Barley Soup with Mushrooms and Parsnips
Barley Soup with Mushrooms and Parsnips
INGREDIENTS
2 tablespoons neutral oil (canola, grapeseed, peanut, or vegetable oil)
2 leeks, white and pale green parts only, thinly sliced and cleaned
8 ounces portobello or crimini mushrooms,…
Spinach Asian Pear Salad and Cabbage, Asian Pear and Carrot Salad
Spinach Asian Pear Salad
INGREDIENTS
10-12 oz. Spinach
1 cup water chestnuts
1 Asian pear
2 green onions
1/4 cup cilantro
1/4 cup teriyaki sauce
2 TBLSP rice vinegar
1 TBLSP veggie oil
1 TBLSP sesame oil
1 tsp grated…
Grilled POrtobello Stacked with Fresh Spinach and Manchego Cheese
Grilled Portobello Stacked with Fresh Spinach and Manchego Cheese
INGREDIENTS
12 medium-sized portobello mushroom caps, wiped clean- (You can make this recipe for as many mushrooms as you like)
2 tablespoons olive oil
1 teaspoon kosher…
Sauteed Green Cabbage and Creamy Cabbage and Potatoes
Sautéed Green Cabbage
INGREDIENTS
1 small head cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt and ½ teaspoon freshly ground black pepper
DIRECTIONS
Cut the cabbage…
Parsnip, Potato, Apple and Leek Soup
Parsnip, Potato, Apple and Leek Soup
INGREDIENTS
2 tablespoons butter
1 pound sliced leeks (2 cups)
1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples, peeled, cored, and cut into 1-inch pieces
1…
Roasted Parsnips with Rosemary and Carrot and Parsnip Fries
Roasted Parsnips with Rosemary
INGREDIENTS
1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Salt and pepper
DIRECTIONS
Preheat oven to 450 degrees.…