...of my all-time favorites: Veggie Hash with Poached Egg and
Salsa Verde. Sounds fancy but is simple and delicious and uses pretty common pantry items. You can use almost any vegetable in the hash and this time of year my favorites include celery root, parsnips, sweet potatoes, and various winter squashes. So adapt to your taste and the season. And you can simplify the
salsa verde by skipping the capers and egg. The bright, lemony
salsa verde does balance out......
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Simple, delicious and beautiful on a hot day, any day, really. You can use other summer squash in place of the zucchini. I began making this dish for my family when I was in high school and it's remained a standby.
...
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...Egg Burrito with Greens Japanese Cabbage Pancakes (Okonomyaki) Chard Tart Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggs Poached in Tomato Sauce with
Salsa Verde Frittata with Greens Nicoise Salad Pasta Carbonara (with Peas) Radicchio, Chickpea and Chopped Egg Salad Roasted Veggie Salad with Hard-boiled Eggs Savory Bread Pudding Veggie Hash with Poached Egg and
Salsa Verde Veggie Sides Artichokes (with Aioli) Beets and Beet Greens with Garlicky Greek Yogurt Braised Asparagus with Fresh Rosemary and......
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...Sprinkle generously with salt and a few grinds of pepper, sprinkle on the parmesan (if using) and cover the pan. Cook until the eggs are cooked to your liking—about 5 minutes for typical poached egg quality. Serve with toasted bread and
Salsa Verde on the eggs.
Salsa Verde There are many variations of this simple sauce. Vary it as you like but start with a couple of handfuls of parsley, chopped. Add salt, pepper, lemon juice, minced garlic and olive......
Read more »
...half-head of cabbage in the fridge, and my job writing recipes for CSA Farm members. Caldo
Verde–Just as good or better the next day though a little less photogenic. Caldo
Verde (Cabbage and Potato Soup with Chorizo) –adapted very slightly from Tender, by Nigel Slater Savoy cabbage is very good in this but regular ol’ green cabbage or any kind of kale works just as well. One chorizo is really plenty to flavor this soup well but if you’ve got......
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...a bit of diced bacon, then hot broth is added–cover the whole thing and cook for 10 minutes then spread the asparagus on top and cover again for a few minutes until tender. Then mix some grated parmesan and butter into the whole thing and voila! Roasted cauliflower and asparagus, canned Oregon albacore, fried potatoes and
salsa verde. I make so many variations of this sort of meal. Roast or blanch or boil whatever veggies you have. Add some good......
Read more »
...tomatoes) Raab, White Bean & Pickled Red Onions (cooked beans, quick-pickled onions) Ribollita (Tuscan kale and bean soup) (cooked beans) Rice Custard (cooked rice) Roasted Broccoli and Potatoes w/ Peanut Sauce (peanut sauce) Roasted Winter Squash w/
Salsa Verde (salsa verde) Sautéed Cabbage w/ Harissa & Cilantro (harissa) Spiced Meatballs w/ Tomatoes & Chickpeas (roasted tomatoes, cooked chickpeas) Squash & Rice Fritters w/ Cilantro Yogurt Sauce (cooked rice) Stovetop Scalloped Leeks and Potatoes (chicken stock) Tuscan Bean and Farro Soup......
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...use all that lettuce Herbs: parsley
salsa verde (video tutorial & recipe), green sauce for any tender herb (dill, cilantro, basil, parsley, etc.), 15 different pestos Recipes that use a lot of something: sauteed cabbage, leek, cabbage & white bean soup w/ herb stems, parsnip & parsley hash, kale pesto, braised greens, vegetable ragouts, roasted winter squash & onions w/ tahini lemon sauce, onion tart, cabbage pancakes. Preserve some of your produce: Pickles, Pickled Jalapenos & Carrots (Escabeche), Kimchi, Roasted......
Read more »
...down and walked away–for about an hour. "Dinner Pilaf" When I came back I found a beautiful pot of dinner. I had not measured the liquid carefully and it was a little wet for my taste and it was a bit bland. I minced the parsley and added two minced garlic cloves, a couple of teaspoons of lemon juice, some olive oil, salt and pepper (a simplified version of
salsa verde) and stirred that in. Now it was good! It......
