Parsley Gremolata

This is a traditional Italian condiment. Use as a spread on crackers or crostini. Or as a topping on steamed veggies (especially potatoes). Makes a nice accent for any main course.

3/4 cup Italian parsley, minced
2 cloves garlic, minced
1 1/2 TBLS grated lemon zest

Combine all ingredients and let sit at room temperature for several hours to allow the flavors to meld.

Stuffed Swiss Chard Leaves

1 bunch swiss chard-wilted slightly
1/2 cup green onions
2 cloves garlic, minced
2 1/2 cups cooked rice
1 cup feta cheese
1/2 cup cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 tsp chopped fresh dill
1/4 tsp lemon zest (or just use a splash of lemon juice)
1/4 tsp freshly ground pepper
2 TBLS olive oil

-remove chard from fridge a few hours in advance and leave at room temp to soften. (you could also run under warm water until limp and pat dry). Remove the stems.
-preheat oven to 350
-mix everything but the oil in a bowl
-place 1/4 (ish) cup of mixture on a chard leaf and fold/roll it into a tidy package. Place seam-side down on a baking sheet. Repeat until you run out of leaves or mixture.
-brush the tops of each packet with olive oil and then bake for 25 minutes.
-If there is extra filling, you can bake it in a small dish.

Roasted Winter Squash in a Mint & Wine Vinegar Sauce

Fresh mint is best, but 2 tsp of dried mint will do.
Pie pumpkin, kabocha, buttercup, or red kuri are the most ideal squash for this recipe, but most any winter squash will do.
Sprinkle chopped fresh parsley on finished dish for added appeal.

2 1/2 lbs. winter squash
1/3- 1/2 cup olive oil
2 large cloves garlic, minced or pressed
1/4 brown sugar, packed (or use 3 TBSP mild honey)
2 TBSP chopped fresh mint
1/4 tsp salt
1/4 tsp ground black pepper
fresh parsley for garnish-optional

1. Preheat the oven to 450. Oil a baking sheet.
2. Peel squash with potato peeler or paring knife. Cut in half, scoop out seeds and pulp. Set cut sides down and slice crosswise into 1/4-inch-thick semi-circles.
3. Brush each slice with olive oil and place it on the prepared baking sheet. Lightly salt the squash and bake for 15 minutes, until tender but still firm.
4. While the squash bakes, heat the remaining olive oil in a small saucepan. Add the garlic and cook for 1 minute. Add the vinegar and brown sugar (or honey) and whisk until the sugar has dissolved. Add the mint, salt, and pepper and remove from heat.
5. When the squash slices are baked, arrange them on a platter. Pour the dressing evenly over all and decorate with fresh mint leaves.

Marinated Tomatoes With Fresh Herb Dressing

4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish

1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper
*Combine all ingredients in a food processor or blender, blend till smooth

1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

2 lbs. fingerling potatoes
2 lbs. green beans

1 clove garlic minced
1/4 cup extra virgin olive oil
3 TBSP chopped fresh dill
1 TBSP lemon juice
1 TBSP chopped fresh parsley
Sea salt & fresh ground pepper

1. In a large pot, steam potatoes until nearly cooked through.
2. Add green beans and steam 2-3 minutes longer, until bright green and al dente.
3. Remove from water and drain.
4. In a separate bowl, whisk together dressing ingredients.
5. Drizzle over the potatoes and bean, fold gently to combine and serve warm or at room temperature.


Curried Parsnips

2 pounds parsnips, peeled and thinly sliced
1 TBSP extra virgin olive oil
1 large leek, quartered and thinly sliced
1 TBSP grated fresh ginger
1 clove garlic, mince
1 TBSP mirin
1 tsp curry powder
Sea salt
Chopped fresh parsley for garnish

Steam sliced parsnips until not quite tender (time will vary depending on how think you’ve sliced them.) Remove from heat and set aside
In a large pan over medium heat, sauté leek ginger, garlic and mirin in oil until leeks are tender.
Add curry powder and parsnips and sauté until parsnips start to brown.  Deglaze the pan with a little water, releasing any browned bits from the bottom of the pan.
Season to taste with salt. Top with chopped parsley and serve.
Serves 4

Buttered Turnips & Rutabagas with Mixed Herbs

1 1/2 lbs. turnips and/or rutabagas
salt and freshly milled pepper
2 TBLS butter or sunflower oil
1 TBLS finely chopped parsley
2 tsp chopped tarragon or thyme
2 TBLS snipped chives
1 garlic clove. minced
1/2 cup fresh bread crumbs browned in 1 TBLS butter or oil

1. Peel, then dice the turnips and rutabagas into 1/2-inch cubes.
2. Boil them separately in salted water until they’re tender-firm, about 12 minutes for the turnips and 20 minutes for the rutabagas. Drain.
3. Melt the butter in a wide skillet. When foamy, add the vegetables and sauté over medium heat, stirring frequently, until golden.
4. Toss with herbs and garlic, taste for salt, and season with pepper.
5. Remove to a serving dish and scatter the crisped bread crumbs over the top.

