Relishmag.com 4 to 5 medium parsnips, peeled and cut into large sticks (2 ½ c.) 2 garlic cloves, chopped 1 TB olive oil 1 TB honey salt and pepper to taste 1 TB chopped fresh mint 1 TB chopped fresh sage 1. Preheat oven to 450. 2. Toss together all ingredients except mint and sage. … Continue reading Roasted Parsnips
Spiced Parsnip Bread
from relishmag.com 1 ½ c. all-purpose flour ¾ tsp baking powder ½ tsp ground cinnamon ½ tsp ground allspice ¼ tsp ground cloves ¾ tsp salt 1 c. sugar ½ lb. parsnips (about 2 medium-sized), peeled and finely shredded ¼ c. walnut or canola oil 1 egg, lightly beaten ½ tsp vanilla extract ½ c. … Continue reading Spiced Parsnip Bread
Panade
From the NY Times, 12 Sep 2010 6 tablespoons butter 2 leeks, white parts only, finely chopped (about 1½ cups) 6 cups whole milk Salt 4-6 slices day-old country bread, each 1 inch thick 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices 1 bunch kale, collards, or Swiss chard, center … Continue reading Panade
Sauteed Beans with Carrots and Honey Glaze
Source unknown 1/2–1 pound green beans or sugar snap peas 2 medium carrots, peeled 2 tablespoons butter 1 tablespoon honey freshly ground black pepper 1. If using peas, remove the strings from both edges of the pea pods (start by gently pulling from the stem). 2. Cut each carrot into thirds. Slice each third, lengthwise, … Continue reading Sauteed Beans with Carrots and Honey Glaze
Bean/Pea and Cucumber Salad
Source unknown 1 pound green beans or sugar snap peas 1 cucumber, peeled if thick-skinned, halved lengthwise, seeded, thinly sliced 1 tablespoon walnut oil or peanut oil 2 tablespoons chopped walnuts 1 1/2 teaspoons freshly squeezed lemon juice (about 1/2 lemon) 1 tablespoon water 1 tablespoon fresh dill or 1 teaspoon dried dill 1/8 teaspoon … Continue reading Bean/Pea and Cucumber Salad
Kohlrabi Curry
From CSA member Barb Green 1 Tbsp. oil ¼ tsp. ground turmeric ¼ tsp. ground coriander ¼ tsp. ground cumin 1 or 2 cayenne or Thai chilies (split open, seeds remaining) 1 large onion, chopped (1 ½ cups) 2 medium kohlrabis (1 pound), peeled and cut into ½ inch cubes Kohlrabi leaves, rib removed and … Continue reading Kohlrabi Curry
Succotash
by Chef Michel Nischan, on PBS.org Ingredients 1 large onion, diced 2 tablespoons olive oil 2 cups raw pumpkin or winter squash, cubed (reserve pumpkin shell for serving) 2 cups Italian black coco beans (or any other fresh shell bean) 4 cups trimmed snap beans, any color 1 cup fresh Native American grinding corn (regular … Continue reading Succotash
Corn Salad
From the staff of Pioneer Ridge Middle School, Chaska MN 2 ears sweet corn, schucked 1 cup mayo 1/2 red pepper 1/2 green pepper 1/2 red onion 1/2 bag crushed chili cheese Fritos Directions 1. Finely chop all peppers and onions. 2. Mix all ingredients in a large bowl
Massaged Kale with Grated Root Vegetables and Avocado
For the salad: 1 large bunch kale, washed, de-stemmed and chopped (about 5 cups) 2 tablespoons olive oil 1/4 teaspoon salt 1 carrot, grated 1 c. grated rutabaga, turnips, parsnips, or celeriac 1 avocado, sliced 2 scallions, minced 1 teaspoon black or white sesame seeds For the dressing: Zest and juice of 1 lemon 1 … Continue reading Massaged Kale with Grated Root Vegetables and Avocado
Pumpkin Perfection Pancakes
From A Book of Pancakes, by Nina Kirkman On a crisp, fall morning…. The early riser (1) is responsible for cooking the pumpkin. Note: Any other winter squash should work just as well! Cut it in half, scoop out innards and seeds, and place face-down in a small casserole dish or cookie sheet. Add a … Continue reading Pumpkin Perfection Pancakes
