Creamy Parsnip and Coriander Soup




  • 4 qt parsnips, peeled and sliced

  • 3 qt vegetable stock

  • 2 medium yellow onions, chopped

  • 1 tsp ground coriander

  • 2 tbsp thyme, chopped

  • 1 pinch nutmeg

  • 1 pinch cayenne

  • 1 stick butter

  • 1 qt heavy cream



  1. Coon a heavy bottomed sauce-pot, melt the butter over

    medium heat.Add onions and cook until translucent. Add all other ingredients to pot and bring to a simmer.

    Simmer for 45 minutes. Season with salt and pepper

    and remove from heat.

  2. In a blender (or using a hand held immersion blender)

    puree until smooth. Strain the puree through fine

    mesh strainer. Add additional salt and pepper to adjust

    seasoning to taste and serve.


Roasted Tomatillo, Avocado and Poblano Salsa


Yields 2 cups




  • ½ pound tomatillos, husked and quartered

  • 2 poblano peppers, stemmed and quartered

  • 1 hot chili (jalapeno works nicely), stemmed and seeded if desired

  • 1 medium white or yellow onion, peeled and quartered

  • 2 garlic cloves, peeled

  • 2 tbsp extra virgin olive oil

  • Salt to taste

  • ½ cup chopped cilantro

  • ½ tsp ground toasted cumin

  • 1 large ripe avocado

  • Juice of 2 limes



  1. Preheat oven to 425°F. Line a sheet pan with parchment. Place tomatillos, all peppers, onion and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast for 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.

    2. Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.


BBQ Spiced Turnips with Bulgur Wheat, Avocado and Garlic Scapes


By Andrew Luzmore

Recipe adapted from Chef Nick Pfannerstill




  • BBQ Turnips:

    • 1 bunch of Katchkie Farm turnips

    • 1/4 cup BBQ spice

    • 3 Tbs extra virgin olive oil

  • Garlic Scape Vinaigrette:

    • 1/3 cup juice

    • 2/3 cup extra virgin olive oil

    • 1/3 cup garlic scape, finely chopped

    • 1 Tbs honey

    • 2 tsp kosher salt

  • Bulgur Salad:

    • 1 cup medium bulgur wheat

    • 2 1/2 cups boiling water

    • 1 avocado cut into small pieces

    • 1/3 cup parsley chopped

    • 1/3 cup turnip greens, chopped

    • 1/3 cup toasted pumpkins seeds




  1. Preheat oven to 375°F. Wash the turnips and their greens to remove any dirt or sand.  Dry the turnips thoroughly and toss with the oil and BBQ spice to create an even coating. Season with salt and place on a metal baking sheet and roast in the oven.

  2. After 20 minutes remove the turnips from the oven and apply another layer of oil and BBQ spice. Return to oven and roast until the turnips are browned and fall apart when pressure is applied, about 30 more minutes.

  3. For the vinaigrette, combine the lime juice, honey, salt and garlic scapes in a small bowl and mix. Slowly drizzle in the oil until the mixture is emulsified and the vinaigrette forms. Cover and reserve in the refrigerator.

  4. Bring water to a boil in a medium sauce pot. Once the water is at a rolling boil add the bulgur, cover with a lid and remove from the heat. Let the bulgur sit for 30 minutes until it is cooked and has absorbed all of the water.

  5. When the bulgur is cooled add the remaining ingredients and dress with 1/2 cup of the vinaigrette. Mix the salad until it is well combined. Adjust the seasoning with salt and more vinaigrette if needed. Top the salad with the BBQ turnips and serve.


Cilantro Pesto


Yields 1 cup




  • 3 bunches fresh cilantro, stems removed

  • 1 bunch fresh basil, stems removed

  • 3 garlic cloves

  • 3 tbsp pine nuts

  • 1 cup extra virgin olive oil

  • 1 tbsp pecorino cheese

  • 1 tbsp parmesan cheese

  • Salt and pepper to taste



  1. In a food processor/blender, pulse the cilantro, basil, garlic, pine nuts, pecorino and parmesan until well blended.

  2. Puree while drizzling in olive oil until smooth.

  3. Season with salt and pepper


Roasted Red Pepper And Black Olive Orzo Salad


Serves 4-6




  • 1 ½ cups uncooked orzo pasta

  • 1 cup oil-cured black olives, pitted

  • 1 cup cherry tomatoes, halved

  • 1 bunch parsley, chopped

  • 1 clove garlic, minced

  • 2 red peppers

  • 1 cup olive oil



  1. Cook orzo in a pot of salted boiling water until al dente. Rinse with cool water and set aside in a large mixing bowl.

  2. Over a grill or burner, char the red peppers until blackened on the outside. Set aside in a bowl and wrap with plastic wrap. This will make the skin easier to remove.

  3. Once the red peppers have cooled, remove the skin using a spoon to scrape away the charred skin and the seeds inside. Roughly chop the peppers and set aside.

  4. In a sauté pan over medium/ high heat, add 3 tablespoons of olive oil. When hot, add the garlic and cherry tomatoes, and sauté for one minute, seasoning with a little salt and pepper.Add the contents of the pan to the orzo pasta, along with the remaining olive oil, red peppers, parsley and olives. Adjust seasoning and serve immediately.