Read more »
...this time of year, the hard, grainy quince and the unwieldy, weighty winter squash can be prepared and enjoyed with ease. And in the case of the latter it can be sliced and baked and enjoyed with nothing more than salt and maybe a little olive oil or maybe some
salsa verde. And then there are beans! The humble, wonderful and under appreciated dry bean I love so much. I just ordered 30 lbs of pinto beans from one farm......
Read more »
...and Sisters of the Road! Happy Thanksgiving! Winter Squash with Parsley Sauce Warm, sweet, roasted squash with a cool, lemony parsley sauce is an easy and beautiful dish. Roast winter squash in a hot oven, 425 – 450 degrees. Roast however much peeled, seeded squash you’d like. I like bite-sized chunks or wedges. Make
salsa verde (just a mixture of finely chopped parsley, minced garlic, lemon juice, olive oil and salt) and top the squash with plenty of
salsa. ......
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... Tahini Yogurt Dressing: for chopped salads, roasted veg, meats, etc. Vietnamese-Style Dressing w/ Lime Juice and Fish Sauce: on rice noodle salads or green salads w/ tofu, roasted Brussels Sprouts or Cauliflower Peanut Sauce: for salad rolls, roasted veg, rice, noodles, etc. Aioli (garlicky homemade mayonnaise): to use as a dip, sandwich spread, in deviled eggs, with fish or meat, in a salad dressing, etc.
Salsa Verde (Italian Parsley Sauce): to dress roasted vegetables, as......
Read more »
...Collection and take control of that crisper:)! Green Sauce There are many variations for this herby sauce that improves anything it touches. It is a bit richer and more complex the than Italian-style
salsa verde I make frequently. I particularly like this herb combination (parsley, tarragon, dill) but play around with different ratios and herb combinations including basil and mint, if you’d like. The above version employed cilantro, parsley and dill. You can chop everything by hand......
Read more »
Parsley root is a variety of parsley grown for its large tap root. The leaves are very flavorful, sometimes even more so than regular parsley so use them just the way you would parsley. The root may look like a parsnip but tastes more like a carrot crossed with celery root and is not as sweet as a parsnip. It is delicious roasted, in a hash or in soups and stews and really anywhere you would use other root vegetables.
Use the leaves in the Italian parsley sauce Salsa Verde or in this Green Sauce with other herbs.
...
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[caption id="attachment_15530" align="alignleft" width="240"] The common French sorrel on the left and the pretty, but tougher and slightly bitter red-veined sorrel, on the right.[/caption]
Sorrel is a tender, leafy perennial herb/green with a distinct tart and lemony flavor. It is one of the easiest things to grow. It multiplies rapidly and is very hardy. There is also a red veined variety that is beautiful, with slightly firmer leaves, that can be used interchangeably. It's one of the first greens to pop up in late winter and is a welcome bright flavor that time of year. I grew up picking it in the wild in Germany so my mother could add it liberally to green salads.
The French puree it into soups and cook it gently into a sauce. It loses its bright green color when cooked and mellows out a bit. I like adding it raw to an Italian Salsa Verde or adding it to salads or soups or sauces.
...
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...Cheese Caldo
Verde (Portuguese Cabbage/Kale & Potato Soup w/ Chorizo) Celery Root & Winter Squash Gratin Eggplant Parmesan Fancy Braised Greens Frittatas: Summer Squash & Herb; Mustard Greens; Sweet Pepper & Potato; Green Garlic, Fava Greens & Feta Gumbo Z’herbes Jamaican Rice & Beans & Greens Lentil Soup Mixed Vegetable Curry w/ Coconut Milk Moroccan Bulgar w/ Greens & Harissa Mustard Greens w/ Cilantro, Ginger & Rice Polenta Pie Ratatouille Red Beans and Rice Red Curry Chicken & Vegetables w/......
