Serves 4 to 6
-2 lbs. extra-small Yukon Gold potatoes
-1 lemon, juiced and zested
-1/3 c. olive oil
-1 t. sugar
-5 oz. fresh baby spinach, well-washed
-2/3 c. flat-leaf parsley, leaves only and loosely packed
-2/3 c. fresh dill, fronds only and loosely packed
-3 shallots, peeled and thinly sliced
-Flaky salt and freshly ground black pepper
Heat a large pot of water to boiling and salt the water generously. Add the potatoes and cook for 15 to 18 minutes, or until they are quite tender and creamy. Slit each potato in half and return them to the pot.
In a measuring cup whisk together the lemon juice, zest, olive oil and sugar. Whisk until well-combined; it will be thick and opaque yellow. Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.
Slice the spinach leaves into thin ribbons. Mince the parsley leaves (discarding the stems) and the dill fronds as well. Add the spinach, parsley, dill, and shallots to the potatoes, and toss gently. The spinach and herbs will wilt as they are combined with the hot potatoes.
Taste and season with salt and pepper as needed. Serve hot, warm or cold. Enjoy!
– 2 mini Kabocha squash *
– 2 Corno di Toro peppers (one red and one yellow)
– 1 sm. red onion
– 2 scallions
– 2 T. of chopped Italian parsley
– 1 T. of extra virgin olive oil
– 1/2 t. salt
– 1/4 t. freshly ground black pepper
Preheat oven to 350 degrees and bake Kabocha approximately 30 min. Test firmness by sticking a fork in it, there should be no resistance. Let cool until safe to handle.
Peel Kabocha and remove seeds then cute unto bit sizes.
Cut peppers in half. Remove stem and seeds and cut into smaller bite sizes.
Dice onions and scallions and keep separate.
Add olive oil to a medium size pan over medium heat. Add onions and cook until until transparent for about 3-5 min, stirring occasionally.
Add peppers and cook for 5 more minutes, stirring occasionally.
Add Kabocha, parsley, scallions, salt and pepper to the pan, mixing all ingredients gently. Adjust salt and pepper to taste and cook for 3 more minutes until heated through.
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 lb. beets, peeled and cut into matchsticks
-2 med. onions, sliced into half-moons
-2 lg. carrots, peeled and cut into matchsticks
-3/4 lb. green cabbage, cut thinly into shreds
-2 T. olive oil
-5 c. vegetable stock
-Juice of 1/2 a lemon
-Salt to taste
-Coarsely ground black pepper
-Sour cream (optional, omit for vegan soup)
-Finely chopped parsley or chives (optional, for garnish)
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender.
With a few minutes left, add the reserved grated beet. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired. Enjoy!
-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.
-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!