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Recipes
Roasted Parsnip Soup
“I really enjoy the rich texture parsnips have when slowly roasted,” says Blackberry Farm’s executive chef, Cassidee Dabney. “In the cooler months, I often make batches of parsnip soup. I’ll have some for dinner or incorporate the soup into a casserole or tart base.”
Recipes
Grilled Romaine Salad
To make vinaigrette, in a medium bowl, whisk together red onion, Dijon, red wine vinegar, salt, and pepper. Drizzle in olive oil slowly, whisking constantly.
