Category: Parsley

This dish was invented at the restaurant Le Cirque in New York City in the 70s. I think of it mostly as a disappointing restaurant dish vegetarian's are relegated to order. It can, however, be delicious and is a good template as it accommodates many different vegetables. There are many variations, some with cream or cream sauce, some without. Here's my cook-with-what-you-have version, employing a quick bechamel (white sauce) to enjoy spring through fall.  ... Read more »

These are quick to make and seasonings and type of meat can be varied to suite your taste/what you have on hand. Lamb, beef, pork are all suitable and while I haven't tried ground chicken or turkey that would certainly work too.  This recipe includes neither breadcrumbs nor egg--breadcrumbs do help absorb the fat and keep them tender and light but sometimes you don't have either on hand and they're still delicious, see variations below. [caption id="attachment_21545" align="aligncenter" width="660"] A summer meal of meatballs, zucchini basil frittata and kale salad.[/caption]... Read more »

These savory patties are a delicious light lunch or dinner - topping with a fried egg would make them even more substantial. Feel free to mix up the herbs or use a different type of cheese.   Makes 10 fritters  ... Read more »

This is a super simple spring dish that comes together quickly thanks to cooking the eggs and asparagus in the same pot. The presentation of the whole asparagus spears is lovely, but by all means chop everything into bite-sized pieces and mix it all together. It’s delicious either way.   Serves 3-4 as a side... Read more »

This salad is full of flavor and textures. The dressing is delicious, and would be fantastic over any roasted vegetables or as a dip or sandwich spread.   Serves 4... Read more »

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 ... Read more »

This is beautiful, crunchy, bright and wonderful. The apple cider syrup makes it extra special but substitute a little honey, or pomegranate molasses if you don't have the syrup.... Read more »

Bruschette are a wonderful template: toast bread, top with anything you want! It's nice to balance textures and flavors. They are often a mess to eat as things can topple off but don't let that stop you from getting creative with what you have on hand. This is inspired by the Southern Italian/Sicilian combination of black olives and citrus.... Read more »

I happened to have a purple cauliflower when I developed this so it's particularly dramatic looking. The flavor doesn't change though so any cauliflower you have will be lovely.... Read more »

This sauce is creamy, herby and addictive! It's delicious with collard wraps, tacos, burritos, nachos, grain bowls, dolloped on eggs, etc. Get creative with how you use it. It also stores well and surprisingly doesn't discolor too quickly.   -inspired by Pinch of Yum  ... Read more »

A tian is typically a baked vegetable dish, usually with thinly sliced vegetables layered in fun patterns. This is a stove-top version ripe for variations for both herbs and cheese. If you have a couple of beautiful tomatoes and an eggplant and a bunch of parsley you're set.   This is not a tightly packed tian, like many are, but it's fairly quick to make and delicious. ... Read more »

  This is fantastic salad for a warm summer night. It's also an excellent use of these quick-pickled vegetables. It's robust and begging for variations. In this version I had some caulilini that needed using so I quickly steamed it and added it.   This salad holds up well so is suited for picnics and potluck and lunches throughout the week.... Read more »

  This recipe is a template, so feel free to add in different vegetables or adjust amounts. Some veggies work better than others:   Vegetables to add Mushrooms Leeks Shallots Scallions Tomatoes Celery root Bell peppers   Vegetables to avoid Cruciferous vegetables like broccoli, cauliflower, cabbage, bok choy (can be bitter) Starchy vegetables like potatoes or squash (can make broth cloudy or gummy) Vegetables with overpowering flavors like beets or turnips  ... Read more »

This soup epitomizes fall. Wild mushrooms, chanterelles in this case, scarlet runner beans and whole rye, barley, farro or spelt. If you save Parmesan rinds for broth, this is great place to employ it. A flavorful vegetable or meat stock will be excellent as well.... Read more »

Similar to mashing finely chopped herbs into butter to make compound butter, feta can absorb a lot of tender herbs. It's a delicious spread or even dip. If your feta is quite crumbly you can add a little cream cheese, sour cream or even plain yogurt to achieve a creamier texture.   Make however much you want/need. I tend to go heavy on the herbs.... Read more »

Cook a pot of whole grains--barley, farro, spelt, frikeh, rye--and dress it up for any meal of the day throughout the week. The above version uses whole frikeh (parched green wheat from an Oregon Farm) but use whatever robust grain you have.   This springy version with mint, asparagus, lemon and toasted walnuts is particularly wonderful!... Read more »

I have a number of green sauces here as well as a classic Italian salsa verde. This is a template for whatever bits of greenery you need using up. It turns sad, partial bunches of greens into something rather vibrant and versatile, extending the life of the greens. In addition to the greens below, you can use sorrel, cilantro, a little arugula (a lot makes it a bit too strong), nettles (blanched), garlic scapes, tender turnip greens, a little bit of green onion tops, and mint. [caption id="attachment_18208" align="aligncenter" width="660"] Left to right: green garlic, mizuna (stems mostly), tarragon, dill, parsley, radish tops.[/caption]   Make however much or little you want. You'll need to taste and adjust ratios as you go. The whole point of this is to make it work for what you have so don't sweat the details. It should have a little garlicky punch and enough acidity to brighten but not overpower. Different greens and in different combinations will result in different tastes.   Use it: On toasted bread with chèvre and beets (pictured above) or other cheese with cooked or raw veg On any kind of sandwich Stirred into scrambled eggs or topping hard-boiled, poached or fried eggs With grilled meat or fish With roast chicken With a little mayo or Greek yogurt for chicken or egg salad On rice or other cooked grains or beans ... Read more »

Polenta is a wonderful pantry staple and a good foil for anything a little bit saucy. This is a template for most any vegetables and leftover meat. [caption id="attachment_18201" align="aligncenter" width="660"] This assortment was what I had on hand during the first corona virus isolation period but by all means use whatever vegetables you have on hand or particularly like.[/caption]... Read more »

This beautiful, verdant dish is adapted from Bryant Terry's wonderful book Vegetable Kingdom. It's greener and richer than this more typical Mexican version and is practically a meal in itself.  I've made it a bit spicy and have added toasted cumin and coriander seeds which make it so fragrant. For a richer dish you can increase the amount of coconut milk and decrease the amount of broth, just as long as the total volume of liquid stays more or less the same.   You can really use many kinds of greens. If you have mustard greens, arugula or mizuna only use a small percentage of them as their strong flavor can overpower. Beet greens, chard, collards as well as parsley, cilantro, or even radish tops would be great. You can top it with an egg and/or other toasted seeds or nuts or stir in some chickpeas and a bit more chopped parsley or cilantro--what I did with leftovers, above.... Read more »

[caption id="attachment_18042" align="aligncenter" width="660"] This was the soup on day two or three, warmed up and fancified with an egg, for lunch.[/caption] I buy a bunch of cilantro and parsley every week (unless I have enough parsley in my garden) and when I'm in a hurry I twist off however many leaves I want from the bunch for whatever it is I'm making. Eventually I'm left with a bunch of stems and a few straggling leaves. I used an entire bunch of parsley and cilantro stems (finely chopped) in this soup and I think it's what made it particularly good. So use those stems! I'm sure they'd be good in most any soup, just chop finely.   This makes a lot of soup and it is even better the next day or the next.   You can also serve it over toasted bread rubbed with garlic.... Read more »