dinner

dinnerb&w

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.

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One Comment

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

    Edgy photos! 🙂


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