Parsley

Pepper and Potato Stew

Pepper and Potato Stew

Adapted from The Cooking Channel 

  • 3 tablespoons olive oil
  • 1 small red onion, chopped fine
  • 5 cloves garlic, cut into 3 pieces
  • 2-3 sweet peppers seeded and sliced
  • 1 cup of tomatoes (any kind!), blended smooth
  • 1 pound potatoes, scrubbed well and cut into 1/2-inch cubes
  • 1 cup vegetable broth (recommended: organic vegetable broth)
  • 1 generous handful fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  1. In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.
  2. When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.
  3. Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew…consistency of the final dish should be thicker than a pasta sauce.
 
 

Parsley Vinaigrette

Parsley Vinaigrette

Adapted from Epicurious

  • 2 cups (packed) flat-leaf parsley (leaves and stems)
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 tablespoon Champagne vinegar
  • 1 garlic clove, crushed
  • Kosher salt and freshly ground black pepper
  1. Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended.
  2. Season to taste with salt and pepper.
 
 

Cucumber and Red Pepper Salad

Cucumber and Red Pepper Salad

Adapted from Pork- Be Inspired

  •  2 medium sized cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 4 jimmy nardello peppers, seeded and diced
  • 2 tablespoons sugar
  • 1/4 cup rice vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes, crushed
  • 1/4 cup fresh parsley/cilantro or basil, chopped
  1.  In medium shallow serving bowl, toss cucumber slices with onion slices and diced red bell pepper.
  2. In a small bowl, combine remaining ingredients and mix well.
  3. Drizzle salad with a dressing.
  4. Let stand at room temperature, up to 2 hours, until ready to serve.
 
 

Napa Cabbage Spring Rolls

Napa Cabbage Spring Rolls

Adapted from Recipe.com

  • 1  tablespoon sea salt or kosher salt
  • 4   cups ice cubes
  • 1   head napa cabbage or savoy cabbage
  • 1   cup shredded or grated carrots
  • 1/2 cup finely chopped green onions
  • 2   tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1   tablespoon sesame oil (not toasted)
  • 1/4 teaspoon finely shredded lime peel
  • 2   teaspoons lime juice
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Soy sauce or teriyaki sauce
  1.  In a medium saucepan, bring 1 cup water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, about 15 minutes or until most of the water is absorbed and the rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Uncover; let rice cool. Set rice aside.
  2. In a 4- to 5-quart Dutch oven, combine 12 cups (3 quarts) water and the 1 tablespoon sea salt. Bring to boiling. Meanwhile, in a large bowl, combine 8 cups cold water and ice cubes.
  3. Remove 8 outer leaves from cabbage. Make a cut through each individual leaf at the base where it attaches to the core. Trim out some of the woody stem area from the leaf. Set the remaining head aside.
  4. To blanch, carefully add trimmed cabbage leaves to boiling water; cook for 30 seconds to 1 minute or until just wilted. Cool quickly by plunging cabbage leaves into ice water for 1 minute. Remove individual leaves from water and lay each flat on a cloth towel to dry. Set leaves aside.
  5. From the remaining cabbage, finely chop enough to measure 1 3/4 cups. In a large bowl, combine the finely chopped cabbage, carrots, onions, parsley, sesame oil, lime peel, lime juice, the 1/2 teaspoon salt and pepper.
  6. About one hour before serving, assemble rolls. (These rolls benefit from allowing the surface to dry a little, so making them an hour or so in advance of serving is a good idea.) First, squeeze out any excess water from the vegetable filling. Then, on the counter or cutting board, take a blanched cabbage leaf and lay it flat, with the base end toward you. In the center of the leaf, place 1/4 cup of the vegetable filling on center of leaf, then place 2 tablespoons of the rice on top of the vegetable mixture.
  7. Roll the base end over the rice and filling. Fold both left and right sides over so that it just covers the opening on the edges. Continue rolling toward the end, wrapping tightly with care not to tear the leaf. Place finished roll on a serving dish with the end tucked under the roll, seam side down. Repeat with remaining leaves, rice and vegetable filling.
  8. To serve, if you like, cut each roll in half crosswise on a diagonal to make 16 pieces. Serve with soy sauce or teriyaki sauce.
 
 

Lemon Parsley Salad Dressing

Lemon Parsley Salad Dressing

  •  1/4 of a preserved lemon, peel only (optional)
  • 1/2 cup fresh parsley leaves, minced
  • 2 – 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • 1 small clove garlic, minced (optional)
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. dry mustard

If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel. Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too. Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).

 
 

Moroccan Carrot Salad with Parsley and Roasted Lemon

Moroccan Carrot Salad with Parsley and Roasted Lemon

Adapted from the Food Network’s website

  •  1 large lemon, washed, sliced into thin rounds, and then quartered
  • ¼ cup extra-virgin olive oil
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 2 pinches cayenne pepper
  • ½ teaspoon orange zest, plus ¼ cup orange juice
  • Kosher salt and freshly ground black pepper
  • 6 carrots, peeled and grated
  • ¼ cup chopped fresh parsley
  • 2 tablespoons toasted pine nuts
  1.  Place lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
  2. In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt and pepper.
  3. While whisking, pour ¼ cup olive oil.
  4. Add carrots, parsley and pine nuts.
  5. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning.
  6. Drizzle in some lemon infused oil to taste.