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...and the juices run clear. Strain and use broth immediately or strain into quart or pint jars and refrigerate or freeze for future use. Use it for soup, risotto, sauces like Pipian
Verde, etc. The chicken will keep in a sealed container in the fridge for up about 6 days. 6. When the chicken is cool enough to handle pull off all the meat. The juicy poached chicken meat is wonderful in chicken noodle soup, chicken salad, enchiladas,......
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...pinches of salt. Saute over fairly high heat for a few minutes until softening. Add the potatoes and a bit more salt and mix well. Continue cooking until the potatoes are browning and tender. Add the leftover meat, if using, and warm through. Top with the green sauce (below) or with any kind of
salsa or simply fresh parsley or cilantro or any other herb. Green Sauce . . . with what I happened to have Small bunch parsley, washed......
Read more »
…of my all-time favorites: Veggie Hash with Poached Egg and Salsa Verde. Sounds fancy but is simple and delicious and uses pretty common pantry items. You can use almost any vegetable in the hash and this time of year my favorites include celery root, parsnips, sweet potatoes, and various winter squashes. So adapt to your taste and the season. And you can simplify the salsa verde by skipping the capers and egg. The bright, lemony salsa verde does balance out…
…Egg Burrito with Greens Japanese Cabbage Pancakes (Okonomyaki) Chard Tart Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggs Poached in Tomato Sauce with Salsa Verde Frittata with Greens Nicoise Salad Pasta Carbonara (with Peas) Radicchio, Chickpea and Chopped Egg Salad Roasted Veggie Salad with Hard-boiled Eggs Savory Bread Pudding Veggie Hash with Poached Egg and Salsa Verde Veggie Sides Artichokes (with Aioli) Beets and Beet Greens with Garlicky Greek Yogurt Braised Asparagus with Fresh Rosemary and…
…Sprinkle generously with salt and a few grinds of pepper, sprinkle on the parmesan (if using) and cover the pan. Cook until the eggs are cooked to your liking—about 5 minutes for typical poached egg quality. Serve with toasted bread and Salsa Verde on the eggs. Salsa Verde There are many variations of this simple sauce. Vary it as you like but start with a couple of handfuls of parsley, chopped. Add salt, pepper, lemon juice, minced garlic and olive…
…half-head of cabbage in the fridge, and my job writing recipes for CSA Farm members. Caldo Verde–Just as good or better the next day though a little less photogenic. Caldo Verde (Cabbage and Potato Soup with Chorizo) –adapted very slightly from Tender, by Nigel Slater Savoy cabbage is very good in this but regular ol’ green cabbage or any kind of kale works just as well. One chorizo is really plenty to flavor this soup well but if you’ve got…
…a bit of diced bacon, then hot broth is added–cover the whole thing and cook for 10 minutes then spread the asparagus on top and cover again for a few minutes until tender. Then mix some grated parmesan and butter into the whole thing and voila! Roasted cauliflower and asparagus, canned Oregon albacore, fried potatoes and salsa verde. I make so many variations of this sort of meal. Roast or blanch or boil whatever veggies you have. Add some good…
…tomatoes) Raab, White Bean & Pickled Red Onions (cooked beans, quick-pickled onions) Ribollita (Tuscan kale and bean soup) (cooked beans) Rice Custard (cooked rice) Roasted Broccoli and Potatoes w/ Peanut Sauce (peanut sauce) Roasted Winter Squash w/ Salsa Verde (salsa verde) Sautéed Cabbage w/ Harissa & Cilantro (harissa) Spiced Meatballs w/ Tomatoes & Chickpeas (roasted tomatoes, cooked chickpeas) Squash & Rice Fritters w/ Cilantro Yogurt Sauce (cooked rice) Stovetop Scalloped Leeks and Potatoes (chicken stock) Tuscan Bean and Farro Soup…
