DIRECTIONS

1. Preheat oven to 350 degrees.
2. Lightly grease 12 muffin tins with oil of choice.
3. Heat a large pan over medium heat
4. Add 1 tablespoon of oil and sauté vegetables until soft and season with salt and pepper.
5. Divide vegetables evenly into the greased 12 muffin tins and set aside
6. Whisk eggs, salt and water together well and pour over veggies distributing evenly (about 1/3 cup per muffin tin).
7. Sprinkle with salt and pepper and grated cheese (optional).
8. Bake for 20-25 minutes or until cooked through and center begins to brown.
9. Allow to cool a few minutes before removing from muffin pan.

Calories: 107
Net Carbs: 2g
Total Carbs: 2g
Fiber: 0g
Fat: 8g
Protein: 7g

DIRECTIONS

1. Place 1 sheet of nori on a cutting board or bamboo sushi mat.
2. Fill a small bowl of water and place it next to the nori sheet.
3. Add 1 cup of cooked sushi rice on top of the nori and spread the rice evenly over the nori sheet leaving one inch empty at the top (this will help seal the roll). Dip your fingers in the bowl of water to help prevent them from getting too sticky while working with the rice.
4. On the bottom third of the sheet, layer all vegetables and lettuce.
5. Add a bit of water to the empty top inch of the sheet and use your fingers to snug all of the vegetables in and carefully roll everything into a sushi roll. Wet the top inch with water to help seal the roll.
6. Slice sushi into bite sized pieces and serve with tamari, soy sauce or Tahini Dressing.

DIRECTIONS

1. Heat oil in medium sized sauce pan or pot.
2. Saute garlic and onions until soft then add cubed turnip and stir.
3. Add lentils and curry powder and salt to coat.
4. Add water or broth and cook 30-40 minutes until lentils are soft.
5. Add tomato paste and cook another 5-10 minutes.
6. Stir in coconut milk and lemon juice. Add salt to taste.

DIRECTIONS

1. Add all ingredients to a blender or high-speed blender such as a Vitamix and blend until smooth.
2. Pour into glasses and enjoy!

DIRECTIONS

1. Clean and cut cauliflower into bite sized pieces.
2. Fill a large soup pot or saute pan with 1-2 inches of water and bring to a boil.
3. Add cauliflower to pot, cover and simmer for 6-8 minutes or until fork tender.
4. While cauliflower is steaming prepare a food processor by fitting it with an S blade. Add the butter or olive oil, garlic powder, broth or cooking liquid, and salt to the processor.
5. When cauliflower is fork tender, strain water off (if you are not using it in place of broth).
6. Add hot cauliflower to food processor on top of other ingredients.
7. Process until smooth, adding more broth or water if needed.
8. Serve warm with or without extra butter or olive oil and top with fresh herbs.
9. Store and leftovers in an airtight container for up to 3 days.

Serving Size approximately ½ cup

Calories: 123
Total Carbs: 7g
Net Carbs: 3g
Fiber: 3.8g
Fat: 10g
Protein 3.4g

DIRECTIONS

1. Evenly divide and arrange quinoa at the bottom of each bowl.
2. Divide spinach, carrot, radishes, chickpeas and cucumber evenly between the three bowls.
3. Place all dressing ingredients in a blender and blend until smooth
4. Top each bowl with a drizzle of dressing.
5. Enjoy!

DIRECTIONS

1. Heat oil on medium heat in a medium sized pot. Add minced garlic, onion, paprika, chili powder, oregano, cumin and 1/2 teaspoon sea salt. Sauté until onions start to soften, about 3 minutes.
2. Add black beans, tomatoes, corn, vegetable stock and remaining 1 teaspoon of sea salt.
3. Bring to a boil and reduce heat to a simmer for 3-5 minutes or until heated through.
4. Remove from heat and adjust salt to taste, add a sprinkle of pepper, and top with chopped red onion, cilantro, and avocado (optional).

DIRECTIONS

1. Wash and peel the beets and slice thin. A mandolin slicer works well here if you have one. Add beets to a large bowl.
2. Wash and slice the radishes and transfer to the bowl with beets.
3. Add the olive oil, lemon, maple syrup, sea salt and pepper to a small bowl and whisk well.
4. Pour dressing over beet and radish mixture and toss well to coat.
5. Divide into two bowls and top with walnuts and chopped basil leaves.
6. Add salt and pepper to taste.

