Early Spring Session Week 6 Recipes

  Week 6 Recipes: Roasted Broccoli Fennel Soup with Kale + Lemon Zest Notes: If you don’t have time to soak the cashews before that’s a-okay! Ingredients: 1 small – medium head of broccoli 1 medium head of fennel 2 – 3 cloves of garlic 5 kale leaves, ribs removed 2 tablespoons olive oil sea […]

Early Spring Session Week 3 Recipes

  ~ Recipes ~ Braising Greens with Apples and Parsnips 2 cups parsnips, halved and cut into 1/4 inch half-moons 2 tablespoons olive oil 4 tablespoons butter or olive oil 1 apple, cored, quartered, and cut into 1 inch pieces 2 small shallots, thinly sliced (or half a yellow onion) 3 cloves garlic, thinly sliced […]

Parsnip and Endive Salad with Citrus

(Recipe courtesy of Heather, Kailyard Kitchen) Parsnip and Endive Salad with Citrus While parsnips are usually roasted, they have a mild, sweet flavor that can be enjoyed raw. This refreshing salad would be a great accompaniment to a heartier main course or could stand alone for a light lunch. 1 pound parsnips, peeled 1 pound endives, […]