…use all that lettuce Herbs: parsley salsa verde (video tutorial & recipe), green sauce for any tender herb (dill, cilantro, basil, parsley, etc.), 15 different pestos Recipes that use a lot of something: sauteed cabbage, leek, cabbage & white bean soup w/ herb stems, parsnip & parsley hash, kale pesto, braised greens, vegetable ragouts, roasted winter squash & onions w/ tahini lemon sauce, onion tart, cabbage pancakes. Preserve some of your produce: Pickles, Pickled Jalapenos & Carrots (Escabeche), Kimchi, Roasted…
…down and walked away–for about an hour. “Dinner Pilaf” When I came back I found a beautiful pot of dinner. I had not measured the liquid carefully and it was a little wet for my taste and it was a bit bland. I minced the parsley and added two minced garlic cloves, a couple of teaspoons of lemon juice, some olive oil, salt and pepper (a simplified version of salsa verde) and stirred that in. Now it was good! It…
…this time of year, the hard, grainy quince and the unwieldy, weighty winter squash can be prepared and enjoyed with ease. And in the case of the latter it can be sliced and baked and enjoyed with nothing more than salt and maybe a little olive oil or maybe some salsa verde. And then there are beans! The humble, wonderful and under appreciated dry bean I love so much. I just ordered 30 lbs of pinto beans from one farm…
…and Sisters of the Road! Happy Thanksgiving! Winter Squash with Parsley Sauce Warm, sweet, roasted squash with a cool, lemony parsley sauce is an easy and beautiful dish. Roast winter squash in a hot oven, 425 – 450 degrees. Roast however much peeled, seeded squash you’d like. I like bite-sized chunks or wedges. Make salsa verde (just a mixture of finely chopped parsley, minced garlic, lemon juice, olive oil and salt) and top the squash with plenty of salsa. …
… Tahini Yogurt Dressing: for chopped salads, roasted veg, meats, etc. Vietnamese-Style Dressing w/ Lime Juice and Fish Sauce: on rice noodle salads or green salads w/ tofu, roasted Brussels Sprouts or Cauliflower Peanut Sauce: for salad rolls, roasted veg, rice, noodles, etc. Aioli (garlicky homemade mayonnaise): to use as a dip, sandwich spread, in deviled eggs, with fish or meat, in a salad dressing, etc. Salsa Verde (Italian Parsley Sauce): to dress roasted vegetables, as…
…Collection and take control of that crisper:)! Green Sauce There are many variations for this herby sauce that improves anything it touches. It is a bit richer and more complex the than Italian-style salsa verde I make frequently. I particularly like this herb combination (parsley, tarragon, dill) but play around with different ratios and herb combinations including basil and mint, if you’d like. The above version employed cilantro, parsley and dill. You can chop everything by hand…
…Cheese Caldo Verde (Portuguese Cabbage/Kale & Potato Soup w/ Chorizo) Celery Root & Winter Squash Gratin Eggplant Parmesan Fancy Braised Greens Frittatas: Summer Squash & Herb; Mustard Greens; Sweet Pepper & Potato; Green Garlic, Fava Greens & Feta Gumbo Z’herbes Jamaican Rice & Beans & Greens Lentil Soup Mixed Vegetable Curry w/ Coconut Milk Moroccan Bulgar w/ Greens & Harissa Mustard Greens w/ Cilantro, Ginger & Rice Polenta Pie Ratatouille Red Beans and Rice Red Curry Chicken & Vegetables w/…
…and the juices run clear. Strain and use broth immediately or strain into quart or pint jars and refrigerate or freeze for future use. Use it for soup, risotto, sauces like Pipian Verde, etc. The chicken will keep in a sealed container in the fridge for up about 6 days. 6. When the chicken is cool enough to handle pull off all the meat. The juicy poached chicken meat is wonderful in chicken noodle soup, chicken salad, enchiladas,…
…pinches of salt. Saute over fairly high heat for a few minutes until softening. Add the potatoes and a bit more salt and mix well. Continue cooking until the potatoes are browning and tender. Add the leftover meat, if using, and warm through. Top with the green sauce (below) or with any kind of salsa or simply fresh parsley or cilantro or any other herb. Green Sauce . . . with what I happened to have Small bunch parsley, washed…
