Grilled Rosemary Parsnip Fries with Garlic Aioli




  • 2 lbs Parsnips
  • 3 tbsps Extra Virgin Olive Oil
  • several springs fresh Rosemary
  • a few pinches Salt & Pepper

  • 1/2 cup Low-Fat Mayonnaise
  • 2 tbsps Minced or Crushed Garlic
  • 1 1/2 tbsps Extra Virgin Olive Oil
  • 1 1/2 tbsps Lemon Juice
  • pinch of Salt & Pepper
  • fresh Chives to garnish (optional)


  1. Pre-heat grill to medium-high heat. Line grill basket with aluminum foil.
  2. On large cutting board trim the tops and bottoms of each parsnip, then peel. Slice in half to separate the top and bottom parts, then halve the bottom portion and quarter the top portion (slicing lengthwise) until all pieces are roughly the same size. Mine had a lot of variation to them, so don’t sweat this too much!
  3. In large mixing bowl combine the sliced parsnips with EVOO, rosemary, and a few pinches salt & pepper, tossing evenly to coat. Transfer to lined grill basket, then grill for 35 – 45 minutes until crispy*, turning periodically to grill evenly.
  4. Meanwhile, in small mixing dish combine all aioli ingredients, stirring well. Chill in refrigerator until needed.
  5. When ready, serve parsnip fries with garlic aioli, garnishing the aioli with fresh chives if desired.

Parsnip Garlic Mashed Potatoes

Recipe by Joyful Healthy Eats, Published by Yummly, Adapted for Food Hub Members

Recipe by Joyful Healthy Eats, Published by Yummly, Adapted for Food Hub Members


  • 4 parsnips, peeled and roughly sliced
  • 4 potatoes, peeled and roughly chopped
  • ½ cup 2% milk
  • 1 tablespoon unsalted butter
  • 1 garlic clove, grated
  • ¼ cup fresh chives, sliced
  • salt to taste


  1. To large pot add parsnips, potatoes, and water until the vegetables are just covered.
  2. Bring water to a boil and reduce to simmer. Cook vegetables until they tender enough to pierce with a fork. About 8-10 minutes.
  3. Drain water from the pot.
  4. Add vegetables to a food processor (or blender). Add milk, butter, grated garlic, and salt to taste. Blend until smooth.
  5. Add in the chives and serve!

Kale & Caramelized Parsnip Salad

Recipe by Aube Giroux, Published by PBS , Adapted for Food Hub Members

Recipe by Aube Giroux, Published by PBS, Adapted for Food Hub Members


For the Salad:

  • 1 large bunch of kale (about 10 large leaves)
  • Optional: 1 pomegranate
  • 4 medium parsnips (about 1 pound)
  • 2 Tbsp olive oil
  • 3 Tbsp maple syrup

    For the Dressing:
  • 1/3 cup olive oil
  • 1 clove garlic, finely minced
  • 2 Tbsp maple syrup
  • 2 Tbsp fresh-squeezed lemon juice
  • 1 Tbsp apple cider vinegar
  • Salt and pepper, to taste

    Optional Garnish:
  • 2 Tbsp. freshly grated parmesan
  • 3 Tbsp. toasted hazelnuts


  1. Wash the parsnips and scrub if needed, no need to peel them. Slice lengthwise into pieces about 3 inches long and then cut those into quarters (or eights if the parsnips are big). Place them in a roasting pan with the 2 Tbsp olive oil and 2 Tbsp maple syrup and toss well. Roast them in a 375 F oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside. Remove from oven and allow to cool.
  2. Place all the salad dressing ingredients in a jar, screw on the lid, and shake vigorously.
  3. Cut away the stems from the kale leaves and discard them. Place the kale leaves on top of one another and shred finely. Place the shredded kale in a large salad bowl and toss with the vinaigrette. Let the kale rest for 30 minutes to absorb the dressing.
  4. Optional: Deseed the pomegranate. This video shows how to do it. Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss.
  5. If you wish, garnish with toasted hazelnuts (simply place hazelnuts in a skillet on medium heat for about 5 minutes, stirring frequently so they don't burn) and freshly grated parmesan.

Apple Pie Quinoa Oatmeal


  • 1 cup quinoa, rinsed
  • 2 cups unsweetened vanilla almond milk
  • ¼ cup unsweetened applesauce
  • ½ teaspoon apple pie spice
  • ¼ teaspoon vanilla extract
  • pinch of salt
  • 2 medium apples, shredded
  • 100% pure maple syrup, if desired


  1. Bring quinoa, almond milk, and applesauce to a boil in medium pot.
  2. Reduce to simmer and continue to cook for 15 minutes until liquid is absorbed.
  3. Stir in apple pie spice, vanilla and salt.
  4. Pour into bowls and top with shredded apples and a drizzle of maple syrup if desired.