DIRECTIONS

1. Preheat oven to 400°F
2. Wrap beets in foil and bake for 40 minutes or until soft, then remove from oven and allow to cool.
3. Add chickpeas, lemon, garlic, salt, olive oil and aquafaba to a food processor fitted with an S blade.
4. Process ingredients until smooth, adding more aquafaba if needed.
5. Add to serving dish and garnish with extra olive oil and chopped parsley.

DIRECTIONS

1. Place the carrots, bay leaves, and dried chiles in a spring top glass jar.
2. Place the remaining ingredients in a non-reactive medium saucepan and place over high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
3. Pour the vinegar mixture over the carrots, close the lid, and place in the refrigerator. Allow to chill for at least 2 hours and up to 2 weeks, then enjoy.

DIRECTIONS

1. 1. Preheat oven to 400°F. Toss chopped parsnips with a little oil and place on a prepared baking sheet. Roast in the oven until tender and lightly browned on all sides. About 20 minutes. Toss parsnips halfway through cooking time.
   2. Heat a medium sized skillet over medium heat with a little oil. Add onion and cook until tender and slightly caramelized. About 20 minutes, stirring occasionally. Stir in garlic, thyme and crushed red pepper flakes. Add wine and cook until liquid evaporates (about 3 minutes.) Stir in spinach and turn heat off.
   3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
   4. Combine cooked parsnips and pasta with the rest of the veggies. Season to taste with parmesan cheese, crushed red pepper flakes, olive oil, walnuts, salt and pepper.

DIRECTIONS

1. In a small pan, toast cumin and coriander until fragrant. Remove from heat and set aside.
2. Peel and grate carrots and parsnips. Combine them with the finely diced onion, minced garlic, chopped cilantro, cumin and coriander. Fold in the flour then add the beaten eggs, salt and pepper.
3. Heat a sauté pan to medium and add a glug of oil (about 2 tablespoons). Place a large tablespoon of the carrot/parsnip mixture (do 3 at a time) into the hot oil and spread out with the back of the spoon. Fry the fritters on both sides until golden brown, crispy and cooked through. Keep in a warm oven until you’re ready to eat.

DIRECTIONS

1. In large saucepan, melt butter.
2. Add scallion whites and parsnips; cook 8 minutes.
3. Add wine, broth and 1 1/2 cups water; bring to simmer.
4. Reduce heat and cook 8 minutes
5. Add pears and cook 10 minutes
6. Puree with cream; season and top with scallion greens.

DIRECTIONS

1. In a saucepan combine the chicken stock and water and bring to a low simmer. Keep the stock hot but not boiling while cooking the risotto. Have a soup ladle ready to use. In a large sauté pan or skillet, add the olive oil and 3 tablespoons of the butter and place over a medium heat until the butter melts.
2. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Add the radishes, stir to combine with the onion and garlic so that everything is coated with the hot olive oil and butter and the radishes become slightly faded in color, about 2 minutes. Add the rice, stir to combine so that each grain of rice is coated with the hot olive oil and butter and becomes opaque, about 2 minutes.
3. Raise the heat to medium high, add the wine and cook, stirring until the wine is absorbed. Add one soup ladle of hot chicken stock (about 1 cup), stirring until absorbed. Continue adding the hot stock, a cup at a time, stirring until absorbed before adding more, until the rice is almost tooth tender; you should use nearly all the stock. This will take about 15 minutes. Keep the heat at medium high and stir continuously. If the rice is still too firm, add more chicken stock. If you have used all the chicken stock, add hot water, a half-cup at a time, stirring until it’s absorbed, and until the rice is tender but still firm.
4. Remove from the heat and add a pinch of salt, several grinds of black pepper, the remaining 2 tablespoons of unsalted butter, and the grated Parmesan, stirring to combine. Scatter the raw Radish Matchstixx™ over the top of the risotto as a garnish. Serve immediately.

DIRECTIONS

1. Cut carrot into large chunks. Place in a microwave-safe bowl and add a splash of water. Cover and microwave for ~3 minutes, or until tender. Drain the water off. Let cool for 5-10 minutes.
2. Peel the mango and cut the flesh from the pit. Cut into large chunks. Place mango chunks in the jar of a blender along with the cooked carrots, raspberries, sugar, and water. Blend until you have a smooth puree.
3. Pour into popsicle molds and freeze (adding sticks at the right time for your particular molds). Freeze until solid. Enjoy!

