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.

stove color copy

Leftover parsnip soup, today’s lunch.

One Comment

  1. Posted May 20, 2009 at 12:54 pm | Permalink

    Edgy photos! 🙂

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