Parsnip Cupcakes

Parsnips on a bed of kale

What? Veggies in your desserts? Why yes, and they’re delicious!

1 cup Nash’s soft white flour
1 tsp. ground cardamom
1 1/2 tsp. baking powder
1/4 tsp. fine salt
3/4 cup packed light-brown sugar
2 large eggs
2/3 cup vegetable oil
1 Tbsp. vanilla extract, divided
2 cups grated parsnip
8 oz. cream cheese, at room temp
1/2 stick unsalted butter, room temp
1/2 cup confectioners’ sugar

Preheat oven to 350°F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.

Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18-20 minutes. Let cool completely.

In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.

We thank MarthaStewart.com for this recipe.

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Nature’s Flu Shot

Week 16 small CSA box

This week’s small CSA box came with carrots. Maybe yours are destined for juice?

It’s that time of year! Load up on immune-boosting nutrients to stay healthy through the change of season.

2 large carrots, halved
½ small onion, halved
1 clove garlic
1 parsnip, halved
1 orange, peeled and halved
Pinch of ground turmeric
Pinch of black pepper
½ cup of cold water
Handful of ice

Wash and prep your veggies and fruit. Feed the carrots, onion, garlic, parsnip and then the orange through your juicer. Stir in the ground turmeric, black pepper and water and then pour over ice and enjoy!

We thank HealthAmbition.com for this recipe.

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Grilled Baby Bok Choy with Miso Butter

Line of 3 Red Baby Bok Choy

Enjoy the rich colors and gorgeous patterns on this fall’s crop of red baby bok choy!

3/4 lbs. red baby bok choy (about 3 heads)
1.5 Tbsp. softened unsalted butter
1.5 Tbsp. white or yellow miso paste
1 Tbsp. olive oil
1 tsp. freshly squeezed lemon juice
Pinch of kosher salt
Freshly ground black pepper to taste

Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry. Mix butter and miso with a fork until well combined. Set aside.

Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl.

Using your hands (or a fork), coat the stalks with the miso butter. Arrange on the grill. Use a grill screen to keep them from falling through the gaps. Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.

While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.

Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.

We thank epicurious.com for this recipe.

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Roasted Baby Bok Choy

Bok Choy

Ever look at red baby bok choy from above?

4 heads baby bok choy, trimmed, leaves separated
4 tsp. canola oil
1 clove garlic, minced
¼ tsp. kosher salt
½ tsp. freshly grated lemon zest
1 Tbsp. lemon juice
1½ tsp. chopped fresh tarragon or ¾ tsp. dried
1 tsp. mirin (see note below)
Freshly ground pepper, to taste

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

NOTE: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in an Asian store or in the Asian section of a market. An equal portion of sherry or white wine with a pinch of sugar may be substituted. .

We thank eatingwell.com for this recipe.

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Creamy Brussels Bake

Brussels sprouts

Brussels are BACK!

3 Tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Salt
1/2 tsp. cayenne pepper
3/4 cup heavy cream
1/2 cup grated sharp white cheddar
1/2 cup Gruyère
1/2 cup cooked bacon crumbles

Preheat oven to 375°F. In a large oven-safe skillet over medium heat, melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.

Remove from heat and drizzle with cream, then top with cheddar, Gruyère, and bacon. Bake until heated through and cheese is bubbly, 12 to 15 minutes. (If your cheese won’t brown, heat under the broiler, 1 minute.)

We thank delish.com for this recipe.

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Quick & Easy Ginger Garlic Sautéed Savoy Cabbage

Savoy cabbage

Make sure to not overcook savoy cabbage, as it is more delicate than other cabbage varieties.

This is a great way to add a warm and delicious crunch to your fall side dish rotations.

1 head savoy cabbage
2 Tbsp. olive oil
1 Tbsp. tamari
1 Tbsp. minced garlic
1 ¼ Tbsp. ginger, minced
1 lime, juiced

Heat wok or large skillet medium heat. Add cabbage and stir-fry until it just starts to wilt (do NOT overcook). Add garlic, ginger, tamari and cook 1 minute. Drizzle with lime juice and serve.

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French-Style Ratatouille

basil in a basket

Imagine the scent of fresh basil.

