Posts Tagged ‘parsley’

Unrecipe of the Week: Tabbouleh

July 5, 2013

taboulŽ

As the weather gets warmer, I find my appetite changes. I long for lighter, cooler foods, utilizing the fresh tastes of the season.This simple side dish fills the bill, yet it is hearty enough to build a meal around.

Tabbouleh, a Lebanese salad made of grains, herbs and tomatoes is a great make ahead dish, as it is best to allow the flavors to mingle a bit before serving. While it is traditionally made from bulgur or cracked wheat, quinoa, cous cous or even brown rice could be used in its place. It’s a perfect “unrecipe”that can be tailored to taste and dietary preferences.

Tabbouleh

Prepare 1 cup of the grains as directed, being careful not to overcook them. Bulgur can be cooked on the stovetop for about 20 minutes, or soaked in very hot water until softened. Set aside to cool.

In the meantime, chop a bunch of parsley and ½ a bunch of fresh mint leaves. Add a diced tomato or 2, and a large diced cucumber. A bit of finely chopped onion or scallions can also be added. Stir in the cooked grains. Toss with lemon juice, and olive oil. Season liberally with sea salt and pepper. Refrigerate for a few hours to allow the flavors to merge. Taste and add lemon juice or more salt and pepper if necessary. Enjoy!

Note: Traditional tabbouleh is very heavy on the herbs, and uses the bulgur modify the balance to herbs and grains to suit your taste.

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photo: Glasshouse Images

Easter-over

March 30, 2013

Tonight we are celebrating “Easter-over” a hybrid of Easter, Passover and a celebration of spring. It’s an opportunity to indulge in the flavors and traditions of the holidays, and the diversity of the guests. The rules are simple: it’s my made up holiday,and  it’s appropriate to serve anything I feel like making, within the confines of the season and the holidays. That could mean matzoh balls and pork chops, or gefilte fish and fried chicken, but it’s not either one of those.
This year, I have mixed it up, and for those of you who follow us on Facebook, or Instagram, you have been getting hints of things to come.

Here are a few “works in progress”, as our Easter-over feast comes together:

A beautiful mess of food scraps. What were they from?

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Personally, I loathe raw, red onions, and will surgically remove them from my food if they are there. Sometimes, a recipe really needs a little jolt, and these do the job well. They look pretty, don’t they?

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Nothing says spring like daffodils and asparagus!

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Apples, walnuts, honey, cinnamon….what could this be?

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Yum,chocolate! That’s a little almond flour you see. This one just happens to be gluten free and passover approved!

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Maybe a little white chocolate bourbon cream to put on top would be nice…

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Spring lamb is synonymous with the season. This one has a rosemary,garlic coating to keep it moist and flavorful. The meat is sitting on a bed of baby fingerling potatoes, which should get crisp and tender as the lamb cooks.

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Did we get you hungry yet? If you’re in the neighborhood, dinner is at 7!

photos by indigo-jones.

CSA Tuesday

October 24, 2012

It’s CSA Tuesday again, and this week’s selection is a little different.

I am getting a bit backed up in the pumpkin department. Pie? Ravioli? Halloween decor?

We got some carrots, parsley, a giant cabbage and some broccoli.

We also got 4 enormous leeks.

While I am sure some of this will become CSA soup by Sunday night, I intend to get creative with some of the rest.

Ideas always welcome!

It’s Not Easy Being Green: Unrecipe of the Weekend

September 28, 2012

Friday night is pizza night at our house. Over the last year, I have chosen to abstain and prepare something simple and healthy for myself, without worrying about whether or not anyone else will like it. I wake up feeling more energized, and everyone is happy with his or her meal.

Last Friday night, I worked with what I had on hand, trying to use some of my CSA items.

 

I split and roasted the acorn squash with a little honey and butter in a hot oven for about 45 minutes.

I sautéed a tiny shallot, and some finely shredded kale in a little olive oil, and lightly browned some pignoli nuts in the pan. I tossed the vegetables with some quinoa cooked in stock and stuffed it into the cooked squash cavity. You can toss in a few dried cranberries for a sweet and colorful pop.  A sprinkling of black pepper and a little chopped parsley provided a finishing touch. Easy, healthy and flavorful!

The stuffed squash a nice glass of red wine were the perfect early fall meal.

I have now used the squash, kale, lettuce, kohlrabi, and a little of the parsley. The pineapple sage did not survive the night.

I just have the collards and parsley left to go. What shall I do with it?

CSA Tuesday

September 19, 2012

Today’s CSA bounty was very different from last week’s haul.

There are lots of greens, including lettuce, collards, kale, parsley, sage, and kohlrabi.

An lonely acorn squash rounded out the assortment.

With one family member who grew up in the South and remembers over-cooked collard greens simmered in leftover, and possibly rancid bacon grease, and another that only eats green items like gummy worms and M&M’s, this selection is going to be a challenge. And I LOVE a good cooking challenge!

Stay tuned. This week indigo jones is going green and sharing the unrecipes along the way! Wish me luck!

Unrecipe of the Week

July 13, 2011

This week, I have been making lettuce-less salads for lunch. So far, this is my favorite:

 Cucumber Salad with Mint and Tomatoes

Chop ½ a cucumber, 2 small stalks of celery and a small tomato.

Add a handful of chopped parsely and fresh mint leaves.

Mix in ½ cup beans and 1/8 cup feta cheese crumbles.

Drizzle with olive oil and the juice of one lime.

Season with  sea salt and pepper.

Toss and enjoy!

photo: Glasshouse Images

In partnership with Glasshouse Images


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