Potato Gnocchi with Sweet Corn, Onions and Thyme


Recipe By Andrew Luzmore

Serves 2




  • 3 Russet potatoes

  • 1 small egg beaten (or 1/2 a large egg)

  • 2/3 cup all purpose flour

  • 2 ears fresh corn, kernels removed

  • 1/2 cup white onion, diced

  • 1 tsp fresh thyme

  • 1 tbsp butter

  • 2 tbsp olive oil

  • 2 tbsp grated parmesan

  • Sea salt to taste



  1. Preheat an oven to 400°F. Place the potatoes on a sheet-pan and bake in the oven for 45-60 minutes, or until the potatoes are fully cooked. While the potatoes are cooking prepare the remaining ingredients. Take the potatoes out of the oven and while they are hot remove the flesh from the potatoes, discarding the skin.

  2. Using a food mill, potato ricer, or potato masher break up the potatoes until very fine pieces. Let the potatoes cool to room temperature and mix in the egg, a 2 teaspoons of sea salt, and half of the flour. Gently knead the dough, adding flour a tablespoon at a time, until the dough forms a ball and is not sticky to the touch.

  3. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

  4. Heat a large skillet over medium heat with olive oil. Once the pan is hot, place as many gnocchi you can fit in the pan without over-crowding it and cook until the gnocchi are golden brown, about 3-4 minutes. Turn over each gnocchi and cook for another 2-3 minutes. Lower the heat to medium-low and add the onions. Sweat the onions with a large pinch of salt until they are translucent, about 3 minutes. Be careful not to break up  the gnocchi. Add the corn, thyme, butter and a tablespoon of water and cook until the corn is warmed through and the gnocchi are nicely glazed.

  5. To serve, divide the gnocchi into two bowls and garnish with parmesan.


Onion Leek Tart


Makes one 9-inch tart




  • 3 tbsp unsalted butter, at room temperature

  • 2 medium white onions, thinly sliced

  • 2 medium leeks, sliced lengthwise and thinly sliced (white part only)

  • 1 tsp fresh thyme leaves, finely chopped

  • 2 tsp fresh marjoram leaves, finely chopped

  • 1 tbsp fresh Italian parsley, finely chopped

  • 1/2 cup crème fraîche

  • 1 recipe basic tart pastry, blind-baked for 10 minutes



  1. Melt 1 tablespoon of the butter in a large pan over medium heat. When it foams, add 1/3 of the onions and leeks. Season well with salt and freshly ground black pepper. Cook until onions and leeks are caramelized and golden brown, about 10 minutes. Season again with salt and pepper. Remove from the pan and reserve in a mixing bowl. Cook remaining onions and leeks in two more batches, using 1 tablespoon of the butter per batch.

  2. Combine herbs and crème fraîche with onion-leek mixture and check the seasoning. Add more salt and pepper as necessary, and let the mixture rest until it has cooled, about 5 minutes.

  3. Fill prepared tart-shell with mixture and bake for twenty minutes at 400° F.


Blistered Cherry Tomatoes

Burrata Cart.jpg

Using whole blistered cherry tomatoes, instead of a pureed tomato sauce, creates a sauce that (literally) bursts with flavor. Cherry tomatoes will retain their color when cooked whole, use different colors for a truly beautiful presentation.



  • Olive oil

  • 2 pt assorted cherry tomatoes

  • 1 white onion, diced

  • 3 cloves garlic, chopped

  • 4 sprigs thyme, lightly chopped 

  • Salt

  • Freshly cracked pepper

  • Zest and juice of 1 lemon

  • Basil, for garnish



  1. Heat a heavy-bottomed pan over high-heat; the pan should be hot before adding olive oil. (Remember: Hot pan, cold oil before adding vegetables.)

  2. Add olive oil, onion and garlic. Sauté until fragrant, about 2 minutes. Add lightly chopped thyme into mixture until even MORE fragrant (trust your nose!).

  3. Keep pan on high-heat and add cherry tomatoes. Stir tomatoes into mixture until blistered, about two minutes. Once blistered, squeeze lemon juice into pan and season with salt and pepper. Stir once more and transfer the blistered tomatoes and accompaniments onto noodles of your choice.

  4. Garnish with torn basil leaves and lemon zest.


Carrot Chips



  • 2 large carrots (at least 1 inch in diameter), peeled

  • 1 1/2 tsp olive oil

  • 1/4 plus 1/8 tsp kosher salt

  • Freshly ground black pepper

  • ½ tsp ground ginger

  • ½ tsp ground coriander

  • ½ tsp smoked paprika



  1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds.

  2. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, pepper and spices to taste and toss with your hands until thoroughly coated.

  3. Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap.

  4. Bake for 6 minutes then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes


Eggplant Dip

Image Credit: ©Ben Hider

Image Credit: ©Ben Hider


Makes about 2 Cups



  • 1 large or 2 medium eggplant

  • 2 garlic cloves, peeled and crushed

  • 1 tbsp onion, minced

  • Juice of one lemon

  • 1/4 cup parsley, chopped

  • Kosher salt and freshly ground black pepper to taste

  • Paprika

  • 2 whole-wheat pitas (pocket or pocket-less), each cut into 8 triangular wedges



  1. Preheat oven to 400°F for 20 minutes. Using a fork, prick the eggplant(s) all over and place on a baking sheet lined with parchment paper. Bake the eggplant(s) in the oven until very soft, about 45 minutes. Remove from oven and let them cool completely. Peel and mince the eggplant(s). (You can also put the peeled eggplant in a food processor and process until slightly chunky or smooth, as desired.)

  2. In a medium mixing bowl add the eggplant and stir in the garlic, onion, lemon juice and parsley. Season with salt and pepper.

  3. To serve, transfer eggplant dip to a serving bowl, sprinkle lightly with paprika and serve with whole-wheat pita wedges.