Salt, pepper, nutmeg

Peel and dice the parsnips. You want enough to fill the pie pan, so you can sort of eyeball or do a dry test run before you line the pie shell. Steam the parsnips until tender, about 10 minutes. While they steam, roll out the pie crust and line the pan. Brown the butter in a small sauce pan until it is nutty and fragrant, but not at all burned. Mash the steamed parsnips with the butter and tahini and spoon the mixture into the pie shell. Leaving a few lumps of parsnips is a-okay. Fold over any edges of crust and sprinkle the top with salt, pepper and a dusting of nutmeg. Bake at 350® for 15 minutes. At this point, scatter the crushed pecans over the top and continue to bake for another 10-15 minutes. Enjoy warm or cold.

Chocolate Chip Kale Cookies

Note: Yes, this recipe comes from a book that spins off of the popular 50 Shades of Grey books. Garden goofiness! The book was recommended to me, because I love kale, and interlibrary loan brought it to a library near me. Why limit our uses for kale? This cookbook playfully encourages us to put kale in everything: smoothies, egg dishes, baked potatoes, cole slaw, mayonnaise (kale-onaise), guacamole, grilled cheese, cookies, soups, stir-fries, pesto, pizza, tacos, etc. All of this makes sense to me. They also have recipes for cocktails and sorbet--I'm not so sure about that, but why not try it? Enjoy!

1 1/4 cups white whole wheat or pastry flour (I used some rye, buckwheat and whole wheat.)

1/2 cup old-fashioned oats

2 tsp baking powder

1/4 tsp salt

1/2 cup packed torn kale (I'm pretty sure I used more than that--why so skimpy?!)

1 cup firmly packed light brown sugar (Pretty sure I used less than that and they were still plenty sweet.)

1/2 cup (1 stick) unsalted butter, softened

1 tbsp molasses

2 large eggs

1 tbsp vanilla extract or substitute 1/4 tsp mint extract

1 cup 70% cocoa semisweet chocolate chips or chunks (I used carob chips because that's what I had on hand)

Place the kale in a food processor and pulse 10 to 15 times, until it is finely chopped but not puréed. Place the brown sugar and butter in a large bowl and beat with an electric mixer on low speed until thoroughly combined. Add the molasses and eggs, one at a time, mixing on low speed until just incorporated. Add the vanilla extract and mix until well combined. Slowly add the dry ingredients, mixing to combine.

Add the chocolate chips and stir with a wooden spoon 2 or 3 times to distribute. Using a tablespoon, drop the batter onto the greased baking sheet (I use parchment paper--what a wonderful thing!), each dropful about 1 inch apart. Bake for 12-14 minutes, until the cookies are firm around the edges but still slightly soft in the center. Transfer the cookies to a wire rack to cool completely.

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing 

 From Roots: The Definitive Compendium

Note: Just in case you thought I had a one-track dessert mind--here's a simple salad! If mayo isn't appealing, use mustard instead.

1 tsp poppy seeds

2 tbsp finely snipped fresh chives (Scallion greens would be good too.)

To make the dressing, in a small bowl, whisk together the mayo, oil, lemon juice, salt and poppy seeds. Set aside while you cut the vegetables, or cover and refrigerate for up to one day. In a large bowl, toss together the cabbage, carrots and apple. Spoon the dressing over the top and toss the slaw to distribute the dressing evenly. Transfer to a serving bowl, garnish with the chives, and serve immediately.