Black Beans and Rice Salad

1/2 cup olive oil
3 Tbsp. orange juice
2 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp.
Serves 8-10

Blue Cheese Potato Salad

6 cups bite-sized cubed red-skinned potatoes (2 lbs.)
1 tsp salt
1 cup diced celery
1/2 to 1 cup finely chopped red onions, scallions or chives
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
3 TBSP olive oil
1/2 tsp freshly ground black pepper
1 cup crumbled blue cheese*

*Roquefort, Gorgonzola, Stilton, Danish Blue, or a mixture

1. Place the potatoes in a large saucepan with water to cover. Add the salt, cover, and bring to a boil; then reduce the heat to low and simmer until just tender, about 10 minutes. Drain well.
2. In a large mixing bowl, combining the hot potatoes, celery, red onions, and parsley. Stir in the vinegar, oil, and pepper and allow to cool to room temperature. Gently toss in the blue cheese. Add salt to taste.
3. Serve immediately or chill for at least 20 minutes and serve cold.

Herb Garden Pesto

When plain old basil just won’t do….

1 cup fresh basil
1 cup fresh parsley
2 TBLS fresh dill
2 TBLS fresh chives
1 TBLS fresh oregano or marjoram
1 TBLS fresh rosemary or thyme leaves
1/2 cup chopped walnuts or slivered almonds
1/2 cup extra virgin olive oil
1/3 cup freshly grated parmesan cheese
1 TBLS fresh lemon juice
1 clove garlic
1/4 tsp freshly ground pepper

1. In a food processor, combine all the ingredients and process until the pesto becomes smooth and even textured.
2. Add more olive oil if necessary.
3. Serve on pasta, bread, or add to soups.

Winter Vegetable Chowder

The Milk–2 cups milk, preferably whole
3 large parsley branches
1/2 teaspoon dried thyme
2 bay leaves
1/2 onion, sliced
10 peppercorns, lightly crushed
5 juniper berries, lightly crushed

The Soup–
2 Tablespoons butter
2 large leeks, white parts plus an inch of the greens, chopped
4 cups chopped winter vegetables–turnips, carrots, celery or celery root, rutabagas, a little parsnip
3 boiling potatoes, about 12 ounces, peeled and diced
2 small bay leaves
2 Tablespoons chopped parsley
salt and freshly milled pepper
2 Tablespoons flour
4 to 6 large slices sourdough or country-style bread, toasted
grated Gruyere or Parmesan cheese
chopped parsley, tarragon, or lovage

1. Put everything for the milk in a saucepan, bring it to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.
2. Melt the butter in a soup pot over low heat.
3. Add the vegetables, bay leaves, parsley, and 1-1/2 teaspoons salt. Cover and cook for 10 minutes.
4. Stir in the flour and add 5 cups water; bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes.
5. Pour the milk through a strainer right into the soup. Taste for salt and season with pepper.
To serve, lay a piece of toast in each bowl, cover it with grated cheese, ladle the soup on top, and sprinkle with parsley.
Serves 4 to 6

Minestrone Soup

For a minestrone that is more a stew than a soup, use the larger amounts of beans and pasta.Note: These instructions assume the beans or chick peas are already cooked. You can soak and cook your own, or use canned (well rinsed and well drained).

 2 Tablespoons olive oil
2 cups chopped onion
5 medium cloves garlic,
1-1/2 to 2 teaspoons salt
1 stalk celery, minced
1 medium carrot, diced
small zucchini, diced and/or 1 cup diced eggplant
1 teaspoon oregano
fresh black pepper to taste
1 teaspoon basil
1 medium bell pepper, diced
3 to 4 cups (or more) water
1 – 14.5 oz. can tomato purée (approx. 2 cups)
1 to 1-1/2 cups cooked pea beans, chick peas, or kidney beans
1/2 to 1 cup dry pasta (any shape)
1 or 2 medium-sized ripe tomatoes, diced (optional)
1/2 cup freshly minced parsley
Parmesan cheese

Heat olive oil in a kettle or Dutch oven. Add onion, garlic, and salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later, with the bell pepper), oregano, black pepper, and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally.
Add bell pepper, zucchini, water, and tomato purée. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
Bring soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes, and serve right away, topped with parsley and Parmesan.
Makes 6 to 8 servings.


