Ingredients:For turnips:3 tablespoons unsalted butter2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges1 1/2 cups water1 tablespoon fresh lemon juice For bread crumbs:2 tablespoons extra-virgin olive oil1 garlic clove, minced1 cup fine fresh bread crumbs from a baguette1 tablespoon poppy seeds1 tablespoon chopped flat-leaf parsley Directions:Braise turnips:Melt butter in a 12-inch heavy skillet over medium heat, then …

Ingredients:1 cup risotto (can also use barley but good old arborio is what we had)½ -1 cup chopped leek2 tablespoons olive oil½ cup white wine¼ teaspoon fresh thyme and/or sage1 cup canned or precooked beans5 cups chicken broth or vegetable broth½ cup parmesan cheese2 tablespoons butter3 cups chopped choy and/or chard Directions:Heat broth in a sauce pan one the stove …

Ingredients:2 medium fennel bulbs (about 2 lbs.)2 garlic cloves, sliced2 teaspoons vegetable oil2 tablespoons grated fresh ginger root½ cup orange juice (or sherry)2 teaspoons sugarSalt and pepper to taste Directions:Slice off the root end and trim the stalks and feathery fronds of the fennel bulbs, reserving a few fronds for garnish, if desired. Cut the bulbs into halves, remove and …