Braised Kale & Turnips—serves 4

Ingredients:

1 tbsp olive oil

½ lb turnips, peeled and cut into ¼ inch wedges

½ garlic clove, minced

1 cups vegetable stock

½ lb kale

½ tsp thyme

Salt and pepper to taste

½ cup seedless raisins

Preparation:

Heat the olive oil on medium and add turnips. Cook until golden brown, stirring occasionally. Add garlic and thyme and cook for an additional 2 minutes.

Add stock and kale. Increase heat, cover and cook until kale is wilted, 4-6 minutes. Add salt and pepper. Cover; cook a few more minutes until turnips and kale are tender. Stir in the raisins.

Braised Turnips—serves 4

Ingredients:

4 small turnips, peeled and quartered

1 cups vegetable stock

½ tbsp sugar

dash of salt and pepper

Preparation:

Combine all ingredients except turnips in a large, nonstick skillet and bring to a boil. Add turnips. Cover; reduce heat to medium-low. Cook 25 minutes or until tender. Drain.

Quick Turnip Soup

(mrneep.co.uk)

Ingredients:

1 large peeled and finely grated turnip

2 pints milk

1 onion, puréed

1 tbsp spoon corn flour

2 tbsp spoons of melted butter

salt and pepper to season

parsley to garnish

Preparation:

Heat the milk in a double boiler with the onion, add the flour and butter, which have been well blended, then the turnip, and salt. Cook until the turnip is tender, or for about 10 minutes. Sprinkle chopped parsley over the soup just before serving.

Turnip French Fries

(mrneep.co.uk)

Ingredients:

Chop the turnip into french-fry strips and lightly coat with oil.

Place on a flat baking sheet and sprinkle with sea salt.

Bake at 347-356°F for 20 minutes.

Try some different seasonings.....: dried parsley and basil, a little sea salt or a touch of cayenne and sea kelp.

Bean Soup With Kale—serves 4

(allrecipes.com)

Ingredients:

½ tbsp olive oil

4 large garlic cloves, crushed or minced

½ medium yellow onion, chopped

2 cups chopped raw kale

2 cups low-fat, low-sodium chicken or vegetable broth

1 (15 ounce) cans white beans, such as cannellini or navy, undrained

2 plum tomatoes, chopped

1 tsp dried Italian herb seasoning

Salt and pepper to taste

½ cup chopped parsley

Preparation:

In a large pot, heat olive oil. Add garlic and onion; sauté until soft. Add kale and sauté, stirring, until wilted. Add 1 cup of broth, 1 cup of beans, tomatoes, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the rest of the beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Apples

Arugula

Spinach

Cilantro

Baby Bok Choy

Parsnips

Red Leaf Lettuce

Baby Bok Choy with Cashews—serves 4

(simplyrecipes.com)

Ingredients:

2 Tbsp olive oil

1 cup chopped green onions, including green ends

3 cloves garlic, chopped

1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together

½ tsp dark sesame oil

Salt

½ cup chopped, roasted, salted cashews

Preparation:

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

Gently mix in cashews.

Arugula Soup—serves 4-6

(emr.cs.iit.edu)

Ingredients:

2 cups potatoes (about 4 medium), peeled and quartered

3 cups water

2 cups packed arugula leaves, torn up

Salt to taste

2 cups cut-up stale French or other crusty bread

black pepper

¼ cup olive oil

Preparation:

Boil the potatoes in salted water for about 15 minutes. Wash the arugula, making sure that all the sand is gone. Add the arugula and about a tbsp of salt to the potatoes. Cover the pot. Cook for an additional 15 or 20 minutes at low heat until the potatoes are fork tender. Add the bread to the pot. Remove from heat, and cover the pot. Let stand for 10 minutes. Add a liberal grinding of pepper and the olive oil. Stir well, and taste for salt and pepper.

Arugula, Walnut & Apple Salad—serves 4

(deancare.com)

Ingredients:

2 apples, cored and sliced thinly

6-8 cups arugula leaves

1/3 cup toasted walnut pieces

2 oz. feta cheese, crumbled (optional)

Dressing:

6 tbsp olive oil

3 tbsp balsamic vinegar

Salt and pepper to taste

Preparation:

Pour dressing ingredients into a jar. Screw on lid and shake to combine. Arrange apple slices over a bed of arugula.

Sprinkle with walnuts and crumbled feta cheese. Drizzle with salad dressing.

Parsnip Soup with Spinach and Parsley—serves 4

Ingredients:

2 quarts of vegetable broth

4 large potatoes, cubed

1 parsnip, thinly sliced

1 bunches fresh spinach, chopped

1 yellow onion, chopped

½ bunch parsley, finely chopped

salt and pepper to taste

Preparation:

Bring vegetable broth to a boil in a large pot. Add onions, potatoes and parsnip. Cook for 45 minutes. Add spinach and parsley. Turn off heat. Allow to stand about 10 more minutes then add salt and pepper to taste. Garnish with a dab of sour cream (optional.)