This soup, packed with herbs and quinoa, is very reminiscent of many soups we ate while living in Huaraz, Peru.  The parsnips add a nice mild earthiness to this soup.

Parsnip Quinoa Soup

Ingredient

• 2 tablespoons olive oil
• 1/2 large yellow onion, diced 
• 3 cloves garlic, minced
• 3 celeriac stalks or 1 celery stalk, diced
• 2 tablespoons white wine
• 3/4 pound parsnips, cut into 1/4 inch pieces
• 1/2 cup raw quiona
• 4 cups light vegetable broth
• 1 tablespoon dried oregano
• salt and black pepper to taste

Preparation

1. Saute the onion and garlic in olive oil until the onion is translucent.
2. Add celeriac and white wine and continue to simmer until wine is evaporated, another three to four minutes.
3. Add the parsnips and saute for five minutes.
4. Add broth, quinoa, and oregano. Bring to boil then cover, reduce heat to low, and let simmer until the quinoa is cooked, about 15 minutes.
5. Serve garnished with fresh celeriac or celery leaves, diced spring onion, parsley, or other fresh herb of your choice.

Rutabagas are a cross between cabbage and turnips. So, while this recipe resembles potato salad the flavor is more akin to the other ubiquitous cookout dish – coleslaw.

Rutabaga “Potato” Salad

Ingredients

• 3 pounds rutabaga, peeled and cut into 1/2 inch pieces
• 1 carrot, grated
• 1/2 cup vegan mayonnaise
•  1/2 cup curly parsley, chopped
• 1/4 cup celeriac greens or celery tops, chopped
• 2-3 green onions, finely chopped
• 1 sprig of green garlic, finely chopped
• 1/2 lemon, juiced
• salt and pepper to taste

Preparation

1. Boil rutabaga in salted water until tender, about 15-20 minutes. 
2. Drain the rutabaga and allow to cool to room temperature.
3. Combine cooled rutabaga cubes with the remaining ingredients.

Mini Allspice Dram Cakes with Mayfair Icing

Ingredients

• 2 cups gluten-free flour, divided
• 1/3 cup brown sugar
• 1/2 cup chopped pecans
• 2 teaspoons Allspice Dram, divided
• 3 tablespoons non-margarine butter substitute
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup light coconut milk
• 1 teaspoon white vinegar
• 1/3 cup vegetable oil

Preparation

1. Combine 1/2 cup of gluten-free flour, brown sugar, chopped pecans, and 1 teaspoon Allspice Dram in a medium bowl. Cut non-margarine butter substitute into the mixture and set aside.
2. Combine coconut milk and vinegar in small bowl and let stand for 5 minutes.
3. Combine remaining flour, white sugar, baking powder, and salt in a large bowl.  Add the vegetable oil, remaining Allspice Dram, and coconut milk mixture.
4. Coat the cups of a muffin tin with non-stick cooking spray. put one table spoon of topping in the bottom of each cup. Top with 1/2 cup of cake batter.  Bake for 20-30 minutes at 375 degrees Fahrenheit until they pass the toothpick test.
5. Turn the cakes out on to a rack to cool.

Note: For a little extra kick, drizzle the cakes with Mayfair Icing.

This icing is inspired by the Mayfair Cocktail.

Ingredients

• 2 teaspoon Apricot Brandy
• 1/2 teaspoon Allspice dram
• 1/4 teaspoon orange zest
• 1/2 cup powdered sugar
• 1 1/2 tablespoons water

Preparation

1.  Mix all ingredients until smooth.
2. Spread on cooled baked goods as desired.

Two of our favorite vendors at the Barton Creek Farmers’ Market (other than Johnson’s Backyard Garden, of course) are Dad’s Granola and Rinkon Farm’s Preserves. This recipe combines their marvelous products into one delicious recipe.

Ingredients

• 4 cups (1 package) your favorite type of Dad’s Granola, divided
• 1/2 cup dry unsweetened coconut
• 2 tablespoons ground flax
• 1/2 teaspoon salt
• 1/2 cup egg replacer
• 1/4 cup turbinado sugar
• 1/4 cup vegetable oil
• 1/2 cup unsweetened almond milk
• 1/4 cup garbanzo flour
• 1 jar (11 ounces) of your favorite Rinkon Flume Creek Preserves
• 1/2 cup chopped pecans

Preparation

1. Combine 3 cups granola, coconut, flax, salt, egg replacer, sugar, oil, almond milk, and flour in a large bowl. 
2. Transfer the granola mixture to a greased rectangular baking sheet and press into an even layer.
3. Spread the jam evenly over the layer of granola. Sprinkle the remaining 1 cup of granola evenly over the jam and spray lightly with a vegetable oil-based cooking spray.
4. Bake at 350 degrees Fahrenheit for 30 minutes.
5. Cut granola squares with a sharp knife and allow to cool before serving.