Note:
If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.

DIRECTIONS

1. Preheat oven to 350°F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
2. Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
3. In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes

DIRECTIONS

1. Preheat oven to 350°F (175°C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
2. Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
3. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
4. Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners’ sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

DIRECTIONS

1. Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.
2. Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, form into a ball and roll in graham cracker crumbs.
3. Serve with graham cracker, carrot sticks, or even on its own.

DIRECTIONS

1. Preheat oven to 375°F (190°C). Grease one 8×8 inch pan. Cream together 3/4 cup sugar, shortening, and egg.
2. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 inch pan.
3. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
4. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

DIRECTIONS

1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch pan. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
2. Pour mixture into crumb-lined pan. Bake in a preheated 325°F (165°C) oven for 1 hour or until firm to the touch.
3. Cool and then remove cake from pan by loosening edges with a knife. Place blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

DIRECTIONS

1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture.
2. Fold in the blueberries. Cover and chill for 4 hours.
3. Preheat oven to 375°F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2″ apart.
4. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

DIRECTIONS

1. Preheat oven to 450°F. Toss the parsnips in oil. Season with salt and pepper. Roast (tossing occasionally) until tender and golden brown, about 35 minutes.
2. Glaze: Melt butter. Add apple cider vinegar, honey and red pepper flakes. (Feel free to double the glaze recipe.)
3. Drizzle baked parsnips with the spicy honey butter. Enjoy!

Credit: Ronda Wieringa from Jenison, Michigan

DIRECTIONS

1. Preheat oven to 375°F. Coat a 1 1/2-quart oval baking dish or casserole with cooking spray. Arrange sliced celery root and parsnips in the prepared baking dish.
2. Place a small saucepan over medium heat. Melt the butter, then whisk in the flour. Cook the flour and butter mixture for 1 minute, then slowly whisk in the thyme. Add the fresh thyme and garlic and cook, stirring constantly, until the sauce thickens. Season generously with salt and pepper.
3. Pour the thickened sauce over the arranged vegetables and sprinkle with the Parmesan cheese. Bake, covered, 40 minutes. Bake, uncovered, about 15 minutes more or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving. If desired, garnish with additional fresh thyme.

DIRECTIONS

1. Preheat the oven to 425°F. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
2. Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

DIRECTIONS

1. Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch.
2. Bring to a boil over high heat. Boil until reduced to 3/4 cup.
3. Return the parsnips to the pan and add the butter.
4. Working in batches, transfer to contents of the saucepan to a food processor and puree until smooth.
5. Return to the saucepan, season with salt and pepper, then heat over medium until hot.

Credit: The Grand Rapids Press

DIRECTIONS

1. In large pot, place steamer filled with potatoes and turnips. Add 2 cups water, cover and bring to boil. Steam until tender, about 15 minutes.
2. Meanwhile, in small skillet, sauté onion and parsley over medium heat in oil for 5 minutes.
3. In large bowl, place tender potatoes and turnips and mash with large fork. Stir in onion, parsley and oil from pan. Season mixture to taste with salt and pepper.
4. Lightly coat baking dish with oil spray and add potato mixture, pressing down evenly.
5. Top with cheese and broil for 2-3 minutes or until cheese is bubbly and lightly browned.

Credit: American Institute for Cancer Research (AICR).

DIRECTIONS

1. In a skillet, melt butter, add onion, and stir-fry until a delicate brown.
2. Add mashed turnip, salt, sugar, pepper, and cayenne. Mix well.
3. Beat egg yolks and add to mixture.
4. Fold in stiffly beaten egg whites.
5. Put in a greased casserole dish and bake in a hot oven at 400F/200C for 20 to 25 minutes.

Credit: Produce for Better Health Foundation.

