GRILLED PARSNIPS,
PEPPERS AND MUSHROOMS
1 lb. parsnips, peeled
2 large bell peppers, any color, halved lengthwise and seeded
extra virgin olive oil
12 oz. mushrooms, ends trimmed, whole (or halved if very large)
kosher salt and pepper to taste

Heat grill to medium-high. Cut the parsnips in half lengthwise (or quarters if
large). Brush the vegetables with olive oil and place on the grill. Cook, turning
over often with tongs, until the parsnips are just tender (do not overcook) and
the peppers still hold their shape (cut them into thin strips). Arrange the veg-
etables on a platter and season lightly with salt and pepper. Makes 6 servings.

KALE CHERRY
ALMOND SALAD
Salad:
2 bunches Tuscan kale or regular kale (about 1 lb.)
ih cup chopped parsley
1 /2 cup chopped radishes
1 1/2 cups cherries, pitted and halved
1 /2 cup sliced almonds, lightly toasted (in a 325 degree oven for about
10 minutes)
1 /4 cup shaved red onion
kosher salt and pepper to taste
Dressing:
1 /4 cup white balsamic vinegar
1 /4 cup extra virgin olive oil
2 Tbsp. honey

Salad: Wash and dry kale. Cut away leaves from center stems and cut into thin
shreds (like a slaw). Transfer to a large bowl. Add remaining salad ingredients.

Dressing: Combine dressing ingredients in a small bowl and whisk well.
Pour half the dressing over the salad. Toss the salad and add more dressing
and, if needed, salt and pepper. Toss again.
Serve immediately. Makes 6 servings.

Siegetio Deli at

3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555

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All recipes copyright Annabel Cohen 2011; annabelonthemenu@gmail.com .

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July 14 2011 59