Archive for the ‘Parsley’ Category

Grain-ree Tabbouleh

Ingredients

  • raw cauliflower instead of the traditional bulgur
  • parsley
  • tomatoes (with the seeds and pulp removed)

Step by Step

  1. Use a food processor to chop cauliflower, parsley, and tomatoes with the seeds and pulp removed.
  2. Pulse each ingredient separately until you reach the desired consistency, then combine all ingredients and toss with a splash of lemon juice, a bit of olive oil, and salt to taste.

grain-free tabbouleh

courtesy of:  http://instagram.com/p/iUELXAKM5o/

Zucchini, Cheese and Herb Fritters

Ingredients

For fritter mixture

  • 4 cups coarsely grated zucchini
  • 2 teaspoons coarse sea salt
  • 1 cup chopped scallion
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 1 tablespoon dried oregano (preferably Greek), crumbled
  • 1 cup cornstarch
  • 1 cup grated kefalotíri or Pecorino cheese

For frying

  • About 2 cups safflower oil
  • About 2 cups olive oil
  • Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

Step by Step

Make zucchini batter:
Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.

Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.

Fry fritters:
Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.

Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.

Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

courtesy of:  http://www.epicurious.com/recipes/food/views/Zucchini-Cheese-and-Herb-Fritters-103310

zucchinicheeseherbfitter

Zucchini Walnut Fritters

Serves 4

Ingredients

  • 1 small Russet potato, shredded
  • 1 medium zucchini, shredded
  • 1/4 C minced green onion
  • 3/4 C finely ground walnuts
  • 2 T chopped fresh parsley
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1/2 C all-purpose flour
  • 2 T safflower oil

Step by Step

*Possible substitutions: I omitted the green onions, used basil instead of parsley, and added some dried minced onion for extra onion-y flavor. The original recipe also calls for olive oil to fry them, but safflower oil handles high temperatures better so I subbed that.

  1. Heat a large skillet over medium heat, and add a tablespoon of the oil.
  2. Combine all ingredients in a large bowl, and then shape the zucchini mixture into little patties and fry them in the oil.
  3. Add the other tablespoon of oil either when you flip them or add a second batch….whenever the oil runs out.
  4. They can be any size you want, just make sure they’re all the same thickness.
  5. When they’re done cooking, set them on a couple of paper towels so any extra oil can drain.
  6. They can be paired with a simple salad of torn romaine, basil, and a creamy white balsamic vinaigrette.

Nutrition facts per serving: Calories: 301; Calories from Fat: 188; Total Fat: 20.9g; Saturated Fat: 1.2g; Sodium: 299mg; Total Carbohydrates: 23.4g; Dietary Fiber: 3.3g; Sugars: 1.6g; Protein: 8.8g

courtesy of:  http://florafoodie.com/2014/02/zucchini-walnut-fritters.html

Zucchini Walnut Fritters

Beet-and-Lentil Salad on Cabbage Slaw

Beets may seem wintry, but in fact they’re likely to be freshest in summer. Look for golden beets or Chioggia beets (a variety with red and white concentric circles) to add cheery color to this salad. But red beets work fine, too.

Yield: 4 servings (serving size: 1 3/4 cups slaw and about 1 cup salad)

ngredients

  • Pickled onion:
  • 3/4 cup finely chopped red onion
  • 1/2 cup red wine vinegar

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

Salad:

  • 2 pounds small golden, Chioggia, or red beets
  • 1 cup dried green or brown lentils
  • 1/4 cup finely diced carrot
  • 2 garlic cloves, peeled
  • 1 bay leaf
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons capers
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Slaw:

  • 7 cups thinly sliced green cabbage
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon salt
  • Chopped fresh parsley (optional)

Step by Step

  1. To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 minutes; drain.
  2. To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk.
  3. To prepare salad, leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Discard garlic cloves and bay leaf. Add lentil mixture, pickled onion, dressing, 1/3 cup parsley, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper to beets. Set aside.
  4. To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt. Divide slaw evenly among 4 plates; top with salad. Garnish with chopped parsley, if desired.

