:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper
handful of parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them for about 20 minutes until completely soft.
Not exact matches
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry
handful of fresh
parsley leaves Heat the oil in a large nonstick frying pan over high heat.
2 pounds new potatoes 1/2 pound (or more) chanterelle mushrooms 3 tablespoons butter 3 garlic cloves, pressed Salt Small
handful of fresh dill, coarsely chopped, plus a few sprigs for garnish Small
handful of flat -
leaf parsley, coarsely chopped Lemon
5 large lettuce
leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1
handful of cilantro (coriander) or flat -
leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
Parsley Pesto 2
handfuls flat -
leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
parsley,
leaves picked 3 tbsp pine nuts or nuts
of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to taste
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1
handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat -
leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1
handful of fresh basil
leaves * 1
handful of fresh cilantro
leaves * 1
handful of fresh
parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) * pinch
of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2
handfuls chopped fresh
parsley * 4 sprigs
of thyme,
leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup
parsley, 1/4 cup olive oil, 2 cloves garlic)
Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large
handful flat
leave parsley a generous drizzle
of olive oil 2 tbsp lemon juice sea salt & black pepper
1 pound
of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4
of a yellow onion, finely diced 1 tablespoon
of dried
parsley or 10 - 12 fresh
leaves, minced 1 teaspoon
of salt 1 teaspoon
of ground pepper 1/2 teaspoon
of dried oregano or I used a
handful of fresh lemon oregano minced 1 egg 1/2 cup
of Panko bread crumbs
1 cup
of small white beans (soaked for 24 hours) 4 cups
of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4 cup container
of vegetable broth — low sodium, organic 5 large
leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1
handful of fresh
parsley or 2 tablespoons
of dried 1 tablespoon
of fresh oregano or 1 tsp
of dried 1 teaspoon smoked paprika Salt and pepper
brown sugar -3 bay
leaves -
leaves of 4 fresh thyme sprigs -
handful of parsley, chopped -1 / 2 tsp.
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme
leaves, plus a few sprigs for scattering over the finished dish * Small
handful of fresh
parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
1 lb
of ground chicken 15 - 20 mint
leaves small
handful of parsley 1/2 Tbs
of ground cumin 1/4 white onion 3 cloves
of garlic 1 tsp
of lemon juice
I changed out the
parsley (didn't have) for a
handful of cilantro and I
left out the capers.
1 cup cooked quinoa *, any colour 1/4 cup toasted almonds, roughly chopped a
handful each
of fresh mint
leaves, flat
leaf parsley, coriander (cilantro), roughly torn
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves
of garlic, minced to a paste 1 teaspoon cumin powder or seeds 1 teaspoon sesame seeds, black or white 1 teaspoon turmeric 1 bay
leaf 2 tablespoons lemon juice A good
handful of parsley, rinsed and chopped Oil Salt
8 Yukon gold potatoes, peeled and cut into chunks 2 - 4 TBS Earth Balance Soy Butter or your favorite butter 1/4 - 1/2 cup Almond Milk or your favorite milk at room temp Salt and Pepper to taste 3 - 4
parsley leaves sniped small
handful of chives sniped
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
For pesto 1 garlic clove, peeled 1 generous
handful parsley leaves 1/4 cup walnuts 1/2 ounce grated Parmesan Juice
of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive oil
Finish off with a few grinds
of black pepper and a
handful of chopped flat
leaf parsley or mint.
1 head
of cauliflower 2 Tbsp spices such as: Berbere mix or Paprika, turmeric, cinnamon, cayenne 2 Tbsp coconut oil, melted 2 large
handfuls spinach
leaves 1 pomegranate 1
handful fresh herbs such as
parsley, mint and coriander, roughly chopped 1
handful nuts such as brazil, macadamia or hazelnuts (optional to lightly toast)
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
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
Roughly chop the hard - boiled egg as well as the pistachio kernels and a generous
handful of flat
leaf parsley.
Red and white quinoa mix — about 150 — 200g 1/2 lemon 1 teaspoon extra virgin olive oil Bunch
of flat
leaf parsley Black pepper 150g mix
of watercress, spinach and rocket 12 spears purple sprouting broccoli
Handful of walnut pieces, chopped
1 can
of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large carrot, julienned 1
handful of mint
leaves, finely chopped 2
handfuls of parsley, finely chopped 1 lemon, zested & juiced 1 T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch
of kosher salt
I add a scoop
of creamy hummus, some crumbled feta cheese, and a
handful of torn
parsley leaves.
Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano
handful of fresh
parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.
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
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces
of organic orange zest Pinch
of salt 2 cups water
Handful each flat
leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
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.
can crushed tomatoes 1 cup vegetable stock (you can also use chicken or beef stock) 1 pound tuna steak 1 large egg 1/2 cup breadcrumbs a
handful of flat
leaf parsley, chopped 1/2 cup basil
leaves, shredded 1/2 teaspoon red pepper flakes salt and pepper to taste
1
handful for fresh basil
leaves 1
handful of fresh
parsley 1/2 cup
of grated pecornio romano cheese 2 garlic cloves Juice
of 1 lemon Water to blend
Ingredients 4 carrots
Handful of parsley 2 cucumbers, peeled 2 stalks celery 1 red pepper 1 green pepper 2 kale leaves or a handful of spinach Small handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
Handful of parsley 2 cucumbers, peeled 2 stalks celery 1 red pepper 1 green pepper 2 kale
leaves or a
handful of spinach Small handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
handful of spinach Small
handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Carbs:...
Ingredients: 6 - 8 Jerusalem artichokes / topinambours, cleaned and sliced 1 large red onion, sliced into quarters A small bunch
of radishes (preferably round ones), halved 2 large
handfuls of fresh spinach
leaves, 2
handful of fresh walnuts, halved A sprig
of fresh
parsley, chopped finely Extra-virgin olive oil Coarse sea - salt & freshly ground black pepper Balsamic vinegar (I like to use the crema
of balsamic)
All I had to do was to slice small and juicy tomatoes, chop lettuce and arugula
leaves, chop one garlic clove, a bunch
of parsley, chives and generous mint
leaves I added to my bowl
of grains with a
handful of chia seeds.
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with
leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest
of 1 large lemon small
handful flat
leaf parsley,
leaves only, chopped small
handful fresh mint
leaves, chopped
INGREDIENTS 8 firm, ripe medium - small tomatoes 1/2 small green bell pepper, seeded, pith removed, and coarsely chopped 4 garlic cloves, peeled and crushed large pinch
of dried chili flakes
handful of Italian
parsley leaves 1 teaspoon Spanish paprika 1 teaspoon saffron threads, steeped in 1 tablespoon boiling water 1/2 cup olive oil, plus a little more, if liked 1/3 cup carnaroli rice Maldon sea salt
In addition to your rabbit's daily diet, you should also feed a
handful of fresh leafy greens every day such as
parsley, dandelion, carrot tops, broccoli, cabbage
leaves, kale, spinach, basil, mint and watercress.
INGREDIENTS 6 ripe avocados 2 large
handfuls cilantro
leaves, coarsely chopped 1 large
handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads
of romaine hearts Additional
parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.
INGREDIENTS
Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove,
handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of parsley,
handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay
leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced
parsley 1 tablespoon chopped tarragon or chervil