-800 g various beetroots (or, if you can’t get them, one type is fine)
-300 g rhubarb, cut on an angle into 2.5 cm pieces
-30 g caster sugar
-2 tsp sherry vinegar
-¾ tbsp pomegranate molasses
-2 tbsp maple syrup
-2 tbsp olive oil
-½ tsp ground allspice (pimento)
-1 small red onion, thinly sliced
-20g picked parsley leaves
-100g creamy Gorgonzola or similar blue cheese, torn into small chunks
-Salt and black pepper
Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one – it should be soft all the way through. Set aside to cool, then peel and cut into a rough 2cm dice.
Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.
In a large bowl, whisk the vinegar, molasses, maple syrup, oil, allspice and some salt and pepper. Add the onion, set aside for a few minutes to soften, then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.
Makes 4 servings
-about 4 cups vegetable oil for frying
-1 bu. curly parsley, coarse stems discarded
-1 small lemon, thinly sliced crosswise
-8 (6-inch) corn tortillas, warmed
– lemon wedges
Heat 1 1/2 inches oil to 375° in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter
so make sure the parsley is dried very well after washing) until leaves are dark green, about 45 seconds.
Transfer with a slotted spoon to several layers of paper towels and season with salt.
Return oil to 375°, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes.
Transfer to paper towels and season with salt. Serve parsley and lemon wrapped in tortillas. Enjoy!
From epicurious.com, 7/08… Read the rest
-1 lg. head of Savoy (or CSA) cabbage, sliced thin
-⅓ c. raisins
-1 c. red grapes, halved
-5 strawberries, sliced thin
-2 red shallots, sliced thin
-¼ c. slivered almonds
-½ c. flat leaf (or CSA) parsley, roughly chopped
Creamy Poppy Seed Dressing
-2 T. mayonnaise
-2 t. Dijon mustard
-1 T. extra-virgin olive oil
-2 T. raw apple cider vinegar
-1 t. honey
-1 sm. clove garlic
-Freshly ground pepper
-1 T. poppy seeds
Add all coleslaw ingredients to a large bowl. Toss to combine well.
In a small blender, add all dressing ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds and pour the dressing over the salad.
Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way. Enjoy! Will keep in the fridge for up to 3 days.
-1 c. chopped red onion
-1 1/4 lb. zucchini
-3 T. olive oil
-1 t read this article. salt
-1 t. ground black pepper
-4 c. veggie broth
-3 bay leaves
-15 sprigs of fresh Italian (or curly) parsley
Chop the onion and zucchini into small pieces, even pieces so they cook evenly. The pieces don’t have to be too small since it’s all going to be blended in the end.
Heat up the olive oil over high heat for a minute, then add the onion, salt, and pepper and cook for 2-3 minutes, stir until translucent. Then add the chopped zucchini and cook for 6-8 minutes until the zucchini also begins to look a bit translucent.
Cover with the broth and throw in the bay leaves. Bring to a boil, turn the heat down to medium and cover. Let cook for about 20 minutes, then cut the heat.
Remove the bay leaves, rinse the parsley, and add it to the pot. Cover and let sit for about 5 minutes.
Then, working in small batches, blend the soup into a fine purée. Be careful only to blend a cup or so at time, hot liquids expand when they are blended so they can pop the lid right off your blender. I always hold the top on firmly with my hand and start with a few quick pulses, then put it on a steady setting for 30-60 seconds. The result is a light, but very flavorful and slightly spicy green soup!
This would be great to eat if you are starting to feel ill, since parsley has a number of health benefits, which include curing the common cold. Enjoy!
Makes 8 servings
-2 ½ to 3 lbs. medium-starch potatoes, such as Yukon Gold, peeled
-12 whole garlic cloves, peeled
-½ c. fine yellow cornmeal
-3 T. finely chopped fresh parsley
-1 lg. egg
-1 lg.egg yolk
-2 T. whole milk
-1 T. olive oil, more for frying
Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
Heat oven to 350°. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.) Bake until heated through, 10 to 15 minutes. Enjoy!
-1 to 11/2 lbs. beets, preferably small
-2 lg. shallots
-Salt and freshly ground black pepper
-2 t. Dijon mustard, or to taste
-1 T. extra virgin olive oil
-2 T. sherry or other good strong vinegar
-1 sprig fresh tarragon, minced, if available
-1/4 c. chopped parsley leaves
Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.
Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve. Enjoy!
Variation: Raw Beet Salad with Cabbage and Orange
Use equal parts beet and cabbage, about 8 ounces of each.Shred the beets (with the shallot) as directed; shred the cabbage by hand or by using the slicing disk of the food processor project management tools.
Add 1 navel orange (including its juice), peeled and roughly chopped. Enjoy!
From markbittman.com… Read the rest