Tag Archives: Carrots

The Holy Trinity – Three Veggie Recipes for EASTER!

2 May

I am pumping my brakes a little on my super skeezy blog posts as I just found out at Easter dinner that my mother-in-law is one of my biggest fans. I don’t have it in me to write about hairy girly bits, penises of all shapes & sizes or sexual encounters from around the globe – sorry Mom you will have to wait until next post to pray for my soul. 

Another thing to mention is my dear friend Andrew Burke McIntyre has told me to put more links in my blog. So, Andrew, click away! And if any of you have complaints you can email Andrew directly at imreallyimportantnow@gmail.com really go ahead email him!!
Anyway, Easter was lovely, thanks for asking. We visited with friends and family all weekend which gave us a lot to talk and laugh about as well as many opportunities to eat veggies!! For Easter dinner, I was assigned the VEG. So, I whipped up three very veggies dishes.

1) Parsnips & Carrots, from my January 18, 2011 post. Since parsnips and an aphrodisiac I must interject with a little dirty easter joke.
What did the easter egg say to the boiling water?
Its gonna take me a while to get hard I just got laid by some chick.
Damn, it is impossible to keep it clean!
Note: I used whole wheat bow-ties (cause they were cheaper & healthier) and haricot verts (cause I am that upscale!!), plus I added multi-colored peppers to veggie-it-up a bit!
And finally, this delicious take on Tomatoes Caprice using strawberries instead!

3)Strawberries and Fresh Mozzarella with Mint Pesto Drizzle, a summer staple, courtesy of Family Circle!!
Well, that was our linkable lovely Easter. Try these recipes and let me know what you think they are all really YUMMY! 
For anyone who misses the dirty veggie posts tune in next week, or check this out!

The Parsnip, Bringing Sexy Back

18 Jan

After the Kohlrabi post, my old college buddy Val from VA asked about what to do with parsnips.  Although parsnips are not on my list of new and different veggies to write about Val has pictures of me that I just don’t want to get out  –  such as -me, dancing on a table with a colander on my head (don’t ask it was college and yes Mom – sadly, I was sober at time of said picture).

Anyway, back to the parsnips….Parsnips are not nearly as overwhelming as they seem. They are basically root veggies, just like a carrot, with a distinct taste. However, you may find it interesting that in many cases parsnips are used more like the carrots starchy cousin, the potato. In fact, before the “po-tater” became a western world fav the parsnip was a regular staple at the dinner table.

So, why are parsnips so sexy?  Well, it depends if you want to share a parsnip or spend some time alone with it. You will have to choose your own adventure here…. Option 1 or 2.

Option1: Share a Parsnip – Parsnips are considered an edible aphrodisiac, much like raw oysters. So, Val if you want to heat up the marriage in the bedroom then cook up some parsnippage in the kitchen, crank up the Barry White and climb into your sexiest pair of Vicky’s.

Option 2: Parsnip & You Alone At Last – In this scenario buy yourself two parsnips one for the kitchen and one for later. Cook one up for a romantic dinner alone and then take the other to your bedroom. Close the door and… -hey, I didn’t go there you did perv. – (If you don’t get this think big white carrot –if you still don’t get this please stop reading my blogs because I promise, I will offend you).

Ok, get your mind out of the gutter and back into healthy eating mode…. I generally use parsnips in soups and stews. They are a great way make a soup heartier without adding rice, pasta or a lot of extra calories. Just peel them, chop them up and throw them in as you would a run of the mill carrot. A note to you veggie-phoebes out there: in soup you will never know the difference between a parsnips and a potato, so go for it!

Soup’s not on the menu this week? Crock Pot in the attic, so stew’s out? Well, here is my favorite simple parsnip side dish recipe for you to give a try –

Sweet & Sexy Parsnip Side

You Need:

  • Non-Stick Cooking Spray
  • ¾ lb of Parsnips (about 2 medium)
  • ¾ lb of Carrots
  • 1 Medium Sweet Onion, like a Vidalia
  • 3-4 Tablespoons of Honey
  • Salt & Pepper
  • Fresh Parsley


  • Wash, Peel and Chop Parsnips, Carrots and Onion
  • Heat fry pan at a medium heat, spray with non-stick spray
  • Place Parsnips & Carrots in pan and cook 5 minutes
  • Then, add onion and continue to cook until tender, spraying with more non-stick spray if they begin to stick
  • Add 2 tablespoons of honey to veggies and toss until honey melts a bit and coats the veg.
  • Taste test, careful not to burn your tongue. Add another 1-2 tablespoons of honey based on how sweet you like things and how naturally sweet your parsnips and carrots are.
  • Sprinkle in some salt and pepper, to taste.
  • Chop 1/8 cup of with parsley and sprinkle on top.
  • Serve, to the ones you love and don’t forget the Barry White!

I hope you enjoy the recipe. Let me know how it goes!