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Roasted Carrots, Parsnips, and Meyer Lemons

Roasted Carrots, Parsnips, and Meyer Lemons

Ingredients

  • Nonstick vegetable oil spray
  • 1 pound large carrots (about 4), peeled, cut diagonally into 1/4-inch-thick slices
  • 1 pound large parsnips (about 5), peeled, cut diagonally into 1/8-inch-thick slices
  • 20 large garlic cloves, peeled
  • 1 Meyer lemon, halved lengthwise, cut crosswise into 1/8-inch-thick slices, seeds removed
  • 6 tablespoons olive oil, divided
  • 2 teaspoons coarse kosher salt, divided
  • 2 tablespoons chopped fresh parsley

Recipe Preparation

  • Spray 2 large rimmed baking sheets with nonstick spray. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Combine carrots, parsnips, garlic, lemon slices, and 4 tablespoons oil in large bowl. Sprinkle with 1 1/2 teaspoons salt and toss to coat evenly. Divide mixture between prepared sheets, spreading in single layer. Roast vegetables 20 minutes. Stir vegetables; reverse positions of sheets. Roast until vegetables are tender and brown at edges, about 20 minutes longer.

  • Transfer vegetables to platter. Drizzle with remaining 2 tablespoons oil; sprinkle with parsley. Season with pepper and 1/2 teaspoon salt. Serve warm or at room temperature.

Recipe by Jill Silverman HoughReviews Section

20 Rosh Hashanah Recipes to Celebrate the New Year

Rosh Hashanah is the Jewish New Year, and the holiday falls in September or early October. Our recipes for the Rosh Hashanah feature essential foods and ingredients that are symbolic and meaningful in Jewish culture such as leeks, pomegranates, carrots, honey, and apples. It wouldn't be Rosh Hashanah without a showstopping tender brisket recipe. We have two delicious versions that everyone will love&mdashsweet-and-sour brisket featuring chile sauce and brown sugar, and orange-braised brisket which stays moist by soaking up Triple Sec liqueur and chicken broth while it cooks.

Roast chicken and roasted salmon are other popular main courses for Rosh Hashanah. For beet-and-dill roasted wild salmon, cooked and grated purple beets are layered on top of the salmon which marinates for at least 30 minutes. Over time, the fish takes on an intense purple hue and makes a truly incredible centerpiece for a holiday dinner.

Of course, the celebration calls for some stellar desserts, too. Given the importance of apples on Rosh Hashanah (they are traditionally dipped in honey and eaten to symbolize the promise of a sweet New Year), what would the day be without the spiced apple cake, which is seen here, or a photo-worthy apple membrillo tart? Honey&mdasha symbol of sweetness and the many blessings from God&mdashalso appears in many of these recipes for Rosh Hashanah. Whether it's used as a glaze on roasted carrots or as a sweetener in a festive cocktail, there are delicious ways to make good use of this important ingredient.

Prepare any of these recipes for Rosh Hashanah and your entire family will ask for seconds.


Harvest List

This is a Sunday estimation of what we will be harvesting on Tuesday. We have been keeping an eye on the hoops and 2-acre garden and have a pretty good idea of what is out there and ready to be harvested. But we don’t harvest until Tuesday. Also, because we have a market style CSA, this isn’t a guarantee of 1 of all these things for everyone. Instead, this will be the variety of what will hopefully (fingers crossed) have for you to choose from this week.

If you signed up for a:
SMALL share: you will need to take 1 bunch of herbs and will get to select 4 other items
LARGE share: you will need to take 2 bunches of herbs and will get to select 7 other items

Herb options include:

Chives
Dill
Parsley
Thyme
Oregano
Chives w/blossoms

Other options include:

Napa Cabbage
Asian Greens
Hakurai Turnips
Baby Fennel
Zucchini
Peas
Salad Mix
Arugula
Spinach
Carrots
Kohlrabi
Lettuce Heads
Kale
Chard


Seasonal Eats: Marvelous Meyer Lemons

Meyer Lemons at the Farmer's Market (Heather Parlato/LAist)

Start your day with LAist

For the first time in awhile, I've seen Meyer lemons back at the farmer's market. Meyer lemons are native to China and thought to be a cross between a true lemon and a mandarin or orange. Brought back from a trip to China by Frank Meyer about 100 years ago, they grow well in warm climates in orchards or garden pots as ornamental trees with a winter seasonality in the California climate.

Meyer lemons are typically a deeper yellow-orange and a rounder shape than more common Eureka lemons. They have a sweeter and less acidic flavor, and the distinct fragrance of their skins gives a unique citrus accent to dishes that use the zest. One trick in getting to know these fruits, trade them in for Eureka lemons in any of your favorite lemon recipes and see what you think. Meyer lemons have a glycemic load of 3, are mildly anti-inflammatory and are a good source of Thiamin, Riboflavin, Pantothenic acid, Iron and Magnesium, and a very good source of dietary fiber, Vitamin C, Vitamin B6, Calcium, Potassium and Copper.

5 ways to enjoy Meyer lemons:

Preserved Meyer Lemons — An amazingly-flavorful preservation you can make while the lemons are in season and enjoy all year-round. This post has a list of how to use them, too.

Roasted Carrots, Parsnips and Meyer Lemons — Add this less-intense lemon right into your roasting pan dishes of root vegetables, or along-side chicken or lamb with the roasting vegetables.

Pasta with Meyer Lemon and Basil — Enjoy the tangy, bright flavor in your vegetable and herb pastas, a little goes a long way.

