Archive for the 'Parsley' Category

Herb Soup

Wednesday, January 30th, 2019

Whichever herbs and greens you choose to use in your version of Herb Soup will ultimately leave you with a big pot of bright green soup that is somehow light, fresh, and rich all at the same time. Squeeze a little lemon juice over each bowl just before serving, and don’t forget the crusty bread–it’s perfect for sopping up every last drop of this wonderful soup.


4 tablespoons salted butter, preferably pastured 1 small carrot, diced
1 small onion, diced
2 small potatoes, diced
1 tablespoon sea salt
1 cup vegetable or chicken stock
3 cups filtered water
8 cups fresh herbs, such as cilantro, parsley, dill, or a combination of the three
Fresh lemon juice, to taste
Good crusty bread, for serving

Melt butter in a large soup pot over medium-low heat. Once the butter has melted, add the carrot and onion. Sauté, stirring frequently, until the vegetables are soft. Add the potatoes, stock, water, and salt to the pot and cook on a gentle simmer until the potatoes are so tender that they begin to fall apart. Taste the broth and add more salt and pepper as needed. Add the herbs to the pot. Carefully transfer the soup to a blender and blend on high until it is smooth and creamy. Serve with lemon slices and good crusty bread.

Mashed Potatoes with Parsley and Parsley Root

Monday, May 19th, 2014

Sara Jones, Tucson CSA

1 basket red creamer potatoes, washed and cut in half
1 bunch parsley roots, scrubbed and roughly chopped
2 small sweet onions, peeled and chopped
2 cloves garlic
Salt and pepper
1/4 stick of butter
2 tablespoons milk or cream
1/4 teaspoon celery seeds (optional)
Freshly chopped parsley

Boil or steam potatoes, parsley root and onion and garlic until tender. Drain and place in large bowl with celery seeds, salt, pepper, butter and milk. Use a potato masher to mash by hand, or use beaters on medium setting. Beat until mostly smooth. Stir in parsley and season with additional salt and pepper, if needed.

Moroccan Carrot Salad

Monday, May 12th, 2014

By Kusuma Rao,

The salad dressing can be made ahead in a mason jar in large quantifies. Just season the shredded carrots with salt before hand, then dress to taste.

Serves 4

3 cloves garlic, grated finely on a microplane
¼ cup of olive oil
3 tablespoons of white balsamic (optional)
1 tablespoon of honey
2 lemons, juiced and zested
1 cup cooked chickpeas
6-10 hearty crack of fresh black pepper
2 cups of grated carrots
2 avocados, diced
2 handfuls of flat leaf parsley or cilantro, minced fine

½ teaspoon fennel seeds
½ teaspoon cumin seed
1 teaspoon coriander seed
3 cloves
½ teaspoon. mustard seeds
1-2 dried chili de arbol

Combine carrots with a 1 teaspoon salt, and black pepper, toss evenly, using your hands

Toast spices on low heat in a small skillet for 2-3 minutes on low until fragrant. Grind in a spice/clean coffee grinder, until pulverized. Set aside.

Combine garlic, spices, honey, olive oil, balsamic (if using).  Whisk to combine.  Add lemon juice and zest and a hearty pinch of salt. Whisk once more.  Add chickpeas and toss to coat.

Add chickpea mixture (preceding paragraph) to carrots and toss to coat. Add parsley or cilantro, toss once more, add avocados. Season to taste if necessary.

Parsley Sauce

Monday, April 7th, 2014

Sara Jones, Tucson CSA

Use this sauce to top steamed chicken or fish, stir into finished risotto, use as a dip for bread or veggies (perfect for artichoke leaves!) or as a simple salad dressing.

1 bunch parsley, cleaned, large stems removed
1/4 cup red wine vinegar
Small handful fresh herbs (mint, thyme or dill would be best)
1 small clove garlic
2 tablespoons olive oil
Salt to taste

Puree parsley in a blender or food processor together with additional herbs, garlic and vinegar. Strain mixture to remove solids. Whisk in oil and season to taste with salt. Store in the refrigerator for up to one week.


Monday, April 7th, 2014

This Argentine salsa goes well with any grilled meat or fish.

1 cup parsley -tightly packed
1/2 tablespoons fresh oregano or marjoram
2-3 cloves garlic
1 small onion
1 cup olive oil
1/4 cup red or white wine vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon red chile flakes
1 teaspoon salt

Blend in blender or food processor until well chopped but not puréed

Raw Squash Salad

Monday, May 13th, 2013

Sara Jones, Tucson CSA

This is a very simple but incredibly delicious salad. You can use any fresh, leafy herbs you have available. A combination of parsley, mint and chives would be perfect. Ideally, you want small, thin slivers of squash for this salad. Do not grate it, it loses too much of its juice that way. If you don’t have the patience to julienne the squash, simple cut into thin coins or half moons.

