Recipe from Marina: WATERMELON

Watermelon Gazpacho

Blend:
1 cup watermelon, cut into chunks
1 cup tomato, cut into chunks
½ tsp minced jalapeno
½ tsp sea salt
1 small garlic clove
Juice of half a lemon

Sprinkle with any sweet herb, like basil or cilantro. I used my yellow watermelon and tomatoes, but you can do the same thing with red ingredients.

Recipe from Pam: BEANS

GREEN BEANS ITALIAN-STYLE SERVES 4 AS A MAIN DISH, 8 AS A SIDE DISH

As a side dish, it is especially good with an Italian omelet. Try to find Italian flat beans or pole beans, but regular snap beans work as well.

2 pounds fresh green beans, cleaned and trimmed of stem
3 tablespoons olive oil
2 cloves garlic, minced
4 large tomatoes or 1 pound canned, chopped
3 tablespoons fresh chopped oregano or 1-2 tablespoons dried
Salt and pepper to taste

Snap the beans into 2-inch pieces, if desired. Blanch in boiling water for 2 minutes to soften slightly. Drain well.

Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until softened. Add the tomatoes, oregano, salt and pepper. Simmer uncovered, until tomatoes start to break down. Add the green beans and cook, uncovered, until bean are tender. Check often for moisture; cover the pan and reduce the heat if bottom is dry. Taste the beans for seasoning and add additional salt, pepper and oregano as needed. Cook for 10 additional minutes, or until beans are very tender.

Notes: Frozen green beans which have been thoroughly defrosted can be substituted for the fresh, although the effect of the dish is quite different. Do not blanch the frozen beans before using, and cut down on the cooking time. Even when using fresh beans, especially young tender beans, the blanching process may be omitted, but additional cooking time in the skillet will be needed.

Recipe from Pam: TOMATS

LEA’S PICO DE GALLO
A wonderful fresh salsa from texas

3-4 jalapeno or cayenne chilies, seeded and chopped into fourths
½ medium onion, cut into 8ths
small bunch of cilantro, coarsely chopped
1 lime, juiced

2-4 tomatoes, diced

Put peppers, onion, cilantro and lime juice into processor or blender and process until everything is minced but not pureed. Put into a medium bowl. Stir in 2 diced tomatoes. Taste. If too hot add more diced tomato.

if you do not have access to a blender or food processor make sure peppers and onions are finely chopped before putting into the bowl.
This is great with chips or on tacos. A couple of spoonfuls can be added to green beans while the beans cook giving great flavor. Add to baked or roasted potatoes for low fat flavor.
variations: Add any of the following: chopped peach, mango or cucumber to offset the heat of the peppers.

Recipes from Andrea: TOMATS, EGGPLANT, CABBAGE

Indian Cabbage with Peas (Bund gobi aur matar)
(from Madhur Jaffrey's Indian Cooking)

1 - 1 1/4 lb cabbage, cored and finely shredded
1 1/4 cups peas (frozen is great - thaw first; if fresh, make sure you blanch them)
3 Tbsp vegetable oil
2 tsp whole cumin seeds
2 bay leaves
1/4 tsp ground turmeric
1/4 tsp cayenne
1/4 cup water
1 fresh hot green chilli, very finely chopped
3/4 tsp salt
3/4 tsp sugar
1/4 tsp garam masala (Indian spice mix - available in the International section of the grocery store - but better & cheaper bought from an Indian grocery)

1. In a large pot, heat the oil. When hot, add cumin seed and bay leaf. Cook a few seconds, and then add the cabbage and the peas. Cook, stirring, about 30 seconds. Add the turmeric and cayenne. Stir to mix. Add the water. Cover, turn heat to low, and cook about 5 minutes, or until the vegetables are tender.
2. Add the green chilli, salt, and sugar. Cover and cook another 2-3 mintues. Sprinkle on the garam masala, stir, remove bay leaves, and serve.


Roasted Tomatoes and Garlic
(adapted from Think Like a Chef, by Tom Collichio)

This is a great way to save tomatoes for the winter. Freeze them, and then use them later in pasta sauces, on pizza, in omelets, in soup, etc. This recipe also leaves you with individual cloves of roasted garlic (yum), which can also be frozen. Also, you save the juices of the tomatoes, which can be added to pasta sauces or soups (the juice can be frozen too).