Lamb Chops with Minted Meyer Lemon Compote — The compote in this recipe is truly delicious, uses less sugar than many other recipes, and goes well with both meats and steamed or grilled vegetables.

Meyer Lemon Cake with Lavender Cream — this is not just a lemon cake, it layers in flavors of Meyer lemon curd and lavender cream for a deeply fragrant dessert.


Roasted Carrots, Parsnips, and Meyer Lemons - Recipes

This is what I call an ideal lemon chicken.

Lemon chicken may be a mainstay of Chinese restaurant menus, but I never order it.

Battered to oblivion, and tossed with a gloppy sauce that tastes more of sugar than citrus, it just doesn’t appeal.

Melissa Clark’s “Sauteed Chicken with Meyer Lemon,” however, is much more my style.

The veteran cookbook author and New York Times food writer does swaps out the deep-frying for stir-frying instead. That means this dish comes together in no time and with no mess.

What’s more, you can really taste the fresh, bright Meyer lemon in this dish.

A cross between a Eureka lemon and a mandarin, Meyer lemons aren’t as puckery. They have a hint of sweetness and a beautiful floral fragrance. And they shine magnificently in this dish, rind, flesh, and all.

Now’s the time to enjoy Meyer lemons.

To tame the bitterness of the pith, the thin slices of lemon are quickly blanched, then slightly pickled with a dash of salt and sugar.

The lemon pieces are stir-fried with leeks, garlic and strips of chicken thighs tossed with fresh rosemary. A squeeze of fresh lemon juice finishes the dish.

Serve with rice, couscous or over pasta — for a lemon chicken worth celebrating.

Sauteed Chicken with Meyer Lemon

1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips

3 tablespoons extra virgin olive oil

2 teaspoons minced rosemary

2 garlic cloves, finely chopped

Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.

Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.

Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.

Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.

From Melissa Clark, as printed in the New York Times

More Meyer Lemon Recipes To Try: Meyer Lemon & Thyme Hearth Bread


The Ultimate Spring Produce Guide - The Best Seasonal Recipes to Make this Spring

Come check out what's in season during Spring with this Spring Produce Guide, plus learn what to make with all that great seasonal produce!

Favorite Artichoke Recipes for Spring

Did you know that an artichoke is the edible bud from a thistle flower? Artichokes require a lot of prep work, unless you're buying frozen or canned, but they're worth it!

One of my favorite ways to eat them is steamed whole and leaves dipped in aioli. Then, after eating all of the "meat" off the leaves you get to the center - the heart - which is the best part! Artichokes are great in pastas, pizzas, and other dishes, too!

For an easier to prep fresh artichoke, try baby artichokes, They don't have a choke so you won't have to remove that

To browse all of the artichoke recipes, head over to search the Artichoke Recipe Category.

Grilled Baby Artichokes with Lemon and Garlic

These baby artichokes are the perfect way to dress up your favorite meat. They look great on the plate and are likely something your family hasn't yet tried!

Artichoke Potato Frittata

Artichoke Potato Frittata is a great dish for a spring menu and easy to make.

Chicken, Artichoke, and Mushroom Lasagna Rolls

For a fun new lasagna recipe try these Chicken, Artichoke, and Mushroom Lasagna Rolls. Lasagna rolls are attractive, simple to prepare, and so much easier to dish up and serve than a massive layer of lasagna that requires cutting into.

Turkey with Artichoke and Sun Dried Tomato

Turkey with Artichoke and Sun Dried Tomato is a delicious gourmet sandwich that is easier to make at home than you'd think!

Rosemary White Bean Artichoke Spinach Dip

Rosemary White Bean Artichoke Spinach Dip is a remake of the classic recipe so many know and love. In this recipe creamy white cannellini beans and rosemary pair perfectly with artichokes, fresh spinach, and cheese.

Shrimp Scampi with Sun-Dried Tomatoes and Artichokes

Shrimp Scampi with Sun-Dried Tomatoes and Artichokes is a great way to feature spring artichokes!

Favorite Arugula Recipes for Spring

Arugula is a peppery green, sometimes referred to as "rocket." When I buy arugula, I usually look for arugula labeled as "baby arugula," because I like the smaller leaves and slightly milder in taste.

Purchase arugula that has dark, crisp green leaves. Brown or yellowing leaves are on their way to spoiling. Also pass on any arugula that looks wilted or has excessive amounts of moisture.

One of the things I love about this green is that it is great served raw, like in a salad, but it also works well in many cooked dishes or in pestos, and even on pizzas. My favorite pizza to make at home lately is sauce, fresh mozzarella, fresh basil, and prosciutto. When it comes out of the oven, I drizzle it with balsamic and top it with fresh arugula.

To browse all of the arugula recipes, head over to search the Arugula Recipe Category Category.

Arugula and Chive Baked Egg Cups

Arugula and Chive Baked Egg Cups are great for a springtime breakfast. These particular eggs are baked in a bed of fresh arugula with a bit of olive oil to soften it. Topped them with parmesan and fresh chives.

Warm Arugula Salad with Quinoa & Goat Cheese

This Warm Arugula Salad with Quinoa & Goat Cheese is a bright salad that is perfect for lunch or dinner and is loaded with healthy ingredients. Naturally gluten-free and simply delicious, this salad will sure to please your whole family!

Bacon Blue Cheese Grilled Flatbread with Arugula

One thing that I love about recipes like this Bacon Blue Cheese Grilled Flatbread with Arugula, is how easy it is to prepare. Serve it as a main dish or sliced as an appetizer.

