RECIPE: Cauliflower Soup with Blue Cheese and Parsley

This is a great twist on the traditional cauliflower soup. It uses much less cream than the traditional soup, but is nice and filling because of the blue cheese.

Ingredients for one Person

1 tbsp. butter

1/2 onion, chopped

2 cloves garlic, chopped

1 large sprig thyme

1/2 cauliflower cut into florets

2-3 tbsp. parsley, chopped

2 cups vegetable or chicken stock

1/4 cup crumbled blue cheese

1/2 cup half and half

Kitchen equipment needed:

Pot

Wine pairing suggestion:

I would suggest a New World Pinot Noir from Australia or New Zealand.

Preparation and Cooking Instructions

Chop the onion and garlic and set aside.

Melt the butter in a skillet. Add the onion, garlic and thyme and season with salt and pepper. Cook over medium heat for about 5 minutes, or until the onions are soft. Making sure to stir often, so the onion and garlic do not burn.

While the onions are cooking cut the cauliflower into florets, taking off the majority of the stalk. Set aside. Chop the parsley and set aside with the cauliflower.

When the onions are soft add the cauliflower and parsley to the soup and cook, stirring occasionally for 5 minutes.

Add the stock and simmer for 15-20 minutes until the cauliflower is tender, stirring occasionally.

Reduce the heat to low and add the blue cheese and stir until well combined.

Add the half and half and cook until heated through.

Ladle soup into a bowl and enjoy!

RECIPE: Lemon and Oregano Chicken with, Parsley, Radish, cucumber and Feta Salad

A Greek inspired dish, with oregano, lemon and feta. The salad’s bolder flavours complement and enhance the chicken’s lighter taste.

Ingredients for one Person

1 chicken breasts, boneless

2 tsp. lemon juice

2 tbsp. olive oil

1 tbsp. fresh oregano

1/4 tsp. dried oregano

Salad:

1 Kirby or Persian cucumber, sliced and quartered

3-4 radishes, sliced and quartered

Small handful parsley, chopped

1/4 cup crumbled feta cheese

1 tbsp. olive oil

1 tsp. red wine vinegar

1/8 tsp. garlic powder

Kitchen equipment needed:

Skillet for cooking chicken

Bowl for mixing salad

Zip lock bag or bowl

Wine pairing suggestion:

A Sauvignon Blanc will go well with the pepperiness of the radishes, as well as the oregano and chicken.

Preparation and Cooking Instructions

Place the olive oil for chicken, the dried oregano, half the fresh oregano and lemon juice in a zip lock bag or a bowl. Season the chicken liberally with salt and pepper on each side, then place the chicken in the bowl/bag and blend with the marinade to cover chicken. Let sit for 10 minutes.

Chop the cucumber radishes and parsley and combine in bowl with feta cheese.

Place the skillet over medium-low heat. Add the chicken with marinade to the pan. Let cook for 8-10 minutes on each side. Cooking it on a low temperature will ensure the chicken does not dry out.

While the chicken is cooking, whisk together the olive oil and vinegar with a small whisk, or fork, to make a vinaigrette. Add the garlic powder and stir to combine.

Add the vinaigrette to the salad and toss to coat the salad.

When the chicken is done, plate next to the salad and sprinkle with the remaining fresh oregano.

Enjoy!

RECIPE: Middle Eastern Spiced Lamb with Parsley and White Bean Salad

With nods to the Middle East, a spice blend including garlic, onion, cinnamon, cumin and chili round out the flavour of lamb loin chops. Paired with a light and zesty parsley and white bean salad, this dish is something a little different that you can enjoy all year. Flavourful, but not too heavy.

Ingredients for one Person

For Lamb

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. ground cumin

1/4 tsp. cinnamon

1/4 tsp. chili powder

1/4 tsp. salt

1 pinch of pepper

1 pinch of sugar for the lamb

2 lamb loin chops

1/2 tbsp. olive oil for lamb chop

For Salad:

1/2 bunch parsley, finely chopped

7 oz. white beans

1 scallion, chopped

1 garlic clove, minced

1 tbsp. olive oil for salad

Juice of 1/2 lemon

1/4 tsp. cumin, ground

1/4 tsp. fine sea salt

Pepper to taste

Kitchen equipment needed:

Large bowl for mixing salad

Medium-large skillet for lamb

Tin-foil for lamb to rest

Wine pairing suggestion:

The spices of the lamb go well with a fruitier, not too heavy red. Think a Petite Syrah or a Cabernet Sauvignon.

