Parsnip Potato Scallion Pancakes

Scallions, sometimes called green onions or spring onions, are little onions that haven’t finished growing into large, mature onion bulbs. Scallions are milder in taste than fully grown onions, and they’re just now being harvested. Parsnips, however, are at their end for the year. They grow in late summer/early fall, and many farms overwinter them. While…

Sweet Potato and Beet Chips with Honey Garlic Goat Cheese Dip

These chips are fun to make, fun to eat, and fun to serve for a spring break treat or at a party. Because they’re bright orange and red, they’ll stand out on your table and look way more impressive then a bag of potato chips from the store. Impress your guests or let your kids…

Squash, Sprouts and Spinach Buddha Bowl

What in the world is a buddha bowl, you ask? A buddha bowl is a bowl filled with fresh, leafy greens, sometimes grains, and cooked veggies. Basically, a buddha bowl can be anything you want it to be (and basically, it’s just a salad). Use whatever you’ve got in the fridge, and it’s a great end-of-the-week…

Parsnip Gnocchi with Roasted Carrots and Brussels Sprouts

This recipe features mostly locally sourced ingredients, which is what The Clean Food Club always strives to do! There are lot of great ways to use seasonal, local ingredients, and with each recipe we post, we try to help the home cook find those ingredients and make a great tasting meal. Parsnips are in season…

Creamy Spinach Polenta with Roasted Summer Produce and a Fried Egg

I’ve professionally cooked in a variety of restaurants: a small cafe serving breakfast and lunch made from locally sourced ingredients, a yoga retreat center with an all-vegetarian menu using ingredients grown right outside of the kitchen, a high-end restaurant and a number of private catering events. I share this information not to boast or intimidate, but to share the…