Grilled Cheese with Tomato, Avocado, Bacon, and Arugula

I love this recipe for Grilled Cheese with Tomato, Avocado, Bacon, and Arugula! Because sandwiches are very much about personal preference, feel free to use this recipe more as a guideline. If you prefer more cheese or arugula, for example, go ahead and adapt the recipe according to your personal tastes.

Pasta with Arugula, White Beans, Tomatoes, and Sausage

It seems like no matter what food we have in the house as long as I have beans and pasta in the pantry I can come up with something tasty and healthy to serve for dinner. Pasta with Arugula, White Beans, Tomatoes, and Sausage is a quick and easy meal for when life gets hectic.

Italian Mixed Greens Salad with Prosciutto and Lemon Dijion Vinaigrette

This is the perfect salad to pair with homemade pizza night! A mix of arugula, radicchio and baby kale is tossed with a simple lemon Dijon vinaigrette and topped with crispy prosciutto and fresh shaved parmesan.

Favorite Asparagus Recipes for Spring

Look for medium sized asparagus as the thicker varieties can be tough and woody. Select asparagus spears that are brightly colored, straight, round, and without strong odor. Colors may vary: green, white, or purple. The tips of the asparagus should be tightly closed. Look for asparagus that is uniform in thickness. This will allow for even cooking.

Asparagus is best stored in a jar or vase in the refrigerator with the roots in couple inches of water. Another way to store it that works well, especially if you plan to use it in the next couple of days, is wrapped in a paper towel and in a bag in your crisper drawer. Leave the top of the bag open so excessive moisture doesn't develop as this will spoil the asparagus quickly.

I love a simple roasted asparagus with olive oil, salt and pepper, but it tastes great in many other dishes, too.

To browse all of the asparagus recipes, head over to search the Asparagus Recipe Category.

Asparagus Salad with Tarragon Vinaigrette

Asparagus Salad with Tarragon Vinaigrette is a quick and easy salad made with fresh asparagus and quinoa tossed with a flavorful tarragon-mustard vinaigrette.

Asparagus Prosciutto Puff Pastry Pizzas

Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.

Roasted Asparagus with Lemon Walnut Dressing

Roasted Asparagus is drizzled with a tasty lemon walnut dressing for simple, delicious and heart-healthy side dish. With spring getting closer, this Roasted Asparagus with Lemon Walnut Dressing is the perfect addition to your dinner table.

Orzo with Peppers and Asparagus

I love this really versatile side dish of Orzo with Peppers and Asparagus, You can serve it hot when it's ready and you can bet the leftovers are exceptional, whether they are served cold or room temp.

Favorite Beet Recipes for Spring

Beets are usually sold with their greens attached. I learned from a friend who grew them last summer that you can eat the greens. She recommend that you wash them, then chop and saute with olive oil, plenty of fresh garlic, and salt and pepper.

If you typically don't like beets, you might like golden beets as they're much milder in flavor. Give them a try! You might be surprised to find you like them.

To browse all of the beet recipes, head over to search the Beet Recipe Category.

Quinoa Bowl with Chicken and Veggies

This quinoa bowl recipe features lots of veggies, quinoa, chicken, salty goat cheese, and heart-healthy walnuts for a filling, satisfying meal.

Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables

Dinner just got super quick and easy thanks to this sheet pan meal featuring roasted pork, carrots, golden beets, red onion, Brussels Sprouts, and parsnips.

Favorite Carrot Recipes for Spring

Carrots are probably one of the most versatile and common vegetables. They work well in soups and casseroles, eaten raw for a snack, in salads (shaved, chopped, or grated), cooked by themselves, and in a variety of pickled recipes.

Choose carrots that are firm and deep colored. If the greens are attached, I prefer to remove them for storage because they take up less room that way. Avoid soft spots, cracks, or other typical signs of spoilage.

To browse all of the carrot recipes, head over to search the Carrot Recipes Category.

Honey Roasted Carrots with Balsamic

This recipe for Honey Roasted Carrots with Balsamic is a super simple way to make oven roasted carrots with lots of flavor! Keeping the carrots whole gives this side dish of whole roasted carrots a great presentation on the table! Learn all you need to know about how to roast carrots.

Easy Cheesy Broccoli, Kale, Carrot Soup

This recipe for Easy Cheesy Broccoli, Kale, Carrot Soup is incredibly simple to whip up for dinner on a busy and the perfect way to warm up on a cold winter evening.

Lemon Chicken and Orzo Soup

Rather than a traditional Chicken Noodle Soup recipe I decided to make a Lemon Chicken and Orzo Soup because it felt a little more spring-like and perfect for those darn springtime sniffles. You'll enjoy this one no matter the weather.

Chicken Pot Pie with Buttermilk Biscuits

Creamy chicken filling is topped with tender buttermilk biscuits. Chicken Pot Pie with Buttermilk Biscuits is comfort food and it's finest!

Cilantro Lime Kale Slaw

Kale, purple cabbage, carrot, and red bell pepper are tossed with a jalapeño lime vinaigrette for a healthy Mexican inspired Cilantro Lime Kale Slaw.

Carrot Cake Pancakes with White Chocolate Pecan Butter

Carrot Cake Pancakes with White Chocolate Pecan Butter are a fun way to enjoy your breakfast at Easter!

Favorite Grapefruit Recipes for Spring

The whole family loves fresh grapefruit, so I can&rsquot go wrong there. Grapefruit typically comes into season in January and stays seasonal until early summer. For the sweetest grapefruits, look for the Ruby Red variety. Their fruit is a dark pink and much sweeter than white grapefruit, though it still has plenty of tang!

To browse all of the grapefruit recipes, head over to search the Grapefruit Recipes Category.

