1 bunch Parsley 2 Tbs. lemon juice 1/4 cup pine nuts, toasted 1 garlic clove, minced 1 tsp. olive oil 1/4 tsp. sea salt Dry toast the pine nuts in a hot skillet until lightly browned. Remove to a bowl to cool. Food process all the ingredients until desired texture is achieved (I like mine to be just lightly chunky). Keep well for a few days, or can be frozen....
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To prepare pumpkin: Cut in half and scoop out seeds and strings. Place face down in a baking pan with a little water. Bake at 350º until tender (30- 60 minutes depending on size). Let cool, then scoop out flesh with a spoon. Mash by hand or puree with a food processor. Pumpkin is now ready to add to your favorite recipe. 2 cups chopped onions 4 cloves garlic 2...
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Adapted from Laura Llewellyn’s recipe 2 large Parsnips (about 1 lb.) 1 Onion or Shallot 2 Tbs. butter 2 tsp. dried thyme ¼ tsp salt 1 egg ¼ cup tahini ¼ cup milk Juice of 1 lemon 1 pie crust ¼ cup chopped nuts Steam the parsnip until tender. Sauté the onion or shallot and thyme and salt in the butter. Set aside. Puree the steamed parsnips with the egg, tahini, milk...
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