Super Simple Mashed Cauliflower

  I have been trying out a lot of new light recipes lately and even though I tried making mashed cauliflower before without much success, I tried my hand at it again and it was amazing!  Last time I tried the recipe, I tried to mash steamed cauliflower with a food mill and potato ricer, both of which did not work at all since cauliflower is more fibrous than potatoes.  This time I tried it in the food processor and that has proven to be the... Read More

Parmesan Sunchoke Fries with Chimichurri Sauce

Once summer has officially wound down and the fall produce begins to roll into the farmers’ market, I fondly anticipate the sunchoke’s return.  Also known as a jerusalem artichoke, sunroot, or my favorite name, earth apple, this root veggie belongs to the sunflower family.  The roots grow all summer long while the flowers flourish up top, making roots ready for digging up in the fall. They are most similar in taste and texture to a... Read More

Carrot Top and Green Garlic Pesto

There are way too many misconceptions about vegetables out there that simply must be squashed.  Every week at the farmers’ market I cringe as people rip the tops off of their beets, carrots, turnips or radishes because, “these aren’t edible…right?”  Certain parts of veggies are perhaps more bitter than others, but that just means you need to know how to treat them right. The farmers I work for often sell larger carrots... Read More

Parsnip Purée topped with Almond “Parmesan”

Before this year I didn’t even know what a parsnip was.  It looks a bit like a blond-colored carrot that gets much wider at the top, and it tastes a bit like a carrot too!  But it has a clean fresh note to it as well, which really creates a bright flavor in any dish you add it too.  This dish is so incredibly simple, with just a few ingredients because the flavors of the parsnip really shine on their own. This classic dish much resembles... Read More