Roasted Parsnips and Turnips

Makes 4 servings

This comforting side is inexpensive and a great way to use up those seasonal root vegetables. As we approach Spring, these vegetables are still at the very end of their peak freshness. Roasting at a high temperature gives them a crispy outer layer and a creamy inside! The nutmeg and cheddar give it that comforting home-cooked feel!

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Shaved Beet & Apple Salad

Makes 4 servings


Fresh and crunchy with softness from the goat cheese, this classic-style salad feels comforting while also being light and nourishing. I love beets! Beets are a superpower for your body! It is super helpful to support your liver and gallbladder function! Beets are filled with antioxidants that reduce inflammation, which helps the enzymes in the liver to do their job! This is a great salad to have post-indulgences. It provides lots of natural water, protein, and the apples and beets help your liver to recover! So, since we’re now done with the Super Bowl, Valentine’s, and Mardi Gras; it’s time to focus on nourishing your body to enjoy the warmer weather coming up! Get ready for sunshine, long hikes, beach days, and water skiing!


4 large eggs

2 tablespoons distilled white vinegar

1 small Honey Crisp apple, sliced thinly

1 red beet, peeled and sliced thinly

2 heads Boston or Bibb lettuce, trimmed and torn

¼ cup crumbled goat cheese

¼ cup chopped toasted hazelnuts

2 tablespoons chopped fresh dill

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon raw honey

3 tablespoons extra-virgin olive oil

¼ teaspoon ground black pepper

¼ teaspoon sea salt


In a small saucepan, fill about 3 inches deep with water. Place over high heat and bring to a boil. Reduce heat to a simmer and add distilled white vinegar. Crack one egg into a small bowl and gently place the egg into the simmering water. Repeat with remaining eggs, cook for about 2 minutes or until desired doneness. Remove from water and place on a platter or platter lined with a paper towel.


In a large bowl toss together apple, beets, lettuce, goat cheese, hazelnuts, and dill. Place onto individual plates or onto a platter.


In a small bowl, whisk together apple cider vinegar, Dijon, and honey until combined. Gradually add the olive oil whisking until combined. Drizzle over salad. Sprinkle salad evenly with salt and pepper and serve immediately.



Black Eye Pea Salad

Makes 4 servings

2020 was a doozy! My family never participated in the superstitious tradition of eating Black Eye Peas for Good Luck on New Year’s. 2021 calls for drastic measures! So, eat this salad all January long, and let’s get some Good Luck in the air so we can have an amazing 2021!


2 cups fresh black eye peas

2 ¼ teaspoons kosher salt, divided

¼ cup red wine vinegar

1/3 cup water

1 teaspoon honey

1 medium shallot, peeled and sliced thinly

3 tablespoons avocado oil

2 cups chopped fresh baby spinach

3 strips thick-cut bacon, no nitrates or nitrites such as 365 brand, cooked and crumbled


In a medium saucepan, add peas 2 teaspoons salt and cover with water, about 2 ½ cups. Bring to a boil over medium-high heat, reduce heat to medium and simmer until tender, about 15-18 minutes.


Meanwhile, in a microwave-safe container, combine vinegar, honey, ¼ teaspoon salt, and water. Place in microwave and cook on high for about 1 minute 30 seconds. Remove from the microwave and stir until the salt and honey dissolve. Add the shallots and submerge. Allow to cool to room temperature, about 15 minutes.


Remove shallots from the vinegar mixture and place into a large bowl.


Drain the peas and add to the large bowl with the shallots along with the bacon crumbles and chopped spinach.


In a small bowl combine ¼ cup of the pickling liquid and avocado, whisking until combined. Pour mixture over pea mixture and toss to coat. Serve immediately.