Lunch
Smoked turkey sandwich
Vanilla yogurt with strawberries and blueberries

Dinner
Keema macaroni
Curried turnips and turnip greens

Recipes:

KEEMA MACARONI
This recipe comes to us courtesy of Bakerina. In her April 23 post, she reprinted an essay by Jill Cornfield entitled "Doing the Subcontinental," which was published in the May/June 1994 issue of Cooking on the Edge. This recipe comes from that essay. It is just as awesome as Bakerina says, so I'm reprising it yet again here, with my notations.

1/2 pound ground turkey or beef (I used ground round)
1 small onion, sliced
2 tablespoons vegetable oil (I omitted this, because the meat had enough fat in it to keep things from sticking)
2 tablespoons fresh ginger (about an inch or two), peeled and grated (my boyfriend says there should be less ginger, but I disagree)
1 to 2 teaspoons fennel seeds (I chop mine, since I don't like to happen upon whole fennel seeds)
1/2 teaspoon hot red pepper flakes
1/2 cup chopped tomatoes
1/2 pound pasta, cooked (I used ziti, but I think I'd prefer a small shape such as elbow mac)
a handful of peas (Bakerina suggests this, and I agree)

1. Saute meat and onions in oil till meat is browned. Onions should be translucent.
2. Add ginger, fennel and hot pepper and stir. Add tomatoes and simmer covered for 15 to 20 minutes. Longer is fine.
3. Add meat and tomatoes to the pasta and mix well. I like this at room temperature, when the flavors are more pronounced.

CURRIED TURNIPS AND TURNIP GREENS
I have flip-flopped the proportions somewhat in this recipe, which was originally from Neelam Batra's book 1,000 Indian Recipes. I like more turnip greens than turnips. Her recipe has it the other way around. Whichever way you do it, this is a delicious way to prepare turnips (which are so prolific in our garden that it's a challenge to figure out a way to deal with them all).

2 Tbs. vegetable oil
1 tsp. cumin seeds
1/2 tsp. ajawain seeds
1 small Vidalia or other sweet onion, chopped small
1 Tbs. dried curry leaves, crumbled
1 Tbs. peeled minced fresh ginger
2 to 3 c. chopped turnip greens
1/2 a jalapeño, minced
1 large tomato, finely chopped
1 Tbs. ground coriander
1/2 tsp. ground turmeric
1/2 tsp. salt
1/2 to 1 lb. turnips, chopped into 1-inch pieces
1 c. water
1/4 c. finely chopped cilantro
1/4 tsp. garam masala

Heat the oil in a large nonstick pan over medium-high heat and add the cumin and ajawain seeds. They should sizzle upon contact with the hot oil. Add the onion and curry leaves, reduce the heat slightly, and cook 5 to 7 minutes, until soft and beginning to brown.
Add the ginger, greens, and jalapeño, and stir about a minute. Then add the tomato and cook another five minutes. Add the coriander, turmeric, salt, and turnips and cook, stirring, 3 minutes or so.
Add the water, cover the pan, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer, covered, until the turnips are tender, about 15 minutes. Stir in cilantro and garam masala and serve.