Grapefruit Curd

Grapefruit curd is a great basic condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to the doldrums of cold spring days. It's also the perfect thing to make when you need to use up leftover egg yolks.

Citrus Salad with Poppy Seed Dressing

The Poppy Seed Dressing compliments the tangy sweetness of the fruits (including grapefruit), and the nuts add both protein and crunch, making this a really flavorful dish to add to any healthy menu this year.

Buttermilk Poppy Seed Citrus Scones

Buttermilk Poppy Seed Citrus Scones make a tasty springtime scone thanks to the addition of grapefruit zest and a serving of grapefruit curd on top.

Favorite Leek Recipes for Spring

I love substituting leeks for onions in certain recipes. If you haven&rsquot ever tasted a leek before, they are related to the onion and garlic. Leeks look like giant green onions and have a mild onion flavor.

Rather than forming a bulb, like an onion, the leek resembles a stalk or stem. They are composed of many delicate layers that are often full of dirt and sand, so you have to clean them before use. So, check out my Kitchen Tips post on How To Clean Leeks.

When purchasing leeks, look for leeks that have a white stem and are crisp. Leeks that have withered tops, yellowing, or discolored leaves are less fresh and not ideal for using. Pass on any leeks that have mushy areas or look overly mangled.

To browse all of the leek recipes, head over to search the Leek Recipes Category.

Colcannon with Leeks and Kale

Colcannon is a traditional Irish dish created mostly from mashed potatoes and cabbage or kale. If you&rsquore looking for a new side dish recipe try, you should give this Colcannon with Leeks and Kale a try.

Roasted Cauliflower, Bacon, Leek, Mushroom Twice Baked Potatoes

These Roasted Cauliflower, Bacon, Leek, Mushroom Twice Baked Potatoes are a riff on the traditional twice baked potato. They're loaded with pureed roasted cauliflower, sautéed leeks and crimini mushrooms, bacon crumbles, and sharp cheddar cheese.

Artichoke, Leek and Potato Casserole

A wonderful twist on a potato casserole where the artichokes and leeks are the stars. This is a great little side dish for steak or grilled chicken or even as a vegetarian main dish for Meatless Monday, pair it with a salad or soup.

Artichoke Spinach Pizza with White Beans

Spinach and Artichokes are an obviously match in this pizza and both great, spring produce ideas. When I created this recipe, I also I had leeks in the fridge and I like their milder flavor compared to onions, so I threw some of those on for good measure.

Quiche Lorraine

This easy Quiche Lorraine recipe features leeks, bacon, and shredded gruyere cheese. A showstopper for any breakfast or brunch and is a classic on many spring menus.

Favorite Lemon Recipes for Spring

You'll find the juiciest lemons from winter and through early summer. When zesting lemons, make sure you wash the exterior first as lemons often have a waxy coating on the outside.

Make sure to look for Meyer Lemons in the grocery store. They're a cross between a lemon and a mandarin orange and so are a little sweeter than a traditional lemon. Meyer Lemons are available for a short time and are such a treat!

Having a hard time juicing your lemons? Check out these tips how to squeeze the most juice from limes, the same will apply to your lemons!

To browse all of the lemon recipes, head over to search the Lemon, Lemon Juice, or Lemon Zest recipe categories.

Lemon Blueberry Bread

This lemon blueberry bread is studded with juicy blueberries and topped with a simple lemon drizzle. This is such a simple quick bread recipe!

Lemon Pepper Tacos with Cilantro-Lime Slaw

These Lemon Pepper Tacos with Cilantro-Lime Slaw are something light and fresh for the spring and summer months ahead, but also easy enough for lazy, warm days.

Lemon Blackberry Cupcakes

There&rsquos something about the lemon and berry combination that everyone always seems to enjoy. This are a great go-to springtime cupcake, especially with the pretty pastel colored frosting.

Lemon Coconut Milk Cupcakes with Lemon Buttercream

These Lemon Coconut Cupcakes with Lemon Buttercream are a delicious spring cupcake to celebrate a birthday with!

Lemon Sugar

This homemade lemon sugar is great for rimming cocktail glasses, dressing up baked goods, flavoring marinades, and more! What a great way to use up the zest from those springtime lemons!

Lemon Curd Pavlova with Raspberries

This Lemon Curd Pavlova is topped with fresh raspberries and is a beautiful springtime dessert. You can make lots of mini pavlovas and serve them individually, or make one large pavlova as a dessert centerpiece.

Lemon Ice Cream

This easy lemon ice cream recipe is sweetened with agave nectar and is ultra creamy thanks to a combination of milk, cream, and half and half.

Honey Lemon Garlic Chicken Kebabs on Couscous

Chicken is marinated in a tasty honey lemon garlic marinade and then skewered with vegetables before grilling. In this recipe I used peppers, onions, and zucchini, but you can use whatever you have on hand - or just grill the chicken by itself and serve it with another favorite spring dish on the side.

Meyer Lemon Sticky Rolls with Cream Cheese Glaze

For a spring take on the classic cinnamon roll, try this recipe for Meyer Lemon Sticky Rolls with Cream Cheese Glaze. Their sweet and tangy taste is perfect for this time of year!

Spiced Lemonade

Spiced Lemonade is the perfect way to use fresh spring lemons!

Greek Lemon Oregano Chicken Skillet Dinner

This Greek-Style Chicken Skillet Dinner is a great recipe if you&rsquore going for that lemony roast chicken taste in a fraction of the time. Plus, it is the perfect recipe to illustrate the benefits of using cast iron. You can brown things to your liking on the stovetop and then put that same pan into the oven to finish cooking. Serve it with a side salad and you&rsquore ready to go!

