We used to make parsnip apple soup when I worked at a restaurant. As far as I can remember, it was literally just parsnips, apples, veggie broth, salt, all blended. You could add some cream.
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Roasting is definitely the way to go with golden beets. I think they are really good with a chewy grain like farro or brown rice. And something green like kale, spinach, or broccoli. And a creamy dressing, or maybe feta.
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Anyone have a favorite cinnamon roll recipe? I’ve had success with a random recipe I found online but wondering if y’all have anything you like. I decided I want to eat them on Sunday so I’m getting a head start 
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I have a dough recipe I like as well as cream cheese frosting and caramel glaze recipes, but I basically just dump cinnamon sugar and butter on it so don’t have a recipe for the middle part of it all. But you’ve reminded me that I should make some.
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I’ve been thinking about making these too.
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I am trying dried black beans in the instant pot for the first time! If all goes well I’m going to use them in homemade Chipotle burrito bowls. I have avocadoes that need used, and lettuce, and tomatoes, and cheese. Making some coconut rice to go with them too. Hope they come out OK. The recipe assures me they will be “perfect every time.” Snort.
I have to admit, quarantine makes me a lot more creative and resourceful about using what I’ve got foodwise.
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I motivated myself to get off of the couch and made vinegrette dressing for salads. I mixed some delicious blood orange olive oil that was gifted to us, some celery seed, garlic granules, ginger powder, white pepper, mustard powder, and balsamic vinegar. It was good! We’ve grown reliant on bagged salads that come with dressing, so it’s nice to make it for a change. I was worried I used too much seasoning, but the blood orange flavor and smell still came through beautifully. Does anyone flavor their olive oil with citrus fruit? I’m thinking of trying to make some fancy flavored olive oil.
While I was standing in the kitchen, I remembered the frozen chili in the freezer that my Mom made a while ago. It made its way to the front of the freezer that H cleaned out to try to fix an ice accumulating issue, which seems successful fixed, by the way! I defrosted and heated it up the chili and garnished it with sliced avocado. I can’t take credit for the chili, but reheating food made by my mom makes me feel loved today.
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That olive oil sounds amazing.
It is! And it’s not something I would ever thought to buy, so was wonderful to receive as a gift and end up loving it!
What will probably be a weekly “I’m getting this in my CSA, WTF do I do with it” post:
Turnips? Have I actually ever eaten a turnip? Uncertain.
Daikon? I’m also getting carrots so am thinking of a quick pickled carrot-daikon thing.
I did make the sugar glazed beets. Didn’t like them. Oh well.
Haven’t done anything with the parsnips yet, but I tried a piece of one and I think they taste exactly like carrots so I am probably going to use at least half of them in stirfries as I would carrots. Otherwise I might try @plainjane’s suggestion for the rest of them, as I’ve come into some chevre.
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I’m here for this and I don’t even have a CSA.
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I can share a recipe I’ve used before for this that is wonderful and delicious, if you’d like. (The recipe is technically for a full pickle but I suspect a quick pickle would work just as easy.)
Does it have sugar? I don’t want to use a ton of sugar in it (mostly because I want to ration my sugar for baked goods)
I could probably just leave that out, though, since I’m not canning this and thus don’t have to worry about safety.
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It does call for some sugar but I’m not sure that’s necessary for flavor; it’s not a sweet pickle. Unless you have hella daikon you probably want to halve this recipe, too, because it makes six pint jars and that’s a LOT of pickle. It’s delicious, though, and I love it and now I really want some daikon. 
3 cups white vinegar
3 cups water
1.5 cups sugar
2 tsp grated gingerroot
2 lbs julienned carrots
2 lbs julienned daikon
6 whole star anise (optional)
In a big stainless steel pot, combine vinegar, water, sugar, gingerroot. Bring to boil, stirring to dissolve sugar. Add carrot and daikon and stir 1 minute. Remove from heat. If using, place 1 star anise in each hot jar. Pack veggies into jars with 1/2 inch head space; ladle hot pickling liquid to cover with 1/2 inch head space. Process for 10 minutes.
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Hm. Think it’d work with apple cider vinegar, as that’s what I’ve got?
I wonder how it’d be with coconut sugar, which I also have a bunch of and don’t use often? (Aesthetically displeasing, that’s how it would be. But I’m not sure I care.)
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Totally, it’ll just have some color from the apple cider vinegar. I wouldn’t use it for long-term canning because color is deffo important there for knowing if things are still good, but for a fridge pickle you’ll use this week? Totes good.
I’ve never used coconut sugar, so have no idea. Does it taste a little coconutty? Because I think that would probably be perfectly tasty in this. Since you’re not canning it, you can adjust all you want for flavor – switch out to lemongrass instead of ginger, or add fennel, or whatever.
Not to me, I think it tastes like brown sugar - maybe a little … earthier? More hippie? Like, it’s less bad for you, haha, that’s the best way I can describe it. You can do canning with it, with the right recipe. It’s great in this chocolate strawberry jam I make (which SHIT, I may not be able to make this year since the u-pick farm is out and I don’t think I can get quantities of berries otherwise.)
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If you ever want to share your chocolate strawberry jam recipe… I would love to have that.
Yeah, I feel like a brown sugar-y vibe is fine. I’d definitely use less for a quick pickle with a stronger-flavored sugar, I feel like brown sugar has a lot of flavor and I wouldn’t want that to overwhelm the pickle flavors. But ginger + anise are strong flavors and can stand up to a lot, at least.
It’s in an actual physical book (WHAT); I’ll try and remember to get a pic of it later.
I also came across this: https://smittenkitchen.com/2013/06/pickled-vegetable-sandwich-slaw/
Didn’t think to put bell peppers in too. That sounds really good.And I have mustard seeds that have been sitting in a cabinet for a long time, I forget what they were even for originally.
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I put mustard and fennel in my cabbage slaws, it’s divine.
I forget about that SK recipe. It’s such a beautiful slaw. I hunger