Lemon Roasted Salsify
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
40 minutes
5 minutes
Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
40 minutes
5 minutes
Lemon Roasted Salsify
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Cook Time
Passive Time
40 minutes
5 minutes
Servings
Prep Time
4 servings
minutes
Cook Time
Passive Time
minutes
5 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Prepare salsify by rinsing thoroughly. Peel and cut into 2” pieces. (You may want to use gloves because salsify tends to be sticky.) Place salsify in a large mixing bowl.
Add olive oil, lemon zest, salt and pepper to the bowl. Toss to evenly coat the salsify.
Transfer salsify to a parchment lined sheet tray and roast for 30 minutes.
Remove salsify from the oven and sprinkle with parsley.
Roast for another 10 minutes.
Cool for 5 minutes. Enjoy!
Hummus
Votes: 2 4.5
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Servings
Prep Time
2 1/2 cups
15 minutes
Servings
Prep Time
2 1/2 cups
15 minutes
Hummus
Votes: 2 4.5
Rate this recipe!
Servings
Prep Time
2 1/2 cups
15 minutes
Servings
Prep Time
2 1/2 cups
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Place chickpeas in food processor.
Add lemon juice, garlic, and tahini into food processor.
Blend until almost smooth. Scrape down sides of bowl.
Season with salt and pepper to taste.
If the hummus is too thick, add 1 tablespoon of olive oil.
Sprinkle with paprika. Enjoy!
Recipe Notes
Try dipping carrots, grape tomatoes, bell peppers, or whole-grain crackers in hummus for a delicious treat!
Carrot and Kohlrabi Soup
Votes: 1 3
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Servings
Prep Time
5 servings
30 minutes
Servings
Prep Time
5 servings
30 minutes
Carrot and Kohlrabi Soup
Votes: 1 3
Rate this recipe!
Servings
Prep Time
5 servings
30 minutes
Servings
Prep Time
5 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Make the Soup
Prepare your mise en place.
Place water in a sauce pot. Bring to a boil.
Add carrots, kohlrabi and onion to the water. Reduce heat to a simmer and cook until the vegetables are soft
Place a strainer over a bowl. Drain the vegetables into the strainer. Save the liquid.
Place the vegetables in a blender or food processor. Puree until smooth.
Place the puree, the cooking liquid, chicken broth and milk into a saucepot.
Heat to a simmer and cook for 30 minutes
Add coriander, salt and pepper to taste.
Make the Croutons
Preheat oven to 300 degrees.
Place bread into a bowl. Add the oil and toss to coat.
Spread cubes on a parchment-lined sheet tray.
Place pan in the oven and bake until golden brown- about 10-12 minutes.
Garnish soup with croutons. Enjoy!
Pico De Gallo Salsa
Votes: 0 0
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Servings
Prep Time
2-4 servings
10 minutes
Servings
Prep Time
2-4 servings
10 minutes
Pico De Gallo Salsa
Votes: 0 0
Rate this recipe!
Servings
Prep Time
2-4 servings
10 minutes
Servings
Prep Time
2-4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Place all the ingredients in a mixing bowl and thoroughly combine. Enjoy!
Recipe Notes
Keep pico de gallo salsa in an air-tight container, refrigerated for up to one week.
Pineapple Salsa
Votes: 0 0
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Servings
Prep Time
2-4 servings
15 minutes
Servings
Prep Time
2-4 servings
15 minutes
Pineapple Salsa
Votes: 0 0
Rate this recipe!
Servings
Prep Time
2-4 servings
15 minutes
Servings
Prep Time
2-4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Place all the ingredients in a mixing bowl and thoroughly combine.
Cover the bowl with plastic wrap and chill for 2 hours. Enjoy!
Recipe Notes
Try pineapple salsa with whole-grain tortilla chips or on a fish taco. Enjoy!
