Market Manager

By Jamie Gratrix

Adapted from allrecipes.com
You can find everything to make this week’s recipe at the Farmer’s Market this Sunday. Try it out & let us know what you think!

Ingredients:
1 eggs
3 egg whites
2 tablespoons of your favorite Northside Farmer’s Market cheese
¼ tsp salt
1/8 tsp crushed red pepper flakes
1/8 tsp garlic powder
1/8 tsp pepper
½ c sliced fresh mushrooms
1 tbsp finely chopped onion
1 c torn fresh spinach
1 tbsp olive oil

Directions:
In a small bowl, beat the egg and egg whites. Add cheese, salt, crushed red pepper, garlic powder and pepper. Mix well and set aside.
Heat up olive oil in an 8-inch skillet. Sauté the mushrooms and onion until tender. Add spinach and continue cooking and stirring until the spinach has wilted. Pour the egg mixture over the sautéed vegetables. As the eggs set, lift edges allowing the uncooked portions to flow underneath. Cut into wedges, serve and enjoy!

An Original Recipe by Angela Trentadue
Parsnips can be an under-appreciated vegetable, but they’re tasty and sweet and very versatile. This recipe can be thrown together quickly for a comforting side dish, or a little effort can be given to cutting the parsnips and arranging them prettily for a knockout holiday dinner.

2 pounds parsnips (about a dozen), peeled, trimmed and sliced lengthwise, 1/4” thick
2 cups heavy cream
1 cup vegetable or chicken stock
1-1/2 tsp sea salt
1 tsp black pepper
1 c panko (Japanese bread crumbs, substitute other coarse breadcrumbs)
1 tbs butter
1 tbs olive oil
2 tbs minced fresh sage
1/2 c hazelnuts, toasted and roughly chopped

Preheat oven to 375 degrees.
Combine the cream, stock, salt and pepper in a large saucepan and bring to a simmer. Add the sliced parsnips to the cream, bring back to a simmer, and cook about 5-6 minutes, just
enough to take the edge off.

Arrange mixture in an even layer into a 2-quart baking dish.

Bake until parsnips are easily pierced by a knife, about 20 minutes.

Meanwhile, melt butter and olive oil together in a large skillet over medium-low heat. Once the butter begins to foam, add breadcrumbs and stir well, allowing the crumbs to soak up the butter and oil. Cook just until the crumbs begin to toast. Turn off heat and stir in sage and hazelnuts.

When parsnips have about 8-10 minutes left to cook, spread breadcrumb mixture evenly over the top. Return to oven to finish baking. The gratin is done when the parsnips are
completely tender and the top is golden brown and bubbling around the edges.