I must say we in the kitchen have been getting quite a few comments about our roots, in particular our Parsnips. "That mean-white-carrot-thingie that mom would boil to mush and make us eat or no Fantasy Island and Oreos..." It's funny how food memories stick with us, to the fact that the first time we served roasted Parsnips from Nash's Farm quite a few folks said "I don't like Parsnips" until they caved to the pressure of a double dog dare. Voila! Parsnip lovers forevermore!
The How To: Preheat oven to 350F ~Peel fresh Parsnips and cut into evenly sized chunks (think nice bite sized) Toss chunks in bowl with fresh ground pepper, kosher salt and just enough olive oil to lightly coat the chunks~ Place seasoned chunks on a parchment lined baking sheet and pop into the oven ~After ten minutes give em' a good poke and toss~ Back into the oven for another 5-10 minutes~ poke, toss, etc. until golden brown and al dente (to the tooth).
*Disclaimer-Ovens are all different and can be strange (and occasionally cruel beasts). Be vigilant! Don't be afraid to work the oven - move the sheet pan around, raise or lower the oven temperature as you might need to.
Monday 2 | Shrimp Alfredo Served with Pane D Amore Garlic Bread |
Tuesday 3 | Vegetable or Chicken Stir fry with Lo Mein |
Wednesday 4 | Oven Roasted Snapper Fish served with Cous Cous and Vegetable |
Thursday 5 | Shepard's Pie or a Vegetarian Farmer's Pie |
Friday 6 | Chicken Cordon Bleu Served with Rice Pilaf |
Saturday/Sunday: | Chef's Choice |
