blended winter veggie soup

i know its a mouthful, but these winter veggies blend together to make a beautifully creamy mixture that is slightly sweet and spicy.  i have made many soups like this one before, like the carrot garlic soup i made a few years back or the spicy carrot apple ginger soup that i made when i first started the blog, but i had never stumbled upon this mixture before a few weeks back.  the ingredients found each one weekend when i wanted to make a strong... Read More

parsnip muffins and blood orange mimosas

i rarely follow recipes word for word.  i’ve been toying around with the proportions in this whole wheat apple muffin recipe from smitten kitchen, but with everything except apples.  i tried them with blueberries, pear – and now – shredded parsnip, which i got the idea for from the very gingery parsnip cupcake at four cafe.  i bulked up these muffins with some extra ground flax seed, as well as fresh and ground ginger. i made... Read More

parsnip purée topped with almond parmesan

before this year i didn’t 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 mashed... Read More