Kale and Quinoa with Creole Seasoning

Serves 4

1 cup chicken broth
1/2 cup quinoa, rinsed and drained
2 quarts water
1 bunch lacinato (dinosaur) kale, sliced
1 teaspoon olive oil
1 large shallot, minced
1 teaspoon salt
1/2 teaspoon Creole seasoning 

Bring chicken broth to a boil in a saucepan; stir in quinoa. Cover and reduce heat to low. Simmer until quinoa is tender and liquid is absorbed, about 10 minutes. Bring water to a boil in a large saucepan; cook kale in boiling water until just tender, 2 to 3 minutes. Drain. Heat olive oil in the same saucepan over medium heat; cook and stir shallot until softened, about 5 minutes. Add kale, cooking and stirring, until desired doneness. Mix quinoa into vegetable mixture and season with salt and Creole seasoning.

Source

Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette

2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
1/4 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons sherry vinegar
2 teaspoons grainy mustard
4 cups baby spinach, washed well
1 ounce bacon (about 2 slices), thinly sliced crosswise
1 shallot, minced
2 tablespoons pecans, toasted and coarsely chopped
Preheat oven to 375 degrees. Toss turnips with oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast, tossing after 15 minutes, until golden brown and tender, about 35 minutes. Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wash turnip greens well, and tear into 3-inch pieces. Toss greens with spinach. About 5 minutes before turnips are finished roasting, heat a small high-sided skillet over medium-high heat. Cook bacon, stirring, until crisp, 4 to 5 minutes. Add shallot, and cook until soft, 1 to 2 minutes. Remove from heat, and stir in vinegar mixture. Fold warm bacon vinaigrette into greens, and divide evenly among 4 plates. Top with roasted turnips and pecans.
Source

Mashed Yellow Turnips (Rutabagas) With Crispy Shallots

This recipe is also from Barefoot Contessa: Family Style by Ina Garten, p 113, but I found the link so I didn’t have to type it all out.
http://www.foodnetwork.com/recipes/ina-garten/mashed-yellow-turnips-with-crispy-shallots-recipe/index.html 

~ Posted for Betsy Buford.