Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse
from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red onion, two cups
parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
They get their substance and «meatiness»
from lentils and portobello mushrooms, and a bit
of sweetness
from carrots and onions, while herbs like oregano,
parsley and thyme, and spices like fennel and pepper give them that characteristic Italian flare.
From these, I can get a continual supply
of fresh
parsley, thyme, green and purple basil, oregano and mint.
I have used Ellie Krieger's recipe with a few tweaks on quantity (I increased the garlic and I added lemon zest and red pepper flakes) since I love her simplistic approach to the dish which borrows
from the Israeli (the use
of tahini) and other Levantine cultures (
parsley, garlic, and lemon).
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice
from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled
parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Blanquette de Porc Adapted
from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh
parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed
from the cobs (or 2 cups
of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp
parsley
In her recipe
from the classic La cucina napoletana, the doyenne
of Neapolitan cookery, Jeanne Caròla Francesconi omits the onion (as well as the tomato and vinegar) but adds black Gaeta olives, capers, garlic and chopped
parsley to the peppers shortly before they're done.
You wouldn't think a little herb could pack such a big punch
of nutrition, but as it turns out, just 1/2 cup
of parsley has more than half your day's dose
of vitamin C. Where did that come
from, Parlsey?!
Giada skips the breadcrumb coating and instead brushes her chicken cutlets with a fresh herb oil made
from rosemary, thyme and
parsley before slathering them with two kinds
of cheese.
This hearty French beef stew gets its flavor
from a whole bottle
of red wine, aromatics, bacon, and a fresh herb bouquet garni made
from bay leaf,
parsley stems and thyme sprigs.
Second, I omitted the
parsley from the white bean salad and used a mixture
of fresh rosemary and basil instead.
And it's really fun to have tomatoes, chilies, all kind
of herbs like basil, mint, celery,
parsley, curry leaves directly
from your very own garden!
:) 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.
Remove
from the oven and add the chopped
parsley on top
of the cheese.
As a rule
of thumb, fresh delicate herbs won't tolerate the long stint at high temps in the oven, so it's best to «finish» the dish once the vegetables have been removed
from the oven and are being served with a sprinkle
of the freshly chopped
parsley, cilantro, basil, mint, etc..
This hearty French beef stew gets its flavor
from a whole bottle
of red wine, aromatics, bacon and a fresh bouquet garni made
from bay leaves,
parsley stems and thyme sprigs.
And
of course I put
parsley and lemon into damn near everything, so this potato salad has that awesome zesty flavor
from fresh lemons and herbs.
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped
parsley finely grated zest
from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
Salsa Verde
from Botanica Super Bowl with
Parsley Cashew Pesto
from Scaling Back Deconstructed Spring Roll Bowls
from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri
from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils
from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies
from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan»
from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas
from The Full Helping Creamy Roasted Poblano Sauce
from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage
from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint
from Saveur Millet Tabbouleh
from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce
from Homespun Capers Chilaquiles with Cilantro Cream
from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon
from Bon Appetit The Green Drink with Pineapple + Mint
from With Food + Love Homemade Red Harissa
from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs
from Happy Hearted Kitchen 5 Minute Magic Green Sauce
from Pinch
Of Yum Blackberry Basil Healing Mask (recipe for your face!)
The thickness is achieved
from beans and nutritional yeast, instead
of potatoes, while the celery flavor is enhanced with fresh
parsley and garlic.
I've bee using them for years and they have been saving me
from the issue
of making a dish and then realizing halfway I don't have fresh cilantro, ginger,
parsley etc on hand.
This is my best creation yet, with tons
of fresh flavor
from the spring onions, chard,
parsley, and lemon.
Not only can you choose
from dark green leafy vegetables
from the cruciferous group (for example, mustard greens, turnip greens, kale, or collards), but you can also choose
from the leguminous vegetable group (like green beans or green peas), the squash / gourd group (including zucchini and cucumber), the
parsley / umbelliferous group (like fennel and celery), green allium vegetables like leeks, green lettuces like romaine, and finally,
of course, the asparagus group that includes asparagus.