1 large eggplant
1 medium yellow onion
2 small bell peppers
3 medium zucchini
2 large tomatoes
Olive oil
2 cloves garlic
1 bay leaf
2 whole sprigs thyme
1/4 cup loosely packed basil, sliced into ribbons
Extra basil for garnishing
Salt and pepper

Chop eggplant into bite-sized cubes. Transfer to a strainer set over a bowl and toss with teaspoon salt. Let sit awhile.

Dice onions and roughly chop peppers, zucchinis, and tomatoes into bite-sized pieces. Mince garlic. Vegetables will be cooked in batches, so keep each in a separate bowl.

Warm a teaspoon olive oil in large pot over medium-high heat. Add onions and generous pinch salt. Sauté until onions have softened and are beginning to brown, about 10 minutes. Add peppers and continue cooking until soft, another 5 minutes. Transfer to a clean bowl.

Add another teaspoon of oil to pot and sauté zucchini with generous pinch of salt until softened and beginning to brown, about 5 minutes. Add to onions and peppers.

Rinse eggplant under running water and squeeze cubes gently to remove as much moisture as possible. Warm two teaspoons oil in pan and sauté until softened and beginning to turn translucent, about 10 minutes. Add to other vegetables.

During cooking, a brown glaze will gradually build in the pan. Dissolve glaze between batches by pouring 1/4 cup water or red wine into pan and scraping up glaze. Pour deglazing liquid into veggie bowl.

Warm another teaspoon olive oil and sauté garlic until fragrant, about 1 minute. Add tomatoes, bay leaf, and thyme. As tomato juices begin to bubble, scrape up brown glaze.

Add all vegetables back into pan and stir until evenly mixed. Bring to a simmer, then turn down to low. Stir occasionally for at least 20 minutes or up to 1 1/2 hours. Longer cooking time will break vegetables down into a silky stew.

Remove bay leaf and thyme sprigs and stir in basil. Sprinkle extra basil and a glug of good olive oil over each bowl as you serve.

Ratatouille is often better the second day, and it can be eaten cold, room temperature, or warm.

We thank thekitchn.com for this recipe.

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Sauteed Sweet Corn with Tomatoes and Tarragon

bicolor corn

It’s summertime and the corn is sweet!

4 ears of sweet corn (about 2 cups of kernels)
4 tablespoons butter
1/2 medium red bell pepper, chopped (about 1/2 cup)
4 to 5 scallions, chopped
1 pint grape or cherry tomatoes, halved
Salt and freshly ground pepper
1 Tbsp. fresh tarragon leaves, chopped (or 1 tsp. dried)

Shuck the corn and remove the silks. Steam or boil just until the kernels are tender. Cut the kernels from the cob and set aside.

Melt the butter in a large pan over medium heat. Add the red bell pepper and sauté until crisp tender, 2 to 3 minutes. Add the scallions and continue cooking 1 minute longer.

Add tomatoes and season with salt and pepper. Continue cooking until the tomatoes are slightly softened, 2 minutes, then add the corn. Combine well, taste, adjust the seasoning as needed, then stir in the tarragon. A quick and easy side dish!

We thank mygourmetconnection.com for this recipe.

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Potatoes Au Gratin with Fennel & Bacon

fennel

What can you do with fennel? Add bacon!

1 lb sliced bacon
5 Tbsp. butter
5 Tbsp. Nash’s soft white flour
3.5 cups milk
½ tsp. white pepper
Salt and black pepper to taste
1 pinch ground nutmeg
2.5 cups shredded Cheddar cheese
2 lb. yellow potatoes, thinly sliced
1 fennel bulb, trimmed and diced
7 leaves fresh basil, or 1 Tbsp. dried

Preheat the oven to 325° F. Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside.

Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside.

Use 1/3 of the potatoes to make a layer in the bottom of a greased 9×13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish. Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired.

We thank AllRecipes.com for this recipe.

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Nectarine Popsicles

Nectarines

Nectarines just in from Eastern Washington!

 

An end-of summer delight! If you make it with plain organic yogurt, it’s healthy, too.

1 pound nectarines, pitted and sliced, skins optional
Juice of 1/2 lemon
1 cup plain yogurt (for creamier popsicles, use Greek yogurt)
For sweeter popsicles, add 1 Tbsp. honey

Puree the nectarines, lemon juice and optional honey together. If you left the skins on, use a mesh strainer to remove most of the skins. You should have about 2 cups puree.

Add the yogurt and mix well. Chill until slightly thickened, then spoon into popsicle molds. Freeze and enjoy!

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