Cilantro- Rutabaga Mash

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Here’s a simple recipe to help you enjoy the final root vegetables hanging on from winter. The cilantro and lime give the rutabagas a great, fresh boost. The coconut milk and lime also counter the bitterness that rutabagas often have. This has quickly become a favorite in my house. It’s great served as a mash with roasted chicken or lamb, or you can thin it out with more coconut milk to create a sauce for roasted veggies or fish. Either way, it’s easy peasy and super delicious!

Cilantro-Rutabaga Mash

2 pounds rutabagas, peeled and cut into medium pieces
Zest and juice from 1 lime (about 2 tablespoons)
1/4 cup coconut milk
1/2 cup cilantro, roughly chopped
1 garlic clove, minced
Salt to taste

  1. Place rutabagas in a pot with enough water to cover by an inch or two. Add a large pinch of salt and bring to a boil. Reduce heat to a simmer and cook rutabagas until easily pierced with a fork (they should turn more yellow than when they were raw). When the rutabagas are cooked, drain off the water.
  2. Place warm rutabagas in a food processor with remaining ingredients and blend until smooth.

Beet Hummus with Caraway and Horseradish


Now that the daffodils and cherry blossoms have made their appearance here in the Northwest, it feels like Spring has actually arrived and we can shake off the last chill of winter. To me, spring means more time spent outside, friendships rekindled, and more opportunities to share food with others. I made this beet hummus over the weekend for a wonderful group of women at a meditation retreat in the mountains of Southern California. Nothing is quite as nourishing as time and meals shared with a great community of kindred spirits. 

Beet Hummus with Caraway and Horseradish

1 medium beet
1 can white beans or chickpeas, drained
1 small lemon, zested and juiced
1 garlic clove, minced
1/2 teaspoon freshly grated horseradish or 1/4 teaspoon prepared horseradish
1 teaspoon ground caraway 
2 tablespoons tahini
2 tablespoons olive oil
Salt to taste 

    1. Preheat oven to 375°. Wrap beet in aluminum foil and place on a baking sheet. Roast until easily pierced with a fork- 45 minutes to an hour.
    2. Once your beet is cooked and cooled, use a paper towel to gently rub off the skin. Quarter the beet and place it in your food processor. Blend until only small bits remain.
    3. Add all ingredients except for olive oil and blend until smooth.
    4. Drizzle in olive oil with good processor running. Taste the hummus and add salt to your liking. Enjoy with fresh veggies or pita chips.

    Roasted Turnip and Spinach Frittata


    Frittatas are a weekend crowd-pleaser in our house. They’re simple to make, can easily be customized according to what’s in season, and they’re super healthy. They make a great breakfast or a simple lunch. This recipe can easily be modified: substitute potatoes for the turnips, kale for the spinach, add cheese or cherry tomatoes! The possibilities are infinite!

    Roasted Turnip and Spinach Frittata

    1 bunch small turnips or one large turnip, washed and cut into bite sized pieces
    4 tablespoons canola oil, divided
    1 medium onion, small dice
    2 cups spinach
    8 large eggs
    1/4 cup half and half
    1/2 teaspoon salt
    Pepper to taste

    1. Preheat oven to 350°. Toss turnips with 1 tablespoon oil and roast until tender, about 10-15 minutes. Remove and set aside.
    2. Combine eggs, half and half, salt, and pepper in a bowl and whisk until well mixed.
    3. In a 10-inch skillet, heat remaining oil and sauté onions over medium heat until translucent. When done, add spinach and stir until wilted. Add turnips.
    4. Pour the egg mixture into the skillet and cook over medium heat for five minutes. Place skillet in the oven and finish cooking, additional 15-20 minutes until set in the middle.
    Allow to cool for 5 minutes before cutting and serving.

    Roasted Brussels Sprouts and Sunchokes with Lime and Peanuts

    This is a great weeknight dinner: simple to make and very flavorful. We enjoyed ours with some firm tofu and rice, though it would be great with chicken or pork too. Roasting brussels sprouts under high heat caramelizes the outer leaves, making them more palatable to folks who don’t usually enjoy these miniature cabbages. Sunchokes, also called Jerusalem artichokes, are a relative of the sunflower and have a mild flavor that soaks up the bright ginger and lime in this dish.

    Roasted Brussels Sprouts and Sunchokes with Lime and Peanuts

    1 pound Brussels sprouts, bases trimmed and sprouts halved
    1 pound Sunchokes, scrubbed and cut into small bite sized pieces
    3 garlic cloves, minced
    1 small red onion, sliced
    2 tablespoons canola oil
    1/2 teaspoon chili powder
    1 teaspoon ground coriander
    1/4 teaspoon salt (or to taste)
    1 tablespoon fresh grated ginger
    2 limes, zest and juice
    1/4 cup peanuts, lightly crushed
    1/2 cup cilantro leaves

    1. Preheat oven to 400°. In a mixing bowl, toss brussels sprouts, Sunchokes, garlic, onion, oil, chili powder, coriander, and salt until the vegetables are well coated with oil and spices. Spread on a sheet tray and roast for 20 minutes or until the Sunchokes are easily pierced with a fork- the finished texture should be similar to a roasted potato.
    2. Remove vegetables from the oven and place back in a mixing bowl. Add grated ginger, lime zest and juice and carefully toss.
    3. To serve, top brussels sprouts and Sunchokes with crushed peanuts and cilantro.

    Parsnip Muffins with Thyme and Caraway

    A quick fix to get your veggies for breakfast? Sign me up! These muffins are a delightful way to start your day… Or to enjoy as a midday snack! Light and fluffy, the parsnips and caraway lend an earthiness to these muffins, while the thyme keeps them bright and cheery. If you’re not a caraway fan, some ground fennel seed makes a nice substitute- or just leave them out. Serve them with some cream cheese or butter.

    Parsnip Muffins with Thyme and Caraway

    2 cups all purpose flour
    1 teaspoon baking powder
    3/4 teaspoon baking soda
    1/2 teaspoon ground caraway
    2 tablespoons fresh thyme leaves removed from stems or 1 tablespoon dried thyme
    1/2 teaspoon kosher salt
    3 large eggs
    3/4 cup whole milk yogurt
    1/4 cup canola or sunflower oil
    1 cup sugar
    3 medium parsnips, grated in a food processor (about 2 cups)

    1. Preheat oven to 375°. Line a muffin tin with paper liners or spray with cooking oil.
    2. In a mixing bowl, combine flour, baking powder, baking soda, caraway, thyme, and salt and whisk well.
    3. In another mixing bowl, whisk eggs, yogurt, canola oil, and sugar until well combined.
    4. Add parsnips and dry ingredients to the wet ingredients and mix well.
    5. Ladle batter evenly into muffin tins. Bake for 25 minutes or until a toothpick comes out clean when poked in the center (always test a few muffins to be sure they have all cooked through).