1 onion, diced
1 garlic clove, minced
1 jalapeño pepper to taste, minced
6 green tomatoes, chunked
1/4 c. parsley
a few basil leaves
1 tsp. salt
Combine all ingredients in a food processor or blender. Mixture should be evenly mixed but still chunky. Transfer to a pot and bring to a quick boil. Use as a topping for tacos, steamed vegetables, beans or rice. Freeze unused portion.
(from "What Do You Do With This Stuff?")
Showing posts with label parsley. Show all posts
Showing posts with label parsley. Show all posts
SALSIFY SOUP
1 bunch salsify
1 c. chicken broth
1 qt. water
1 c. milk
1 Tbs. vinegar
1/2 tsp. salt
2 Tbs. butter
1/8 tsp. pepper
1 sm. onion, minced
1/2 tsp. dried parsley
2 Tbs. flour
Add vinegar to quart of water. After peeling and slicing salsify, immediately put into vinegar-water mixture to prevent discoloration. Drain and cook salsify in 1 inch boiling, salted water until tender, about 20 minutes. In another saucepan, melt butter or use olive oil to sauté onion until translucent. Blend flour, then chicken broth and milk. Cook, stirring, until mixture boils. Add other ingredients, including salsify-cooking water. Serve warm.
(What Do You Do With This Stuff?)
1 c. chicken broth
1 qt. water
1 c. milk
1 Tbs. vinegar
1/2 tsp. salt
2 Tbs. butter
1/8 tsp. pepper
1 sm. onion, minced
1/2 tsp. dried parsley
2 Tbs. flour
Add vinegar to quart of water. After peeling and slicing salsify, immediately put into vinegar-water mixture to prevent discoloration. Drain and cook salsify in 1 inch boiling, salted water until tender, about 20 minutes. In another saucepan, melt butter or use olive oil to sauté onion until translucent. Blend flour, then chicken broth and milk. Cook, stirring, until mixture boils. Add other ingredients, including salsify-cooking water. Serve warm.
(What Do You Do With This Stuff?)
ITALIAN POTATOES WITH ONION AND ROSEMARY
2 ¼ lb. potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste
Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.
(from www.gardenguides.com)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste
Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.
(from www.gardenguides.com)
HERBAL ACRES' LEMON-BALMED FISH BROIL
4 c. fresh lemon balm leaves, washed & drained
2 lb. fresh or thawed flounder
4 Tbs. melted butter
1 c. chopped fresh parsley
1 Tbs. fresh dill, snipped
paprika
salt & pepper (optional)
Place fresh lemon balm in a buttered 8x12" baking dish. Spread fish on top of the bed of balm. Mix melted butter, parsley, and dill. Brush this herbed butter over the fish. Sprinkle with paprika and a dash of salt and pepper, if desired. Broil 10 minutes, then turn the oven off. Cover and leave in closed oven for 15 minutes. Serve on a platter with fresh lemon balm garnish. Serves 4-6.
(The Pleasure of Herbs by Phyllis Shaudys)
2 lb. fresh or thawed flounder
4 Tbs. melted butter
1 c. chopped fresh parsley
1 Tbs. fresh dill, snipped
paprika
salt & pepper (optional)
Place fresh lemon balm in a buttered 8x12" baking dish. Spread fish on top of the bed of balm. Mix melted butter, parsley, and dill. Brush this herbed butter over the fish. Sprinkle with paprika and a dash of salt and pepper, if desired. Broil 10 minutes, then turn the oven off. Cover and leave in closed oven for 15 minutes. Serve on a platter with fresh lemon balm garnish. Serves 4-6.
(The Pleasure of Herbs by Phyllis Shaudys)
ROAST BEEF SEASONING
3 Tbs. parsley
2 Tbs. rosemary & chives
1 Tbs. EACH thyme, summer savory, & minced garlic
Mix well and store in covered jar. Use 2 tablespoons per roast, and spread on the roast the last hour or so of cooking.
(The Pleasure of Herbs by Phyllis Shaudys)
2 Tbs. rosemary & chives
1 Tbs. EACH thyme, summer savory, & minced garlic
Mix well and store in covered jar. Use 2 tablespoons per roast, and spread on the roast the last hour or so of cooking.
(The Pleasure of Herbs by Phyllis Shaudys)
FRESH SORREL DRESSING
1 large bunch sorrel, stems removed
5 sprigs basil leaves
1/2 c. fresh parsley leaves
1/2 c. olive oil
1 clove garlic
fresh juice from 2 oranges
salt and pepper to taste
Combine all ingredients and mix until liquefied in a blender. Add salt and pepper to taste and toss with any fresh salad greens.