DIRECTIONS

1. Preheat oven to 450°F.
2. Place the parsnips into a mixing bowl and toss with olive oil.
3. Sprinkle in the garlic, honey, salt and pepper to taste.
4. Toss until evenly coated, and spread evenly onto a backing sheet.
5. Bake in preheated oven until the parsnips are tender (approximately 30 min), add a little time if you like them crunchy. (Scrape into a mixing bowl and toss with mint and sage)

DIRECTIONS

1. Peel and dice the turnips and parsnips.
2. Add veggies and salt to a large sauce pan and cover them with cold water.
3. Boil over medium heat for about 10 minutes, until veggies are quite soft. Vegetables are done when you can easily insert the tip of a knife into the cubes.
4. Drain the veggies and put them back into the saucepan.
5. Add the butter and thyme.
6. Using a potato masher, mash all ingredients together.
7. Season with salt and pepper to taste. Serve warm.

Credit: Fruits & Veggies-More Matters®

DIRECTIONS

1. Combine first 4 ingredients in a small sauce pan.
2. Cook on MEDIUM-LOW heat until vegetables are tender, about 20 minutes, stirring occasionally.
3. Remove from stove top and mix in the mayonnaise.
4. Add salt and pepper to taste (optional).

Credit: Produce for Better Health Foundation and Shoney’s, Inc.

DIRECTIONS

1. Peel the turnips and cut into even 1″ cubes. Heat 1 tablespoon of butter in a sauté pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4″. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.

Credit: The Culinary Institute of America

DIRECTIONS

1. When cutting up the zucchini discard the seedy, mushy middle pieces. Place the zucchini fries in a colander over a bowl, sprinkle with the salt and toss. Allow them to drain for at least two hours or longer in the refrigerator.
2. Meanwhile make the dip by melting the butter and olive oil together in a skillet or saute pan. Add the onions and cook about 20 minutes over medium-low heat, stirring often until the onions are mostly browned.
3. Remove them from the heat and mix with the vinegar. Add them to a food processor with the honey, mustard and sour cream. Pulse until well combined. Season with salt and pepper to taste. Refrigerate.
4. Set up a dredging station by combining the panko, parmesan, flour and Italian seasoning in a wide, shallow bowl. Beat the eggs together in a separate, shallow bowl.
5. Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spray with olive oil; or use a non-stick baking sheet and spray the pan directly or grease very lightly.
6. Use one hand for dipping the zucchini in the egg and one for coating with bread crumbs; allow the excess egg to drip off and use your hand to pat on the crumbs. Place on baking sheet close but not touching. Repeat until all the zucchini are coated.
7. Bake 12 minutes, carefully turn them all over and bake another 8-10 minutes, until golden brown. Serve immediately with onion dip.

DIRECTIONS

1. Combine all ingredients in a bowl and whisk until smooth.
2. Taste and adjust seasoning if necessary.

DIRECTIONS

1. Wash and dry your parsnips. Don’t peel them- the skins help prevent the edges from burning too fast.
2. Slice the parsnips using a mandolin, or your food processor. You want thin, evenly sliced rounds.
3. Very sparingly, rub a little olive oil on each slice, and lay on a cookie sheet without overlapping. Sprinkle the Tabasco sauce and a touch of sesame oil for a little kick, and sprinkle salt/pepper on the slices. (the less oil, the better they bake. you could even try them oil free)
4. Lay over top your parsnips a second cookie sheet (make sure it fits the bottom sheet). This presses them down and makes them crispier.
5. Bake for 20 min at 250°F. At the 10 min mark, rotate your cookie sheet.
6. After 20 min, remove the top cookie sheet, and continue baking 10-20 min. Careful- they burn easily!
7. Remove and let cool on a wire rack- they get crispier as they cool.

NOTE: if they are still bendy, microwave them in small batches, 2 minutes at a time (make sure the center ones don’t burn!). I noticed the microwave fixed all ‘bendy’ issues very well

DIRECTIONS

1. Preheat oven to 350°F (175°C). Unroll crescent rolls onto a baking sheet, and press together the seams to form a single sheet of dough.
2. Bake for 15 minutes or until golden brown. Let cool.
3. Mix cream cheese and mayonnaise together and spread the mixture onto the top of each crescent roll. Sprinkle dill weed or garlic salt over crescent rolls. Arrange the broccoli, cauliflower, radishes and carrots on top of the cheese and mayonnaise mixture. Sprinkle the cheese over the veggies. Sprinkle the imitation bacon bits over the shredded cheese. Refrigerate until ready to serve. Before serving cut the crescent rolls into squares.

