Baked Parsnip Fries

  parsnips olive oil salt ketchup and/or mayo Preheat your oven to 375. lightly peel parsnips (you don’t have to peel them if yours are really clean). Slice into thin strips. Toss with a drizzle of olive oil and a few good pinches of salt. Bake until golden brown, flipping halfway. (15-25 minutes depending on … More Baked Parsnip Fries

Orange, Spinach, Fennel Salad with Olives and Shaved Parmesan (from the

1 large bulb fennel, core and stems removed, fronds reserved 3 navel oranges, peeled 1/4 cup extra virgin olive oil 2 tablespoons minced red onion 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups spinach, rinsed well and patted dry 20 black olives 2 ounces Parmesan, thinly shaved with a vegetable peeler Halve … More Orange, Spinach, Fennel Salad with Olives and Shaved Parmesan (from the

Italian Wedding Soup (from

1/2 pound ground beef, chicken, turkey or soy 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups broth (chicken or veggie) 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot (optional) In medium … More Italian Wedding Soup (from

Escarole, radicchio, frisee, and endive…oh my!

Okay, allow us to introduce you a gang of leafy greens that most likely don’t cross your plate everyday. Meet the chicories, genus Chicorium: a diverse group of relatively bitter, cold hardy, cultivated and wild greens originating from the Mediterranian. The species most commonly referred to as “chicories” is Chicorium intybus, and is comprised of … More Escarole, radicchio, frisee, and endive…oh my!


 (from the Chicago Trib) Four side dish servings 1 pound scorzonera (black salsify) or salsify 1/2 of a lemon 1 tablespoon each: flour, lemon juice 1/3 cup minced green onions 1 egg 2 tablespoons flour 1/4 teaspoon minced garlic Salt, pepper to taste 2 tablespoons each: butter, oil Sour cream for serving, optional   Peel … More SCORZENERA PANCAKES