Roasted Turnip and Kale Salad

You're looking at a farm-fresh organic egg (organic meaning the chickens are fed non-GMO scratch), salted and fried in pasture butter. And although the egg was exquisitely cooked, most of it ended up in Jaco the Wonder Dog's bowl. Why? Because the turnip and kale salad was so far beyond good I ate two huge helpings and could have eaten more.

Here's the recipe:

• 4 - 6 small to medium turnips, sliced and quartered
• 1 medium to large bunch of kale, washed and trimmed (a bunch is a gracious handful, or about 4 cups)
• 3 tablespoons tahini (sesame butter...raw is good, but roasted has a deeper flavor)
• juice from a lemon
• 3 garlic cloves (more or less to taste)
• tamari to taste (tamari is a gluten-free product!)
• 2 - 3 tablespoons warm water to adjust texture (add a bit at a time and whisk, then add more...you want the dressing to be of medium thickness)

Preheat oven to 425

• steam the turnips for 3 minutes, then transfer to a cookie sheet, sprinkle with sea salt and bake until slightly brown...about 20 - 30 minutes...flip them once, and watch to make sure they don't burn...no oil needed
• steam kale for 2 - 3 minutes and set aside in a large bowl
• mince garlic and set aside for a few minutes
• mix tahini, lemon juice, tamari, garlic and warm water...a whisk works very well

After the turnips have roasted, just add them to the kale, toss with dressing and adjust to suit your taste. You won't believe how good this is! Sure, you can use potatoes instead of turnips, but for a different kick, use sweet potatoes.