(Mad Mares Cookbook)
5 sprigs basil leaves
1/2 c. fresh parsley leaves
1/2 c. olive oil
1 clove garlic
fresh juice from 2 oranges
salt and pepper to taste
Combine all ingredients and mix until liquefied in a blender. Add salt and pepper to taste and toss with any fresh salad greens.
(Mad Mares Cookbook)
DANDELION AND FAVA PUREE RECIPE
8 ounces skinless dry fava beans
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper
Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.
(from www.epicurean.com)
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper
Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.
(from www.epicurean.com)
ZITI WITH FAVA BEANS AND DANDELION GREENS
8 oz. dried fava beans, (soaked overnight), drained
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.
(from www.fooddownunder.com)
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.
(from www.fooddownunder.com)
SALAD OF GRILLED SUMMER AND ZUCCHINI SQUASH WITH WARM OLIVE AND TOMATO VINAIGRETTE
4 medium summer squashes-cut into 1/4 inch lengthwise slices
4 medium zucchini, cut into 1/4 inch lengthwise slices
1/2 pound of baby greens
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, very thinly sliced
1/4 cup olive oil
2-3 anchovies, rinsed, dried and roughly chopped
3 medium tomatoes, roughly chopped
1/4 cup Moroccan dry cured olives, pitted and roughly chopped
3 tablespoons balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese
Prepare grill for medium high heat. In a large bowl toss to combine: squashes, olive oil, garlic, basil, parsley, salt and pepper. Place on grill 2-3 minutes each side, or until grill marked. Turn and cook other side. Remove and set aside. In a sauté pan over medium heat, add shaved garlic and anchovies. Cook just until the garlic starts to turn golden brown. This will happen quickly, be sure to watch carefully. Add tomatoes and olives and cook 2-3 minutes. Stir in balsamic vinegar. Season with salt and pepper. To plate, combine zucchini with greens and place small mound in the center of plate. Spoon tomatoes and olives over zucchini. Roughly grate feta over top. Serve immediately. Enjoy!
(From Chef Todd English)
4 medium zucchini, cut into 1/4 inch lengthwise slices
1/2 pound of baby greens
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, very thinly sliced
1/4 cup olive oil
2-3 anchovies, rinsed, dried and roughly chopped
3 medium tomatoes, roughly chopped
1/4 cup Moroccan dry cured olives, pitted and roughly chopped
3 tablespoons balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese
Prepare grill for medium high heat. In a large bowl toss to combine: squashes, olive oil, garlic, basil, parsley, salt and pepper. Place on grill 2-3 minutes each side, or until grill marked. Turn and cook other side. Remove and set aside. In a sauté pan over medium heat, add shaved garlic and anchovies. Cook just until the garlic starts to turn golden brown. This will happen quickly, be sure to watch carefully. Add tomatoes and olives and cook 2-3 minutes. Stir in balsamic vinegar. Season with salt and pepper. To plate, combine zucchini with greens and place small mound in the center of plate. Spoon tomatoes and olives over zucchini. Roughly grate feta over top. Serve immediately. Enjoy!
(From Chef Todd English)
STIR-FRIED DAIKON
1 Daikon radish
1 Tbsp. peanut oil
1 tsp. sweetener of your choice
1/8 tsp. salt
2 Tbsp. finely chopped parsley
Scrub Daikon and cut in thin slices. Heat oil in a heavy skillet or wok over medium-high heat. Add Daikon and toss to coat with oil. Sprinkle sweetener and salt over radish slices. Cook, stirring often, until radishes are just tender—about 5 minutes. Remove from heat. Toss in parsley. Serve immediately. Serves 3.
(from Rolling Prairie Cookbook by Nancy O’Connor)
1 Tbsp. peanut oil
1 tsp. sweetener of your choice
1/8 tsp. salt
2 Tbsp. finely chopped parsley
Scrub Daikon and cut in thin slices. Heat oil in a heavy skillet or wok over medium-high heat. Add Daikon and toss to coat with oil. Sprinkle sweetener and salt over radish slices. Cook, stirring often, until radishes are just tender—about 5 minutes. Remove from heat. Toss in parsley. Serve immediately. Serves 3.
