3 cups Fresh Mixed Dark Greens 2 small Blood Oranges 1/4 cup Walnuts 6 Medjool Dates, pitted and quartered 1/4 cup Slivered
Celery Slices Olive Oil Fresh Lemon Juice Salt and Pepper
Not exact matches
2 teaspoons
olive oil 1 small onion, diced small 2 stalks
celery, tops removed, thinly
sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch
slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
3 tablespoons extra virgin
olive oil 1/2 pound
sliced mushrooms 1/4 teaspoon fine grain sea salt 4 cups cooked black beans 3
celery stalks, chopped 1/3 cup
sliced dried figs 1/3 cup chopped toasted almonds
I used fresh cut corn, grape tomatoes and
sliced olives, but you might like any of the following produce:
sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t
celery seeds / 1/4 t freshly ground black pepper / 5 T
olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
1 pan Cracked Pepper Cornbread, crumbled 8
slices bacon 2 tablespoons
olive oil or grape seed oil, divided 2 1/2 cups yellow onions, chopped 4 stalks
celery, chopped 3 tablespoons fresh sage, chopped, or 2 teaspoons dried sage 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme 1 1/4 cups dried cranberries 3 cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1 cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon salt - Pepper, to taste, optional 1 egg, beaten - Pan drippings, to finish
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white and light green parts,
sliced medium 2 large
celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Ingredients: 3 tablespoons
olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks
celery with leaves, chopped 6 medium sized carrots,
sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon
olive oil 4 green onions, thinly
sliced 3 - 4 stalks
celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2
celery stalks, chopped 4 cloves of garlic, minced
Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and
slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
1 c
celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups
olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green
olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk
celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old bread 1 clove garlic, smashed Extra virgin
olive oil Salt Pepper
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1
slice) 1 lg egg 1/4 c chopped
celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp
olive oil 4 whole wheat buns, toasted 1/4 c chopped roasted red bell peppers 1/4 c watercress
1 pound ground turkey breast 1/4 cup panko bread crumbs 2 TBS milk 1 egg 1 tsp cilantro 1/2 tsp cumin 1/2 stalk
celery 1/4 onion 1/4 red bell pepper 1/4 jalepeno
olive oil four
slices of your favorite cheese four buns
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or
olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks
celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon
slices for serving
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove,
sliced 2 tablespoons
olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks of
celery, cut into thirds
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized
celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper —
olive oil — serving: salad, mustard, ketchup,
sliced red onion, sprouts, ciabatta or rolls
2 tbsp
olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped
celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
olive oil, divided 2 medium shallots, chopped 1 clove garlic, minced 3
celery ribs, chopped 3 carrots, chopped 20 ounces cremini mushrooms,
sliced 1 tsp.
I make a vegetable stock with onion, garlic, root veggies,
celery, dark leafy greens, fresh oregano, fresh rosemary,
olive oil and
slices of reishi mushroom.
A salad of cold
sliced tongue, chopped
olives,
celery and lettuce, with mayonnaise dressing, is very popular.
* 1 large onion,
sliced * 1 large fennel bulb, finely
sliced * 3 - 4 tablespoons
olive oil * 3 carrots, chopped * 6
celery sticks, chopped * two 28 oz.
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup
olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly
sliced) 2 ribs
celery (thinly
sliced) 1 pound shiitake mushrooms (thinly
sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup
olive oil 1/2 pound shiitake mushrooms (very thinly
sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons
olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib
celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (
sliced thinly on a bias) Kosher salt and freshly ground black pepper (to taste)
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin
olive oil 1 cup pearl barley 1 stalk
celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
1 Tablespoon
olive oil 1 small onion, chopped 1 rib
celery, optional 4 - 6 cloves garlic chopped 1 1/2 cups white wine 28 oz (3 1/2 cups) crushed tomatoes (or tomato sauce) 1/2 teaspoon crushed red pepper 2 - 3 shakes of worcestershire sauce 1/2 teaspoon dried oregano 2
slices lemon 1 lb.
