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.…