Maple Glazed Parsnips
from Simply in Season recipe book

Serves 2-4

2 cups parsnips, peeled and cut 1/2 inch rounds
Spray a baking pan with oil. Place parsnip rounds in a single layer on pan and spray lightly with oil. Sprinkle with salt. Bake in preheated oven at 400F until soft, 30 minutes

1 tablespoon maple syrup
1/2 teaspoon butter, melted
2 tablespoons walnuts, chopped and toasted (optional)
Combine maple syrup and butter and pour over the cooked parsnips. Top with walnuts and serve.

Sweet Union Farm Bowl
by Chef Liz Arraj

Makes 4 bowls

3 cloves of garlic, peeled and minced
1 red onion, peeled and diced
1 bunch kale, destemmed and chopped
1 Komatsuna, chopped, stems and leaves both

1 beet, diced
1 black radish, diced
1 Delicata squash, peeled and diced

4 cups cooked brown rice or your choice of grain
1/4 cup parsley, chopped


1. Prepare your grain. Bring 3 cups of water with 1 1/2 cups of brown rice to a boil. Lower heat and cover. Cook until done, about 35-40 minutes.
2.  Pre-heat oven to 400. Take prepped beets, radish and Delicata and put in large bowl. Add a little olive oil with salt, toss well, put on baking sheet and roast until tender, about 25-30 minutes.
3. In large sauté pan, put some oil in pan. Sautee onions until translucent, about 5 minutes. Add garlic and the greens. Cook until greens are soft. Add water if they start sticking.
4. Build your bowl: Put a scoop of grains in bowl, top with roasted vegetables, sautéed garlic, onions and greens, garnish with parsley and drizzle with Lemon-Tahini sauce.
 
Lemon-Tahini Sauce
1/2 cup tahini
1/4 cup freshly lemon juice
1/4 cup olive oil
1 TBSP. maple syrup or agave nectar
1 clove of garlic
1 tsp. salt
1 tsp. cumin
1/4 tsp. cayenne

1. Combine all ingredients into blender or food processor and blend until smooth.
 

Tasty Tip: Creating bountiful bowls is an easy and fun way to get lots of nutrition without too much fuss. It is as simple as 4 key components; A grain, a green, a protein and a sauce. And the combinations are endless! It's also a good way to incorporate leftovers and vegetables you are not sure to do with. Happy bowl making!

Curry Kuri Soup
Chef Liz Arraj
 
2 TBSP. olive oil
1 large yellow onion, peeled and diced
2 cloves of garlic, peeled and minced
1 TBSP. curry powder
2 tsp. salt or to taste
1 Kuri squash, peeled and diced
6 or more cups of water
1 can of coconut milk

1. Sautee your onion in olive oil until translucent, about 5 minutes.
2. Add garlic, curry powder, salt, squash and water. Add smaller amounts of water at first. You can add more later after you blend the soup at the end.
3. When squash is soft, add the coconut milk and then blend with stick blender or regular blender.

Tasty Tip:
To get that extra depth of flavor you can simply chop your squash in half, leave the skin on, scoop out the seeds and roast in oven until flesh is soft enough to puncture with a fork. I like to drizzle the squash with olive oil before roasting. When done you simply scoop out the squash and add it to your soup pot.

Star Anise Daikon Pickles

1 large daikon radish, peeled and grated
2 large carrots, peeled and grated
6 large jalapeños, stems removed and minced

1 cup rice vinegar
1/2 cup sugar
1/2 cup kosher salt
1 tsp. whole peppercorns
4 whole star anise

1. Prep your vegetables and stuff into a pint-sized glass mason jar with lid.
2. Combine rest of ingredients in small sauce pan and bring to boil, stirring until sugar and salt is dissolved. Pour into jar, covering the vegetables and tightly cover with lid. Let chill for at least 30 minutes before using.
 
 

Tasty Tip:
Now we have entered the tasty season of root vegetables! You can make these tasty pickles with any kind of root vegetables you have available to you; turnips, rutabagas, beets, carrots, parsnips, whatever you want. Just grate up your veggies, make your vinegar mixture and combine in mason jar.