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup
olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup
celery (finely diced) 1/2 teaspoon
celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed,
sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2
celery stalks (diced) 4 scallions (
sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon
olive oil (for the cooked noodles)
2 pieces flanken (short ribs) 1 tbsp
olive oil 1 onion, diced 4 cloves garlic, minced 2 stalks
celery, diced 2 parsnips, diced 2 carrots, diced 1 container button mushrooms, cleaned and
sliced 1 container baby bella mushrooms, cleaned and
sliced 5 sprigs thyme 1 tbsp soy sauce 10 cups beef or chicken broth 3/4 cup barley salt and pepper, to taste
For the filling: 4 tbsp
olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs
celery, chopped 10 mushrooms, trimmed and
sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
Ingredients: 3 tablespoons
olive oil or bacon drippings 1 cup thinly
sliced onion 1 teaspoon salt 1 1/2 cups thinly
sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly
sliced celery 1 cup thinly
sliced carrots 1/2 cup thinly
sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon
olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped
celery (split stalks lengthwise and
slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons
olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
4 cups shredded napa cabbage (about 1/2 medium head) 1 crisp apple, thinly
sliced 2 large
celery ribs, diced 1/2 cup dried cranberries 1/2 cup pecans 2 ounces goat cheese 1/4 cup extra-virgin
olive oil salt and pepper to taste 4 teaspoons rice vinegar 4 teaspoons honey
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly
sliced 3 scallions,
sliced 6 - 8 large pitted green or black
olives,
sliced 2 carrots, thinly
sliced, preferably with a mandoline 1 stalk
celery, halved lengthwise and thinly
sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)
1/2 cup extra-virgin
olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly
sliced, peeled carrots (about 2 medium carrots) 1 cup thinly
sliced celery stalks (or about 2 medium
celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
1 tablespoon vegan margarine (e.g., Earth Balance) 3 tablespoons
olive oil 1 onion, chopped 2 cloves garlic, minced 1/2 cup flour 4 cups vegetable stock 2 cups water 2 stalks
celery,
sliced (chop and include the leaves) 1 cup chopped carrots 1/2 small green cabbage, chopped 2 medium boiling (not baking) potatoes, cubed 1 bay leaf 1 1/2 teaspoons tarragon 1/2 teaspoon thyme 1/4 teaspoon salt or to taste 1/2 teaspoon pepper 8 ounces Morningstar Farms Meal Starters Chick»n Strips or Gardein Chick»n Strips or chicken - style seitan
2 cups chopped kale 3 carrots, peeled and cut into 1 - inch pieces 1 parsnip, peeled and cut into 1 - inch pieces 1 red onion, cut into 1 - inch pieces 2 stalks
celery,
sliced 1 / 2 - inch 3 tablespoons
olive oil 2 teaspoons turmeric 2 teaspoons ground cardamom 2 teaspoons cumin pinch of saffron salt and pepper to taste
1 acorn squash, halved and seeds removed 1 cup cooked quinoa 3 tablespoons dried cherries, diced 1
celery stalk, think
sliced 2 teaspoons chopped fresh mint 2 tablespoons plain Greek yogurt salt & pepper to taste
olive oil
1 cauliflower head 3
celery ribs 1/4 red onion 1/3 cup chopped fresh parsley 3/4 cup
sliced stuffed
olives (You can buy these pre-
sliced, labeled «salad
olives.»
3 c chopped Napa cabbage (1/2 head) + 2 c
sliced fennel (2 bulbs) + 3/4 c
celery, thinly
sliced + 1 c grapefruit segments (2 grapefruits) + 1/2 c chopped fennel fronds + 1 1/2 c diced avocado (2 avocados) + 1/3 c grapefruit juice (from the 2 grapefruits) + 2 tsp
olive oil + 1 tsp kosher salt + 1/3 c toasted and chopped almonds
2 tbl of
olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3
celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves,
sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
In a large bowl, mix together the bread and baby capers, plum tomatoes,
sliced onion, cucumber,
sliced celery, basil leaves, and black
olives, and toss with the dressing.
1 Cup Farro (Or Barley) 2 Ounces Dried Porcini Mushrooms, Finely Chopped 4 Tablespoons
Olive Oil 1 Large Onion, Peeled & Diced 4 Cloves Garlic, Peeled & Minced 2 Stalks
Celery, Diced 8 Ounces Fresh Chopped Mushrooms (See Note Above) 4 Small Potatoes, Peeled And Finely
Sliced 4 Cups Chicken Broth 1/2 Cup Silken Tofu 1 Tablespoons Fresh Chopped Thyme Salt And Pepper For Garnish: 8
Slices Whole Grain Baguette Bread Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)
2 tablespoons
olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and
sliced on an angle 3/4 cup
celery, cleaned and
sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons
olive oil (plus more if needed) 2 large yellow onions (peeled, thinly
sliced) 1 and 1/2 tablespoons tomato paste 2 ribs
celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
1 Onion chopped 450g beetroot, peeled &
sliced (or can use ready cooked beetroot) 2
celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g Butter 2 tbsp
Olive oil 1L vegetable stock 1 heaped tsp cumin seeds 1 bay leaf Juice of 1 lemon Salt & black pepper to taste
Ingredients 1 tablespoon
olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups
celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat
olive oil in large, nonstick saucepan over medium heat.
1 tbsp
olive oil 3 large carrots, peeled & thinly
sliced 3 stalks of
celery, thinly
sliced 1 cup of red lentils 1 cup of chopped rhubarb (fresh if you can get it, but frozen works well) 2 vegetable bouillon cubes + 4 cups of water 1 tomato, chopped 1 handful of chopped parsley
1 tablespoon
olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and
sliced 3 large carrots, chopped 3 sticks
celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa
But it was delicious in a salad made with thinly
sliced celery, fennel bulb, kalamata
olives and parmesan cheese.