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Browse: Home / Parsley

Parsley

Beetroot and Rhubarb Salad

Serves 4

-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.

By Yotam Ottolenghi on theguardian.com, 4/11… Read the rest

Posted in Recipes | Tagged Beets, curly parsley, flat leaf parsley, Italian parsley, Onion, Parsley, rhurbarb

Cannellini Beans & Radicchio Salad with Pine nuts and Parsley Vinaigrette

Salad

-1 15-oz, can cannellini beans, drained & rinsed

-1 sm. head of radicchio, cored and leaves torn

-2 celery stalks, sliced

-2 T. chives, chopped

-2 T. parsley, chopped

-¼ c. pine nuts, toasted for a minute or two

-Salt & pepper to taste

Parsley Vinaigrette

-1 c. of chopped parsley

-3 t. fresh lemon juice

-2 T. champagne vinegar

-1 garlic clove, chopped

-2 T. water, more for thinning

-½ T. organic maple syrup

-1 T. chopped chives, or more to taste

-1 T. extra-virgin olive oil

-Salt & fresh ground black pepper

Place all vinaigrette ingredients into food processor and pulse until well blended. Taste and add salt and pepper to taste. Add another tablespoon of water if the consistency is too thick. It should be on the thinner side.

Put radicchio in a large bowl; drizzle with 1½ tablespoons of parsley vinaigrette and toss to coat. Season radicchio with salt and pepper to taste. Transfer to a serving platter.

In the same bowl, combine the beans, sliced celery, pine nuts and 1½ tablespoons of parsley vinaigrette. Toss to coat. Season to taste with a little salt and ground black pepper. Arrange bean mixture on top of radicchio.

Garnish with chopped chives and chopped parsley. Drizzle a little more vinaigrette over it. Enjoy!  

From ordinaryvegan.com, 9/14… Read the rest

Posted in Recipes | Tagged flat leaf parsley, Italian parsley, lemon juice, Lemons, Parsley, Radicchio

Herb Garden Potatoes with Fresh Spinach & Lemon

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!

From thekitchn.com, 6/11… Read the rest

Posted in Recipes | Tagged dill, flat leaf parsley, Italian parsley, Lemon, Parsley, Potatoes, Spinach

Mini Kabocha Squash, Corno di Toro Peppers and Onions

Serves 4-6

– 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.

From fondaalecha.com, 10/16… Read the rest

Posted in Recipes | Tagged Corno di Toro peppers, flat leaf parsley, Italian parsley, kabocha squash, Onions, Parsley

Soft Tacos with Fried Parsley and Lemon

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

Equipment

-deep-fat thermometer

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

Posted in Recipes | Tagged curly parsley, flat leaf parsley, Italian parsley, Lemon, Lemons, Meyer lemon, Parsley

Kohlrabi and Herb Yogurt Salad

Serves: 2-4

-2 medium-large kohlrabi (~1 1/4 lbs.)

-1/2 c. plain full fat goat milk yogurt or cow’s milk yogurt

-2 T. minced dill

-2 T. minced parsley

-1 lg. clove of garlic, minced

-2 T. fresh lemon juice

-1 t. honey

-2 T. extra virgin olive oil

-a few healthy pinches of salt & pepper

-1/4 c. sunflower seeds, lightly toasted

-1/2 c. raisins, soaked in hot water for 10 minutes and

then drained

-1/4 t. sumac (optional but recommended)

-sm. handful of micro greens (or sprouts)

-salt and pepper to taste            

Trim the leaves and stems from the kohlrabies and peel the remaining bulb. Cut into 1/4 inch dice, and put in a large mixing bowl and set aside.

In a medium sized bowl combine the yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt and pepper. Whisk until well combined. Taste test and adjust if necessary.

Pour the dressing into the bowl with the chopped kohlrabi. Sprinkle in the toasted sunflower seeds and raisins.

Divide between plates and top with a sprinkle of sumac and micro greens. Enjoy!

 

Adapted from dishingupthedirt.com… Read the rest

Posted in Recipes | Tagged dill, Kohlrabi, lemon juice, Parsley

Poppy Seed and Strawberry Coleslaw

Serves 4

Coleslaw

-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.

Adapted from healthfulpursuit.com, 4/13… Read the rest

Posted in Recipes | Tagged Cabbage, curly parsley, flat leaf parsley, Italian parsley, Parsley, strawberries

Celery Root Salad

Serves 3

 

-1/2 c. mayonnaise

-2 T.Dijon mustard

-1 T. fresh lemon juice

-2 T. chopped parsley

-1 lb. celery root – quartered, peeled, and coarsely grated just before mixing

-1/2 tart green apple, peeled, cored & julienned

-Salt and freshly ground pepper

 

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Enjoy!

From simplyrecipes.com, … Read the rest

Posted in Recipes | Tagged Apple, celeriac, celery root, Lemon, lemon juice, Parsley

Vegetarian Borscht

Serves 6

-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!

By Blake Royer on seriouseats.com, 2/09… Read the rest

Posted in Recipes | Tagged Beets, Cabbage, Carrots, Green Cabbage, Italian parsley, Lemon, lemon juice, Onions, Parsley

Sautéed Collards and Cabbage with Gremolata

Serves 12 as a side

-3/4 c. finely chopped parsley

-1 1/2 t. minced garlic plus 2 thinly sliced garlic cloves

-1 T. finely grated lemon zest plus 1/4 cup fresh lemon juice

-1/2 c. plus 2 T. extra-virgin olive oil

-Kosher salt

-Black pepper

-4 shallots, halved and thinly sliced (3/4 cup)

-1 1/2 lb. green cabbage, cored and sliced 1/4 inch thick (9 cups)

-1 1/2 lb. collard greens, stems discarded, leaves sliced

1/4 inch thick (12 cups)

-3/4 t. crushed red pepper

In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.

In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.

Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.

Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve.
 Enjoy!

From foodandwine.com, 12/15… Read the rest

Posted in Recipes | Tagged Cabbage, collard greens, Green Cabbage, Lemon, lemon juice, lemon zest, Paprika, Parsley

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