combine.
Transfer the tomatoes to an 18x18x1-inch sheet pan. Place the tomatoes in a
single layer. Roast for 30 to 45 minutes, until the tomatoes have collapsed to your
desired doneness.
Allow the tomatoes to cool a little bit, then transfer them with their juices to a
serving platter. Drizzle with the pomegranate molasses or balsamic glaze. Tear the
burrata into pieces and add on top with the torn basil leaves. Serves 6 as a side dish.
Reprinted with permission from " The Mediterranean Dish " by Suzy Karadsheh, with Susan
Puckett. Photographs by Caitlin Densel (Clarkson Potter, 2022).
www.georgiamagazine.org 35
Atlantan Suzy Karadsheh develops
approachable recipes with easy-to-fi nd,
fl avorful ingredients.
PHOTOGRAPHS BY ANDREW THOMAS LEE / FROM THE BOOK " VEGETABLE REVELATIONS. "
COPYRIGHT ©2023 BY STEVEN SATTERFIELD. PUBLISHED BY HARPER WAVE, AN IMPRINT
OF HARPERCOLLINS PUBLISHERS. REPRINTED BY PERMISSION.
PHOTOGRAPHS BY CAITLIN DENSEL / REPRINTED WITH PERMISSION FROM " THE MEDITERRANEAN DISH "
BY SUZY KARADSHEH, WITH SUSAN PUCKETT (CLARKSON POTTER, 2022).

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Georgia Magazine - June 2023

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