10 ripe tomatoes
1 head garlic, divided into unpeeled cloves
1/4 cup olive oil
salt and pepper
4 sprigs of fresh thyme

1. Preheat oven to 275 degrees.
2. Peel and core the tomatoes. (To peel tomatoes, boil a large pot of water. With a sharp knife, slice a large X on the bottom of each tomato. Fill a large bowl with ice water. One by one, drop the tomatoes into the boiling water. When you see the skin start to loosen, lift them out and drop them into the ice water. The skins should slip off easily.) Slice the tomatoes in half, crosswise (through the equator).
2. Line 2 large, rimmed baking sheets with foil or parchment paper. Place the tomato halves on the pans, cut side down. Drizzle with olive oil, and sprinkle with salt and pepper. Scatter the thyme and garlic over the tomatoes.
3. Roast in the oven for about 4 hours. After the first 30 minutes or so, drain off the juice (I used a turkey baster for this). Continue roasting, and check occasionally for more accumulated juice. After about 3 hours, use a spatula to carefully flip over each tomato half.
4. The tomatoes are done when they are slightly shrunken and appear cooked and concentrated but not yet dry. The cooking time will vary depending on the size of the tomatoes. Cool them on the baking sheets. Remove the thyme and discard. Transfer the tomatoes and the garlic to separate storage containers. Refridgerate for up to 1 week or freeze for up to 6 months.


Slow-Cooker Ratatouille
(From "Fresh from the Vegetarian Slow Cooker," by Robin Robertson)

Another freezer-friendly recipe. Freeze in plastic containers for up to a year. I especially love this served with soft polenta and sprinkled with really good Parmesan cheese.

Note: This recipe is written for a 3-4 quart slow cooker. For a 5-6 quart slow cooker, double the recipe.

2 Tbsp olive oil
1 small eggplant, cut into 1/2 inch dice (about 2 cups)
1 small yellow onion, chopped
1 red pepper, seeded and cut into 1/2 inch dice
2 garlic cloves, minced
2 small zucchini, cut into 1/2 inch rounds
4 cups seeded, chopped tomatoes with their juices; or 1 28-oz can diced tomatoes, undrained
1 tsp dried thyme
salt and pepper
3 Tbsp pesto, homemade or storebought

1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the eggplant, and saute till softened (about 5 minutes). Transfer to slow cooker.
2. In the same pan, heat remaining oil. Saute onion until soft and translucent. Transfer to slow cooker, along with the red pepper, garlic, zucchini, tomatoes, thyme. Season with salt and pepper. Stir well.
3. Cover and cook on Low setting for about 4 hours. Stir in pesto and taste for seasoning.

Recipe from Pam:CHARD

Red Chard Saag (serves 4)

1 bunch red or green swiss chard, cleaned
4-6 tablespoons vegetable oil or ghee
1 medium onion, minced
3 cardamom pods
2 tablespoons vindaloo curry paste or (Pataks Vindaloo Sauce from Laxmi Palace- Parham and Broad)
1/4 cup water

1. Separate leaves from stalks. Coarsely chop chard leaves. Chop stalks into ½” pieces. Set both aside keeping separate.
2. Heat oil or ghee in heavy bottomed saute pan at med. When oil is hot, add onion (be careful, as the oil may splatter) and cardamom pods and saute until onion is transparent and beginning to carmelize.
3. Add chopped chard stalks.
4. Add vindaloo, stir to incorporate and reduce heat.
5. Simmer covered, stirring occasionally, for 5 mins. Add chopped chard leaves and continue cooking 5-10 more minutes or until desired consistency is reached.
6. If you find the mixture is getting dry, add water.
7. Remove cardamom pods.
8. Serve with Naan bread and/or basamati or jasmine rice.
(NOTE: If you want to add paneer or cooked potatoes, etc, fold them into the mixture 5 minutes before the end).

Recipe from Noah: "Use Up Your Greens" Soup!

