Quinoa Pilaf with Rutabaga and Celeriac
Rutabaga and Celeriac give this quinoa pilaf dish an enjoyable, earthy flavor. Serve it as a side to roast chicken or braised beef. Ingredients 1 cup quinoa, rinsed well and drained 1 2/3 cups broth, maybe a bit more 1 medium onion, peeled and minced 1 medium carrot, peeled and grated 1-1/2 cups grated rutabaga 1-1/2 cups grated celeriac 1 tablespoon olive oil salt and fresh pepper to taste Directions Place the olive oil into a saucepan pan over medium heat. Once it begins to shimmer, add the onion and cook for 4 minutes before stirring in...
read moreRaw Kale and Brussels Sprout Salad
Adapted from Bon Appétit November 2011 Serves 4 More slaw like than salady, this is best the next day, or a few hours after itʼs been tossed with the dressing, in my opinion. The dressing wilts the vegetables slightly, making them softer and more palatable. Ingredients: 1.5 to 2 cups (not packed) finely chopped kale leaves (in the food processor, using the metal blade) 9 oz Brussels sprouts, trimmed and thinly sliced (using the slicing blade of the food processor, a mandolin, or a knife) juice of 2 lemons (about 1/4 cup) 2 Tbsp Dijon mustard...
read moreParsnip and Collard/Mustard Greens Soup
Ingredients: 5 large parsnips, peeled 1/2 a bunch of collard greens, spinach, or mustard greens 8 cups water 1⁄2 stick butter 6 cloves garlic, peeled and minced 1 large onion, chopped fine 1 level teaspoon ground nutmeg salt and freshly cracked pepper to taste 1 bay leaf, dried or fresh Directions: Chop up parsnips into small pieces. Melt the butter in a soup pot. Before the butter changes color, add garlic and onion and stir well. Do not brown. Add greens, and the parsnip pieces, stirring well. Now pour in the 8 cups of water, 1 to 2 cups...
read moreBaked Pasta with Winter Squash and Escarole
Serves: 4 Ingredients: 8 ounces whole grain pasta 1 1/3 cup ricotta cheese 4 cups raw escarole 1/2 cup minced onion 2 cloves garlic, minced 2 cups cooked and pureed winter squash, any variety 1/8 teaspoon ground nutmeg 1/4 teaspoon salt a little oil 1/4 cup grated parmesan Preparation: 1. Heat oven to 375 degrees. 2. Cook pasta according to package directions; drain. 3. While pasta cooks, combine ricotta, escarole, onion, garlic, squash, nutmeg, salt and pepper to taste. Add drained pasta to ricotta mixture. 4. Coat a 9- or 10-inch baking pan...
read moreParsley Pesto
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. Delicious spread on toast or crackers, used as a sauce with fish, or swirled into pumpkin soup.
read morePumpkin Soup
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 tablespoons olive oil 1/2 cup sliced carrots 1/2 cup sliced parsnips 2 teaspoons salt 2 1/2 cups stock (vegetable or chicken) 1 1/4 cup apple juice 1/2 cup tomato juice 4 teaspoons...
read moreSavory Parsnip Pie
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 and lemon. Add in the onions and mix well. Pour into the prepared pie crust. Top with chopped nuts. Bake at 350 degrees for one...
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