Drunken Potato & Kale Soup


  • 1 teaspoon olive oil
  • 1 yellow onion, diced
  • 3 large carrots, sliced
  • 1 tablespoon minced garlic
  • 10 small red potatoes, small dice
  • 4 packets sodium free bouillon packets or cubes
  • 1/2 teaspoon sea salt
  • 1 (12oz) bottle beer
  • 2 cups chopped kale
  • 4 cups water


  1. In large stock pot, heat olive oil over medium heat. Sauté onions, carrots and garlic until onions become translucent.
  2. Add potatoes, bouillon, and salt. Sauté vegetables until softened, adding beer to pot in batches to keep soup from sticking.
  3. Stir in kale and sauté for 3 minutes until it begins to softened. Add water to stock pot and bring soup to a boil over high heat.
  4. Serve hot with crusty baguette. 

Cheddar Apple BBQ Burgers

Recipe by Mary, Published by The Kitchen Paper, Adapted for Food Hub Members


  • 1 lb ground beef
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 apple, cored and sliced into 1/4″ thick rings
  • 1 1/3 cups shredded cheddar cheese
  • 4 hamburger buns
  • Optional: barbecue sauce
  • microgreens for garnish!


  1. In a large bowl, combine the ground beef, olive oil, salt, and pepper. Mix together thoroughly with your hands, taking care to not “squeeze” the meat too much. Set aside and let rest for 30 minutes before proceeding.
  2. Form the meat into four patties and cook in a heavy skillet over medium heat for about 4 minutes each side (depending on how done you like your burger).
  3. When the burgers are done, place them all on a baking sheet. Top each burger with a thin layer of barbecue sauce, then an apple ring, then about 1/3 cup shredded cheese. Broil until the cheese is fully melted.
  4. Serve on hamburger buns with greens, and topped with more barbecue sauce.

Caramel Baked Apples


  • Apples
  • Butter
  • Fat Toad Farm Salted Bourbon Goat's Milk Caramel
  • For Garnish: Cinnamon stick or vanilla ice cream!


Core 4 Macintosh or other baking apples.

Place in 8X8 baking pan.

Put a dollop of butter in cored center of each apple.

Bake at 350 for 45 minutes or until golden brown.

Pour caramel in the center and drizzle on top.

Garnish with a cinnamon stick or serve with vanilla ice cream (or both!)


Pasta with Classic Bolognese Sauce

Recipe by  The America's Test Kitchen New Family Cookbook , Published by Yummly, Adapted for Food Hub Members

Recipe by The America's Test Kitchen New Family Cookbook, Published by Yummly, Adapted for Food Hub Members


  • 5 tablespoons unsalted butter
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced carrot
  • 2 tablespoons minced celery
  • 12 ounces ground beef

  • Salt and pepper
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
  • 1 pound fettuccine or linguine
  • Grated Parmesan cheese


1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.

2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.

3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan.

Cheesy Kale & Quinoa Casserole

Recipe by Oh My Veggies


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch lacinato kale (about 9 to 10 ounces), stems removed and leaves torn into bite-sized pieces
  • 1/2 cup low-sodium vegetable broth
  • 1 cup uncooked quinoa, cooked according to package directions
  • Zest of 1 lemon
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3/4 cup plain Greek yogurt   
  • 2 cups shredded mild cheddar cheese, divided
  • Salt and red pepper flakes, to taste
  • 1/4 cup raw walnut halves, chopped


  • Preheat the oven to 350ºF. Lightly grease a 2 to 3 quart baking dish with olive oil spray and set aside.
  • Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook until tender and starting to brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat.
  • Add the vegetable mixture to a large bowl, along with the quinoa, lemon zest, cannellini beans, Greek yogurt and 1 cup of the cheddar. Mix until well combined. Season with salt and red pepper flakes to taste.
  • Transfer the mixture to the prepared baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese and the walnuts.
  • Bake for about 10 to 13 minutes, until heated through and the cheese is melted.


Source -

10 Ways to Cook Irresistible Carrots

Brought to you by the wonderful minds at The Kitchn

1. Cumin and Coriander

Cut carrots in two-inch lengths. Combine ground cumin and coriander with olive oil to make a spice rub; toss carrots to coat them. Season well with salt and pepper. Spread out the carrots in a single layer on a baking sheet; cover tightly with foil. Roast carrots at 425°F for about 15 minutes. Uncover and continue to cook, stirring once or twice until browned and tender, about 30 minutes more.

2. Brown Butter and Nuts

Blanch carrots until crisp-tender. Meanwhile, heat an oven and baking sheet to 450°F. Toss carrots with melted brown butter and spread them out on the hot baking sheet. Roast the carrots until caramelized and tender. Toss with toasted hazelnuts (or walnuts or almonds), and finish with a sprinkle of thyme and/or parsley.

