Roasted Parsnip Fries

We're really getting fancy with our fry selection. French fries, sweet potato fries, and now parsnip fries. I have to admit I've been so curious as to why so many recipes for parsnip fries are popping up all over Pinterest.

Yesterday, I was in the produce aisle of the grocery store and I wanted to try something new. And then I saw parsnips. So, I bought a few and the next day they were washed, sliced, and thrown in the oven ready to become part of the fry sensation.

After 30 minutes, I was hooked! Parsnip fries are totally delicious. Dipped in a little bit of ketchup, they make the perfect pair to any meal. Plus, they're way healthier than your run of the mill french fries. Go ahead, try for yourself!


Roasted Parsnip Fries

Ingredients:
3 large parsnips
2 tbsp extra virgin olive oil
1/4 tsp black pepper
1/4 tsp salt
1 tsp minced garlic

Directions:
1. Preheat oven to 400 degrees.
2. Wash and lightly peel parsnips. Slice into thin strips.
3. In a bowl, toss with olive oil, salt, pepper, and garlic.
4. Line a baking sheet with aluminum foil or parchment paper.
5. Spread the fries out onto the baking sheet and place in the oven until golden brown (~25-30 minutes).

Serves 4

Rosemary Roasted Cauliflower

Fact: Side dishes are the best part of the meal. 

Evidence: This recipe for Rosemary Roasted Cauliflower.

I have had a love affair with cauliflower lately. It's such a versatile vegetable, you can pretty much do anything with it. As I spend a lot of time on Pinterest for recipe inspiration, I've come across cauliflower recipes I never thought were imaginable - cauliflower steaks and cauliflower crust pizzas (SAY WHAT?!). 

Cauliflower tastes great steamed, sauteed, and stir-fried, but roasted is by far the best. All jokes aside, this recipe serves four, but I can eat it all myself. Enjoy!

Rosemary Roasted Cauliflower

Ingredients:

1 head cauliflower

1/4 cup extra virgin olive oil

1/4 cup parmesan cheese

3 garlic cloves, minced

1 sprig fresh rosemary

salt and pepper, to taste

Directions:
1. Preheat oven to 375 degrees.
2. Wash cauliflower and chop into florets.
3. In a large bowl, mix florets with olive oil, cheese, and garlic. Mix in a dash of salt and pepper.
4. Spread cauliflower florets onto a baking pan.
5. Chop rosemary and spread on top of the cauliflower.
6. Place in the oven until cauliflower is fork tender and lightly browned (30-40 minutes)

Eat the Rainbow for National Fresh Fruit & Vegetable Month

For the past two years, I've been bi-coastal - a few months in LA, a few months in New York, back to LA, you get the idea. Now, I'm in New York and one thing I really miss about Southern California is the farmers markets. It became tradition to spend Saturdays at the Santa Monica Farmers Market, grab some snacks, and hit the beach. No matter how many times I had visited the market, it never cease to amaze me the variety of fresh produce being sold. The size of the farmers market and quality of the produce is something we unfortunately don't have on Long Island.

But, I am lucky that it's summertime and fresh produce is within reach. Peaches, berries, and watermelon fit into all of my summer meals. They make delicious additions to oatmeal, yogurt, and salads. Plus, they even work well on the grill. A slice of grilled pineapple on top of a burger is heaven on a dish. Let's celebrate National Fresh Fruit and Vegetable Month by visiting the local farmers market, growing your own produce, or just taking a bite into your favorite fruits and veggies.

Here are some of my favorite fruit and veggie recipes.

Banana & Kale Smoothie


Raspberry & Mango Guacamole


Citrus Edamame Salad



Enjoy!