The Mediterranean flavor comes
from the lemon zest and
parsley, and though it's a unique addition, it only enhances the familiar flavor
of this classic Italian dish.
-LSB-...] and
parsley in the fridge for some reason, so made a big batch
of chimichurri sauce
from this PPK recipe.
I added thyme to the
parsley, used a mix
of mushrooms
from the farmer's market and omitted the parmesan.
It being Midsummer, I had prepared a Scandinavian - inspired meal consisting
of the cucumber salads I shared recipes for last week; salmon and pickled herring; an assortment
of cheeses
from Norway, Sweden, and Denmark; and dill - and
parsley potatoes adapted
from Molly Wizenburg's blog; among other treats.
With an additional cutting
of some fresh oregano and
parsley, I substituted for the cumin and curry and called it one hundred percent -
from backyard to table - inspired by you.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind
from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian
parsley leaves for garnish
Edited by Molly S. Wales — Photos by Dry Creek Kitchen Recipes:
Parsley and Garlic Crusted Quailwith Heirloom Tomatoes Marinated Vegetables for the Grill Renowned chef Mark Purdy's education began early, on the small island
of Nantucket where he and his brother caught blue fish at the beach down the street
from their summer home.
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
Serve with Pasta
of choice (we use wholegrain penne or a gluten free version made
from dried beans) 80 g / 1/2 cup large capers fresh
parsley, finely chopped ruccola
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix
of chives,
parsley, basil and top greens
from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil sea salt and black pepper, to taste
White wine and briny shellfish juices are puréed with
parsley to create a light sauce so flavorful, it needs only a touch
of butter in this dish
from world - renowned chef Alain Ducasse.
My pantry was missing a few ingredients, so I made do with what I had available: — Instead
of arugula, I subbed baby kale and
parsley from my garden — Instead
of white wine vinegar, I used tangerine balsamic
from a local artisan — Instead
of sour cream (mine was growing blue hair, oops), mayo (Just to share ideas for how to compensate) Thank you for this delicious and healthy dish!
So instead
of putting it on the menu, I made a delicious quinoa recipe on Saturday with fresh tomatoes, cucumbers, and garlic
from our CSA pick - up, along with
parsley, chives and mint
from our garden, and didn't utter the 8 letter word.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan
from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination
of basil and
parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
These falafel are very light and fluffy, and full
of bright flavor
from the mix
of cilantro,
parsley, and mint used in the dough.
One morning, I also had a bunch
of fresh
parsley from my mom's garden.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup
of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed
from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh
parsley
8 Cups
Of Rich Beef Broth (Retain The Meat
From The Beef & Veal Bones Used In The Both) 2 Carrots Finely Diced 1 Small Onion, Finely Diced 2 Stalks Celery, Finely Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4 Cup Chopped Fresh
Parsley Fresh Grated Parmesan Cheese Extra Virgin Olive Oil
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon
of tomato paste (I love the squeeze tube
from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or
parsley for topping
Sprinkle the remaining
parsley over the top
of the paella and serve at once, straight
from the pan.
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
Grilled zucchini salad with garlic and
parsley Why not take a break
from the usual leafy green salads, and dig into a plateful
of zucchini.
Maybe my expectations were too high because I used the beautiful Tuscan kale and abundance
of Italian
parsley & lemons
from our garden & I went to the Italian market and got the good quality arborio rice.
large handful chopped
parsley, I actually used the tops
of the carrots
from my CSA box — cousin
of the
parsley plant
In a medium bowl layer eggplant, sprinkle with a pinch
of salt, some chopped garlic, some chopped Italian
parsley and drizzle with olive oil (
from the 1/4 cup), continue with layers until all the eggplant is finished (I usually do 3 layers).
These are all the ingredients you'll need to make a quick easy batch
of homemade chicken noodle soup: olive oil, yellow onion, celery, baby carrots, breast meat
from a rotisserie chicken, chicken stock, granulated chicken bouillon, thyme, rosemary, turmeric, bay leaves, egg noodles, salt and pepper to taste, lemon juice, and Italian
parsley.