At your next cookout, try serving these beet chips with garlic parsley dip. The combination of the homemade veggie chips mixed with the savory dip is one for the books. Recipe courtesy of Lora Wiley, Diary of a Mad Hausfrau
This delicious side dish brings together parsnips, carrots, cumin and parsley. The melody of flavors is unlike any other you'll have at your next weeknight meal or holiday feast. This recipe by Leah Eskin originally appeared in The Chicago Tribune.
If you're looking for the perfect way to spend a chilly evening at home, this is it. This vegan, healthy, autumnal recipe won't disappoint on flavor and is well worth the effort.This recipe is from the book PLANTLAB: Crafting the Future of Food by Matthew Kenney (Regan Arts).
This simple salad is a great change of pace from a traditional greens salad, and it pairs wonderfully with chicken or fish. The shaved fennel and onions give it crunch, and it's livened up by a bright lemon vinaigrette. It can also double as a slaw; try it atop a pulled pork sandwich.
When you have fresh pasta (that you either made yourself or bought), you really don't need to do much to it because it's already going to be so good. That's the reason why this recipe works so well. Fresh, silky noodles topped with quartered tomatoes, nutty and creamy Pecorino cheese, and chopped parsley. Add a little olive oil and you're in business. Great for a weeknight meal or when you don't really feel like doing much at all.
This is definitely a recipe for the lemon lovers among you. Whiting is a fish that is cultivated in the Atlantic, but you can substitute it with any other flaky white fish, such as hake or cod. This fish would be great served with boiled baby potatoes, mashed celeriac, or sautéed or braised vegetables such as leeks, broccoli, or mushrooms.
A typical recipe for ricotta-filled pasta will specify, perhaps, a tablespoon or two of finely chopped parsley per batch. I suppose it adds color and a bit of flavor (as distinct from ricotta-spinach fillings, which can be very spinachy). As it happens, though, Jackie and I are fond of the taste of parsley – even as the sole leaf in a little salad (as at the London restaurant St. John, where a parsley and shallot salad was, is and ever shall be served with roasted marrow bones)So I’ve recently been turning an otherwise typical ricotta filling into something quite different by using a seemingly unlikely quantity of parsley, which turns it a jolly green in color and gives it a profound herbal flavor that has met with wide approval among our dinner guests.So far, I’ve used this in two ways: to fill pasta parcels such as ravioli, agnolotti and so forth; and in remarkably elegant, light lasagne. Both of those dishes were devised to let the parsley filling dominate: other ingredients are kept minimal. The filling would also make delicious cannelloni (but make them skinny).Here is some ravioli and lasagne guidance.Ravioli. Keep them small: one bite apiece. Nine or ten of these tossed with butter and a small quantity of simple tomato sauce and butter make a stellar first course. No grated parmesan needed, though there’s no need to withhold it if someone demands it.Lasagne. For this quantity of filling, use a small baking pan (around 6 x 8 inches). Have ready a cup of simple tomato sauce (you may not use it all, but you’ll need some for serving) and around 4 oz mozzarella sliced very thin. Spread a couple of tablespoons of sauce in the buttered or olive-oiled pan. Place a sheet of blanched egg pasta onto your work surface, and use an offset cake-decorating spatula or a butter knife to spread ricotta-parsley mixture in a fine, even layer – as though you were filling a seven-layer cake. Lay it into the pan, splash a tiny bit of sauce over the mixture – think Jackson Pollack – and add five or six postage-stamp-size leaves of mozzarella. Repeat until the pan is full or you’ve run out of filling. Last time I did this, I managed eight layers. Bake at 350º F, covered, for about 30 minutes, then uncovered for another 10 minutes. As with any lasagne, let it cool for a few minutes before serving with extra tomato sauce.
Clams are one of the easiest foods to prepare. All you need to do is toss them in a pot with a little moisture, put the lid on until they open up, and enjoy. This recipe teams the clams with flavors that complement them nicely: white wine, garlic, and bacon. This recipe will yield a bit more broth than you might be expecting — all the better to sop up with some crusty bread.
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