Coconut Lemon Banana Bread

Classic Banana Bread just got a makeover with some coconut oil, shredded coconut, lemon juice and lemon zest.

Coconut Lemon Curd

Coconut Lemon Curd is perfect for spring!

Blueberry Lemon Curd Coffee Cake

You'll love the tanginess of this Blueberry Lemon Curd Coffee Cake thanks to the fresh lemon curd. It is a great recipe for a spring time brunch (think: Easter or Mother's Day)!

White Chocolate Lemon Coconut Cookies

For a unique twist on the chocolate chip cookie, try this variation. It features white chocolate chips, macadamia nuts, shredded coconut, and tons of lemon zest for bright, spring flavors.

Cheesecake Mousse with Lemon Curd and Strawberries

For a super simple dessert, I love this Cheesecake Mousse. Topped with tangy, fresh lemon curd and spring's strawberries, you'll never guess how easy it is to make - and no oven required!

Favorite Lettuce Recipes for Spring

All kinds of lettuce are in season during spring. If you want to grow your own produce, lettuce is a great way to start. I especially like to grow a pot of mixed baby romaine and just cut off what I plan to use as I need it. The lettuce will often keep growing new leaves as I harvest throughout the spring months.

To browse all of the lettuce recipes, head over to search the Lettuce Recipe Category.

Ground Chicken Lettuce Wraps

This meal is loaded with vegetables and lean protein, not to mention flavor. The addition of some jasmine rice is the perfect way to turn this delicious appetizer into a quick weeknight meal.

Buffalo Chicken Cobb Salad

Buffalo Chicken Cobb Salad is a fun twist on the classic Cobb salad. This recipe features buffalo grilled chicken, celery, blue cheese and blue cheese dressing paired with classic ingredients like lettuce, egg, and avocado.

Simple Salad Dressings

Enjoy that spring lettuce with a good salad dressing! Learn how to make three of my favorite Simple Salad Dressing Recipes: Creamy Balsamic, Honey Mustard, and Lemon Garlic. Each takes less than five minutes to make and is full of flavor! Each dressing recipe serves about 8 (2 tablespoon servings).

Copycat Olive Garden Salad

Do you love Olive Garden's Salad? Learn how simple it is to make it at home so you can enjoy your favorite flavors without the cost of eating out! Perfect when lettuce is in season!

Creamy Tarragon Chicken Salad

This Creamy Tarragon Chicken Salad is the perfect chicken salad for a spring brunch or a light summer meal serves on top of a plate of spring mixed lettuce greens.

Balsamic Berry Salad Lettuce Cups

These Balsamic Berry Salad Lettuce Cups are the perfect light salad for warmer months. They would also be great served as a healthy a snack or appetizer. If you&rsquod like a light dinner or lunch, try adding a few strips of grilled chicken to the berry mixture.

Favorite Mushroom Recipes for Spring

Mushrooms come in so many varieties. For basic use, you can rely on the standard button mushroom, but don&rsquot forget about baby bella, portabella, crimini, and shiitake mushrooms.

When cleaning mushrooms, don't wash them under the faucet. Instead, wipe any dirt from them with a damp cloth before cooking.

To browse all of the mushroom recipes, head over to search the Mushrooms Recipe Category.

Italian Chicken, Mushroom, and Zucchini Skillet

Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce. Such an easy Chicken Skillet Recipe!

Shrimp Stuffed Portobello Mushrooms

Shrimp Stuffed Portobello Mushrooms is a super easy, scrumptious appetizer that's sure to impress your guests.

Balsamic Caramelized Onion and Mushroom Loaded Baked Potatoes

Balsamic Caramelized Onion and Mushroom Loaded Baked Potato is a great lighter alternative to the traditional cheese, sour cream, and bacon stuffed spuds. I love the deep flavors of rich caramelized onion and balsamic vinegar.

Pasta Alfredo with Broccoli and Mushrooms

This Pasta Alfredo with Broccoli and Mushrooms doesn&rsquot contain any fancy ingredients, just good quality basics. It&rsquos not health food, but this Pasta Alfredo with Broccoli and Mushrooms is a lightened version of a favorite and with the added vegetables and whole wheat pasta it feels a little less indulgent.

Vegetarian Fajitas with Portabella Mushroom

Switch up your traditional fajita recipe for a meatless version using nutrient-rich portabella mushrooms. Your Taco Tuesday or Cinco de Mayo celebration won't be missing out when it comes to these Vegetarian Fajitas.

Gingered Skirt Steak with Snow Peas, Mushrooms, and Peppers

Nothing beats take-out - but it's even better when you can use your garden-fresh produce to recreate your favorite dishes at home, like this steak with mushrooms, bell peppers, and snow peas!

Roasted Pork Sandwich with Caramelized Onions and Mushrooms

Crusty sandwich rolls are layered with savory steakhouse mushroom marinated roasted pork loin, caramelized onions and mushrooms, melted provolone cheese, and a hint of baby arugula.

Balsamic and Thyme Roasted Portabella Mushrooms

One of my favorite, easy ways to prepare mushrooms is this recipe for Balsamic and Thyme Roasted Portabella Mushrooms. These Balsamic and Thyme Roasted Portabella Mushrooms makes a delicious, simple appetizer or side to go with any holiday meal or dinner party.

Favorite Pea Recipes for Spring

Peas are another spring favorite. I especially like sugar snap peas and snow peas. In the last I've grown sugar snap peas - they're really easy and the kids loved pulling them right off the vine when they were little. Sugar Snap Peas are great for snacking!

