Category: Parsley

Zhoug is an herb and green chile sauce/paste from Yemen but popular in Israel as well and other parts of the Middle East. ... Read more »

These versions of my standby Italian parsley sauce have more crunch and are almost salad-like but pretty intense. They're fabulous with fish, beef or lamb, stirred into cooked beans, any kind of boiled or roasted vegetable, on crusty bread with soft cheese. . .   The second one, above right, simply includes a bit of mayonnaise which gives it a resemblance to tartar sauce and turns into a superb creamy version for fish or potatoes or as a dressing for potato salad, etc. ... Read more »

A light mash of leeks and potatoes gets topped with plenty of pan-fried capers and parsley.... Read more »

Two of my favorite condiments/sauces in one dish. They have cumin and hot pepper in common and the heat and spice from the harissa, thinned down with red wine vinegar and a little olive oil, tenderizes the meat which also nicely absorbs the flavors. I developed this recipe for Carman Ranch who's meats are delicious and need little fanfare. Serve this with rice or roasted potatoes or something that can soak up the juices and any extra chimichurri. If your short on time skip the harissa and just grill your steak and dress with chimichurri--totally delicious as is! ... Read more »

I adapted this dish from the always creative Yotam Ottolenghi and Sam Tamimi from the book Jerusalem. It can be a one-dish meal as is or enjoyed with a fried or poached egg on top.   I rarely deep fry anything but it's totally worth using 3/4 cup oil (which you can reuse) to fry the onions for this dish. They are sweet, crispy and luxurious.  ... Read more »

This salad is a mix of sweet, sour, crunchy and chewy and is beautiful to boot. You can substitute other nuts or toasted seeds but include something crunchy--it's key for the success of this salad.... Read more »

  When fava beans get bigger and starchier,  towards the end of the season, make this delicious spread. Egyptians and other areas of the Middle East make a dish called ful medames with dried fava beans that have been soaked and cooked. This is a very loose adaptation of this dish.   You can easily scale this up or down. Use whatever you have. It will disappear!... Read more »

I made this dish with favas that were on the bigger side and the bright parsley oil enlivened the sweet, starchy beans. You can certainly omit the bacon and just add a little more olive oil to the pan. And if you have a handful of basil leaves by all means add them or substitute basil for parsley if that's all you have. ... Read more »

I cook more grains--rice, quinoa, bulgur, barley--than I need in the moment because leftover grains are so handy. These bulgur patties are quick to assemble, easy to adapt and so tasty. ... Read more »

If you don't have time to roast the cauliflower steam or boil it until just tender. It's also delicious much like in this very similar recipe. And you can substitute broccoli or winter squash or sweet potatoes or regular potatoes for the cauliflower or roast a combination of veggies. You may have leftover salsa verde which is good on most anything from plain grains, to eggs, to sandwiches.... Read more »

I made this sauce, which is not unlike others I make (salsa verde etc.), based on a one-line suggestion on a Facebook thread by my friend Charlene Murdock of Nana Cardoon. It's as variable as you need it to be. .. use whatever herbs and oils and vinegars you have. I particularly like this combination but continue to vary it depending on what I have. Use it with fish or meat, roasted vegetables, over grains or eggs or any way you see fit. ... Read more »

  My son often asks me to  make mac n' cheese. I don't make it nearly often enough for his liking. When I say I don't have time (to make the bechamel/cream sauce and bake it) he says, "just make the quick version!" So here's the quick, stove top version that he loves almost as much.   Variations Add vegetables such as peas, broccoli, cauliflower or finely chopped kale or chard about 3 minutes before the pasta is tender. See this cauliflower pasta and this Brussels sprout pasta for similar dishes with vegetables. ... Read more »

There are so many nights when I'm grateful for the work I put in at times when I don't need to put dinner on the table in 30 minutes. Things like already cooked beans and a jar of veggie bouillon base and frozen, roasted tomatoes all add so much flavor. You can just as well use canned beans and tomatoes for this quick, satisfying soup.   An onion, some celery and these pantry ingredients turn into a simple soup/stew topped with a garlicky parsley sauce. The beans, tomatoes and rosemary were so flavorful and rich I didn't need the sausage at all (but my boys, big and small, love a little meat now and then). You can make it more broth-y by adding more stock and/or bean cooking liquid, you can certainly add carrots or any kind of greens or other vegetables. You could toss in a handful of two of small pasta if that entices your eaters to enjoy it more. . .  ... Read more »

  This recipe is adapted from one of the first cookbooks I ever bought, Cooking From an Italian Garden by Paola Scaravelli and John Cohen. You layer thin, herb-rich omelets/crepes with tomato sauce and a little Parmesan. It's an elegant, delicious and beautiful dish.  ... Read more »

You can use any squash you have and make plenty while you're at it. Both the roasted squash and salsa verde keep well for a few days and it makes a great snack.   This dish was on the menu of the first cooking class I taught in 2008 and it never fails to hit the spot. Warm, sweet, roasted squash with a cool, lemony parsley sauce is a great combination. ... Read more »

This is a wonderful way to turn my favorite roasted peppers, into a beautiful meal. You can omit the sausages and still have a delicious dish. [caption id="attachment_6707" align="alignleft" width="640"] This is a version without sausages.[/caption]... Read more »

  --Slightly adapted from Racheleats.com   Sweet, salty, cool, crunchy and full of herbs. This is just a stellar combination.   Serves 4-6... Read more »

I invented this salad one evening for a dinner party with a theme of chimichurri--the hosts were grilling lots of meats and guests were asked to bring chimichurri (the herby vinegary Argentinian sauce) and/or a side dish. It turned out to be one of those fortuitous creations that bears making over and over again. It holds up really well (up to two days later it's still good) so it's great for summer potlucks and picnics.   I have used various white beans, from large ones called Mortgage Runner beans that is not commonly available to Purgatorio, Cannellini, or Tarbais/Tarbesque, etc. Change the ratio of beans to peas to shrimp however you'd like. And skip the shrimp if you'd like. It's fantastic without! [caption id="attachment_8152" align="alignleft" width="640"] Without shrimp.[/caption]... Read more »

When you have a lot of garlic scapes and if you are sensitive to lots of raw garlic (as it is in garlic scape pesto) then this is a great way to prepare them . . . .or a good reason to buy a big bunch at the farmers' market! You can make a smaller batch of either of these, just scale down to suit your needs and taste as you go.   I made two versions, both with sautéed garlic scapes which sweetens and mellows them significantly. One version is more of a spread really that is perfect in a sandwich or as a part of bruschetta or stirred into deviled eggs or egg salad and one a bit saucier and great with meat, fish, simple boiled or roasted potatoes, beans, etc. [caption id="attachment_6049" align="alignleft" width="382"] I served the saucier version, below) with roasted potatoes and sausages and loved it.[/caption]... Read more »

This is a versatile, bright Italian herb sauce. I often just make it with parsley, garlic, lemon juice or vinegar, oil and salt but the addition of capers and little onion makes it a little richer. Some versions include a couple of anchovies. And some include a hard boiled egg, the yolk mashed and combined with the other ingredients and the white, finely chopped and stirred in at the end. You don’t need to use a food processor and sometimes I prefer the slightly rougher texture of it when all is chopped by hand but I often use the processor.... Read more »