Hold the phone- a PARSNIP
cake? Like its friend the beet
chocolate cake, this parsnip cake is a fun and entirely unexpected way to use
fall veggies in your dessert course. With the sweet yet lemony frosting, it’s a
hit! A big shout out to Punky Egan, from MATC for developing this recipe and
contributing it to MACSAC’s cookbook!
Another recipe from the ever tantalizing and gorgeously photographed http://kissmyspatula.com/. With the legendary (or notorious) bounty of zucchini we get in WI every year, it’s always nice to find new ways to enjoy! Minus the lemon juice, this recipe can be made 100% locally.
“Feel free to change up and play around with your choice of cheese and herbs. Dollops of fresh ricotta with chervil and dill would be brilliant together. I picked the herbs below since they’re growing like mad in our garden right now. Plus, when fresh feta comes knocking at our door, mint is never too far behind.”