Fresh peas are best eaten within a couple of days of purchase because they loose sweetness over time.

To browse all of the pea recipes, head over to search the Peas Recipe Category.

Spring Green Risotto

Spring green risotto is the perfect way to use up fresh in-season produce like peas and create a stunning side dish.

Pasta Primavera with Garden Vegetables and Herbs

This Pasta Primavera features chicken, zucchini, peas and plenty of fresh garden herbs. For a vegetarian version, omit the chicken.

Two Potato Beef and Vegetable Pot Pie with Rosemary Biscuit Crust

Tender beef and lots of vegetables (carrots, potatoes, peas, celery, and onion) topped with a delicious soft rosemary potato buttermilk biscuit crust. This dish is perfect for those still cold spring evenings.

Slow Cooker Italian Chicken and Noodles

This recipe for Slow Cooker Italian Chicken and Noodles is completely perfect for a busy, chilly evening. It takes no time at all to prepare and it absolutely hit the spot as simple comfort food.

Favorite Radish Recipes for Spring

We always plant radishes first in our spring garden because they can handle the cooler temps and they grow quickly, giving you some quick gratification after our sleeping winter yard.

They're great for snacking on - we love them salted or with dips, but they're also great in a variety of recipes. Don't underestimate the power of this tiny, yet mighty, vegetable. It's flavor packs a punch!

While you'll typically see a standard red radish in the grocery store, radishes come in all shapes, colors, and sizes. We love Daikon Radishes (often used in Asian cuisine) and Watermelon Radishes (when sliced, they look like watermelon).

Look for firm radishes free of cracks with bright green tops for freshest results. Radishes are best stored with the tops removed in a container or bag that is perforated.

To browse all of the radish recipes, head over to search the Radish Recipe Category.

Cucumber Tea Sandwich with Radish and Watercress

These cucumber watercress sandwiches are the perfect finger food recipe for a springtime party. Radishes make a nice accent to the sliced cucumbers. I love that this tea sandwich recipe couldn&rsquot be easier to make!

Macaroni Salad

A Macaroni Salad Recipe is the perfect addition to any picnic or BBQ celebration during warmer months. This one is a little different from the ordinary and has radishes for a nice crunch.

Pickled Asian Vegetables

This quick pickled vegetables recipe is so easy &ndash no cooking required! These Vietnamese Bahn Mi inspired vegetables are a great addition to sandwiches, lettuce wraps, and more.

This recipe has daikon, which is a member of the radish family and commonly used in Asian cuisine. Daikon doesn't quite look like your typical radish, however. These are shaped like large white carrots.

Come learn how simple it is to make these quick and easy Asian pickles.

Bahn Mi Lettuce Wraps

This Bahn Mi Lettuce Wrap Recipe is a healthier, low-carb, gluten-free version of the classic Bahn Mi Sandwich Recipe. Seared Bahn Mi Pork is served in lettuce leaves with plenty of Vietnamese Pickled Veggies (including Daikon Radishes!) and Cilantro Rice for a light and refreshing meal.

This can easily be adapted to be a Pork-Free or Vegetarian Bahn Mi Lettuce Wrap.

Favorite Rhubarb Recipes for Spring

Rhubarb grows in stalks, almost similar in appearance to celery - except that it ranges in color from pale green, to pinkish, to dark red.

It has a tart taste that pairs incredibly well with sweeter fruits, like strawberries. I look forward to spring rhubarb every year! Strawberry Rhubarb Pie is hands down my favorite fruit pie!

When purchasing rhubarb, look for stalks that have a dark red, bright pink or light green color. The stalks should be both shiny and firm. Rhubarb is best stored in your crisper drawer.

Interesting Facts About Rhubarb:

  • Did you know that redder rhubarb stalks have a slightly sweeter flavor than those that aren't as red?
  • Rhubarb leaves are poisonous, so you'll always want to discard them, and be careful if you are growing rhubarb and have pets.
  • When planning for recipes, keep in mind that 1 pound of fresh, uncooked rhubarb equals approximately 3 cups of uncooked rhubarb.

To browse all of the rhubarb recipes, head over to search the Rhubarb Recipe Category.

No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb

Creamy vanilla frozen yogurt is swirled with sweet and tangy balsamic roasted strawberries and rhubarb. The perfect springtime dessert! Plus, you'll love how this recipe doesn't require churning.

Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote

Panna Cotta is a fabulously simple, yet seemingly fancy, dessert recipe. Essentially, it is just gelled sweetened cream, but it tastes so much more than that. Add this delicious strawberry rhubarb compote on top and you have a beautiful and impressive looking springtime dessert.

Lemon Cloud Tart with Strawberry Rhubarb Compote

Years ago when I grew rhubarb I found that it is one of those "garden takeover" plants, so I loved coming up with a new recipe to use it! This lemon cloud tart with strawberry rhubarb compote is the perfect dessert when you need something special, and was great for using up my garden fresh rhubarb.

Sparkling Rhubarb Raspberry Lemonade

This Sparkling Rhubarb Raspberry Lemonade is a refreshing springtime lemonade made with a flavorful rhubarb-raspberry simple syrup mixed with sparkling water and served over ice.

Rhubarb Crumb Coffee Cake

This Rhubarb Crumb Coffee Cake is a delicious, seasonal spring coffee cake that would be welcome at any brunch gathering. The sweetness of the cake and the tartness of the rhubarb compliment each other perfectly!

Favorite Spinach Recipes for Spring

Like many items in our modern produce departments, spinach is easily available year round, but it's actually in season during spring.