"Use Up Your Greens" Soup A.K.A. Emerald Soup

If you're like me, you tend to end up with a bunch of unused greens at the end of your week, rather than freezing or composting them I like to make a simple, delicious, super-healthy soup. The recipe is really flexible and should be based on whatever you have, but I've written out a rough plan to follow here:

2 Tbs Olive Oil
1 Onion chopped
2-3 Cloves of Garlic finely chopped
6-8 cups of water
2-3 Bullion Cubes
Chopped Mixed Cooking Greens (e.g. Kale, Chard, Spinach, Beet Tops, Radicchio, etc.)
Salt, Pepper, Hot Pepper Flakes to taste

Heat Olive oil in a deep pot. Add chopped Onion and cook until translucent. Add chopped Garlic and cook a minute more then add water (more for a thinner soup, less for thicker). Add Bullion Cubes and bring to a boil. Add Chopped Greens along with salt, pepper and hot pepper and cook for a few minutes until tender (if you're including Collards add them first and cook until tender before adding other greens). Turn off heat and put contents of the pot into a blender and blend lightly so that it has a consistent texture. Serve hot or cold.

*Optional: add 1/2 cup of sour cream (vegan or dairy) for a richer soup.
**You can also add lentils, peppers, tomatoes or really anything that you want to use up. Just add them before or after or with the greens depending on how much cooking time they need.

Recipe from Mim: Chocolate and Zucchini(!) Muffins

Chocolate and Zucchini Muffins (from the Christian Science Monitor)

2-1/2 C flour
1 t salt
1 t baking soda
1 t cinnamon
1/4 C unsweetened cocoa
1/2 C vegetable oil
2 eggs, lightly beaten
1 t vanilla extract
1/2 C buttermilk
1/2 C butter, softened
1-3/4 C sugar
2 C grated raw zucchini (or other
summer squash)
1 C chopped nuts
3/4 C miniature semisweet chocolate chips (optional)

Preheat oven to 350 degrees and grease muffin tins generously with butter or line with paper muffine cups. Mix together flour, salt, baking soda, cinnamon and cocoa and set aside.
In a medium bowl, stir together the oil, eggs, vanilla, and buttermilk.
In a large bowl, with electric beater, blend the sugar and butter until well mixed. Add the oil mixture to this and blend well. Stir in zucchini, followed by the dry ingredient mix.
Scoop the batter into the muffin tins. Sprinkle top with nuts and if desired with mini chips. Bake for 20 to 25 minutes or until the tops feel firm when gently pressed and a toothpick inserted in the center comes out clean. Makes about 2 dozen muffins depending on size. Yummy!

Also, check out my friend Clotilde’s web site, www.chocolateandzucchini.com
Bon appetit

Recipe from Mim: BASIL

Easy Pesto

1 C fresh basil leaves

2 garlic cloves crushed

1/2 C pine nuts

1/2 C olive oil

4 T freshly grated Parmesan cheese

salt and pepper

place basil, garlic and pine nuts in a food processor or blender and processuntil finely chopped (processor worksbetter than blender in my opinion)

gradually add olive oil and then theParmesan cheese. Blend to a coarsepuree. Season to taste. Spoon into a jar, then pour in a little exraolive oil to cover, close lid tightly.Use at onceor store in the fridge.

Note: I didn't have enough pinenuts so I added slivered almondsto make up the difference. Also,I forgot the garlic!! However, the pestoresults were excellent.I guess this proves one can improvisewith pesto. I've also used cashews basedon a suggestion from a chef.

Recipe from Pat: TURNIPS

Turnips & Apples (from 1,000 Vegetarian Recipes by Carol Gelles)

2 Tbsp butter or margarine, divided
1 cup peeled, thinly sliced apples
3 cups coarsely shredded turnips
1/8 tsp ground nutmeg
1/8 tsp salt, or to taste
½ cup apple juice
½ cup chopped walnuts (optional)

1. In large skillet, melt one tablespoon of butter or margarine over medium-high heat. Add apples; cook, stirring, until slightly browned, about 5 minutes. Remove from skillet and set aside.

2. Add remaining butter or margarine and melt; add turnips, nutmeg, and salt; cook stirring, until butter or margarine has been absorbed. Add juice; cook, stirring, until turnips are soft, about 7 minutes. Return apples to skillet; cook, stirring, until heated through. Add walnuts if desired.