Preparation

Put all the spices for the lamb, except the sugar, together in a bowl. Blend them together and then sprinkle over the lamb. Take a pinch of sugar and sprinkle over the lamb; this will help caramelize the surface.  Set aside.

Chop the parsley by first taking the leaves off the stems, if you get some of the tops of the stems that is OK.. Then gather the leaves together in a bundle and chop the parsley until the peices are about 1/4-1/2 inch

Chop the scallion and mince the garlic.

Cooking Instuctions

Make the salad by combining the parsley, scallion, garlic and beans in a bowl large enough to toss the ingredients. Add the cumin and blend. Then add the olive oil and lemon juice. Again, blend and taste. If you like it with more lemon and/or olive oil, add some more. Add the pepper and salt, a little at a time, tasting in-between. When it is to your liking, set aside.

Place the skillet over medium-high heat and add the oil.

When the oil is hot, but not smoking, place the lamb in the skillet and turn the heat to medium. Cook for about 4-5 minutes on each side. Take them out, place on a plate and cover with tin-foil. Let them rest for about 2-3 minutes.

Plate and enjoy!

RECIPE: Carrot Top Soup

INGREDIENTS - 6 small to medium carrots with tops and roots - 2 tablespoons butter - 3 tablespoons white rice - 2 large leeks, white parts only - 2 thyme or lemon thyme sprigs - 2 tablespoons chopped dill, parsley, or celery leaves - salt and freshly ground pepper - 6 cups vegetable stock, chicken stock, or water

PREPARATION Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

RECIPE: Mediterranean Stuffed Eggplant

3 medium sized eggplants

6 tablespoons olive oil

4 teaspoons kosher salt

Black pepper

2 onions, diced

1 teaspoon ground cumin

1 tablespoon ground cinnamon

1 tablespoon sweet paprika

1 lb ground meat (I used lamb, but you can also use turkey or beef here)

¼ cup pinenuts or diced almonds (I used a combo)

3 teaspoons tomato paste

2 tablespoons chopped fresh parsley

Juice from 1 lemon

⅔ cup water

Preheat oven to 425 degrees Cut eggplants in half lengthwise and score each half (the flesh).  Place eggplants in a baking dish and using 4 tablespoons olive oil, 2 teaspoons of kosher salt, and liberal black pepper, season the flesh of the eggplant halves.  Cook in the oven for 25 minutes.

While your eggplant is cooking, heat remaining 2 tablespoons olive oil in a sauce pan.  Once warm, add the onions and half of the cumin, cinnamon, and paprika. Cook until onions are translucent (about 6 minutes). Add meat, nuts, 2 teaspoons tomato paste, parsley, 1 teaspoon kosher salt, and black pepper.  Cook until meat is cooked through (about another 5-6 minutes).

Combine remaining cumin, cinnamon, and paprika with water, lemon juice, 1 teaspoon tomato paste, 1 teaspoon kosher salt, and black pepper.

Fill bottom of baking dish with the liquid.  Top eggplant halves with meat. Cover tightly with foil and cook for an hour at 375 degrees, spooning some of the sauce onto the meat once or twice during the hour.

RECIPE: Easy Baked Zucchini and Eggplant

Ingredients:

- 1 pound Eggplant, cubed

- ½ pound Zucchini, cubed

- Olive Oil, salt and pepper

Optionally, add any or all of the below:

- ½ pound fresh tomatoes

- 1-2 cloves garlic, chopped or smashed

- 4 Tablespoons grated Parmesan cheese

- 4 Tablespoons fresh basil, chopped

- 4 Tablespoons fresh parsley, chopped

Heat oven to 350.  Cut eggplant and zucchini into 1” cubes.  (If using fresh tomatoes, cube them as well).  