This spin on classic rice and beans uses food-processor processed cauliflower and quinoa as a substitute for rice.  Not only does it taste great, but it packs a whole ton of nutrients and protein!

Black Beans and Quinoa Cauliflower “Rice”

Ingredients

• 1 cup quinoa, cooked
• 1 pound cauliflower, coarsely chopped
• 1 cup black beans
• 2 tablespoons olive oil
• 1/2 large yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon hot pepper flakes
• 1 can diced tomatoes, drained
• 1 tablespoon vinegar
• 1/2 cup vegetable broth
• 1/2 a cup chopped cilantro
• salt to taste

Preparation

1. Pulse the cauliflower in a food processor until it is in uniform small rice-like pieces then set aside.
2. Heat the olive oil in a large pot over medium heat and saute the onion, garlic, cumin, and pepper flakes. When the onion is transparent, add the cauliflower and quinoa and continue to saute, stirring occasionally, until the cauliflower is tender, about two or three minutes.
3. Add the beans, tomatoes, vinegar, and vegetable broth and cover the pot. Bring the ingredients to a simmer then uncover. Stir in the cilantro and serve with an avocado and the salsa of your choice.

Mirepoix is the aromatic flavor trinity of celery, carrot, and onion used as a base in typical French cuisine.

This simple bean soup replaces common celery with the stalks and leaves of its more pungent cousin, celeriac (often called celery root) in the mirepoix. If you are in Austin, Johnson’s Backyard Garden recently started selling this delicious herb at farmers’ markets around town.

Celeriac White Bean Soup

Ingredients

• 1 cup diced celeriac stalks and leaves
• 1 cup diced carrots
• 1 medium white onion, diced
• 1 large clove garlic, minced
• 2 tablespoons olive oil
• 2 bay leaves
• 2 cups vegetable broth
• 2 cups water
• 1 cup cooked cannellini beans
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste

Preparation

1. Saute celeriac, carrots, onion, and garlic in olive oil until the onion is translucent and the carrots are tooth-tender, about 5 minutes.
2. Add the bay leaves, broth, and water, and bring to boil.  Reduce heat to low and simmer partially covered for 10-15 minutes.
3. Add the white beans and continue to simmer a few minutes until the beans are warmed.
4. Add the lemon juice, season with salt to taste, and give a few good twists of freshly ground black pepper.

Sauteeing the Celeriac Mirepoix

Black Radish Latkes

Ingredients

• 1 pound black Spanish radishes, grated
• 1/2 pound white potatoes, grated
•  2 sprigs of green garlic, minced
• 1 medium white onion, diced
• 1 teaspoon black cumin, ground
• 1/4 cup rice flour
• 1 tablespoon olive oil
• Salt and pepper to taste
• Vegetable oil based spray

Preparation

1. Combine all ingredients in a large bowl.
2. Form patties using about 1 cup of the mixture. Space the patties on a well oiled cookie sheet.
3. Bake at 375 degrees until they begin to brown, about 8 to 10 minutes. Flip the patties and cook another 8 to 10 minutes.
4. Serve hot with apple sauce or any other condiment of your choice.

Pickled jalapenos

Ingredients

• 2  pounds fresh jalapeno peppers, halved
• 3-6 whole large cloves garlic, sliced
• 1 tablespoon whole cumin seed
• 3 cups distilled white vinegar or cider vinegar
• 3 cups water
• 2 tablespoons plus 2 teaspoons sea salt
• 2 tablespoons sugar

Preparation

1. Divide peppers among 6 one-pint canning jars. Divide the garlic evenly among the jars.
2. Combine vinegar, water, cumin, salt, and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
3. Carefully fill jars with brine to within 1/2 inch of the rim, covering the peppers completely.
4. Place the lids on the jars and process in boiling water for at least 10 minutes.
5. Carefully remove jars from water using a jar lifter.  Allow the jars to cool to room temperature then test the lids. If they are not set consider reprocessing (or making refrigerator pickles).
6. Store in a cool dark place until you are ready to use. Refrigerate once opened.

Note: if you want to make more flavorful Mexican-style pickles consider adding a couple carrot and onion slices to each jar in step 1.