Posts Tagged ‘Parsley’

Sauteed Kohlrabi

from Oak Ridge Farm, adapted from The Cook’s Garden Cookbook

Servings:  2-4

2 or 3 kohlrabi
1 medium onion, diced
1 teaspoon salt
4 tablespoons butter or light oil
1 tablespoon fresh herbs (thyme, chives, sage, etc.)

Grate kohlrabi, place in colander and sprinkle with salt.  Let stand thirty minutes to drain.  Heat butter over medium heat, add onions, and saute onions for a few minutes.  Stir in kohlrabi, reduce heat to low, cover, and cook ten minutes.  Increase heat to medium and cook two  minutes.  Remove from heat and stir in fresh herbs.

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from Moosewood Restaurant Cooks at Home

Servings:  6

3 1/2 cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 tablespoons fresh lemon juice
1/4 cup vegetable oil
1/2 teaspoon salt
freshly ground black pepper to taste

Toss all ingredients into serving bowl.  Can be made ahead and refrigerated, covered, until serving time.  It will keep nicely for 2-3 days.  Variations:  Add 1 tablespoon chopped fresh mint or chives or 1 teaspoon cumin.

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from:  Grocery Gardening, by Jean Ann Van Krevelen

Prep Time: about 25 minutes
Cook Time: about 45 minutes
Servings: 8-12 wedges

Tart Pastry Ingredients:
1 1/2 cups pastry or all-purpose flour
1/2 tsp. salt
8 Tbsp. butter
4 Tbsp. ice water

Tart Pastry Directions:
Combine the flour and salt.  Cut in the butter and work with a pastry cutter or your fingers until the flour and butter mixture resembles coarse meal.  Add the ice water to the mixture.  Mix lightly.  Form into a ball.  Turn onto a lightly floured surface and knead a couple of times to ensure the water is evenly incorporated.  Roll the dough into a tight ball and press into a flat square.  Using a rolling pin, roll the dough into a 12 inch circle or large enough for your baking pan.  Gently peel up the crust and fit it into a tart pan or pie pan, crimping the edges.  Chill the pastry shell while preparing the filling. 

Tart Filling Ingredients:
1 Tbsp. (or more) Dijon mustard
3 cups Gruyere cheese, grated
3 cups tomatoes, seeded and sliced
1/3 cup olive oil
1/2 cup combination of herbs (chopped basil, thyme, parsley, oregano, marjoram, etc.)
Salt and fresh-ground black pepper

Tart Filling Directions:
Preheat the oven to 350°.  Remove the pastry shell from the refrigerator.  Spread the Dijon mustard on the bottom of the pastry shell.  Add the Gruyere and top with the tomatoes in a visually pleasing arrangement.  Whisk the olive oil with the herbs, and salt and pepper to taste.  Drizzle the dressing over the tomatoes.  Bake until the crust is golden brown.  Let the tart sit for 10-15 minutes before slicing or it will fall apart.

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From: from Asparagus to Zucchini a Guide to Farm – Fresh Seasonal Produce, by Madison Area Community Supported Agriculure Coalition

Prep Time:
Cook Time:
Total Time:
Servings: 4 to 6

1 1/2 pounds Green Beans, cooked
1 Garlic clove, diced
1 small Onion, thinly sliced
1 tablespoon Olive Oil
2 Tomatoes, peeled, seeded and coarsely chopped Salt & Pepper to taste
1 tablespoon chopped fresh Basil or 1 tablespoon dried Basil
1 tablespoon chopped fresh Parsley or 1 tablespoon dried Parsley

Cut beans into 1 inch lengths; set aside. Saute garlic and onion oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer for 3 minutes. Remove from heat, stir in parsley, and serve immediately.

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From: http://allrecipes.com/Recipe/Tabbouleh-III/Detail.aspx

Prep Time: 45 minutes
Total Time: 4 hrs, 45 minutes
Servings: 8


1 cup bulgur wheat
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil

Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.

In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

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Creamed Onions and Sage

From: http://allrecipes.com/Recipe/Creamed-Onions-and-Sage/Detail.aspx

Total Time: approx. 1 hr, 20 minutes
Servings: 3


12 small onions
5 fresh mushrooms, sliced
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1 teaspoon dried sage
1 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons chopped fresh parsley
1 pinch paprika


Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).

Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.

Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.

Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.

Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.


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Marinated Leeks

from:  The Vegetarian Epicure, Book Two

Prep Time:  ?
Cook Time:  20 minutes
Servings:  4-6

7-10 slender leeks (about 3/4 pound)
1/4 olive oil
1/2 cup white wine vinegar or champagne vinegar
1/2 cup white wine
2 small (inner) celery stalks with leaves
10-12 peppercorns
10-12 whole coriander seeds
1/2 teaspoon salt
3 sprigs parsley

Trim off all dark green parts and wash the leeks.  Cut into 3-inch lengths.  Arrange in shallow enamel fireproof casserole.  Pour olive oil, wine vinegar, and wine over leeks.  Add enough water to cover.  Cut celery stalks in 3-inch lengths and slice lengthwise into strips.  Add to leeks.  Add remaining ingredients.  Cover and simmer for 18-20 minutes.  Chill over night.

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