Fried Parsnip Ribbons
At Little Giant, Julie Taras and Tasha Garcia usually top stewy braised dishes with these earthy vegetable chips for a bit of crunch. They also serve them at the bar as a salty snack.Plus: More Vegetable Recipes and Tips
The parsnip ribbons can be fried up to 2 hours in advance; let cool completely and store in an airtight container.
A spice-infused red wine sangria. Try Little Giant's recipe.