-- 300 g button mushroom, quartered — 400 g (1 can) chickpeas, rinsed and drained — 400 g (1 can) chopped tomatoes, drained but keep the tomato juice — 1 red onion, chopped — 1 teaspoon cumin — 1/2 teaspoon cinnamon — 1 teaspoon honey — 180 g couscous — 50 g soft dried apricots, diced —
small handful of parsley, roughly chopped — salt, pepper — olive oil
Yes, the potato starch gets mixed in and it's just
a small handful of parsley.
1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish) 1 cup raw almonds 1/8 cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4 of an onion, processed to yield 1/4 cup finely chopped approximately 2 - 3 stalks celery processed to yield 1/2 cup finely chopped
small handful of parsley processed to yield 1/2 cup finely chopped optional: 2 teaspoons sweet pickle relish or to taste
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
small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce pinch of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
Not exact matches
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.
3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped
Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1
Small Fresh Red Chili Pepper 2 Tablespoons
of Capers, drained 1/4 Cup Flat Leaf
Parsley 1/4 Cup Basil or Mint
Place the meatballs on top and garnish with a
small sprinkling
of parmesan cheese and a
handful of Italian
parsley.
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
Emerald Juice 1 very large bunch
of celery 1 large bunch
of cilantro or
parsley or both 4 - 5
small to medium apples 2 - 3 grapefruits 1 - 2
handfuls of any green leafy vegetables 1 - 2 cucumbers a piece
of fresh ginger root — to taste
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
* 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 p
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 p
small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
If not, go with a simple shredded carrot salad: lots
of carrots, shredded and tossed with lemon juice, olive oil,
parsley or cilantro, a
small handful of raisins, chopped preserved lemons if you have some or strips
of lemon zest if you don't, and salt / pepper.
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a pinch
of whole sea salt a
small head
of radicchio, chopped 250 g seitan, minced a
handful of fresh
parsley, cleaned and finely chopped freshly ground black pepper, to -LSB-...]
consume fresh while still warm, reserve a
small handful of chickpeas whole per portion to top the spread with... and do the same with the
parsley.
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
Ingredients For the rocket pesto 4 - 6
handfuls of fresh rocket, washed and pat dried 2
small handfuls of fresh
parsley, washed and pat dried 1 garlic clove, peeled 6 tablespoons extra virgin olive oil 1 teaspoon apple vinegar a pinch
of whole sea salt a pinch
of chilli powder 2 - 3
handfuls of hazelnuts (and a -LSB-...]
Big
handful spinach Big
handful kale Half a cucumber 3 celery sticks 1 apple 1 inch
of fresh ginger
Small handful mint
Small handful parsley 1 lemon
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1
small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2
small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping
Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh
parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece
of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
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
1
small Granny Smith Apple, 1 lemon / lime, 1 stalk
of bok choy and a cucumber diced, 2
handfuls of spinach, a
handful of parsley, a
handful of cilantro, a
handful of dandelion, an inch
of ginger root and an inch
of turmeric root.
2 tbsp extra virgin olive oil 1 - 2 eggplants (880 g), cubed 1 - 2 red bell peppers (170 g), seeded and cubed 2 tsp dried oregano 1 fat pinch
of himalayan salt 1 pinch
of black pepper 2 garlic cloves, grated 1 shallot, finely chopped 1
small bunch
of Italian
parsley, finely chopped 1
small bunch
of basil, finely chopped — see notes 2 - 4 ripe tomatoes (600 g), cubed 1
handful pitted green olives (70 g), chopped 4 tbsp capers (30 g) 1 tbsp aged balsamic vinegar
1 medium spaghetti squash 1 tablespoon vegetable oil 1/2 yellow onion 1 or 2 cloves
of garlic 1 bell pepper or 2 mini bell peppers 1 14 - oz can
of black beans, drained and rinsed 3 tablespoons
of gochujang (or more or less depending on taste)
small handful of cilantro or
parsley salt & pepper to taste
1
small orange, peeled and chopped, seeds removed 1/3 cup chopped frozen banana 1/2 - inch piece
of fresh ginger, chopped (more to taste) 1
handful fresh
parsley or lettuce 1 - 1 1/2 cups soy or almond milk 4 - 5 ice cubes
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:...
We also like to include liberal
parsley garnishes with all
of our meals (think
small handful rather than sprig).
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 big
handfuls of spinach 1/4 cup
parsley 1 stalk celery, cut into chunks 1
small cucumber, peeled 1 inch piece
of ginger, peeled juice
of 1 lemon 6 ice cubes plus enough water to blend
1
small fennel 1 cucumber 2
handfuls of parsley few sprigs
of mint 3 stalks celery 1 lemon
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
You can tempt Bunny by offering a
small handful of greens such as Kale or
Parsley.
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