Category: Parsley
Sunchoke Cauliflower Soup with Quick Parsley Walnut Pesto
This soup is simple and comforting. The sunchoke flavor shines through, but the cauliflower mellows it just slightly. Potatoes or another mild root veggie would do the same thing. The pesto is optional of course, but it adds a nice zing to the soup.
Variations:
Swap a few potatoes or parsnips for the cauliflower
Use leeks or shallots in place of the onion
Omit the optional cream for a vegan soup
Top with any pesto or bright, herby sauce you have on hand
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Corn Chowder Salad
No time for chowder but have the same ingredients on hand, more or less? Make this, robust and bright salad with a buttermilk dressing.
Variations
Substitute halved cherry tomatoes for the bacon
Substitute cilantro or basil for the parsley
Substitute smoked trout for the bacon (see comment below)
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Charred Zucchini with Zhoug and Feta
Zhoug is an herb and green chile sauce/paste from Yemen but popular in Israel as well and other parts of the Middle East.
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Grilled Zucchini with Salsa Verde (Parsley, Lemon, Garlic Sauce)
Simple, delicious and beautiful on a hot day, any day, really. You can use other summer squash in place of the zucchini. I began making this dish for my family when I was in high school and it's remained a standby.
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Roasted Winter Squash and Onions with Lemony Tahini Sauce
--adapted from Jerusalem by Yotam Ottolenghi and Sam Tamimi
You'll be amazed how much of this you can eat. It's just such a winning combination, even in its simplified form. You can certainly add other vegetables to the mix and you can use any kind of onion--just use lots.
Most any winter squash or pumpkin will work for this recipe. If you’re loathe to peel and trim the squash raw you can bake the whole squash, seeds and all for about 20 minutes at 400 degrees and then remove it, let cool a little and then peel and cut—a bit easier to handle this way.... Read more »