Place in a large bowl, lightly cover in olive oil, salt and pepper and mix well.  (Add any of the other optional ingredients at this time. Taste a piece of zucchini to check seasoning and adjust as necessary.)

Put the veggie mix into a casserole dish and place into preheated oven.  After 20 minutes check the tenderness of the veggies, and if you want to cook longer, cover with tin foil.

RECIPE: Pasta with Spring Pea Pesto

You might look at peas (or the big shelling peas!) and think of frozen food dinners from your childhood, but they’re actually sweet and delicious to eat (and therapeutic to shell).

1-1.5 cups peas (from approximately 1-1.5 lbs shelling pea pods)

2 garlic cloves, diced

2 tablespoons nut of your choice (I used pine nuts here, but cashews would also be great and bring an extra sweetness to the sauce), toasted and cooled

½ cup grated Parmesan or pecorino cheese

¼ teaspoon kosher salt

Approx. ⅓ cup olive oil

Juice from 1 lemon

1 box pasta of your choice

Sliced fresh herbs (basil, mint, parsley, oregano would all be good here)- optional

Prepare a small bowl with ice water.  Bring a small pot of salted water to a boil. Drop peas in boiling water for about 2 minutes.  Drain peas and add to your ice bath.. drain your peas again.

In a food processor, combine ⅔ of your peas with the garlic, toasted nuts, ⅓ cup cheese, and salt and pulse until smooth.  With the food processor running, add in the olive oil and lemon juice.

Bring a large pot of water to a boil. Add salt, then add some more.  The key to delicious pasta is salty water!! Your boiling water should taste like the ocean!

Cook your pasta until al dente (about 2-3 minutes less than the package calls for.. trust me, it’s worth it here!).  Save about a cup of pasta water before draining your pasta. Do not rinse the drained pasta!!

In a skillet, heat ¾-1 cup of your pea pesto.  Once warm, add some pasta water, your drained pasta, and your reserved peas.  The pasta will continue cooking here. Toss or stir to coat the pasta, adding more pesto and pasta water as needed.

Top with sliced fresh herbs and remaining cheese!

RECIPE: Collard green wraps with cabbage slaw

Here’s a fun and low carb recipe that’s both easy to make and refreshing to eat on a hot summer day!

Collard green wraps

1 brunch collard greens

Cut the long part of the stem off of the collard green leaf and trim the thick middle stem of the collard green so that the stem feels flat.  Try not to tear the leaf here, but don’t worry if you do!

Bring a pot or tall skillet full of water to a boil.  One at a time, place the trimmed collard green leaf in the boiling water (it should be submerged) and let it sit for about 20-30 seconds. You’ll know it’s done when it’s bright green in color and a little bit wilted.  Let the collard green leafs dry on paper towels before using as wraps!

Cabbage slaw

1 head cabbage

1 bunch scallions (optional), chopped

1 tablespoon chopped fresh herbs (your choice!)

1.5 teaspoon vinegar (I like apple cider and rice vinegar here, but any will work)

1 teaspoon olive oil or sesame oil

1 teaspoon salt

½ teaspoon pepper

Cut the cabbage in half, and place the cabbage cut-side down on the cutting board.  Thinly slice the cabbage so that you have “shreds.”

Combine and toss cabbage and the remaining ingredients.  Let marinate in the fridge while you prepare the rest of your meal!

To create the wraps:

Lay one of your collard green leafs flat on the counter or your plate.

Use protein filling of your choice (I used sliced steak) and place a few pieces on the middle of the collard green. Top with a few spoonfuls of your slaw and any other toppings of choice (grilled onions and hot sauce are great here too).

Fold in the two long sides of your collard green (the top and bottom of your leaf- where you trimmed off the stem). Starting on one end of the leaf that is not folded in, roll the leaf in to create a “burrito” or wrap that encases your fillings!

Eat and enjoy!

TIP: Parsley - it's not just a garnish!

