Ingredients

• ½ pound onion, minced
• 2 oz garlic, minced
• 1 pound parsnips, ¼ inch slices
• 1 pound fennel, ¼ inch slices, fronds reserved
• 2 oz fresh ginger, peeled
• ½ tsp ground cloves
• ½ tsp ground fenugreek
• ½ tsp smoked nutmeg
• ½ tsp ground allspice
• 2 qt coconut milk, separated
• salt & white pepper

Procedure

1. Over medium high heat, sweat onions and garlic in small amount of cooking oil until translucent. Add parsnips and fennel, reduce heat to medium, and sauté until fennel and parsnips have some color at the edges. Add spices and cook until aromatic.
2. Reduce heat to low, gently add 1 ½ qt coconut milk, and slowly bring to simmer. Cook till vegetables are tender, stirring often to prevent curdling.
3. Carefully transfer to blender jar or use immersion blender and blend until smooth.
4. Taste for seasonings and adjust if needed. Use reserved coconut milk to adjust consistency.
5. Serve hot and garnish with reserved fennel fronds.

Ingredients

• 4 cups celery root, peeled, grated
• 1 tsp salt
• 1.5 tsp caraway seeds, toasted and ground
• 1.5 tsp fennel seeds, toasted and ground
• 2 eggs, lightly beaten
• ¼ cup rice flour or all purpose flour
• ground black pepper
• vegetable oil for frying

Procedure

1. Toss grated celery root with salt and let sit, covered, for at least one hour. This will cause the celery root to release a good deal of water. Wring celery root dry, simply by pressing it between your hands, or by wrapping in a clean towel and twisting as tightly as possible.
2. Fold in eggs, flour, caraway and fennel seed, and ground black pepper.
3. Add vegetable oil to a large skillet to a depth of approximately ¼ inch and heat to 375° F. Note that the temperature will drop as you add more pancakes. Test oil with a tiny amount of celery root. When oil bubbles, it is hot enough to fry the pancakes. Use approximately ¼ cup of batter for each pancake. Press lightly between your palms, flatten into disks approximately ¼” thick and add to frying oil. Let brown evenly on one side before turning to cook second side, approximately 3 to 4 minutes total. Cook only as many pancakes at one time as will fit in a single layer.
4. Transfer to a wire rack. Serve immediately. Can be made a few hours ahead and warmed in oven just before serving.

Ingredients

• ½ cup oats
• ½ cup all purpose flour (or rice flour for a gluten free version)
• 3.5 Tbsp brown sugar
• ¼ tsp fennel seed, toasted and ground
• ¼ tsp ground ginger
• pinch salt
• 6 Tbsp butter
• 4 honey crisp apples, cored, peeled, and halved
• 1 cup granulated sugar

Procedure

1. Preheat oven to 350°.
2. In a mixing bowl combine oats, flour, brown sugar, ground fennel, ginger and salt. Cut 5 tablespoons of the butter in small cubes and add to above mixture, working it in by hand to form a crumble. Refrigerate for one hour. Spread on a parchment lined sheet pan and bake 30 minutes or until golden brown. Let cool.
3. In an 8 inch oven proof skillet over low heat, add sugar and 1 Tbsp water. Let sugar melt, without stirring. Cook until sugar caramelizes completely, turning golden brown. Swirl in 1 Tbsp of butter. Remove from heat. Watch closely at the end, as it can burn quickly.
4. Arrange apples, uncut side down in the caramel. Cover with aluminum foil and bake 30 minutes. Remove foil and bake an additional 15 to 20 minutes. Apples should be golden brown on the bottom and tender but should still hold their shape.
5. Spoon some crumble on to dessert plates and arrange warm caramelized apples on top. Spoon the apple roasting juices around.

OPTIONAL: Garnish with crème fraiche, whipped cream or ice cream.

Ingredients

• 2 small red onions
• Juice of 3 limes
• 1 tablespoon oil (light olive oil or avocado oil)
• 4 large heirloom tomatoes (we like to mix heirloom varieties for the color)
• 1 tablespoon finely chopped cilantro
• 1 tablespoon salt + more to adjust taste

Procedure

1. Slice the red onions very thinly using a sharp knife or a mandoline slicer. Sprinkle with 1 tablespoon salt and rub into the onions. Cover the onions with cold water and rinse well until the salt is removed. If the onions are very strong, let them rest in the water for 5-10 minutes.
2. Drain the onions and place in a bowl, add the lime juice and a sprinkle of salt, and let rest until the onions start to turn pinkish, about 5-10 minutes.
3. Thinly slice or dice the tomatoes and add to the onion curtido mix. Add the oil and the chopped cilantro. Mix well, taste and add additional salt to taste if needed.

Notes
Curtido variations can also include thinly sliced carrots, bell peppers, cucumbers, radishes, etc. To turn this curtido into a complete salad, serve over chopped lettuce or salad greens and add avocado slices.

Ingredients

• 3 oz olive oil
• 1.5 lbs white onions, thinly sliced
• 1 oz garlic, minced
• 4 Tbsp herbes de Provence
• 2 Tbsp tomato paste
• 12 oz Japanese eggplant
• 1.75 lbs yellow and green zucchini
• 1 lb tomatoes

NOTE: Ideally, eggplant, zucchini, and tomatoes should be of similar diameter

Procedure

1. Slice the eggplant, zucchini, and tomatoes into 1/8″ thick slices.
2. Toss sliced zucchini in 2 Tbsp olive oil, 1 Tbsp herbes de Provence, and season with salt and pepper. Arrange on a sheet tray in a single layer and cook just a few minutes until barely softened and pliable. Repeat with the sliced eggplant. This pre-cooking step makes it possible to layer the vegetables tightly in the next step.
3. Sauté the onions and garlic in olive oil with herbes de Provence. Cook until well caramelized. Add tomato paste, salt and pepper. Cook while stirring for two to three minutes more.
4. Line the sheet pan with sautéed onion mixture. Arrange alternating rows of each vegetable over the layer of onions. Bake at 400 F until cooked through and lightly caramelized at the edges.

Ingredients

• 2 medium beets
• 1 Tbsp + ¼ cup olive oil
• 1 large carrot, peeled and shredded
• 1/3 cup golden raisins
• ¼ cup fresh parsley, chopped
• ¼ cup lemon juice
• 2 Tbsp Dijon mustard
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp pepper

Procedure

1. Prepare the beets. Preheat oven to 375. Clean and trim the beets, drizzle with 1 Tbsp olive oil, and wrap with aluminum foil. Bake in oven until tender, approximately 45-60 minutes. Remove from oven and when cool enough to handle, peel by using a dishtowel to rub off the skin. Dice.
2. Prepare the dressing. Add lemon juice, ¼ cup olive oil, mustard, garlic, salt, and pepper to a jar and whisk until combined. Remaining vinaigrette will last up to two weeks in the fridge.
3. In a large bowl, combine prepared beets, carrot, raisins, and parsley. Toss with dressing and serve immediately.