3. Honey or Maple Syrup

Play up carrots' sweetness with honey or maple syrup (then add a splash of balsamic vinegar or a squeeze of lemon juice to balance them). Toss carrots with olive oil and sprinkle with salt and pepper. (Add chopped rosemary or other herbs here if you wish.) Spread out the carrots on a baking sheet and roast for 20 minutes at 400°F, shaking the pan or stirring after 10 minutes. In a small bowl, whisk together melted butter, honey or maple syrup, and a splash of lemon juice or balsamic vinegar. Drizzle the mixture over the carrots and stir to evenly coat them. Continue to roast the carrots until tender and browned on the edges. (Soak your baking sheet.)

4. Balsamic Vinegar

A splash of balsamic vinegar or a drizzle of reduced balsamic vinegar helps to balance carrots' sweetness. Toss carrots in balsamic vinegar just before the last 10 minutes of roasting or just after they finish. Alternatively, serve roasted carrots with a drizzle of syrupy reduced balsamic vinegar.

5. Orange, Ginger, and Cilantro

Whisk together orange juice, orange zest, minced ginger (some minced garlic, too, if you wish), and olive oil. Season with salt and pepper. Toss the carrots in the marinade (reserve about 1/4 cup, to toss with the carrots after cooking). Spread the carrots out on a parchment-lined baking sheet. Cover tightly with foil and roast at 425°F for about 15 minutes. Uncover and continue to cook, stirring once or twice until browned and tender, about 30 minutes more.

6. Tahini

Roast carrots until caramelized and tender, then toss warm carrots with a spoonful of tahini and a sprinkle of flaked sea salt and black sesame seeds. Finish with chopped cilantro, parsley, thyme, or oregano.

7. Goat Cheese, Feta, and Yogurt

Finish any roasted carrots with a sprinkle of goat cheese or feta, a dollop of ricotta, or a spoonful of Greek yogurt combined with a shaving of raw garlic or a slash of lemon juice.

8. Walnuts, Almonds, and Other Nuts and Seeds

Finish any roasted carrots with a sprinkle of toasted nuts or seeds for crunch and a nutty taste.

9. Harissa

Whisk together olive oil, harissa, and a splash of lemon juice and honey. Toss the carrots in the mixture to coat them. Preheat a baking sheet at 425°F, then spread out the carrots on the sheet; roast until tender and caramelized, stirring occasionally, 35 to 40 minutes. If needed, toss with another small spoonful of harissa. Garnish with parsley or cilantro. (See #7 and #8 — also good additions.)

10. Avocado

Roast carrots in two-inch lengths or roast small carrots whole. Pulverize garlic, ground cumin, fresh herbs of your choice, and lemon or orange zest in a food processor or mortar and pestle. Blend in olive oil, salt, and pepper (and red pepper flakes if you wish). Toss and rub the carrots in the paste-like mixture and roast until tender and browned. Toss the hot, cooked carrots in a splash of lemon juice or orange juice, or red wine or balsamic vinegar.

Serve with sliced avocado and a sprinkle of flaked sea salt over the top, and if you wish, a handful of greens or a spoonful of cheese or yogurt (see #7).

Crispy Hash Browns and Eggs

Published by Valetina in on April, 2013


  • Optional: 4 strips applewood smoked bacon
  • 2 cups peeled and grated Russet Potatoes (approximately 1-1/2 pounds potatoes)
  • ½ cup grated or finely chopped brown onion
  • 2 teaspoons finely chopped garlic
  • 2-1/2 tablespoons finely chopped jalapeño pepper, seeds removed
  • ½ cup fresh breadcrumbs
  • Olive oil for the pan if necessary
  • ¾ teaspoon sea salt
  • Freshly ground black pepper
  • 4 eggs
  • A handful of micro-greens for garnish


  1. Place a paper towel over a large plate and set aside.
  2. Optional: Add the bacon to a large sauté pan over medium heat. Cook until the bacon is golden brown and crispy, about 4 minutes per side. Remove the bacon -- but not the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.
  3. Use a food processor fitted with the grater attachment -- or a hand held grater -- to grate the potato and onion. (The former is much easier!) Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes! Doing this will result in much crispier potatoes.
  4. Preheat the oven to 375 degrees F.
  5. Add the potatoes and onion, along with the garlic, jalapeño pepper, and bread crumbs to the pan with the bacon grease. Turn the heat to medium-high, and stirring from time to time, cook until everything is golden brown, about 10 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.)
  6. Add the salt and a few turns of pepper. Stir to blend.
  7. Place four (4 X 2-inch, round) ramekins on a baking sheet.
  8. Crumble the bacon and line the bottom of each ramekin with it (about 1 strip of crumbled bacon each).
  9. Then divide the potatoes evenly amongst them, on top of the bacon. Gently press down on the potatoes with the back of a spoon, to flatten them a bit.
  10. Crack an egg over each one and bake in the preheated 375 degree F oven just until the eggs are cooked, about 15 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)
  11. Let them cool on the baking sheet for about 10 minutes, then add a few micro-greens to the top and serve!