Lush, warm & comforting this puree is a nice change from mashed potatoes!
2 pounds parsnips 1/2 cup cream or chicken stock Salt Pepper Dollop of maple syrup Peel parsnips and cut into 2 inch cubes. Put in a large pot and cover with water. Season with salt. Boil and cook for 20 minutes. Drain. Purée parsnips with cream, season to taste and serve with a dollop of maple syrup. This an oldy but a goody! Some of you received red cabbage in your csa bags yesterday, try this!
In a large sauté pan cook bacon for about two minutes and then add onion, cook until soft, about 5 minutes. Add red wine, vinegar, sugar, jelly, cabbage and apple. Stir well to combine everything. Cover and cook on low for about 20 minutes until cabbage is tender. Remove cover and continue cooking until most of the liquid has evaporated. Keep warm until you are ready to eat! At a loss for what to do with the parsnips in your CSA bag? Try this easy, wonderful in season recipes. Lush. Parsnips are a healthy, sweet comfort food!
Preheat oven to 400 Rub chicken with EVOO ( if you live near a specialty olive oil shop try the wild mushroom and sage olive oil). Season with salt, pepper and herbs. Peel carrots and parsnips, cut into 1" cubes or strips. Peel onion and cut into large cubes. Mix veggies together with a little olive oil and place on bottom of roasting pan. Place chicken, breast side up, on top of veggies. After 25 minutes take out of oven and stir vegetables with chicken juice. Continue to roast for 30 minutes to 45 minutes. Let sit for 10 minutes before serving.
Brown ham or sausage in a large soup pan. Add onions, carrots, celery to mixture, cook about 5 minutes until veggies are wilted. Add seasonings, tomato paste, chicken broth and simmer 30 minutes. Add cabbage, kale and pasta. Simmer another 20 minutes. Add chicken stock or tomato juice if you want more broth in soup. Serve with grated Parmesan on top and crusty thick bread. Dressing:
Salad:
Mix dressing ingredients together in a jar. Shake well. Layer green in bottom of bowl. Toss all other ingredients together and serve over greens. Drizzle dressing over salad! Eat! Live! Pray! Love! Or whatever your karma dictates. Fun, Delicious, & Healthy all rolled up in one breakfast!
Polka Dot Eggs:
Oatmeal with Kisses and Apples:
The Players:
The Game:
Hint: you will want to roast more beets than the three you need for the salad because you will want to make this salad over and over again. Cooked beets will last a week or more in the refrigerator! Its's not grits!
It's not mashed potatoes! It is creamy, dreamy, cheesy cauliflower mash! Ingredients:
Cook cauliflower in salted boiling water with chopped garlic until soft. Drain. Puree remaining ingredients together. What to do with all the Broccoli in your CSA? Classic Chicken Divan, an palsy but a goody! The Players:
The Game:
|
categories
All
sites we loveMore on using whole foods & seasonal ingredients
|