parsley

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Parsley Chutney – Chimichurri – Silver Patate’s Green Sauce – Herb Crushed Pasta – Persian Herb and Leek Frittata

Parsley Chutney

  • 1 bunch of parsley, chopped with stems
  • pinch of salt
  • 1 tsp. fresh ginger
  • 2-4 garlic cloves
  • 1 1/2 tsp dried mint, or a few fresh mint leaves
  • 1 Tbs. lemon juice
  • 1/4 c. yogurt
  • cayenne pepper

Combine everything in a blender, or food processor. Puree. Cover tightly and refrigerate. During the summer, we enjoy this as a salad dressing. Also consider: with curry and rice or lentils, on a burger, spring rolls, tacos/burritos, drizzled on roasted new potatoes.

Chimichurri a tangy condiment great for everything from bread, potatoes, empanadas, venison flank steak, and anything barbecued – think Argentinian asado.

2 cups packed parsley, minced
3 tablespoons minced garlic
3 tablespoons minced oregano
1 1/2 tablespoons red pepper flakes
1 to 1 1/4 cups extra virgin olive oil
1/4 cup red wine vinegar

Chop everything by hand if you like a chunky texture, or add the fresh herbs to a food processor, pulse until fine, then add the red pepper flakes, olive oil, and vinegar. Use more or less olive oil as needed, depending on how much parsley you use. Stir all the ingredients together until well blended. Let the chimichurri hang out overnight, out on the counter or in the fridge, as the flavor will intensify the longer it sits.

Silver Palate’s Green Sauce Adapted from Silver Palate Good Times Cookbook. Partners well with grilled asparagus, salmon, ham, and lamb.

  • cups fresh parsley leaves
  • scallions (green onions, white and green parts), sliced
  • 1/2 cup fresh dill sprigs
  • anchovy fillets, drained
  • cloves garlic, roughly chopped
  • tablespoon capers, drained
  • tablespoons fresh lemon juice
  • 3/4 cup olive oil
  • Salt and freshly ground black pepper, to taste
  • hard-cooked eggs, finely chopped

Mince the parsley, scallions, and dill in a food processor fitted with a steel blade. Add the anchovies, garlic, capers, and lemon juice. Process until smooth. With the machine running, add the oil in a thin, steady stream. Season to taste with salt and pepper. Remove to a serving bowl and stir in the eggs.

Herb Crushed Pasta 

  • pound pasta
  • tablespoons butter
  • tablespoon olive oil
  • clove garlic, crushed
  • bay leaf, minced
  • sage leaves, minced
  • tablespoon minced fresh rosemary
  • tablespoon chopped fresh thyme
  • teaspoon chopped fresh marjoram
  • cup chopped fresh Italian parsley
  • cup chopped fresh basil

Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside. Heat the olive oil in a pan over medium heat. Add the garlic, minced bay leaf, minced sage, and minced rosemary. Cook, stirring occasionally, for a few minutes or until fragrant.

Mix all the remaining chopped herbs together in a small bowl. Set half aside. Add the other half of the herbs to the pan and season with salt and pepper. Cook for 2 to 3 minutes. Remove from the heat. Add the butter and herb mixture to the pasta and toss to coat. If the butter doesn’t melt, return to the stovetop to heat briefly to melt the butter.

Add the remaining fresh chopped herbs to the pasta and toss to mix evenly. Serve as is, or top with grated Parmesan cheese.

Persian Herb and Leek Frittata A recipe from Bon Appetit, use whatever hearty greens and herbs you like. It’s the ideal clean-out-the-fridge recipe.

  • 5 tablespoons vegetable oil, divided
  • 1 medium onion, finely chopped
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 5 large eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1½ cups finely chopped cilantro
  • 1½ cups finely chopped dill
  • 1½ cups finely chopped parsley
  • 1 tablespoon dried fenugreek leaves

Heat 2 Tbsp. oil in a 10″ skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.

Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)

Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.

 

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