Latest Recipes

Latest Recipes

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White beans mashed with ripe avocado and blended with sharp cheddar makes an incredibly rich, flavorful filling for this wrap. Soak dried beans overnight or use beans from a can. 

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Vermont fiddleheads are the edible curly tips of the Ostrich fern. They actually get their name from their unique look—the curled top look like the handle of a fiddle! 

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With this recipe, you’re not limited to lemons. Try making a fruit curd with lime, tangerine, or even mango. Use on top of scones, as a filling for a tart, or on top of plain yogurt for a tangy snack. 

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Warm Roasted Parsnips, Garlic, and Ginger Farro Salad with Pistachios

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Donna Quinlan. "When the parsnips come out of the oven, it's hard not to eat them all right then.  But if you wait, all the flavors and textures come together like a symphony in your mouth."

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This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Corey Burdick. Corey says, "I love that these are savory muffins with just a hint of sweetness from the maple syrup. No refined sugar, gluten-free, and vegan while still feeling like a special indulgence with morning coffee!"

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This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Kate Hambley and Eric Din. Kate and Eric say, "This sweet soup is a traditional Chinese dessert made from taro, a purple potato-like root vegetable. You can substitute humble parsnips or other locally-available root vegetables for an easy, inexpensive, and unusual dessert."

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This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by April Howard.  April says, "This recipe really highlights the unique sweet and creamy flavor of parsnips with minimal processing. The preparation is quick and the baking takes place easily while other food items are being prepared. A winter kitchen staple!"

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Shrimp Stir Fry with Parsnip Rice

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Sarah Lavoie.  Sarah says, "I love meals that are fast, fresh, healthy, and use only 1 pan! This meal meets all these requirements."

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Golden Parsnip Delight

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Beth Haggart. Try this as a golden caramelized topping for yogurt or ice cream.

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This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Susan Rutherford. Susan says, "Growing up, my grandmother made tzimmes, a wonderful Jewish dish made of winter root vegetables and dried fruits. This dish has the same delicious ingredients, plus added spices from the Middle East that make the house smell delicious and sweet."

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