1 medium squash, cut into small pieces
2 teaspoons vinegar or lemon juice
1 large handful fresh herbs, finely chopped
2 tablespoons good olive oil or walnut oil
Salt and pepper to taste

Mix together herbs, oil and vinegar. Toss gently with squash. Add salt and pepper and more acid, if needed, to taste.

Spicy Fennel with White Beans and Thyme

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

This simple comfort food meal comes together within a half an hour.  Cooking down the fennel adds a lovely depth of flavor with few ingredients.  I suggest serving the dish with cooked jasamine rice, as it’s plumper and more fragrant.  I like to drizzle the rice with a touch of fruity olive oil or a small sliver of good butter- it just helps bring the dish together.


2 tablespoons olive oil
1 pound fennel bulbs – thinly sliced
1 large yellow onion
2 teaspoons crushed red pepper
1 ½ teaspoons thyme
4 cloves garlic, very finely minced
2 cups cooked and drained white beans
¾ cup of water
1 ½ teaspoon of salt

1) In a Large high-sided skillet on medium heat add olive oil and add the sliced fennel. After about 6 minutes or so add the onion, crushed red pepper, and thyme. Continue to cook on medium to medium high heat, stirring to make sure nothing sticks to the bottom of the pan. You will be lightly caramelizing the fennel, so it may take up to 15 more minutes. When the fennel and onion are lightly brown and softened.

2) Add garlic clove and sauté for another minute or two.

3) Add the cooked white beans and salt along with ¾ cup of water and simmer for 5 minutes, stirring frequently. Garnish with parsley and serve with white jasmine rice.

Green Bean and Feta Salad

Monday, September 5th, 2011

By Philippe, Tucson CSA

1 CSA bag green or purple beans (approx. 1 lb)
1 hard boiled egg, peeled and crumbled
1/4 cup of feta, crumbled
Parsley or chives, chopped

3 tablespoons olive oil
1 tablespoon vinegar
1 small onion
1 teaspoon mustard
salt and pepper
Place all dressing ingredients in a food processor or chopper and blend until creamy.

Blanch the green beans whole for 2-3 minutes or until tender (up to 5 minutes if they are mature – taste a bean from time to time to check for tenderness).  Drain and let cool.  Cut the beans in 1 inch segments.
Toss together beans, hard boiled egg, feta and dressing.
Garnish with some chopped parsley or chopped chives if available.
Serve cool or at room temperature.

Tabbouleh from Wheat Berries

Saturday, April 10th, 2010

Lorraine Glazar, Tucson CSA

Makes 3 main course or 4 side servings

3/4 cup coarsely ground wheat berries (use the more coarse settings on the CSA grinder)
3 tablespoons lemon juice
2 tablespoons olive oil
freshly ground black pepper
1 bunch parsley, finely chopped
1/2 cup mint, finely chopped
3 green onions, finely chopped
1 carrot, grated (optional)

Start a pot of water to boil as if you were going to boil pasta.  When it boils, add salt and the wheat berries.  Start checking for doneness at about 20 minutes—the length of time it will take to cook depends on how the berries are ground.  When the texture is soft and fluffy, it’s done.

Drain well, then place in a container with a flat bottom.  Make a vinaigrette by mixing the lemon juice, olive oil, black pepper and more salt in a small bowl.  Add to the hot grains and let them absorb the vinaigrette.

Mix in the parsley, mint, green onions and carrot if using.  Toss to combine and enjoy.

Sprouted Wheat Tabouli

Saturday, September 22nd, 2007

Original Recipe by Wendy McCrady

*Plan to start this recipe 2 days before serving to allow enough time for the wheat berries to sprout!

1 cup wheat berries

¾ cup minced flat-leaf (Italian) parsley

¼ cup minced mint

3 tomatoes, diced

2 green onions, sliced

1 c cooked garbanzos or white beans

1 clove garlic, pressed

3 tbs lemon juice

2 tablespoon olive oil

Salt & cayenne pepper to taste

If needed, clean the wheat berries by sifting or winnowing to remove excess chaff and other seeds. They can also be quickly rinsed.

Soak the clean wheat berries in plenty of cool water for 8 hours.


Rinse and drain them again. (Throughout the entire sprouting process, remember to always drain thoroughly.)

Put the wheat berries in a sprouting container and place it in a cabinet or closet out of sunlight. Possible sprouting containers include a special sprouting tray, a canning jar with a sprouting lid that has wire or plastic mesh, or any jar with a rubber band and a square of old pantyhose.

Rinse your wheat berries and drain them thoroughly every 8 hours. When a tiny tail-like root appears, in about a day, the sprouted wheat berries are ready to use.

Place wheat berries in saucepan with water covering them by at least two inches. Bring to a boil. Reduce heat and simmer them for 20 minutes until done. They will be tender but still slightly chewy. Drain and let cool.

Toss together all ingredients and chill, covered, at least one hour before serving.