DIRECTIONS

1. Preheat oven to 400°F.
2. Peel and cut the carrots (16 carrots or 2 pounds worth) into sticks that are about 4″ long. Put the sticks into a bowl and pour the olive oil over them and mix to coat.
3. Next, place the carrot sticks on a single layer on a baking sheet lined with parchment paper. Then, sprinkle the carrots with the salt.
4. Bake the carrots until they begin to crisp (about 20 to 25 minutes).

DIRECTIONS

1. In a nonstick fry pan, heat oil until hot. Add jalapeno and ginger; cook and stir until ginger just begins to brown.
2. Add radishes, cilantro, cumin and salt; reduce heat and cook, stirring often, until radishes are barely tender, about 6 minutes.
3. Garnish with julienned radish leaves or spinach, if desired.

DIRECTIONS

1. Cut carrots into 2 x ¼” strips. Combine carrots, water, lemon juice, sugar & garlic in a non-aluminum saucepan; cover. Cook over medium heat for 6 to 8 minutes or until carrots are crisp-tender. Remove from heat. Place carrots in a shallow bowl reserving the cooking liquid in saucepan. Add basil, lemon rind & oil to cooking liquid & set aside.
2. Trim top white portion from green onions and place tops in a large saucepan of boiling water. Drain immediately & rinse under cold water. Cut tops into 20 narrow strips. Gather 4 carrot strips into a bundle & tie with an onion strip. Repeat procedure with remaining carrots & onions strips. Place bundles in a large shallow bowl. Pour basil mixture over bundles. Cover & chill at least 1 hour.
3. Using a slotted spoon, remove bundles from liquid and discard liquid. Arrange bundles on a serving platter or as a decorative side dish.

DIRECTIONS

1. Place a large saucepan over medium heat.
2. Add 1 tablespoon of the butter followed by the onion, potato, celery, carrots, corn, salt, and pepper to the pan and cook until the vegetables begin to become tender, about 10 minutes.
3. Add the remaining 1 tablespoon of butter and the flour to the pan and stir until well combined. While stirring quickly, slowly pour in the chicken broth followed by the heavy cream. Taste the chowder and season with salt and pepper, as needed.
4. Bring the chowder to a boil over medium-high heat, stirring frequently, then reduce to a low heat and simmer until the vegetables become tender, about 10 minutes.
5. Stir in the lemon juice.
6. Ladle the chowder into 4 bowls and top with an even amount of the corn mixture, placing a mound in the middle in each bowl.
7. Sprinkle the chowder with chopped chives and serve.

DIRECTIONS

1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water.
2. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

DIRECTIONS

1. Whisk together all dressing ingredients, set aside.
2. Place avocado slices, apple, mango and blueberries in a medium bowl and toss with 1/4 cup of dressing.
3. Toss salad greens in large bowl with remainder of dressing, and distribute evenly on each of six salad plates.
4. Place an equal portion of the fruit/avocado mixture on top of each greens serving.
5. Sprinkle with chopped chives and toasted walnuts to serve.

Credit: Produce for Better Health Foundation (PBH)

DIRECTIONS

1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.

DIRECTIONS

1. Set aside 12 of the leek rings for garnish, then place the remaining leeks in a large saucepan along with the onion, celery, parsnips, garlic, vegetable broth, thyme, and sage.
2. Place the pot over high heat and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
3. Remove the thyme sprig from the soup. Using and immersion or traditional blender, puree the soup until smooth, working in batches. Strain and return the soup to a large saucepan. Stir in the heavy cream and season with salt and pepper to taste.
4. Add the chopped kale to the soup and place over medium-low heat. Cook until the kale is tender.
5. While the kale is cooking, make the leek ring garnish. Place the beaten egg in a small bowl and the flour in another small bowl. Dip the leek rings into the flour, then in the egg, then back into the flour. Shake to remove any excess flour.
6. Fill a small saucepan with 1 inch of oil and place over medium heat. Fry the breaded leek rings until they brown slightly, about 4 minutes. Transfer to a paper towel lined plate and season with salt.
7. Ladle the soup into bowls, garnish with the leek rings, and enjoy.

