And finally garnished with brilliant
green flat leafed parsley and crispy knobs of pancetta.
Not exact matches
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.
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped
flat leaf parsley 2
green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped
flat -
leaf parsley 2 lg scallion
greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons chopped fresh
flat - leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf par
flat -
leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced
green olives Garnish:
Flat - leaf par
Flat -
leaf parsley
1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (
green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh
flat -
leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
Definitely making this but since I am not a fan of cilantro I'll probably use
flat leaf parsley and some
green onion or chives.
Ingredients: 2/3 c Diced onion 1/2 c Diced celery 1/2 c Diced
green pepper 1/3 c
Flat leaf parsley 1 tbsp Minced garlic 3 tbsp Unsalted butter 12 oz Fresh sausage 30 oz Cooked red beans 3 c Stock 2 tsp Bravado Spice Ghost Pepper & Blueberry Hot Sauce 4 c Cooked white rice 2 Bay
leaves Salt & Pepper to taste 1.)
WHOLE GRAINS RICE QUICK COOK Freekeh Tabouleh INGREDIENTS 1 cup freekeh 2/3 cup extra virgin olive oil 4 to 5 garlic cloves, minced 1 cup lemon juice 1 large bunch of scallions, white and
green, cut in 1 / 4 - inch dice 2 large bunches Italian
flat leaf parsley, chopped 1/3 -LSB-...]
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
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1
green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh
flat -
leaf parsley 1 - 2 tbsp extra-virgin olive oil
Ingredients 2 tbsp olive oil 3 large leeks (white and pale
green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped
flat -
leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
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)
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light
green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme
leaves 1 tablespoon chopped fresh
flat -
leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay
leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a
green bell pepper, optional — adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely diced A handful of chopped fresh
flat -
leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light
green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale
leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay
leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup
flat -
leaf Italian
parsley leaves
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4
green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced
green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh
flat -
leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
1/2 onion 4 sprigs of thyme 1 small bay
leaf 1 cup dry small
green lentils 1 small bay
leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped
flat leaf parsley
6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale
green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay
leaf 1 tablespoon minced fresh
flat -
leaf parsley, plus 1/4 cup chopped fresh
flat -
leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme
leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
Ingredients: 1 large head cauliflower, kept whole,
green leaves removed 1 tablespoon roasted hazelnut oil Zest and juice of 1 navel orange Pinch, saffron 1 teaspoon sea salt Ground pepper, to taste 1/4 cup coconut milk 1/4 cup water 1/2 cup packed
flat leaf parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly chopped
vegetable oil 3 large eggplants, halved lengthwise 2 large onions, coarsely chopped 500 g ground lamb 4 large tomatoes, coarsely chopped 1/2 cup finely chopped
flat -
leaf parsley sea salt or coarse salt freshly ground pepper 1 large
green pepper, cut in strips
salad: 1 1/2 pounds zucchini (3 large or 6 medium) 1 cup
green olives, pitted and sliced 2/3 cup loosely packed fresh
flat -
leaf parsley leaves, chopped 1/2 cup loosely packed fresh mint
leaves, chopped zest of 1 - 2 lemons
2 cups French
green lentils, rinsed 1/4 teaspoon salt 2 bay
leaves 1 small fennel bulb, cut into 1/4 ″ dice 1 large carrot, cut into 1/4 ″ dice 2 medium parsnips, cut into 1/4 ″ dice 1/4 cup + 1 tablespoon extra virgin olive oil 2 tablespoons red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1/2 teaspoon Dijon mustard (use gluten free mustard if you are gluten - sensitive) 1 large shallot, finely minced 1 tablespoon chopped
flat -
leaf parsley
4 garlic cloves, halved 1 pound of
greens, such as Swiss chard, arugula, spinach 1 cup packed
flat -
leaf parsley leaves 1 cup packed mint
leaves 1/2 cup packed cilantro
leaves 1/2 cup packed tarragon
leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
6 tablespoons olive oil, divided 1 leek, white and pale -
green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups
flat -
leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any
leaves from the head of celery 3 leeks, white and light
green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped
flat -
leaf parsley (optional)
1
green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer) Handful of kale Handful of spinach Handful of
flat leaf parsley 2 stalks of celery 1/4 fennel bulb 1/3 head of romaine lettuce Small piece of ginger
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage
leaves pinch of saffron 1 palmful
flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light
green parts sliced (dark
green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head
green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Extra Virgin Olive Oil 3 medium leeks, white and light
green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh
flat leaf parsley + chervil Zest + juice of one organic lemon
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed
greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped
flat leaf parsley Make the lemon - y tahini.
