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This week another exercise in how many ways can I cook greens – turnip, radish, spinach, bok choi, kale, chard, mizuna all featured in the following menu.

• Tofu and spinach in Dijon sauce with brown rice and pink turnip
• White bean in tomato sauce with seared spring greens and shiitake mushroom, white turnip and snap peas glazed with garlic and ginger
• Green lentils with bok choi and fennel seed; quinoa-kohlrabi pilaf seasoned with coriander and lemon
• Tempeh slaw with roasted rosemary potatoes and sauteed turnip greens

Vegetables from Echollective Farm, Salt Fork Farm, Grinnel Heritage Farm; shiitakes from local grower Ansel Cummings of the Midwest Mushroom Cooperative