recipes for seasonal abundance and cravings

 Saving recipes here to try because I have a lot of tabs open with them right now.

Got some mirlitons from a neighbor with a very bountiful vine - https://www.simplyrecipes.com/recipes/chayote_with_tomato_and_green_chile/

I have a heap of bananas to use up that I harvested from my yard - https://www.forksoverknives.com/recipes/vegan-menus-collections/banana-recipes-ways-to-use-ripe-overripe-bananas/

It's time to shift back to using greens for salad - https://cooking.nytimes.com/recipes/1020002-kale-salad-with-cranberries-pecans-and-blue-cheese?campaign_id=58&emc=edit_ck_20221120&instance_id=77916&nl=cooking&regi_id=149152460&segment_id=113766&te=1&user_id=60bb0b0e27845588c0500af6a8422617

Oh how I miss Liberian food - https://www.lovepeaceandtinyfeet.com/west-african-rice-recipes-liberian-potato-greens/ and https://www.lovepeaceandtinyfeet.com/quick-and-easy-west-african-dishes-jollof-rice-recipe/.  

greens (mizuna) with potatoes and ground turkey

 The greens in my garden are going gangbusters and I want a tasty meal with plenty of leftovers made from what I have around.

1. Boil whole potatoes (1.5#) for about 20 minutes.  Cool enough to cube.

2. Brown ground turkey (1/2#), remove from pan.  

3. Add oil to same pan and cook potato cubes until browned.  Remove from pan.

4.  In same pan, lightly saute garlic (2 large cloves or more) a few minutes until aromatic and softened.

5. Add in a bunch of chopped mizuna and lightly saute a couple of minutes to soften a little (let it keep texture).

6.  Add back in the turkey and potatoes (or serve them separately) to heat together. Add pepper.  I also salted it but it needed more something, so next time I would probably instead use oyster sauce and soy sauce. 

Serve with kimchi.  

Sausage or ground beef can substitute in for ground turkey, or can be omitted altogether.