DIRECTIONS

1. Combine first 8 ingredients in a 5-quart electric slow cooker.
2. Cover and cook on LOW for 6 hours.
3. Place one-fourth of squash mixture in a blender.
4. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
5. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
6. Repeat procedure with remaining squash mixture.
7. Stir in whipping cream, paprika, and cumin.
8. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

DIRECTIONS

1. Melt the butter in a large heavy pot and pour in the olive oil.
2. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
3. Cook for 10 minutes, stirring occasionally.
4. Stir in the vegetable broth.
5. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
6. Discard bay leaf.
7. Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
8. Return soup to pot and add heavy cream or milk; stir to combine.
9. Add salt and pepper to taste
10. Serve warm.

DIRECTIONS

1. Preheat the oven to 400ºF.
2. Place the parsley leaves and 1/4 cup of the olive oil in a small food processor and puree until the parsley leaves are finely chopped. Using a rubber spatula, scrape the parsley mixture into a small bowl and set aside.
3. Trim the root end from the fennel bulbs, leaving the core intact. Cut the green frond ends from the fennel bulbs, then cut the bulbs, lengthwise, into 8 wedges. Place the wedges on a baking sheet along with the shallot, garlic, thyme sprigs, salt, and pepper. Drizzle with the remaining 1 tablespoon of olive oil and toss to combine. Roast the fennel until lightly caramelized, about 8 minutes, flipping halfway through.
4. Remove the thyme sprigs from the fennel, then transfer the roasted vegetables to a large saucepan. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until the fennel becomes very tender, about 15 minutes. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Strain, then return the soup to a clean large saucepan over medium heat. Warm the soup until hot, then stir in the cream, orange juice, and more chicken broth, if needed. Season with salt and pepper.
5. Place a small piece of cheese cloth over a small bowl and scrape the parsley mixture into the cheese cloth. Bunch up the cheese cloth to strain the parsley mixture, extracting the green parsley oil into the bowl. Ladle the hot soup into bowls. Drizzle the soup with parsley oil, then top with an even amount of orange zest. Place a small fennel frond onto each bowl of soup, then serve.

DIRECTIONS

1. Preheat the oven to 400°F.
2. Place a large saucepan over medium heat. Add the butter followed by the leeks, potato, salt, and pepper. Cook until the leeks begin to soften, about 5 minutes. Pour in the broth and bring the soup to a boil over high heat. Reduce to a simmer and cook until the vegetables become very tender, about 20 minutes.
3. While the soup is simmering, place the bread cubes on a baking sheet. Drizzle with olive oil and season with thyme, salt, and pepper. Toss to combine, then spread the bread cubes so that they are in one even layer. Toast the cubes until they become browned and crisp, tossing halfway through, about 7 minutes in total. Set aside to cool.
4. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Strain and return to a clean large saucepan over medium heat. Stir in the lemon juice and cream, then season with salt and pepper, if necessary.
5. Ladle the soup into bowls and place a mound of croutons in the middle of each bowl.
6. Sprinkle the soup with chives, then serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the butter followed by the celery, scallions, salt, and pepper. Cook until the scallions begin to soften.
2. Add the garlic and sprinkle in the flour, stirring frequently for 2 minutes more. While stirring briskly, slowly pour in the chicken broth a little at a time. Bring the soup to a boil, then reduce to a simmer and cook until the celery becomes very tender, about 25 minutes.
3. Using a blender and working in small batches or using an immersion blender, puree the soup until smooth. Add more broth, if needed, to achieve your desired consistency.
4. Strain the soup and return it to a clean large saucepan. Place the soup over medium heat and stir in the cream and lime juice.
5. Taste and season the soup with salt and pepper, as needed. Warm the soup until heated through.
6. Ladle the soup into bowls, top with an even amount of blue cheese and a few celery leaves on each bowl, then serve.

DIRECTIONS

1. Place a large saucepan over medium-high heat. Add the butter followed by the onions, leeks, salt, and pepper, then cook until the liquid evaporates from the onions and leeks and they just begin to brown, about 8 minutes. Reduce the heat to medium-low and slowly caramelize the onions and leeks, stirring frequently, until they are deep brown in color, about 30 minutes. If the bottom of the bottom of the pan begins to burn, you can add 2 tablespoons of water and stir until the brown bits loosen. Repeat this as many times as needed to prevent burning.
2. When the onions are deeply caramelized, add the beer and cook until it has evaporated, about 5 minutes. Using butcher’s twine, tie the rosemary and thyme together to form a bouquet. Add the bouquet, broth, salt, and pepper to the onions and leeks. Bring the soup to a boil, then reduce to a simmer and allow to cook for 15 minutes to blend the flavors of the soup.
3. Preheat the broiler. Place 1 tablespoon of shredded Swiss cheese into the bottom of 6 small (8-ounce) bowls and ladle in an even amount of soup.
4. Top each with a slice of toasted baguette followed by an even amount of the remaining cheese.
5. Transfer the bowls onto a baking pan covered with aluminum foil and broil the top of the soup until the cheese melts and browns, about 4 minutes. Serve immediately. Be sure to take care with the bowls, as they will be very hot from broiling.

