Sauteed Fiddleheads, recipe here
Baby Spinach Salad with avocado and shaved Pecorino
Roasted Parsnip Soup
1 lb parsnips cut into chunks
2 medium onions cut into chunks
3 cups stock, any kind you like (well not beef or anything crazy like that)
1/2 c apple juice
olive oil, salt & pepper
Toss veggies with olive oil, salt & pepper and roast in 375 F oven for about 40 – 45 mins, until tender and golden.
Put in a pot with stock, and simmer 15 mins, add your magic wand, puree, add apple juice, adjust seasonings. Eat.
Leftover parsnip soup, today’s lunch.