Herby, Quickety, and Never Persnickety Parsnip Oven Fries

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!"

Delectable Parsnip Bites

This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Andrea Solazzo.  Andrea works at Vermont Foodbank and says, "I developed this recipe to get everyone at the food shelves excited about local parsnips. This time of year, we get large quantities donated and many people are very hesitant cooking the vegetable! This recipe has been a huge hit at area food shelves all around the state!  I myself enjoy making them at home and serving with a side of homemade aioli."

Pretty Pink Parsnips

This recipe received an honorable mention in our We Local Parsnips Recipe Contest and was submitted by Norah Cunha.  Of the recipe, Norah says, "This unique and colorful recipe can be eaten on its own or as a sweet and sour kick to any salad, slaw, or sandwich.  The parsnips become bright pink as they marinade with the red beets, giving any dish a splash of color.  The best part about this recipe is it can be made with local ingredients that are easy to find year round."

Banana Oat Bar

Need breakfast on the go? Make these easy breakfast bars ahead time, and freeze ‘em until you need ‘em! 

Cajun Chestnuts

This recipe is influenced by the southeastern United States and has a bit of a kick!

Roasted Cauliflower

Serve these cauliflower florets hots as a side dish or as a healthy snack!

Pickled Rhubarb

Want a new way to use rhubarb? Try pickling it! These pickles go well on salads, on a cheese plate, or paired with smoked fish.

Charred Snap Peas with Mint and Lemon

Poultry and fish pair well with this simple vegetable dish and leftovers can be chilled and served in tomorrow’s lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned, smoked or coarse-crystal salts, such as kosher or Maldon. But proceed with caution, as flaky salts dissolve faster than granular salts on the tongue, resulting in a saltier flavor. Crush the flakes between your fingers and add a pinch at a time to suit your taste.


This dish was taught in a Cuban Cooking Class in August 2014. It's a simple, yet delicious, snack or dessert!  Make sure the plantains you use are ripe, which means they should have a very black skin.

Nut Butter and Flax Powerballs

Place these in a tightly-sealed container and store in the freezer for a convenient energy-boosting snack. They‘re a great addition to a party tray, too, with raw vegetables and dried fruit. Substitute peanut or cashew butter for almond, if you prefer.


Subscribe to RSS - Snacks