Roasted Salad Turnips with Israeli Couscous Salad

INGREDIENTS:

• 1 bunch salad turnips

• 1 cup Israeli couscous

• 1 garlic clove, minced

• pinch of optional red chili flakes

• 1/4 cup chopped red onion

• juice from half a lemon

• 4-5 tablespoons extra-virgin olive oil

• salt and pepper to taste

PREPARATION:

1. Preheat oven to 425 degrees. Trim salad turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

2. Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

3. Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

4. Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

5. Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

Shaved Turnip Salad With Arugula and Prosciutto

INGREDIENTS:

• 4 teaspoons red wine vinegar

• 1/4 teaspoon fine sea salt

• 2 teaspoons honey

• 1/4 cup extra virgin olive oil

• pepper

• 4 small salad turnips

• 8 cups arugula

• 4 ounces thinly sliced prosciutto, torn into bite-size pieces

PREPARATION:

1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.

2. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Braised Salad Turnips

INGREDIENTS:

• 1 lb salad turnips, cleaned and cut into 1 inch thick wedges, and greens chopped

• 2 tablespoons butter

• Salt

• Splash of white wine vinegar

PREPARATION:

1. Melt butter in a heavy saucepan. Add turnips and cook until nicely browned on all sides.

2. Stir in greens and let wilt for a minute or two.

3. Add a dash or salt and a splash of vinegar.

Rack of Lamb with Baby Turnips and Mint Salsa Verde

INGREDIENTS:

• 1 pound small cipolline or pearl onions

• Kosher salt

• 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour

• Freshly ground black pepper

• 1 tablespoon plus 1 cup olive oil

• 1 pound salad turnips, stems trimmed, halved or quartered if large

• 1 cup (packed) fresh cilantro leaves

• 2 1/2 cups (packed) fresh mint leaves, divided

• 1 small shallot, finely chopped

• 1 garlic clove, finely grated

• 1 tablespoon fresh lemon juice

• 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)

• 3 tablespoons (or more) red wine vinegar, divided

PREPARATION:

1. Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.

2. Preheat oven to 425°F. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12" ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.

3. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.

4. Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.

5. Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde.

Turnips with Garlicky Breadcrumbs and Parmesan

INGREDIENTS:

• 3 pounds small or medium salad turnips, trimmed, peeled, cut into 1"-thick wedges

• 2 garlic cloves, finely chopped

• 1/2 cup panko (Japanese breadcrumbs)

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 lemon

• 2 cups parsley leaves with tender stems

• Grated Parmesan (for serving)

• Kosher salt

PREPARATION:

1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.