Spinach is really easy to grow and does super well during the spring (and early fall depending on where you live), but it bolts (or goes to seed) really quickly during the hotter summer months.

Spinach tastes great served raw in a variety of salads and has a very mild taste. It offers a lot of nutrients in its vibrant, green leaves and is a great plant-based source of iron.

When cooked, you might find that spinach can take on a sweet and mildly bitter taste. Add spinach to soups or casseroles, egg dishes, and so many more recipes. Spinach is truly an incredibly versatile green thanks to its mild taste.

Purchase spinach that has dark, crisp green leaves. Yellowing leaves are on their way to spoiling.

Pre-packaged spinach is incredibly convenient as it is often pre-washed, but be careful to look for crushed or wilting leaves and always choose the expiration date that is farthest in the future. I find that pre-packaged spinach lasts longer when I transfer it to a container with a folded paper towel to absorb any excess moisture.

Did you know you can freeze spinach? Freezing spinach is really simple, and handy if you would like to have extra vegetables stored in your freezer. Head to my post about How to Freeze Spinach to read about the 4 different ways I like to freeze spinach and several ideas for what to make using your frozen spinach!

To browse all of the spinach recipes, head over to search the Spinach Recipe Category.


The Meyer Lemon: More Than A Pretty Face

Julie O'Hara is a freelance writer and recipe developer in Fort Lauderdale. She has written for National Geographic Traveler, Vegetarian Times and Self, and is a contributing editor for Shape magazine. Read her food blog, A Mingling of Tastes, or visit her Web site, julieoharawriter.com.

For more than a century, the Meyer lemon was known mostly for its looks. In its native China, it was primarily a decorative houseplant.

A cross between a lemon and a mandarin orange, the Meyer lemon has smooth golden skin the color of a fresh egg yolk. It also has a thin edible rind, a high volume of juice and none of the tartness of a regular lemon — yet its potential in the kitchen went unnoticed.

Today, the Meyer lemon is a darling of farmers markets and beloved by chefs and home cooks. Its aromatic, slightly sweet quality brightens desserts, sauces, salads and roasts. In fact, Meyers may be substituted for regular lemons whenever you want a burst of lemon flavor without the acidic bite. Though it took a long time for the Meyer lemon to make its way into the culinary limelight, it was worth the wait.

The Meyer lemon might still be decorating homes today if it weren't for one man. In the early 1900s, the U.S. Department of Agriculture sent Frank N. Meyer, an agricultural explorer (yes, that was his actual job title) on several trips to Asia with the mission of collecting new plant species. Among more than 2,500 plants that he introduced to the U.S., the Meyer lemon was named in his honor. Sadly, Meyer would never live to see the success of his namesake. He died on an expedition near Shanghai in 1918.

After landing on American shores, Meyer lemons were cultivated in the citrus-growing regions of California, Florida and Texas. A favorite backyard tree enjoyed by locals, Meyers never made a splashy national debut. Their thin, delicate skin and high juice content made them too fragile to distribute commercially.

In the 1960s, the majority of Meyer lemon trees in California were destroyed by a virus they carried, which threatened the entire citrus industry. Fortunately, one stock was deemed free and clear of disease and became the source for a newly developed "Improved Meyer Lemon" tree.

The Meyer lemon remained confined mostly to farmers markets near the citrus belt until about five years ago. Martha Stewart is the fairy godmother of this Cinderella story.

According to Bobby Smith, whose family owns South Naples Citrus Grove in Naples, Fla., the popularity of Meyer lemons has soared since food and lifestyle maven Stewart began featuring them in recipes, such as her lemon-pine nut tart, whole-wheat spaghetti with arugula and pistachios, and a take on classic coffee cake with thinly sliced Meyer lemons in the batter.

As it turns out, the soft, thin skin that makes Meyer lemons so difficult to ship long distances is one of their most appealing features when it comes to cooking. The layer of bitter white pith that makes a thick protective coating for regular lemons is so thin on Meyers that they may be eaten in their entirety, peel included.

Cut thin slices, remove the seeds and roast them with root vegetables, chicken or fish. Or combine them with dried fruit and white wine for a quick savory compote.

Another delicious way to enjoy the flavor of the whole fruit is in desserts. Cut a Meyer lemon into chunks, give it a rough chop in a food processor, and add to muffins or tea cakes. Meyer lemon bars showcase not only the sweet, aromatic juice, but also the slightly sour punch and intense lemon essence of the peel.

Meyers may be used anywhere you want to add pure lemon flavor with none of the burn. Squeeze the juice over fish or add to salad dressing. Grate the zest over risotto or steamed vegetables. In sweet foods such as marmalade, lemonade or lemon bars, the lower acid level means less sugar may be required.

When acidity is desirable for opening up the flavors of a soup or adding depth to a sauce, stick to regular lemons.

Dreaming up ways to use Meyer lemons is less of a challenge than actually finding them if you live far from a citrus-growing region. Their season begins in November and extends into March and as late as April. The difficulty of shipping means that many supermarkets still do not stock Meyer lemons, but specialty grocers are increasingly likely to do so.

Another option is to order your own personal supply online straight from a grower. Intimidated by the thought of 10 pounds of lemons? Don't be. Instead, think of it as building up your arsenal of flavor-boosting ingredients for months to come.

Grate the zest into ice cube trays, then fill with juice. Once frozen, transfer the cubes to freezer bags. Defrost as many cubes as you need for a burst of lemon flavor in baked goods, main dishes or cocktails. Whole lemons will keep in the refrigerator's crisper for about five days.

