Cream of Parsnip Soup

Serves 4

• 1 fluid ounce oil
• 1 cup (4 ounces) apple, small diced
• 2 cups (8 ounces) parsnip, small diced
• 1 cup (4 ounces) onion, small diced
• 1 cup (4 ounces) potato, small diced
• 4 sprigs thyme, some reserved for garnish
• 1 teaspoon salt
• 4 cloves garlic
• ¼ cup white wine
• 2½ cups chicken stock
• ½ cup heavy cream
• Toppings, for garnish

Preheat the oil in a saucepan over moderate heat. Add the apple, parsnip, onion, and potato. Sauté until slightly browned and onions start to caramelize. Add the thyme, salt, and garlic, cooking for an additional 2 to 3 minutes or until aromatic. Deglaze the pan with white wine and cook until almost dry. Add the chicken stock, bring to a simmer, then cover with a lid. Simmer for 20 minutes before adding heavy cream and pureeing with a stand or immersion blender.

Serve warm or chilled. Garnish with desired toppings.

RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM / @PHOTORICALFOOD

Beet Spring Salad with Blue Cheese

Serves 4

• 1 (5-ounce) package spring mix lettuce
• 4 small beets, boiled and quartered or thin-sliced
• ¼ cup (1 ounce) blue cheese crumbles
• Fresh cracked pepper as needed

Dressing

• ¼ cup orange juice
• ¼ cup olive or avocado oil
• 1 teaspoon Dijon mustard
• 2 cloves garlic
• 2 tablespoons apple cider vinegar

Using a stand or immersion blender, combine all the dressing ingredients. Blend until fully emulsified.

Toss the lettuce and beets in your preferred amount of dressing to coat. Top with blue cheese crumbles and fresh cracked pepper as desired.

RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM / @PHOTORICALFOOD

Carrot & Ricotta Tart

Makes 6 tarts

• 1 puff pastry sheet
• 1 egg, beaten
• 1 cup (8 ounces) ricotta
• 1 cup (4 ounces) Monterey jack cheese, shredded
• 3 cloves garlic
• ¼ teaspoon lemon
• 1 scallion, chopped
• ½ teaspoon salt
• 1 bunch rainbow carrots, ribboned ½ centimeter in thickness
• Oil as needed
• Red pepper flakes and chopped rosemary, for topping

Preheat oven to 325 degrees F.

Cut the pastry sheet into 6 equal squares. Brush 1 centimeter of the outer edge of each square with egg and place them on a parchment-lined baking sheet.

In a food processor, whip together the ricotta, Monterey jack cheese, and garlic until smooth and creamy. Add the remaining egg, lemon, scallion, and salt. Pulse until just combined.

Divide the filling equally, spreading it over the surface of the puff pastry squares up to the egg-washed outer edge, leaving a centimeter border around the outside. Arrange the carrots on top of the filling in a single layer. Brush the top of the carrots with oil and sprinkle with red pepper flakes and chopped rosemary. Place the pan in the oven and bake until golden brown, approximately 30 to 35 minutes. Serve warm.

RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM / @PHOTORICALFOOD