2 cups Basmati rice 3 cups filtered water 1/2 teaspoon salt 1 teaspoon saffron threads 2 Tablespoons warm water 3 Tablespoons olive oil 2 leeks (
green part removed), chopped 1/2 cup minced red onion 2 teaspoons fresh lime zest 1 cup minced
flat -
leaf parsley 1 cup chopped fresh cilantro 1/2 cup minced fresh dill 1 cup raisins or currants 1 cup shelled, chopped, and toasted pistachios or walnuts
14 ounces (400g) new potatoes 1/3 cup lentils (I used black beluga lentils here but de Puy /
green lentils would be good too) 2 - 3 stalks curly
green kale (or more if you want to make it more of a
green salad) 1/4 cup freshly chopped
flat leaf parsley
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4
green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced
green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh
flat -
leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Ingredients: 1 aubergine (eggplant) 1 clove of garlic 1/2 — 1 fresh
green chili pepper 1/2 a bunch of fresh
flat -
leaf parsley 1 tablespoon extra virgin olive oil 1/2 lemon 1/2 teaspoon smoked paprika Instructions: Preheat the oven to 350 * F. Pierce the aubergine a couple of times with a knife, then roast on a baking sheet or in a pan for 45 minutes... Read More»
The
green in this is cilantro, but
flat leaf parsley, or even dill would be amazing in this.
Ingredients: 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped 3 tablespoons finely chopped scallion
greens 1 tablespoon finely chopped fresh
flat -
leaf parsley 2 teaspoons minced celery 3 tablespoons coarse fresh bread crumbs (preferably from a day - old baguette)-LSB-...]
Ingredients: 1 aubergine (eggplant) 1 clove of garlic 1/2 — 1 fresh
green chili pepper 1/2 a bunch of fresh
flat -
leaf parsley 1 tablespoon extra...
Ingredients: White quinoa, low - sodium chicken broth,
green beans, boneless chicken breasts, salt, black pepper,
flat -
leaf parsley leaves, mint
leaves, lemon zest, lemon juice, black olives, olive oil Calories: 522 Try this recipe: Quinoa Roasted Chicken with Olive Gremolata
Examples of
Green Foods Baby greens Basil Bok choy Borage Broccoli (leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops Celery (leaves are good) Chickory Collard greens Dock Dandelion greens (and flower) Endive Escarole Kale Leaf lettuce Mustard greens Parsley (Italian or flat leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Healthy Treat
Green Foods Baby
greens Basil Bok choy Borage Broccoli (
leaves and top) Brussels sprouts Cabbage (red,
green, Chinese) Carrot / beet tops Celery (leaves are good) Chickory Collard greens Dock Dandelion greens (and flower) Endive Escarole Kale Leaf lettuce Mustard greens Parsley (Italian or flat leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Healthy Treat
green, Chinese) Carrot / beet tops Celery (
leaves are good) Chickory Collard
greens Dock Dandelion
greens (and flower) Endive Escarole Kale
Leaf lettuce Mustard
greens Parsley (Italian or
flat leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Healthy Treat Foods
Baby
greens Bok Choy Borage Basil Broccoli (
leaves and top) Brussels sprouts Cabbage (red,
green, Chinese) Carrot / beet tops Celery (
leaves are good) Chickory Collard
greens Dandelion
greens (and flower) Dock Endive Escarole Kale
Leaf lettuce Mustard
greens Parsley (Italian or
flat leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Fruits and other Vegetables (Treat Foods) Depending on the time of year, rabbits in the wild would have access to additional foods such as fruits, vegetables and flowers.
5 1/2 cups of cauliflower florets 10
green Spanish olives, halved and pitted 8 cloves garlic, chopped coarsely 15 - ounce can of chickpeas, drained and rinsed 3 tablespoons olive oil 1/2 teaspoon crushed red pepper 3 tablespoons
flat leaf parsley