Squash and Bean Minestrone

Ingredients

  • 2 smoked ham hocks (about 1½ lb.)
  • 1 pound dried navy or cannellini (white kidney) beans
  • ¼ cup plus 2 Tbsp. olive oil plus more for drizzling
  • 1 large onion, finely chopped
  • 2 leeks, white and pale-green parts only, finely chopped
  • 2 small celery stalks with leaves (from celery heart), chopped
  • 2 cloves garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 butternut squash (about 2½ lb.), peeled, cut into ½” pieces
  • 1 pound green beans, trimmed, cut into 1” pieces
  • 8 cups low-sodium chicken broth
  • 1 pound small pasta (such as tiny shells or pipette)
  • 1 cup chopped fresh flat-leaf parsley, divided
  • 2 bunches flat-leaf spinach, thick stems removed
  • Arugula Salsa Verde (for serving; click for recipe)

Step by Step

  1. Remove meat from ham hocks and cut into large pieces; set meat aside. Place navy beans and ham bones in a large pot; add cold water to cover by 2”. Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour.
  2. Heat ¼ cup oil in another large heavy pot over medium-low heat. Add ham hock meat, onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes.
  3. Add squash, green beans, navy beans and soaking liquid, broth, and bones to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1½–2 hours.
  4. When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Drizzle with 2 Tbsp. oil and add ¼ cup parsley and toss to coat.
  5. Discard ham bones. Add spinach and remaining ¾ cup parsley to soup.
  6. Divide soup among bowls. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.
  7. DO AHEAD: Soup can be made up to 3 days ahead. Let cool; cover and chill.

Squash and Bean Minestrone

Nutritional Information

Calories (kcal) 500
Fat (g) 14
Saturated Fat (g) 3
Cholesterol (mg) 55
Carbohydrates (g) 70
Dietary Fiber (g) 15
Total Sugars (g) 6
Protein (g) 27
Sodium (mg) 1080

Recipe by Melissa Hamilton, Christopher Hirsheimer
Photograph by Hirsheimer & Hamilton

http://www.bonappetit.com/recipe/squash-and-bean-minestrone

Sweet Potatoes, Apples, and Braising Greens

From Cedar Grove Farm

Source: http://www.epicurious.com (Entered by Jay Payne)
Serves: Makes 10 servings
Vegetarian!

Ingredients

  • 4 medium sweet potatoes, peeled and cut into 1/8-inch slices
  • 5 Tbsp unsalted butter, plus 3 tablespoons melted
  • 1 Tbsp fine sea salt
  • 2 tsp freshly ground black pepper
  • 3 medium baking apples, peeled, cored, and cut into quarters
  • 6 cups loosely packed braising greens (kale, chard, collards), stems removed, torn into 2-inch strips
  • 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Step by Step Instructions

  1. Preheat oven to 400°F.
    On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
  2. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
  3. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes.
  4. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper.
  5. Serve hot.

Braised Cabbage with Parsley and Thyme

From:  Athens Locally Grown  This dish is delicate and simple. It was the outcome of a series of cooking trials in which America’s Test Kitchen searched for the very best ways to cook cabbage. If your past experience has only been with gray, mushy boiled cabbage try this & you won’t believe you’re eating the same vegetable!

>VEGAN<>VEGETARIAN<>ALTERNATIVE: Substitute white wine or apple juice for the chicken broth, and it will still be tasty. Canola oil works as a substitute for the butter, but olive oil has too strong a taste for this delicate dish. (Don’t try making this fat-free. America’s Test Kitchen found that the combination of a bit of fat and a water-based liquid is key to preserving the cabbage’s texture and developing a more complex flavor.)

Source: “Perfect Vegetables” by the editors of Cook’s Illustrated magazine (Entered by Janice Matthews)
Serves: 4

Ingredients:
  • 1 T. unsalted butter
  • 1/4 cup low-sodium chicken broth
  • 1 pound green cabbage (1/2 medium head)
  • 1/4 tsp. minced fresh thyme
  • 1 T. minced fresh parsley leaves
  • salt and pepper to taste
Step by Step Instructions
  1. Shred the cabbage, and mince the herbs.
  2. Melt the butter in a large skillet over medium-high heat, then add the broth, the cabbage, and the thyme.
  3. Bring to a simmer, cover, and cook — stirring occasionally — until the cabbage is wilted but still bright green (7 to 9 minutes).
  4. Sprinkle with the minced parsley, season with salt and pepper to taste, and serve immediately.