1 tablespoon olive oil

3 large onions, thinly sliced

2 tablespoons brown sugar

1/4 teaspoon salt

3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed

1 lb parsnips, peeled and cut into 1-inch pieces

1 1/2 cups low-sodium chicken broth, heated

1/4 cup crumbled blue cheese

3 tablespoons fresh thyme, chopped

Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20-25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until veggies are fork-tender, 20-25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you’ve incorporated all. Fold in onions, cheese and

whatjameshadfordinner.blogspot.com

1 pound parsnips, peeled, trimmed, and quartered lengthwise

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 bunch celery, cut diagonally into 1/8-inch-thick slices

1/2 cup celery leaves

1 apple, cored, halved, and cut into 1/8-inch-thick wedges

Preheat oven to 375°. In a large bowl, toss parsnips with oil; season with salt & pepper. Spread parsnips in a single layer on a baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly. Divide parsnips among 6 serving plates. Place celery slices and leaves, apple, and vinaigrette in a large nonreactive bowl; season with salt and pepper. Toss until well combined and arrange on top of parsnips.

Adapted from www.marthastewart.com.

foodandspice.blogspot.com

1 lb beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil

3 cups cooked quinoa, or another grain such as brown rice or couscous
1 cup crumbled feta cheese

1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 minced shallots
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.

2 1/2 teaspoons apple cider vinegar

2 tablespoons fresh lemon juice

2 tablespoons minced shallot

1/4 cup walnut oil

1/4 cup olive oil

Fine sea salt

8 large butter lettuce leaves

1-2 ripe avocados, thinly sliced

2 large grapefruits, all peel and

white pith cut away, seg-ments cut from between membranes

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper. Arrange lettuce on platter. Top with avocado and grapefruit, then dressing. Adapted from Bon Appetit, July 2009.

http://www.flickr.com/photos/rooey/

1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 large carrot, diced

2 stalks celery, diced

1 large potato, peeled and diced

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

2 cans vegetable or chicken broth

1 bunch broccoli crowns, cut into 1-inch pieces, stems and florets separated

1 cup shredded low-fat Cheddar

1/2 cup reduced-fat sour cream

1/8 teaspoon salt

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until onion and celery soften, 5-6 min. Add potato and garlic; cook, stirring, for 2 min. Stir in flour, mustard and cayenne; cook, stirring, for 2 min. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 min. Stir in florets; simmer, covered, until broccoli is tender, about 10 min more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt. From EatingWell, Winter 2004.

foodfitnessandfun.wordpress.com

1 C dried black beans, soaked overnight

6 C beef (or chicken or vegetable) stock

2 bay leaves

1 large onion, peeled and diced

2 cloves garlic, peeled and minced

1 medium celery root, peeled and chopped into 1 inch cubes

2 large carrots, cut into 1 inch rounds

1 large parsnip, cut into 1 inch rounds

1 lb yukon gold potatoes, washed and

cut into 1 inch cubes

1 1/2 tsp sea salt

2 tbsp fresh cilantro, minced

ground black pepper to taste

Drain beans and discard water. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises; discard. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Let soup return to a boil. Cover, reduce heat to low, and cook 45-50 minutes. With strainer or slotted spoon, remove 2 cups of beans and vegetables from the pot and puree in a food processor or blender. Pour puree back into soup. Add salt, cilantro, and pepper. Continue cooking for 20-30 minutes or until beans are soft and creamy.  From Women’s Health.

Tear away and discard the tough outer leaves of the cabbage. Cut the core out of the head, and slice the rest. Bring a large pot of water with a steamer basket to a boil over med. heat and steam the cabbage until cooked through, about 15 min. Turn it into a colander to drain thoroughly. In a large skillet, melt the butter. Sauté the onions and dill over med. heat , stirring often, until the onions are very soft, about 10 min. Add the drained cabbage and stir well to blend.  Stir in the cider vinegar, dried cherries, and honey. Cover and cook over med-low heat, stirring occasionally, for 15 minutes. Turn off the heat and let the relish rest for another 15 minutes so that the flavors can deepen. Serve at once or cover and serve well chilled.  From Almost Vegetarian by Diana Shaw

apronstrings.ca

3/4 cup chopped red cabbage
1 tablespoon olive oil
1 1/2 cups chicken broth
3 tablespoons orzo (rice-shaped pasta)
1 teaspoon soy sauce
4 thin lemon slices
1 tablespoon thinly sliced scallion greens

In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens. Makes about 3 cups, serving 2. From Gourmet January 1990.

myrecipes.com

2 tablespoons olive oil

2 cups chopped onion

1/4 teaspoon dried thyme

6 garlic cloves, minced

2 bay leaves

2 cups (2-inch-thick) sliced carrot

1 cup (2-inch-thick) sliced celery

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1/2 pound sunchokes, cut into 1/2-inch-thick pieces (about 2 cups)

4 peeled red potatoes, quartered (about 1 pound)

1 cup dry red wine

1 tablespoon all-purpose flour

1 tablespoon tomato paste

1 cup water

Chopped fresh parsley (optional)

Heat olive oil in a Dutch oven over medium heat. Add onion, thyme, garlic, and bay leaves, and cook 12 minutes or until onion begins to brown. Add carrot and next 6 ingredients (carrot through potatoes), and cook 5 minutes. Add wine, and bring to a boil. Reduce heat; simmer until wine is reduced to 1/2 cup (about 5 minutes). Stir in flour and tomato paste with a whisk; cover and cook 2 minutes. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until carrot is tender. Garnish with chopped parsley, if desired. From Cooking Light JANUARY 1999.

sandiegofoodstuff.com

Salt

3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded)

3 tablespoons extra-virgin olive oil

2 1/2 teaspoons minced garlic

pinch of chili flakes.

Prepare a large bowl of ice water, and set aside. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil. Add broccoli spigarello, and blanch until bright green and tender, about 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again. In a medium saucepan over medium-low heat, heat olive oil until shimmering. Add garlic, cover, and cook until tender but not browned, about 1 minute. Add broccoli spigarello and chili flakes. Stir slowly to gently reheat. Serve hot with, if desired, gnocchi or risotto.  From nytimes.com.