INGREDIENTS 7 small-medium carrots 3 medium parsnips 1 medium sweet onion 1 1/2 tsp ground cumin 1 1/2 tsp ground coriander 1 bunch fresh cilantro 2 cloves garlic 4 eggs 3 Tbls. all-purpose flour 1/2 tsp salt 1/2 tsp pepper Olive oil or grapeseed oil for frying DIRECTIONS 1. In a small pan, toast cumin and coriander...Continue Reading

INGREDIENTS 1/2 small head cabbage, shredded 2 carrots, shredded 1 cup snow peas, thinly sliced 1 cup radishes, thinly sliced 6 scallions, thinly sliced 2 tablespoons chopped, toasted hazelnuts 2 tablespoons chopped parsley 1 tablespoon poppy seeds Juice of 1/2 lemon 3 tablespoons hazelnut or extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper   DIRECTIONS 1. In serving bowl, combine cabbage, carrots,...Continue Reading

INGREDIENTS 1 cup all-purpose flour (spooned and leveled) 1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 3/4 cup packed light-brown sugar 2 large eggs 2/3 cup vegetable oil 1 tablespoon pure vanilla extract, divided 2 cups grated parsnip (from 1 large peeled parsnip) 8 ounces cream cheese, room...Continue Reading

INGREDIENTS 2 LBS Parsnips, peeled, cut into 3″ lengths, quartered 1/4 CP Olive oil Salt and freshly ground black pepper 3/4 Tsp Red pepper flakes 2 TB Butter 1 TB Apple cider vinegar 1 TB Honey DIRECTIONS 1. Preheat oven to 450 degrees. Toss the parsnips in oil. Season with salt and pepper. Roast (tossing...Continue Reading