DIRECTIONS

1. Cook the rotini according to the package directions. Drain and set aside.
2. While the rotini is cooking, place a large saucepan over medium heat. Add the butter followed by the onion, celery, carrots, parsnip, and garlic. Cook until the garlic begins to brown and become fragrant, about 3 minutes.
3. Pour in the broth and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become tender, about 15 minutes.
4. Stir in the drained pasta, lemon zest, and lemon juice.
5. Ladle into bowls, sprinkle with fresh dill, and serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the bacon and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, then add the onions and carrots. Cook until the onions become tender, then add the turnip, garlic, broth, salt and pepper.
2. Bring the soup to a boil over high heat, then reduce the heat to low.
3. Simmer until the carrots become tender, about 15 minutes.
4. Add the turnip greens and reserved bacon, then cook for 5 minutes more.
5. Ladle the soup into bowls, sprinkle with Parmesan, and serve.

DIRECTIONS

1. Remove 6 attractive parsley leaves from the bunches and set them aside in a damp paper towel for garnish. Place a large pot of water over high heat and bring to a boil. Fill a bowl with ice water and set aside. Holding the parsley by the stems, carefully dip them into the boiling water until they wilt, about 5-10 seconds, then immediately dip into the ice water until thoroughly chilled. Squeeze the excess water from the bunch. Repeat this process with the other bunch of parsley. Cut the cooked portion of the parsley from the stems, roughly chop, and set aside.
2. Place a large saucepan over medium heat. Add the butter followed by the onion and potatoes. Cook until the onion becomes tender, about 5 minutes. Add the garlic and cook just until you can smell its aroma.
3. Pour in the chicken broth and season with salt. Bring the soup to a boil, then reduce to a simmer, and cook until the potatoes become very tender, about 15 minutes.
4. Add the roughly chopped cooked parsley to the soup. Puree in the soup small batches using a blender or immersion blender. Strain the soup and return to a clean large saucepan.
5. Place the soup over medium heat, stir in the heavy cream, lemon juice, salt, and more broth, if desired.
6. Heat the soup through, then ladle into bowls. Top each soup with an even amount of rice and shredded chicken. Top with a parsley leaf, then serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the butter followed by the onion, carrot, parsnip, potato, salt, and pepper. Cook until the vegetables begin to soften, about 7 minutes.
2. Pour in the chicken broth and add the 1 teaspoon of fresh chopped thyme and cayenne. Season with salt again, if necessary, and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become very tender, about 20 minutes.
3. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
4. Strain the soup into a clean large saucepan and stir in 1/4 cup of the warmed cream and more broth, if desired. Check the soup again for seasoning, then heat through.
5. Ladle the soup into 4 bowls, spoon 1 tablespoon of warm cream into the middle each bowl and swirl with a spoon.
6. Top the soup with a sprig of fresh thyme, then serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste.
2. Cook, stirring frequently, for 2 minutes more.
3. Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes.
4. Stir in the lemon juice and ladle into bowls.
5. Top with fresh basil, then serve.

DIRECTIONS

1. In large saucepan, combine radishes, onions and chicken stock or broth.
2. Bring to a boil. Reduce heat and simmer 35 minutes. Remove from heat and cool slightly.
3. In food processor, puree mixture. Set aside.
4. In large saucepan or Dutch oven, melt butter. Whisk in flour and cook, stirring, 1 minute.
5. Add half and half and cook, stirring, until thickened, about 5 minutes.
6. Whisk in Worcestershire sauce, salt, pepper, horseradish and mayonnaise. Add pureed radishes.
7. Heat through.
8. Can be held in slow cooker several hours if necessary.

