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