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An introduction to the next section of the issue is presented which includes recipes of Cheesy Chipotle- Cauliflower Mac, Roasted Broccoli with Garlicky Tahini Sauce, and Honey & Ginger Roasted Turnips.

Several recipes for turnips from chef Jon Cropf are presented, including Gratin of Turnips, Rutabaga, & Yukon Gold Potatoes, Turnip Soup with a Garnish of Sautéed Turnip Greens & Parmesan Cheese Crisps, and Roasted Turnips with a Whole-Grain Mustard & Holy Smoke Vinaigrette.

The article offers information on growing turnips and arugula in kitchen as well as serveral recipes prepared from them. Topics discussed include more popular varieties of white Japanese salad turnips and arugula, method to grow them in garden or pots and several recipes prepared out of them which includes "Creamy Turnip Soup," "Baby Turnip and Arugula Salad,"

The article offers information on dishes for Thanksgiving cooking which includes Seafood Starters appetizer, Red-Onion Flatbread, and Glazed Turnips with Bacon.

The article presents several recipes of root vegetables including Smoky Sunchoke, Sausage, and Pepper Hash, Quick-Pickled Baby Turnips and Celery Root Slaw.

The article offers information on the restaurant Benu located in San Francisco, California owned by its chef, Corey Lee. Recipes for the menu offered by the restaurant are also presented including the Kohlrabi with cured Cherry Blossoms and Sesame Leaf, Hakurei Turnips with Mustard Broth, and Grilled Leeks with Chanterelles and Chicken-Tangerine Vinaigrette. The recipe for Crudités with Bercy Butter and Anchovies is also presented.

Recipes for spring favorites are presented including Salt-Roasted Turnips with Goat Cheese and Greens by Kobe Desramaults of In de Wulf, Barigoule of Spring Vegetables by Armand Arnal of La Chassagnette, and Warm Wheat Berry Salad with Fava Beans and Trout Roe from Elise Kornack of Take Root.

The article presents quick and easy to prepare fresh recipes for weeknight dinners including blistered edamame, miso-glazed turnips and bratwurst and red cabbage.

The article presents several recipes for items including Fettuccine with Smoky Turnip Greens, Lemon, and Goat Cheese, Twice-Baked Green Potatoes, and Mustard Greens with Yogurt-Parmesan Dressing and Bacon Croutons.

Recipes are presented for items with turnips such as Korean-Style Braised Short Ribs and Turnips, Turnips Anna, and Pickled Turnip and Turnip Greens Salad.

Several Pan Asian recipes are presented including Turnip Cake, Poached Peking Chicken Dumpling and Bibimbaap.

Several recipes are presented which include Storico Fresco Pasta, Rainbow Kale and Xiao Long Bao.

Several recipes for white vegetables are presented, including Kohlrabi Fritters, Roasted Turnip, Potato, and Chickpea Salad With Chermoula, and Mushrooms in the Gnudi.

Several recipes for the Thanksgiving Day including sausage and Cheddar puffs, creamy turnip and parsnip soup, and classic roast turkey with pan gravy are presented.

Recipes of several dishes served at Four in Hand restaurant in Sydney, New South Wales are presented, which include Swede Soup With Pickled Hazelnuts and Turnips, Colin's Irish Stew, and Mulloway With Brandade Croquettes.

This section presents several recipes, including for Glazed Baby Turnips and Carrots, Pan-Fried Trout With Sorrel Butter and Hazelnuts and Apple and Prune Brioche Tart.

The article discusses how Randall Grahm runs his Bonny Doon Vineyards in Santa Cruz, California, a winery that focuses on wine-friendly dishes. According to Grahm, he has been interested in the restaurant business, particularly in food and wine. It features Charlie Parker, the winery chef who makes vegetable-based dishes that match with Grahm's wine varieties. Several recipes of Parker are discussed including the roasted turnips and greens, savoy-cabbage-and-sunchoke pizzas and smoky ribollita.

The article presents several recipes, including Spicy Sausage and Turnip Green Ragoût, Beet Green-Tangerine Salad, and Collard Green Coleslaw.

The article discusses the cultivation of summer squash plant varieties such as Costata Romanesco zucchini. Topics included are the recommended fruit bearing squash plants Sunburst, Zephyr and Eight Ball, the selection of cooking greens and turnips that thrive under tree shades, and the manual pollination of flowers. A checklist for preparing squash gardens for the winter season is also presented.

Several recipes including Garlic Shrimp with Polenta, Chestnut Puree and Celery Root and Turnip Puree are presented.

The article presents several recipes, including the greenhouse salad with hakurei turnips, honeycombglazed pork loin with kale and onions, and corn kernels.

The article presents several recipes for local and agricultural crops which includes Fennel and Turnip Crudites with Fennel Salt, Sauteed Kale with Smoked Paprika, and Chunky Jerusalem Artichoke and Potato Mash.

This article presents several recipes such as pork tenderloin with cranberry relish, turnip onion gratin with winter herbs and minted grapefruit and fennel salad.

The article presents several soup recipes including Cream of Lertil-Sorrel Soup, Senegalese Style Peanut Soup and Rice and Golden Turnip Soup.

Several meatless comfort food recipes are presented which include spicy mac and cheese taco casserole, Karen's meat-free reuben and roasted turnip, potato, and apple hash.

The article presents several recipes from chef Tyler Brown of the Hermitage Hotel in Nashville, Tennessee, including roasted baby beets, sorghum-glazed turnips, and orange-cranberry braised cabbage.

Several recipes are presented including Sage-and-Pecan Pork Tenderloin Cutlets, Turnip Greens Stew, and Lightened Buttermilk Biscuits.

Several recipes including maple-glazed duck breast, celery root and turnip puree, and creme brulee are presented.

The article offers the author's insights regarding her food and drink obsessions. Topics discussed include her obsession with parsnips and turnips which can be found at her first Italian restaurant Cittamani, her preferences in terms of cheese, Indian food and champagne, and her interest with GINIU gin from Sardinia.

Several recipes using turnips are presented which includes the Pan-seared turnips; the Warm roasted turnip salad; and the Turnip chorizo soup.

Several recipes including Duck Pastrami, Chicory and Blood Orange, Turbot, Radicchio and Kale and Turnip, Cider and Fresh Horseradish Gratin are presented.