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Starch Recipes

Mushroom Cauliflower “Rice” Skillet





  • 2 tablespoon extra-virgin olive oil

  • 1 stick sliced celery

  • ½ cup chopped onion

  • 1large clove minced garlic

  • 2 cups sliced mushrooms

  • 14ounces cauliflower florets

  • 1/3 cup organic vegetable broth

  • Soy sauce to taste (coconut amino is alternative)

  • 2 cups fresh spinach

  • Salt/pepper to taste

  • 1 tablespoon fresh chopped parsley



  • Pulse cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency and set aside.

  • In a large skillet add olive oil over medium heat. Add onions and celery cook until tender about 5 minutes. Add garlic and cook for additional 30 minutes. Add mushrooms to sauté until cooked thoroughly.

  • Add “cauliflower rice”, the vegetable broth, and soy sauce. Allow the “cauliflower rice” to absorb the vegetable broth. Cook until soft, but not mushy.

  • Add spinach and cook for additional 2 minutes. Seasoning to taste salt and pepper and garnish with fresh parsley before serving.

Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle


  • 2 pounds sweet potatoes, peeled and cut into 1-inch chunks

  • 2 pounds parsnip, cut into 1-inch chunks

  • 1 bay leaf

  • 3 tablespoon extra-virgin olive oil

  • ½ t fine sea salt

  • 1 cup fresh-squeezed orange juice

  • 1/3 cup local honey

  • 2 tablespoons brown sugar

  • ½ cup pecans, toasted and chopped

  • ¼ cup chopped parsley

  • ¼ t ground black pepper

Preheat oven to 400 degree

  • In a large bowl, toss together sweet potatoes, parsnips, bay leaf, olive oil, salt, and pepper- transfer to a large roasting pan. Roasting, stirring occasionally, until tender and golden brown, about 1 hour.

  • Whisk together juice, honey, and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced and thickened 7 to 8 minutes. Stir in toasting pecans.

  • Transfer vegetables to a warm platter, drizzle honey-pecan mixture over the top, and garnish with parsley.