DIRECTIONS

1. Combine rind and hummus. Divide hummus mixture evenly among 8 pita halves (about 1 1/2 tablespoons each).
2. Divide lettuce, cucumber, radishes, onion, and cheese evenly among pita halves. Sprinkle with pepper.
3. Steam peas 5 minutes or until crisp-tender; drain. Combine peas, mint, butter, salt, and pepper; toss well.

DIRECTIONS

1. Thinly slice lengthwise the yellow squash, zucchini, carrots and parsnips with a mandolin.
2. In a pot with boiling salted water, blanch the vegetables for about 2 to 3 minutes.
3. Drain them and shock in a bowl with iced water, then drain them again and hold. (The vegetables are taking the place of the pasta).
4. For the sauce: In a sauce pan over medium heat, add olive oil and sauté onions, fennel and garlic until soft and golden.
5. Add sun dried tomatoes in olive oil and continue to cook for about 3 minutes.
6. Deglaze the pan with white wine and let liquid reduce by half.
7. Add red bell pepper puree and canned tomatoes in juice and bring to a gentle boil, bring heath down to simmer and cook for about 30 minute, season sauce to taste with salt and pepper.
8. When sauce is ready add fresh chopped chives and hold aside.
9. For garnish: In salted boiling water blanch asparagus spear for about 2 to 3 minutes, drain them and shock in iced water, hold aside.
10. For the chives, simply deep fry in oil, shake the excess oil and rest over paper towels.
11. To finish dish for service: In a large sauté pan over medium heat, add olive oil and sauté sliced vegetables until hot and al dente in texture.
12. Add sauce and allow the dish to cook and the sauce to coat vegetables nicely. Adjust seasoning as necessary.
13. For plating, plate portions of vegetables with sauce in center of the plates and garnish each portion with 2 spears of asparagus and a bundle of fried chives.
14. Serve immediately, hot.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).

DIRECTIONS

1. Cook pasta in salted water according to package directions; drain and rinse under cold water.
2. Place in a large bowl along with spinach, radishes and orange.
3. In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture.
4. Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hours.

Credit: The North American Radish Council

DIRECTIONS

1. In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
2. Preheat a lightly greased waffle iron.
3. Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
4. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles

DIRECTIONS

1. Mix yogurt and sour cream.
2. Layer 1/2 cup of cantaloupe, 1/4 cup of blueberries, and 2 1/2 tablespoons yogurt mixture in each of the glasses.
3. Garnish with a fresh mint sprig.

DIRECTIONS

1. Place radishes in bowl.
2. Coat with olive oil.
3. Sprinkle with salt, minced onion, garlic (lots!) and paprika.
4. Place in a hot cast iron pan and heat until crispy outside, soft inside.
5. Finish with a sprinkle of dill and enjoy!

DIRECTIONS

1. Grate or ribbon carrots into a bowl.
2. Toss on blueberries and sunflower seeds.
3. Whisk oil, lemon juice and pepper together.
4. Pour over carrot mixture.
5. Toss to coat.

Credit: Mark Bittman in the New York Times.

DIRECTIONS

1. Pre-heat oven to 400°F. Toss parsnips with oil and salt and roast 20 minutes, until lightly golden and soft.
2. Meanwhile, cover candied ginger with hot water and let sit 10 minutes. Drain and transfer ginger to a paper towel to dry.
3. Roughly chop roasted parsnips, transfer to a medium sauce pot with whole milk, and bring to a simmer. Reduce heat to low, cover, crack lid and cook 10 minutes, or until soft. Cool slightly, then transfer milk and parsnips to a blender and puree until smooth.
4. Transfer back to pot and add cream, 1/3 cup sugar and maple syrup. Place over medium heat and bring to a simmer, stirring occasionally, then remove from heat.
5. Meanwhile, whisk egg yolks and remaining 1/3 cup sugar together in a medium bowl for about 1 minute.
6. Slowly pour the hot cream mixture into the egg yolks while whisking constantly, then pour back into the pot. Cook custard over low heat, stirring the bottom constantly with a rubber spatula or flat wooden spoon, until mixture thickens slightly, 3-5 minutes. Do not let custard exceed 170 degrees.
7. Transfer to a metal bowl and set that bowl in a larger bowl of ice water. Stir custard until cold. Strain custard through a fine mesh strainer, stir in candied ginger, and transfer to an ice cream maker and freeze.
8. Transfer to containers and immediately place in freezer.