Recipe from Carrie: TURNIPS

Maple-braised Turnips and Carrots

serves 4 to 6 as side dish

1 Tbs unsalted butter
1 lb. turnips peeled and cut in 3/4-inch cubes
3 medium carrots (about 1/2 lb.), peeled, cut
crosswise into 1-inch lengths, thick pieces haved
lengthwise
2/3 cup chicken or veg stock
2 Tbs maple syrup
salt and pepper to taste

1. Melt butter in large saute pan. Addturnips and
cook, turning occassionally, over medium heat until
lightly browned, about 8 minutes.
2. Add the carrots, stock, maple syrup, and salt and
pepper. Cover the pan, reduce heat, simmer until
turnips and carrots are tender, 15-20 mins.
3. Remove cover, raise the heat to high, and cook
until the liquid in the pan reduces to a thick glaze,
about 2 mins.

Recipe from The Bowlings: NAPA CABBAGE

NAPA cabbage Salad:

One whole NAPA cabbage
One small red cabbage
one can mandarin oranges
Salted peanuts
Ken's Asian Sesame Dressing

This is a cold salad that is quick to assemble and made to your particular taste.

Chop NAPA cabbage and small head of red cabbage and combine in a bowl.
Drain and add one can (small or large) of mandarin oranges.
Add salted peanuts to taste.
Add Ken's Asian Sesame Dressing to taste.

Refrigerate until you use - enjoy!

Recipe from Mim: ZUCCHINI

Zucchini Bread

3.5 cups flour

1 t salt

2 t baking powder

1/2 t baking soda

1/2 t ground cinnamon

1/2 t ground nutmeg

1/4 t ground cloves(I only had cinnamon & that worked fine)

2 large zucchini, grated(I used two small zucchini and 1 yellow squash)

1 C sugar

4 eggs

1/2 C veg. oil

toasted pecans(I used untoasted sliced almonds)

Preheat oven to 350° Grease and flour 2 - 8 1/2 X 4 1/2 " loaf pans. Mix together flour, salt, baking powder, bakign soda, cinnamon & other spices in a medium bowl. In a large bowl, combine zucchini, sugara, eggs and oil. Mix well. Stir dry ingredients into wet just until combined. Fold nuts into batter. Put into loaf pans and bake 50 min. more or less. Remove from pans and cool on a rack. Good with butter or cream cheese.

Recipe from Melodie: BEETS

Citrus Roasted Beets

1lb beets (about 6 small beets)
Zest of 1 orange
1tsp salt, plus additional to taste
½ tsp freshly ground pepper, plus additional to taste
2 tbsp olive oil
2 tbsp fresh orange juice
3 tbsp chopped fresh cilantro, flat-leaf parsley, or mint

Preheat the oven to 350 degrees. Trim the stem ends of the beets, leaving about 1 inch intact; leave the root ends untouched. Place the beets in a small dish with water to a depth of ¼ inch. Scatter half of the orange zest, the salt, and the pepper over the top. Cover the pan tightly with aluminum foil and bake until the beets are tender enough to pierce easily with the tip of a paring knife, about 1 hour.
When beets are cool enough to handle, trim the ends and slip off the skins. Quarter each beet lengthwise and cut each quarter into ½ inch thick slices.
Whisk together the olive oil, remaining orange zest, orange juice, and cilantro in a serving bowl. Add the roasted beets and toss well. Season to taste with additional salt and pepper. Serve warm.

Serves four.

Recipe from Melodie: CHARD

Creamed Swiss chard with Prosciutto

2 tbsp olive oil
¼ cup diced prosciutto
¼ cup minced yellow onion
1 tbsp minced garlic
8 cups chopped Swiss chard leaves
1/3-cup heavy cream
Salt and pepper as needed
¼ cup grated Parmesan cheese
¼ tsp grated nutmeg

Heat the olive oil in a large sauté pan over medium heat. Add the prosciutto and sauté until aromatic, about 1 minute. Increase the heat to high, and add the onion and garlic. Sauté, stirring constantly, until the garlic is aromatic, about 1 minute more.
Add Swiss chard, sautéing just until the leaves wilt, about 5 minutes. Add heavy cream and bring to a simmer. Cook the Swiss chard until it is tender, about 5 minutes.
Season generously with salt and pepper. Remove from the heat, and stir in the Parmesan and nutmeg. Serve immediately in a heated bowl or on heated plates.

