Roast Ontario Parsnips
Posted: May 7, 2012Serves 2 Active Time: 10min Total Time: 40min Ingredients: 1 lb (bunch) of parsnips, peeled, cut diagonally in ¼-inch thick slices 1 tbsp vegetable oil Preparation: Preheat oven to 450°F. Toss...
Parsley
Parsnips
Pears
Peas
Peppers
Potatoes
Serves 2 Active Time: 10min Total Time: 40min Ingredients: 1 lb (bunch) of parsnips, peeled, cut diagonally in ¼-inch thick slices 1 tbsp vegetable oil Preparation: Preheat oven to 450°F. Toss...
Potato and Wild Leek Gratin
Posted: April 23, 2012Ingredients: Serves 4 1 tbsp neutral oil (i.e. canola, safflower) 4 medium russet potatoes 10-12 wild leeks, chopped (white part only) 2/3 cup half-and-half ½ packed cup grated aged sharp cheddar Preparation: Preheat oven to 375 degrees Fahrenheit. Pour oil into a 9x5x3-inch loaf pan and rub over...
Potato and Wild Leek Gratin
Posted: April 20, 2012Serves 4 Ingredients: 1 tbsp neutral oil (i.e. canola, safflower) 4 medium russet potatoes 10-12 wild leeks, chopped (white part only) 2/3 cup half-and-half ½ packed cup grated aged sharp cheddar Preparation: Preheat oven to 375 degrees Fahrenheit. Pour oil into a 9x5x3-inch loaf pan...
Balsamic-Roasted Pears with Pepper and Honey
Posted: March 19, 2012Serves 4 Active time: 15 min Total time: 30 min Ingredients: 2 tbsp unsalted butter 2 firm-ripe, Bosc pears, halved lengthwise and cored 3 tbsp balsamic vinegar ¼ cup honey 4 oz Manchego or mild fresh goat cheese, cut into 4 pieces,...
Asian (Chicken) Salad with Snap Peas and Bok Choy
Posted: March 8, 2012Total Time: 40 min Active Time: 20 min Serves 4 Ingredients: (2 skinless boneless chicken breast halves, about 1 lb; optional as dish can also be made with tofu) 5 fresh cilantro sprigs plus 1/3...
Lemon-Roasted Ontario Potatoes
Posted: March 8, 2012Serves 6 Ingredients: vegetable oil 2 lbs unpeeled fingerling potatoes (rinsed, halved lengthwise) ¼ cup olive oil ½ cup extra virgin olive oil ¼ fresh lemon juice 3 tbsp chopped fresh dill (optional) 2 tbsp finely grated lemon peel 12 garlic cloves (sliced) Preparation: Position...
Roasted Ontario Parsnips with Parsley
Posted: December 19, 2011Roasted Ontario Parsnips with Parsley Ingredients: 1 pound parsnips, peeled, cut on diagonal into 1/2-inch-thick slices 1 tablespoon extra-virgin olive oil ½ teaspoon coarse kosher salt 1...
Roasted Root Vegetables with Apple Juice
Posted: March 21, 2011Ingredients: 3 cups apple juice 1 cup semisweet white wine 3 tablespoons butter 1 ½ pounds yams 1 ½ pounds turnips 1 ½ pounds parsnips 1 ½ pounds carrots Preparation: Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter. Preheat oven to 425°F. ...
Cosy Chicken and Rice Soup
Posted: February 6, 2011Serves 4 – Total time 45 minutes Ingredients: 1 tbsp olive oil 12 oz boneless skinless chicken thighs 1 leek, diced 2 ribs celery, diced 2 carrots, diced 1 yukon Gold potato, peeled and diced Half sweet potato, peeled and diced 3 sprigs each fresh thyme and parsley ¼ tsp each salt and pepper 4 cups sodium-reduced...
Honey-Glazed Roasted Carrots and Parsnips
Posted: January 31, 2011Ingredients: 1 pounds carrots, peeled, halved lengthwise ¾ tablespoons butter 1 pound parsnips, peeled, halved lengthwise ¾ tablespoons honey 3 tablespoons olive oil 1/2 teaspoon balsamic vinegar Preparation: Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking...