Carrot Ginger Soup

2 Tbsp grapeseed oil
1 onion, chopped
1 Tbsp grated fresh ginger
4 cups chopped carrots
1/2 cup rolled oats
1/2 cup orange juice
water or vegetable stock
3 Tbsp mellow white miso
chopped fresh parsley for garnish

1. In a large pot over medium heat, sauté onion and ginger in oil for about 3 minutes.
2. Add carrots, oats, orange juice and enough water or stock to just cover carrots. Bring to a boil, reduce heat, cover and let simmer until carrots are soft (about 20 minutes).
3. Turn off heat and puree with handheld blender.
4. In small bowl, dissolve miso in 1/2 cup room-temperature water and stir into soup.
5. Garnish with parsley.


Two Peas In A Pasta

8 green onions-finely chopped
2 tablespoons unsalted butter
1 cup low-sodium chicken broth
1 cup heavy cream
3/4 cup water
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)
1 1/2 t kosher salt
1/2 t black pepper
1 pound dried egg fettuccine nests
1/3 cup chopped fresh flat-leaf parsley
2 t finely grated fresh lemon zest
1/3 cup finely grated parmesan plus additional for serving

Cook green onions in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes.
Add broth, cream, and water and simmer, uncovered, about 5 minutes.
Stir shelled peas into sauce and simmer 3 minutes.
Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine.
Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.

Spicy Carrot Ribbon Salad

1 lb carrots
2 Tbs. fresh lime juice
Kosher salt
1/2 cup red onion, thinly sliced
1 tsp coriander seeds, crushed
1/8 tsp. crushed red pepper flakes
2 Tbs. finely chopped fresh flat leaf parsley
1 Tbs. extra-virgin olive oil

1. Peel the carrots, then shave them into long thin ribbons, using a vegetable peeler. You need 4 cups.
2. In a medium bowl, toss the carrots with 1 Tbsp. of the lime juice and 1/4 tsp salt and let sit for 15 minutes.
3. In a small bowl, combing the onion with the remaining 1 Tbs. lime juice, the coriander seeds, pepper flakes, and 1/4 tsp. salt.
4. Let sit for 10 minutes, then add to the carrots along with the parsley. Toss to combine, drizzle with olive oil, and serve.

Shaved Rutabaga & Turnip Salad with Scallions

1 lb rutabaga
2 medium turnips (about 10 oz)
1 Tbs. rice vinegar
1/4 tsp Dijon mustard
Kosher salt
2 medium scallions sliced on the diagonal (keep while and green parts separate)
3 Tbs. extra-virgin olive oil
1 Tbs. coarsely chopped fresh flat leaf parsley

1. Trim the root and stem ends from the rutabaga, peel it and cut it lengthwise into 1 inch thick
slabs. Trim and peel the turnips. Using the vegetable peeler, shave enough rutabaga and turnip into ribbons so that you have 2 cups of each.
2. In a medium bowl, stir together the vinegar, mustard, and 1/2 tsp. salt.
3. Add the rutabaga, toss, and let sit for 15 minutes. Add the turnip and the white parts of the scallions. Toss and let sit for another 5 minutes.
4. Add the olive oil, parsley, and the green parts of the scallions. Toss gently and serve.


Marinated Tomatoes With Fresh Herb Dressing


4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper

*Combine all ingredients in a food processor or blender, blend till smooth

1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Julienned Beet, Broccoli Stem and Carrot Salad

1 raw golden beet, peeled and julienned (you could use a red beet, but it will color the dish)
3 raw broccoli stems, peeled and julienned
2 carrots, julienned
1/2 cup raisins
1/4 cup chopped fresh parsley or cilantro
1 cup chopped toasted cashews

1 small shallot, minced
1 T lemon juice
2 T maple or honey mustard
2 T brown rice syrup
1/2 cup extra virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper

1. Combine beet, broccoli stems, carrots, chickpeas, raisins, and parsley or cilantro in a large bowl.
2. In a separate bowl, combine dressing ingredients with whisk or handheld blender.
3. Pour dressing over vegetables, toss to combine, top with toasted cashews and serve.
Serves 6

Greek Fresh Vegetable Salad With Feta Cheese

3-4 tomatoes (about 1 1/2 pounds), seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 cup chopped red onion
1 cup diced red bell pepper
1/2 cup diced green bell pepper
3 Tbsp chopped fresh parsley
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp dried oregano (or 1/2 tsp fresh oregano)
1/4 tsp salt
Freshly ground pepper (to taste)
1/4 cup crumbled feta cheese
1/4 cup pitted Kalamata olives
1/4 cup toasted pine nuts*

* To toast pine nuts, preheat oven to 350 degrees. Spread nuts on a baking sheet and bake until golden brown, 3-4 minutes. Watch carefully because they burn easily!

1) In a large bowl combine tomatoes, cucumber, onion, bell peppers and parsley.
2) In a small bowl whisk together oil, vinegar, oregano, salt, and pepper to taste.
3) Pour oil mixture over the vegetables and toss.
4) Cover and refrigerate several hours.
5) before serving, gently stir in feta, scatter olives, and sprinkle pine nuts on top.
Serves: 6