Recipe from Melodie: BEETS

Beet Greens and White Beans Sauté

2 tbsp olive oil
2 tbsp minced garlic
¼ tsp crushed red pepper flakes, optional
10 cups coarsely chopped beet greens (can also use or substitute with
Kale, Escarole, Collard greens, Turnip greens or Broccoli Raab)
½ cup Chicken Broth
1 tsp salt, or to taste
½ tsp ground black pepper, or to taste
2 cups of white beans, drained and rinsed
2 tsp malt vinegar, or to taste

Heat a large sauté pan over medium-high heat. Add olive oil and heat until it shimmers. Add the garlic and sauté, stirring frequently, until it is tender and aromatic, about 1 minute. Add the red pepper flakes, if using, and sauté until aromatic, 20 to 30 seconds.
Add the beet greens and cook, stirring and tossing briskly with a wooden spoon to coat the greens evenly with the oil. When the greens have cooked down and are a vivid green color, about 5 minutes, add the broth. Season to taste with salt and pepper.
Bring the broth to a simmer, and then add beans and cook, stirring frequently, until the greens are fully wilted and the dish is very hot. Season to taste with malt vinegar.

Serves 6

Recipe from Sherri: BEETS

Beet spice cake

This recipe was adapted from a Jamie Oliver recipe. If using the red beets we’ve been receiving lately, the cake comes out a lovely shade of deep red.

1 lb 2 oz raw beets
2 thumb sized pieces of fresh ginger, finely chopped
3 lg eggs, separated
5 ½ fluid oz honey
¾ c olive oil
1 ½ tsp vanilla
2 heaping tsp baking powder
2/3 c polenta (or sub corn meal)
zest and juice 1 orange
lg pinch salt
lg pinch ground allspice
lg pinch cinnamon
1 ¼ c flour

Boil beets until soft, then drain and let cool so you can handle them. Rub the skins off (use gloves – beets stain) then mash until very smooth (can use food processor for this).

Preheat oven to 350 degrees. Grease and flour a 10 inch cake or springform pan.

Combine beet puree, ginger, egg yolks, honey, vanilla and olive oil – mix well. Add to mixture baking powder, polenta, orange zest and juice, salt, all spice, cinnamon, and flour. In a separate bowl, beat the egg whites until stiff, then fold into the beet mixture. Pour into prepared pan. Bake for approximately 35 – 45 minutes (or until toothpick inserted into center of cake comes out clean). Allow cake to cool, remove from pan.

Serve cake in wedges topped with whipped crème, yogurt, or crème fraiche whisked with marsala or sherry and sweetened with sugar.

Recipe from Andrea: GREENS

Greek Greens Phyllo Pie
(this one's a bit work intensive, but makes amazing leftovers - I got it from Cooking Light)

1 1/4 pounds greens (spinach, chard, beet greens, turnip greens); cooked and well drained (barely moist)
2 cups chopped onion
1 T olive oil
2 cloves garlic, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
3/4 cup (3 oz.) crumbled feta cheese
3 eggs, lightly beaten
Salt & Pepper
10 sheets frozen phyllo dough, thawed (about 1/2 a package)
Cooking spray (like Pam) (you could use olive oil or melted butter)

1. Preheat oven to 375. 2. In a large nonstick skillet, saute onions in olive oil - about 5 minutes. Add garlic and cook one minute more. Add greens, dill, and parsley, & stir to combine. Remove from heat. Combine greens mixture, feta, and eggs, and stir well. Season with salt & pepper.
3. Coat a 9-inch pie plate with cooking spray. Lay one sheet of phyllo out on a work surface (cover remaining dough w/ a towel to keep from drying out). Lightly spray phyllo sheet with cooking spray. Lay sheet of phyllo in the pie plate. Repeat 6 times, laying phyllo sheets in a crisscross fashion. (When you're done, you'll have a crust made of 6 layers of phyllo, with lots of overhang on the sides.)
4. Spread the greens mixture over the phyllo crust. Lightly spray 3 more sheets, and lay them on top of the greens, in a crisscross fashion. Roll excess phyllo up on the sides to make an edge. Cut 4 slits (2 inches) in the top of the pie and cover with foil.
5. Bake at 375 for 10 minutes. Uncover & bake 30 minutes or until crisp & golden.


Green Spring Soup of Spinach, Lettuce, and Sorrel
(I got this from Deborah Madison's amazing book, Vegetable Soups. I didn't have any sorrel, so I left it out. Do try to use the tarragon - it was a perfect addition.)

