Posts Tagged ‘parsley’

I haven’t been able to hit the park for a picnic with friends this summer because of the non-stop, scorching heat. But these two jazzed up picnic sides have made great lunch items, evoking the essence of dining al fresco without stepping foot outside.

I tossed local baby potatoes I fetched at the farmers market with olive oil, white wine vinegar, Dijon mustard and freshly cracked pepper and sea salt to taste.  Tossed in a bundle of chopped Italian parsley for color and bright flavor — three crisped, diced  three strips of smoked bacon. Awesome.

These baked beans are to die for:  not sweet and tangy like their classic barbeque counterparts, but light and smoky and incredibly flavorful.  The salty diced ham stews with the onion, celery, carrot and garlic — simmers with diced tomatoes and wilted chard.  The blend of white navy beans and tan pinto is delicious.  (h/t Food Network Mag)


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This is a fabulous dish to start off the New Year in the kitchen.  Lemon juice and zest add a tangy brightness to the fresh asparagus and sweet shrimp.  There’s a little bit of grated parmesan cheese and butter for creamy richness. And, the white wine and minced onion yield a great depth of flavor.  The recipe, from the venerated archives of Gourmet Magazine, gives a good reminder: “the rice should be creamy and tender but still al dente — like the consistency of a thick soup.”   Solid guidance that led to a perfect outcome this time around!

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After a little hiatus from this space in March, I’m kicking off April — and capping a beautiful Easter Weekend — with this wonderful, simple shrimp and pasta dish. I find myself increasingly drawn to “simple” preparations, like this one, in which the flavors, colors, textures of the individual elements of a dish shine for what they are.   The vibrant colors of the fresh Roma tomatoes, crisp Italian parsley and wild caught shrimp play big when tossed lightly with spaghetti in an olive oil, white wine, onion, garlic sauce.  The juices from the shrimp give the sauce added depth and a couple pinches of dried red pepper flakes give it a little punch. The dish does not have a lot of ingredients and doesn’t take long to prepare, but it’s packed with flavor.  I really love how healthy and light this is, too. Perfect for a warm spring or summer evening meal with a tossed salad and crusty bread.

Spaghetti with Shrimp Sauce

1 small onion, finely chopped

3 cloves garlic, minced

1 pound shrimp, peeled and deviened

1/2 cup dry white wine

1 pound ripe roma or plum tomatoes

3/4 pound spaghetti

1 tablespoon Italian parsley, chopped

Red pepper flakes, salt/pepper to taste

(1) Boil spaghetti, drain and set aside.

(2) Saute onion and garlic in olive oil for 3 minutes over low heat in a large fry or saute pan.  Then add shrimp and saute over medium heat for 2 minutes, being careful not to overcook.

(2) Add the white wine and cook until liquid begins to evaporate, about 2-3 minutes. Then, add tomatoes and seasoning to taste, cooking for an additional 2 minutes.

(4) Toss spaghetti in the pan with the sauce and shrimp, topping with the fresh chopped parsley.

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Bell peppers stuffed with rice, beef and fresh herbs are a nutritious and delicious “classic American” weeknight meal that also make great leftovers.  But don’t interpret “classic” and “nutritious” to mean old school, boring and tasteless. These are packed with flavor and interesting textures.  A half cup of white and wild rice mix is steamed in chicken stock and then combined with a pound of browned, organic beef, onion, garlic, and worcestershire sauce.  Add in an 8 oz can of Italian seasoned tomato sauce and a hearty helping of fresh chopped parsley. Fill up the pepper hulls and top off with some shredded cheese, bake for 30-45 minutes at 350 and voila!

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If you’re a fan of hearty and healthy soups, here’s one to try. It also happens to be an incredibly easy recipe and perfect for any leftover holiday ham still in the freezer.

I love the tender texture of the peas after they’ve stewed for hours with the smokey, salty bits of ham. The fresh parsley, chopped celery and celery leaves and garlic add complexity to the flavor.

Split Pea and Ham Soup

1 16 oz. package dried green split peas, rinsed

2 cups diced ham

1 1/2 cups diced carrots

1/2 cup chopped onion

1 1/2 cups diced celery with leaves

2 cloves minced garlic

1 bay leaf

1/4 cup chopped fresh parsely

4 cups chicken broth / 2 cups water

(1) Add ingredients to a soup pot in the order above. Do not stir.

(2) Simmer on low heat for 2-3 hours, stirring periodically after 30 minutes.

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After a week of rich holiday eating – beef roasts, honey hams, and stuffed turkeys – there’s nothing like a simple piece of pan-roasted fish complemented with light, citrusy sides dishes. These fresh cod fillets were lightly floured, seasoned and browned in olive oil creating a crispy outer layer around the moist, mild and flaky fish.


A warm medley of wilted raddichio, white beans and sautèed celery, leeks and garlic is tossed with a delicious lemon-herb vinaigrette full of fresh chopped parsley.  Finish off your presentation with a drizzle of the vinaigrette on top of the crispy cod.  Delightful!


The lemon-herb sauce is adapted from New York’s Union Square Cafè cookbook.

Union Square Cafè lemon vinaigrette for cod, raddichio and white bean entrèe
1 tablespoon lemon zest
¼ cup lemon juice
1 tablespoon minced garlic
1 teaspoon kosher salt
¼ teaspoon pepper
1 cup extra virgin olive oil
3 tablespoons chopped parsley


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Several months ago, I smoked a turkey and froze the leftovers. Tonight, I used the last ration from my freezer in this innovative take on Turkey Tetrazzini by Tyler Florence.  No heavy cream or cheese here. Just an incredibly savory and lightly creamy sauce with tender mushrooms, sweet peas, fresh herbs and a sprinkle of Cabot extra sharp cheddar on top.

One pound of white button mushrooms is sauteed in garlic, shallots, fresh parsley, bay leaves, thyme, lemon zest and olive oil. Then, they are tossed in a roux of chicken stock, milk, butter and flour.  I added about four cups of diced, smoked turkey, two cups of peas, and mixed with one package of egg noodles.

The cheddar and bread crumbs meld to create a crispy deliciousness on top of this casserole of pure comfort.

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