Plucked out of obscurity from life as a houseplant and nearly eradicated by disease, the thin-skinned Meyer lemon wouldn't go down without a fight. Talk about turning lemons into lemonade.


Cooking Parsnips

After the first frost of the year, the starch in the parsnip converts to sugar and that is when parsnip eating gets good.

The parsnip has a pleasantly sweet taste that combined with brown sugar, maple syrup, cream, apples or spices such as nutmeg, ginger, cinnamon or allspice, for instance, make it all the more appealing. And its sweetness offers a welcome contrast to sour, salty or bitter foods.

But that is not to say that the parsnip leans only to the sweet side it can be chunked and added to beef stew or combined with potatoes for mashing. It can be paired with chervil, dill and parsley. It can be baked, boiled, braised, breaded, grilled, mashed, pureed, roasted, sautéed, or steamed.

If you’d like to get started serving parsnips, the easiest way is to simply cook them like you would carrots. If you want to get fancy, put them around a beef roast and let them cook in the meat juices. Then serve hot on a crisp fall day!

Choose. When choosing parsnip, look for small to medium sized roots that are not pitted. Size has nothing to do with how good a parsnip tastes—remember its age. You should avoid parsnips that are limp or shriveled or spotted.

Store. A parsnip can be stored in the refrigerator for up to a month. Wrap it in a paper towel, placed it in a plastic bag, and put it in the coldest part of the refrigerator.

Prepare. When you go to prepare your parsnip, trim off the ends and knobs and peel before cooking. (The outer layer of raw parsnip can be added to coleslaw.) If the core seems tough or stringy you can cut it out.

A half-cup of fresh sliced cooked parsnip contains 63 calories (a half-cup of raw sliced about 50 calories) and 15 carbohydrates.

While the parsnip is not wildly popular today, its culinary versatility made it once a staple at winter tables in colder climates particularly before the popularization of the potato.

The Romans liked parsnips and so did Europeans in medieval times. The parsnip came to America in the 1600s. It had one of its best mentions in the 1898 Boston Cooking-School Cook Book authored by Fanny Farmer.


Vary this recipe according to the vegetables in your bin and the number of people you’re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won’t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.

The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.


Recipes

Appetizers / Small Eats / Sides

Rice/Grains/Carbs
Tomato Risotto
Homemade Grilled Pizza
Sweet Basil Pesto with Rice Noodles
Persian Saffron Rice
Easy Saffron Rice
Hainanese Chicken Rice
Pizza Flags
Chinese Sticky Rice (Nuo mi fan)
Quinoa
Homemade Granola
Savory Asian Style Steel-Cut Oatmeal
Wheat berry Salad
Totoro Rice
Paella (Rice with Mushrooms, Squid, and Artichokes)

MEAT

Sauces, Condiments, and Bases
Garlic Scapes and Pistachio Pesto
Spicy Tomato Jam
Thai Penang Chicken Curry
Basil Pesto
Red Wine Vinaigrette with Duck Fat
Herb Butter
Gremolata
Smoky Tomato Salsa
Chili Mayo Sauce
Simple White Bean Dip
Citrus Vinaigrette
Mala Broth (spicy) for Sichuanese Hot Pot
Sofregit
Allioli
Preserving Tomato Paste
Frozen Garlic Balls
Easy Homemade Hummus
Homemade Croutons

Snacks
Crispy Oven Baked Beet Chips
Oven Baked Taro Chips
Taro Fries
Sunchoke Chips
Over Roasted Kale “Chips”
Homemade Kettle Corn
Oven Baked Sweet Potato Chips
Oven Baked Pita Chips



Sweet Things / Baking
Matcha Mochi Cake
Tab Tim Grob (Rubies in Coconut Milk)
Bananas in Golden Syrup
Vanilla Bean Panna Cotta and Matcha Caviar
Olive Oil Semolina Cake
Chinese Eggnog Tarts
Easy Homemade Mochi
Fresh Strawberry Pie with Balsamic Reduction
Inside Out Apple Pies
Thousand Layer Spiral Mooncakes
Pumpkin Mochi Cake (Nian Gao)
Rice Crispy Critters and Sushi
Chinese Egg Puffs
Read Bean Mochi Cake (Nian Gao)


Spring-Dug Parsnips - Candy of the Root Crop

We're getting a special local crop from the fields of Winter Moon Farm - spring-dug organic parsnips! Unbelievably sweet and flavorful, these parsnips are a food-lover's best friend.

You may be thinking with serious chagrin, “More parsnips?! But winter is nearly over!” That may be so, but these are spring-dug parsnips – the cream of the crop!


What makes spring-dug parsnips special?

These are parsnips that were planted last spring and have been left in the ground over the winter to deep freeze. When parsnips are left in the ground throughout the winter, the extreme cold converts the starches into sugar and allows the parsnips' flavor to mellow, giving way to a brilliant sweetness.

Never had parsnips? If you like carrots, you're pretty much guaranteed to enjoy parsnips. Sweeter than carrots and more versatile, these parsnips become sweet, nutty, and succulent when cooked. Parsnips can be roasted or used in chowder, soups, and purees. You can even make parsnip wine!

We know many of you have parsnips on your produce preference list, but we want you to give these guys a try! There's no better time to try 'em, so we recommend giving them the thumbs up just for a week to get a taste of this once-a-year treasure.

What do you do with spring-dug parsnips?


We hope you enjoy this sweet gift of the snow! Check out our Parsnip page for nutritional information, cooking tips, and more recipes!


Watch the video: Η Αθηνά Λοιζίδου μαγειρεύει για τα Foodsaver- Parsnips παστινάκια (October 2021).