2 T butter
1 leek, white part only, chopped
- or - 3/4 cup sliced spring onions
1 garlic clove, minced
2 small potatoes, peeled and thinly sliced (about 1 cup)
1 bunch spinach, chopped (or use beet greens or chard)
1 cup sorrel, slivered
4 cups chopped lettuce
salt & pepper
6 cups water or vegetable broth
2 T each of chopped parsley, tarragon, and basil
Lemon juice
Optional:
1/2 cup cream, to drizzle in before serving

1. Melt the butter in a soup pot. Add the leek (or onions), potato, and garlic. Cook a few minutes, then add the greens. Season with 1 tsp. salt. Add the liquid, and bring to a boil. Simmer, partially covered, 20 minutes (till potatoes are tender).
2. Add the herbs. Puree the soup. Season with pepper and more salt, and add a squish of lemon to brighten up the flavors. To fancy it up, swirl a bit of cream into each bowl before serving. (Can be served cold.)

Recipe from Melodie: RADISH

Radish Salsa

The radish salsa is a traditional offering in parts of Mexico and South America. In Oaxaca, Mexico, elaborate sculptures carved from radishes are displayed each year on December 23rd, The Night of the Radishes. This is great served with soup.

Ingredients:

1 cup of water
4 tsp salt
1 tbsp red wine vinegar
1 cup finely chopped radishes
½ cup minced onion
¾ cup orange juice
½ cup limejuice

Directions;

Combine 1 cup of water, the salt, and vinegar in a bowl. Add radishes, onion, orange, and lime juice. Cover tightly and let the salsa rest in the refrigerator at least 1 and up to 3 hours before serving.

Recipe and Facts from Mim: TURNIPS and other ROOTS

TURNIP FACTS

Turnips, especially raw, are highin vitamin C. They are also a good source of potassium and calcium.Green tops are an excellent sourceof A,C & B complex, as well as,potassium, magnesium and calcium.

Roasted Turnips

Cut off greens androot end of turnips. Scrub.Cut into smallish chunksof somewhat even size.Toss with olive oil to coatand put in a baking dish.Add honey. I had about 3 Cupsof turnips (I had a couple little beetsleft so I trimmed them & added them) so I added about 1 teaspoon ofhoney. Add more or lessdepending on the amountof turnips.Bake in a 350° oven forabout 30 min. or untilsoft. This method changes thetaste of the turnips. They areno longer sharp or bitter.Really a delicious dish.

buono appetit!

RUTABAGA FACTS

This root vegetable is high incarbohydrate, vitamins A & C and someminerals, particularly calcium.They belong to the handful of cruciferousvegetables believe to be effectivein cancer prevention, as well.

For preparation, do not peel them.

Rutabaga Chips:Cut thin slices. Deep fry inhot oil. do not crowd in pan.drain on paper towels. sprinkle with salt and pepper.serve.

CREAMY RUTABAGA

Casserole

4 medium rutabagas (or whatever you have)

2 eggs beaten or egg substitute

1/4 C cream or soy substitute

1/2 t nutmet1 t salt

1/4 C bread crumbs

3 T butter or margarine

Preheat over to 350°. Steam rutabagas until tender.About 30 min. Mash and set aside.Mix eggs, cream, nutmeg, salt, andbread crumbs. Combine the 2 mixtures;place in buttered casserole. Dot with butter;bake until lightly browned, about 30 min.

buono appetit!

Recipe from John: TURNIPS

Turnips with Greens
Moosewood Restaurant New Classics

4 cups peeled turnip matchsticks (Julienne the turnips into 2 x 1/4 inch pieces)
2 cups thinly sliced onions
5 TBS olive oil
1 TBS minced fresh oregano (or 2 tsp dried)
1/4 tsp salt
1/8 tsp black pepper
4 garlic clovespinch of crushed red pepper (optional)
8 cups rinsed, stemmed and sliced greens (chard, collards, kale, turnip greens...)chopped fresh parsley or chives

Preheat oven to 350Toss turnips and onions with 4 TBS oil and the oregano. Spread evenly on a baking sheet and sprinkle with salt and pepper. Bake for 20-30 minutes (until ends of turnips are golden brown) Cook garlic in 1 TBS oil until soft in frying pan. Add red pepper and the greens. Cook, stirring often, until greens are tender. Serve the greens on a shallow serving bowl, topped with the roasted turnips and onions.

Garnish with parsley or chives.