Any ideas for a watermelon turnip?

I'm planning on making the Carolina Kale tonight and wondering what to do with the turnip! (Yes I'm abandoning the raw food ship...)

Here's a terrible idea

Raw salsa. Especially when the onion to tomato ratio is off. I'm not sure how much longer I can stand eating lettuce wrapped around bean sprouts...

I've been meaning to save this for awhile, not sure if anyone else is interested and I certainly can't make this for awhile but:

Kugel
1 cup cottage cheese*; 1 cup sour cream*; 1 8oz cream cheese*, 5 eggs beaten, 1 stick butter (melted), 1/2 cup honey, 1 tsp cinnamon, 1/2 tsp salt, 7 cups (i.e. a 16 oz bag) wide egg noodles, cooked and drained, 2 cups chopped apples, 1/2 cup raisins.
*use light or lower fat but not nonfat
Mix everything except the noodles, apples, and raising together in a large bowl until well blended.  Then add the noodles, apples and raisins.  Spoon the mix into a greased 13x9 baking dish.  Bake at 350 for fifty minutes until set (firm to the touch). 

Carolina Kale

1.5 pounds kale, collards, chard, beet greens,or mustard greens
2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes
1 cup minced onions
1.5 tsp ground cumin
2 garlic cloves, pressed or minced
1 tsp Tabsco or other hot pepper sauce or 1/4 tsp crushed red pepper
1/2 tsp salt
ground black pepper to taste

Wash greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch strips.
Combine the tomatoes, onions, cumin, garlic, Tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to staste and serve.

Serves 4 to 6 (generously). Time: 25 minutes. Recipe from: Moosewood Restaurant: Low-Fat Favorites

Granola

8 cups of oats or wheat flakes (I use oats)
1 1/3 c. olive oil (I use about 3/4c.)
1 lb. chopped almonds (I buy them already slivered)
1 t. salt
1 c. maple syrup or honey (or a combination)
2 t. vanilla

1. Chop the almonds if not pre-sliced.
2. Mix all ingredients together and spread thinly on jelly roll pans lined with parchment paper.
3. Bake 30-45 minutes at 300-325 until lightly browned. (I cook it at 325-350 and mix around the granola after it begins to brown to avoid burning.) Cool and store in an air tight container.

Variations: add other nuts or seeds before baking (sesame, sunflower, coconut, wheat germ, walnuts, pecans, cashews). Add raisins or other dried fruit AFTER baking.

Cranberry jalopeno relish

12 oz bag of cranberries
1 orange - small juice orange or blood orange best
1 cup sugar
1/2 cup chopped pecans
1 small jalapeno seeded and diced

wash cranberries. put in bowl of food processor. grate orange rind into cranberries. peel orange. cut into quarters. cut into several pieces and put in food processor. pour in sugar. process 10-15 seconds to desired consistency. stir in chopped pecans. add diced jalapeno. refrigerate.