Parsley is a peppery but subtle flavored herb. It is used in many dishes from Europe and North America. Also, it is used as the salty “bitter” herb in the traditional Seder meal.
1 teaspoon extra-virgin olive oil
4 garlic cloves, slivered
3/4 cup chicken broth
8 ounces fettuccine (plain, spinach, carrot, tomato, or a combination)
1 pound Swiss chard, rinsed, patted dry, stemmed, and shredded
1 tablespoon minced lemon zest
3 tablespoons fresh lemon juice
Salt and freshly ground pepper
1/2 cup freshly grated imported Parmesan
1/2 cup chopped fresh Italian parsley
- In a stockpot or a deep skillet, heat the oil over medium heat. Add the garlic and sauté until golden brown; do not burn. Add the chicken broth and reduce the heat to a simmer.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions.
- When the pasta is added to the water, bring the chicken broth back to a boil. Add the chard, cover, and lower the heat slightly. Cook for 2 to 3 minutes, stirring once or twice.
- Drain the pasta and place it in a heated bowl. Add the lemon zest and lemon juice, and toss gently. Pour the chicken-broth mixture over the pasta and toss again.
- Season with salt and pepper to taste. Add the Parmesan and parsley and divide among four heated plates.
Diced eggplant turns tender and tasty sauteed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.
2 tablepoons extra-virgin olive oil
1 medium eggplant, (about1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 medium tomatoes, diced
1/3 cup chopped pitted green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper, (optional)
12 ounces whole-wheat angel hair pasta
1/4 cup chopped fresh parsley, or basil
1. Put a pot of water on to boil
2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper, and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 – 7 minutes more.
3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.
EatingWell July/August 2009
2 pounds mixed baby vegetables (zucchini, yellow crookneck squash, patty pan squash, trimmed)
2 cups sugar snap peas
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 medium red onion, halved and thinly sliced
4 scallions, cut diagonally into 1/2-inch slices
1 tablespoon Dijon mustard
1/4 cup rice wine vinegar
1/2 teaspoon celery seeds
Freshly ground pepper
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh dill
- In a large pot of boiling water, blanch the baby vegetables and sugar snaps until tender (1 to 2 minutes for the zucchini, crooknecks, and sugar snaps; 2 to 3 minutes for the patty pans). Refresh under cold water and drain well.
- In a large bowl, combine all of the vegetables.
- In a small bowl, combine the mustard, vinegar, celery seeds, pepper to taste, and oil; whisk until well combined. Add the cilantro, chervil, and dill. Pour over the vegetables and toss until evenly coated. Serve well chilled.
1 cup quinoa
1 1/2 cups water
3 teaspoons salt
1/2 cup fresh lemon juice or lime juice
11/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
3/4 cup parsley, finely chopped
1/4 cup fresh mint, finely chopped
6 – 8 scallions, white part and light green sections, finely chopped
1 red or orange bell pepper, chopped
1 cup cucumber, diced
Before cooking, rinse the quinoa thoroughly.
In a medium saucepan, add rinsed quinoa, water and 1 teaspoon salt. Bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes. If there’s excess water, drain through a strainer and then spoon the quinoa back into the saucepan. Let sit uncovered or with a paper towel covering for 16 – 18 minutes. Use a fork to fluff the quinoa.
To make the dressing, whisk together the lemon (or lime) juice, olive oil, 2 teaspoons of salt, and cumin.
Transfer quinoa to a large bowl, drizzle dressing over and toss until well combined. Add remaining ingredients and mix until well combined.