-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!
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 – 6
-1 bu. Italian parsley, minced
-6 oranges, sectioned into slices
-1 shallot, minced
-2 T. extra virgin olive oil
-1/4 t. sea salt
-Fresh ground pepper, to taste
Section the oranges so there is no white pith remaining. Set aside.
Gently toss the oranges with the parsley and shallots. Drizzle in the olive oil, and sprinkle in the
sea salt and pepper. Set aside to allow the flavors to co-mingle for an hour or so.
Gently toss once more, taste, and adjust salt levels as needed. Enjoy!
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