Bev's Recipe Collection

• 2 pounds parsnips, sliced into thin rounds
• 1/4 C fresh parsley, chopped
• 2 t cinnamon
• olive oil
• salt

In a large bowl, mix together the parsnips, parsley, and cinnamon. Drizzle olive oil over the top. Stir. Add more oil and stir until each parsnip round is well coated. Spread out rounds evenly on baking sheets. Sprinkle with salt. Bake at 375 degrees for 25 minutes or until crispy.

• 1/2 C uncooked quinoa
• 2 1/2 pounds chicken tenders
• 1/2 C flour of choice (chickpea)
• 1 t salt
• 1/4 t pepper
• 2 eggs
• 2 t water

Cook quinoa according to package directions. In a small bowl, combine the flour, salt, and pepper. In another small bowl, whisk together the egg and water. Coat chicken tenders with the flour mixture, then the egg mixture, and finally the quinoa. Flip until all sides are coated. Place onto a parchment covered baking sheet. Bake in a convection oven at 375 degrees for 40 minutes. Serve with your favorite dipping sauce. (Honey Mustard Dressing on this site.)

Recipe originally appeared on kosher.com