(from Rolling Prairie Cookbook by Nancy O’Connor)
EGG SALAD WITH HERBS
6 large eggs
3 green onions (scallions) thinly sliced
2 tsp. minced lovage
2 tsp. minced parsley
1 tablespoon snipped chives
1 cup light or regular mayonnaise to taste
salt and pepper (optional)
Hard boil the eggs, them place in a bowl of cold water to cool. Peel them, place in bowl and mash. Add the green onions and herbs, then add chives, mayonnaise and mustard. Season with salt and pepper. Serve on bread or on a bed of lettuce.
3 green onions (scallions) thinly sliced
2 tsp. minced lovage
2 tsp. minced parsley
1 tablespoon snipped chives
1 cup light or regular mayonnaise to taste
salt and pepper (optional)
Hard boil the eggs, them place in a bowl of cold water to cool. Peel them, place in bowl and mash. Add the green onions and herbs, then add chives, mayonnaise and mustard. Season with salt and pepper. Serve on bread or on a bed of lettuce.
POTATO, GARLIC AND PARSLEY SOUP
2 Tbs. extra virgin olive oil or butter
1 1/2 lb. potatoes, quartered and finely sliced
1 onion, finely chopped
8 garlic cloves, finely sliced
2 handfuls fresh parsley, chopped
6 c. chicken or vegetable stock
1/2 c. milk or heavy cream, optional
salt, black pepper
Heat the oil or butter in a heavy-based pot. Add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, 10 minutes. Add half the chopped parsley and the stock. Bring to a boil. Adjust the heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley. For a creamy soup, leave to cool slightly and purée until smooth with a hand blender or a food processor. Alternatively, leave the soup chunky. Stir in the milk or cream, if using. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot. Serves 4.
(from The Organic Cookbook, by Renée J. Elliot and Eric Treuillé)
1 1/2 lb. potatoes, quartered and finely sliced
1 onion, finely chopped
8 garlic cloves, finely sliced
2 handfuls fresh parsley, chopped
6 c. chicken or vegetable stock
1/2 c. milk or heavy cream, optional
salt, black pepper
Heat the oil or butter in a heavy-based pot. Add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, 10 minutes. Add half the chopped parsley and the stock. Bring to a boil. Adjust the heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley. For a creamy soup, leave to cool slightly and purée until smooth with a hand blender or a food processor. Alternatively, leave the soup chunky. Stir in the milk or cream, if using. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot. Serves 4.
(from The Organic Cookbook, by Renée J. Elliot and Eric Treuillé)
NANCY’S CILANTRO SAUCE
1 bunch cilantro
1 bunch parsley
4 cloves garlic
1/4 c. vinegar or lemon juice
1 Tbs. tamari
1 Tbs. honey or rice syrup
basil or ginger to taste (optional)
1/4 to 1/2 c. tahini
Wash cilantro and parsley and remove the stems. Blend all ingredients, except tahini, in blender on medium speed for 1 minute. Empty into a bowl. Vigorously stir in tahini to desired thickness. Chill. Serve as a salad dressing over steamed vegetables, or as a dip. Also delicious as a sauce for brown rice. Makes 1 1/2 cups.
(from Seeds of Change Catalog)
1 bunch parsley
4 cloves garlic
1/4 c. vinegar or lemon juice
1 Tbs. tamari
1 Tbs. honey or rice syrup
basil or ginger to taste (optional)
1/4 to 1/2 c. tahini
Wash cilantro and parsley and remove the stems. Blend all ingredients, except tahini, in blender on medium speed for 1 minute. Empty into a bowl. Vigorously stir in tahini to desired thickness. Chill. Serve as a salad dressing over steamed vegetables, or as a dip. Also delicious as a sauce for brown rice. Makes 1 1/2 cups.
(from Seeds of Change Catalog)
ITALIAN PARSLEY & ARUGULA SALAD W/ MUSHROOMS
1 cup parsley leaves, loosely packed, washed, spun dry
1 cup arugula, loosely packed, washed, spun dry
3 firm white cultivated mushrooms; sliced thin
Dash salt
1 tablespoon extra-virgin olive oil
1 1/2 teaspoon fresh lemon juice
Freshly-ground black pepper to taste
1/4 cup thinly-sliced red onions, soaked in ice water 15 minutes, drained
Parmesan cheese, shaved in thin curls
In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.
1 cup arugula, loosely packed, washed, spun dry
3 firm white cultivated mushrooms; sliced thin
Dash salt
1 tablespoon extra-virgin olive oil
1 1/2 teaspoon fresh lemon juice
Freshly-ground black pepper to taste
1/4 cup thinly-sliced red onions, soaked in ice water 15 minutes, drained
Parmesan cheese, shaved in thin curls
In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.
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