flat leaf parsley
-4 1/2 T. fresh lemon juice
-1 1/2 lg. shallots, finely chopped
-1/2 t. finely grated lemon peel
-4 1/2 T. extra-virgin olive oil
-2 3 or 4-oz. heads of frisée, coarsely torn
-2 sm. heads of Belgian endive, cut crosswise into thin strips
-2 sm. Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
-9 radishes, trimmed, thinly sliced
-3 T. coarsely chopped fresh Italian parsley
Combine lemon juice, chopped shallots, and grated lemon peel in small bowl.
Gradually whisk in oil.
Season dressing, to taste, with salt and pepper.
Combine frisée, endive, apples, radishes, and parsley in large bowl.
Toss salad with dressing and serve. Enjoy!
-1 lb. small yellow potatoes
-1/4 med. sweet onion, thinly sliced
-1/2 c. red wine vinegar, divided
-Salt and black pepper, to taste
-4 T. olive oil
-1 1/2 T. coarse-ground mustard
-1 head radicchio, cored and chopped
-1/4 c. chopped parsley
Simmer potatoes covered in water until tender, about 15 minutes. Drain potatoes, cut in halves or quarters and place in large bowl with onion.
In small bowl whisk together 1/4 cup vinegar, oil, mustard and salt and pepper to taste; pour over potatoes and toss.
Fold in radicchio and remaining vinegar, to taste.
Season with salt and pepper, fold in parsley.
Serve immediately, or cover and chill up to 6 hours. Enjoy!
Makes 4 servings
-1 fennel bulb, include fronds
-2 shallots, peeled and chopped
-1 1⁄2 oz. (40g) fresh Italian parsley
-1⁄2 pint heavy whipping cream
-1 1⁄2 T. unsalted butter
-1 T. dry white wine
-1 T. fresh lemon juice
-Salt and pepper, to taste
Trim the fennel by cutting off the root end and the fronds. Remove outer layer of bulb and discard. Dice bulb. Set aside.
Chop (or use a small food processor) fronds with the parsley until you have a moist, fine puree. Squeeze this puree in a paper towel over a bowl to extract juice. Save juice. Discard solids.
In a small heavy saucepan, melt butter over medium heat and cook shallots until soft, but not brown. Add diced fennel, cover the pan, and cook gently for 8 minutes.
Deglaze pan with wine and cook until slightly reduced.
Add the cream, bring to a boil and season with salt. Allow to boil for a few minutes until sauce is smooth. Add the reserved fennel and parsley juice. The sauce will turn a light green color. Add the lemon juice and pepper to taste. Enjoy!
-1/2 head of cabbage
-2 medium raw beets
-1/2 red onion
-1/4 c. fresh flat leaf parsley
-1/4 c. extra virgin olive oil
-1/4 c. cider vinegar
-1 t. salt
-1/2 t. pepper
Wash and core the cabbage and peel the carrots and beets with a vegetable peeler. Using a food processor*, with the slicing disc in place, process the cabbage and transfer to a large bowl.
Install the shredding disc and process the carrots and beets and transfer to the bowl.
Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.
Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves.
Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly.
Add additional salt and pepper to taste and serve. Enjoy!
* If you do not own a food processor you can slice the cabbage into thin strips with a knife. I recommending using a hand-held or box grater to shred the beets and carrots.
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
-4 lg. zucchini, cut into discs
-1 onion, chopped
-2 cloves garlic, crushed
-1 handful Italian parsley, roughly chopped
-1 handful dill, roughly chopped
-low sodium veggie or chicken broth
-Salt and pepper, to taste
Fry onions over low heat until caramelized, stirring
occasionally. Takes around 15-20 minutes.
Once onions are golden, add garlic and cook for one
minute while stirring.
Add the zucchini slices and sauté until golden and
Add cooked onions, cooked zucchini, parsley and dill to a
food processor and process until smooth.
Add low-sodium veggie or chicken broth until you reach
Add salt and pepper to taste. Heat in a saucepan and serve
Serves 4 to 6
-2 large fennel bulbs, stems and leaves trimmed
-2 c. chopped fresh flat-leaf parsley (about 1 large bunch)
-2 t. minced Meyer lemon zest
-3 T. extra-virgin olive oil
-Salt and freshly ground black pepper
-1/4 c. shaved dry Jack or other grating cheese
Cut the fennel bulbs in half lengthwise and cut out and discard any tough core portion. Using a mandoline fitted with the slicing blade, and with the hand guard in place, or using a sharp knife, thinly slice each half lengthwise.
Combine the fennel, parsley, and lemon zest in a salad bowl. Drizzle with the olive oil and lemon juice and toss to combine.
Season with salt and pepper, keeping in mind the cheese will add saltiness, and toss again.
Scatter the cheese over the top and serve. Enjoy!
From The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006… Read the rest
-4 c. thinly sliced fennel bulb (about 1 large bulb)
-4 c. torn radicchio leaves (about 1 medium head)
-1 1/2 c.flat-leaf parsley, loosely packed
-1 1/2 T. red wine vinegar
-2 t. extra virgin olive oil
-1/2 t. salt
-1/4 t. freshly ground black pepper
-2 T. pine nuts, toasted
Place golden raisins in a small saucepan, and cover with water. Bring to a boil then remove from heat. Cover and let stand 10 minutes. Drain well.
Place sliced fennel, radicchio leaves, and parsley in a large bowl, and toss gently to combine.
Combine the orange juice, vinegar, olive oil, salt, and black pepper. Stir well with a whisk. Stir in raisins.
Drizzle orange juice mixture over fennel/radicchio/parsley mixture, and toss gently to coat.
Arrange 1 1/3 cups salad on each of the 6 plates. Sprinkle each serving with 1 teaspoon nuts and serve. Enjoy!
Adapted from Joanne Weir, Cooking Light, 10/05