If you’ve ever bought a bunch of parsley, torn off a few sprigs “to add some color,” and let the rest rot in the refrigerator—and who hasn’t?—it’s time to rethink this green. Parsley is generally available and affordable year-round. (Take that, basil.) And it can be a main ingredient in everything from salads to smoothies. Buy the flat-leaf variety, not the curly kind—it’s more versatile. Use it whole, or put it through the wringer; parsley keeps its bright color and flavor even when pureed. Most herbs, like thyme and rosemary, can quickly overpower a dish, demanding restraint. Not parsley. Its clean flavor shines with liberal use. And like most greens, it’s high in vitamins A, C, and K and folate. Make it the base of your next pesto, or shower it over meats and seafood, where it brightens up a dish like a squeeze of lemon. Just don’t let it go to waste.

RECIPE: Yotam Ottolenghi’s Pasta and Zucchini Salad

This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.

Salt

black pepper

⅔ cup sunflower oil

3 medium zucchini, cut into 1/4-inch-thick slices

1 ½ tablespoons red wine vinegar

¾ cup frozen edamame

2 cups basil leaves, shredded coarsely

¼ cup parsley leaves

⅓ cup olive oil

9 ounces strozzapreti or penne pasta

Zest of 1 lemon

1 ½ tablespoons capers

7 ounces buffalo mozzarella, torn into chunks

Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.

RECIPE: Roasted Rutabaga

Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.  That's it!

RECIPE: BUTTERNUT SQUASH AND CHICKPEAS

YIELD: 4 servings

INGREDIENTS

              ·       1 small butternut squash (about 1 1/2 pounds)

·       1/2 cup plain whole-milk Greek yogurt

·       5 garlic cloves (1 finely grated, 4 chopped)

·       2 tablespoons fresh lemon juice, divided

·       Kosher salt, freshly ground pepper

·       4 tablespoons olive oil, divided, plus more for drizzling

·       1 (15-ounce) can chickpeas, rinsed, patted dry

·       1 medium onion, chopped

·       2 tablespoons vadouvan or curry powder

·       2 radishes, trimmed, very thinly sliced

·       1 cup parsley, mint, and/or cilantro leaves

·       2 tablespoons pomegranate seeds (optional)

PREPARATION

1.     Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

2.     Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

3.     Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

4.     Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

5.     Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

RECIPE: Spaghetti Squash with Onion, Garlic, and Parmesan Cheese

INGREDIENTS1 spaghetti squash
2–3 tablespoons butter
1/4 cup onion or leeks, minced
2 cloves garlic, finely minced
1/4 cup fresh parsley or basil, minced
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese
PREPARATION

• Preheat oven to 375 °F.
• Pierce squash a few times with a fork or sharp paring knife (to let steam escape).
• Bake for 60 minutes, or until a paring knife easily pierces skin with little resistance
• Let squash cool for 10 minutes.
• Cut squash in half, lengthwise.
• Using a large spoon, remove and discard the seeds and pulp.
• Use a fork to scrape the squash into long strands, like spaghetti.
• Heat butter in a large sauté pan over medium heat.
• Add garlic and onion, and cook for 3–5 minutes until soft.
• Add parsley and salt, and stir in spaghetti squash strands.
• Toss well, sprinkle with Parmesan cheese, and add more salt to taste.
• Serve warm. (Squash should be al dente—with a slight crunch).

 Serves 4. Prep time, 15 minutes; cook time, 1 hour.

RECIPE: Succotash with Parsley Drizzle

Ingredients

2 teaspoons olive oil

1 small onion, diced

2 cloves garlic, minced

4 ears corn, or 2 1/2 cups frozen corn kernels, thawed

1 (10-ounce) package frozen lima beans, thawed

1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced

1 pint grape tomatoes, halved

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon cider vinegar

1/4 cup chopped fresh basil leaves

Parsley Drizzle:

1 cup lightly packed flat-leaf parsley leaves

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoons water, as needed to slacken

Directions

If using ears of corn, cut the kernels off and set aside. Discard the cobs.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Stir the vinegar and basil into the succotash, season with salt and pepper, to taste, and serve. Garnish with Parsley Drizzle.

Parsley Drizzle: Combine all ingredients in a blender and puree.