Alice Waters Recipes

Young turnips with their greens are in the markets in spring and fall. The two together make a delicious soup or side dish.

Remove the greens from: 2 bunches of young turnips with greens

Trim and discard the stems from the greens. Wash and drain the greens and cut them into 1/2-inch strips. Trim the roots from the turnips. If needed peel the turnips (taste one to judge if the skins are tough), and slice thin. Warm in a heavy pot over medium heat: 3 tablespoons butter or olive oil

Add: 1 onion, sliced thin

Cook until soft, about 12 minutes. Add the sliced turnips with: 1 bay leaf 2 thyme sprigs Salt

Cook for 5 minutes or so, stirring occasionally. Cover with: 6 cups chicken broth

Bring to a boil, then turn the soup down to a simmer and cook for 10 minutes. Add the turnip greens and cook for another 10 minutes or until the greens are tender. Taste for salt and add more as needed.

Variations: • Add a small piece of prosciutto or smoked bacon with the sliced turnips and herbs. • Garnish the soup with grated Parmesan. • Cook the soup in water instead of broth and stir in a couple tablespoons of butter or olive oil at the end for richness.

French green lentils or black Beluga lentils are the best varieties to use for lentil salads because they have lots of flavor and they hold their shape when cooked. Sort and rinse: 1 cup lentils

Cover with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through (adding more water if necessary), about 30 minutes. Drain and reserve 1/2 cup of the cooking liquid. Toss the lentils with: 1 tablespoon red wine vinegar Salt Fresh-ground black pepper

Let sit for 5 minutes. Taste and add more salt and vinegar if needed. Add: 3 tablespoons extra-virgin olive oil 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot 3 tablespoons chopped parsley

Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.

Variations: • Add 1/2 cup diced cucumber. • Dice very fine 1/4 cup each of carrot, celery, and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into the salad in place of the scallions or shallots. • Garnish with 1/2 cup crumbled goat or feta cheese. • Toast and crush 1/2 teaspoon cumin seeds and add to the salad. Substitute cilantro for the parsley. • Dice 1/4 cup flavorful sweet peppers, season with salt, and let stand to soften. Stir in with the scallions or shallots.