|THIS WEEK’S RECIPES:
SAUTEED MUSHROOMS & ONIONS
1 onion, chopped
2 cloves Garlic, minced
1 tsp Unsalted Butter or Olive Oil
1 tsp Salt and Pepper, to taste
Melt butter in a cast iron skillet on medium heat.
Add garlic and onions to the butter and saute until the butter is infused with the garlic.
Add the mushrooms to the skillet and saute for 2 minutes.
Continue to saute until the mushrooms are tender.
If they release a lot of liquid, turn the heat up to high until the liquid evaporates.
Sprinkle with salt and pepper, and cook for another minute or so.
Remove from heat and serve.
*adapted from primalpalate
SAUTEED CHARD w/ CARMELIZED ONIONS
2-3 tablespoons olive oil
1 onion, halved and sliced thinly
1 head chard, washed, and thinly sliced
salt to taste
1 tablespoon apple cider vinegar (optional)
1 teaspoon red pepper flakes (optional)
Preheat a skillet over low heat.
Add the oil and heat gently.
Add the onion, stir to coat with oil, then saute for 10-15 minutes, stirring occasionally. This slow cooking over low heat sweetens the onions. You know they’re ready when you taste one…..no pungent onion flavor, just luscious sweetness! This can take longer if your onions are thicker.
Add the chard on top along w/ 1-2 tablespoons water.
Increase the heat to medium and cover.
Steam the chard for about 5-10 minutes until the kale is wilted and tender. Remove the lid and stir to incorporate the onions.
Add some salt to taste. Sprinkle in the vinegar and pepper flakes and saute another minute or two to evaporate any leftover moisture.
Taste and adjust seasonings. Try not to eat the whole batch all to yourself!
*adapted from tessadomesticdiva
GINGERY RAINBOW CHARD
I love this tangy and colorful side dish. It’s delicious on top of some grains, alongside fish, or even as a burger topping. Lemon and ginger help boost digestion, and the fiber in the greens is good for your belly.
1 tablespoon olive oil
1 onion, chopped
1 tablespoon finely chopped ginger (or more, can’t have too much)
1 bunch rainbow chard, trimmed, washed, and chopped into 1-inch strips
Juice and zest of 1/2 lemon
1 tablespoon coconut aminos or gluten-free tamari
Add the oil to a medium-hot pan and sauté the onion for 3 minutes, or until it’s soft and translucent.
Add in the ginger and sauté for another minute. Then add the chard. Let the chard wilt down before adding the lemon and coconut aminos. Do a taste test and add a little salt if needed.
Toss together and serve hot.
*adapted from splendidtable
PICKELED CHARD STALKS
*perfect for these beautiful stalky bunches.
Chard stalks, cut into 4-inch lengths
1 small onion, thinly sliced
1/4 cup kosher salt
2 tablespoons brown mustard seeds
1 tablespoon caraway seeds
1 cup unseasoned rice vinegar
1/2 cup sugar
Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.
Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.
Pack chard stems, shallot, and toasted seeds into a 16-oz. jar.
Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill.
DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
*adapted from bonappetit
CHARD & MUSHROOM FRITATTA
(sounds fancy, but super simple!)
1 tbsp. olive oil
2 tsp. sea salt
2 tsp. ground pepper
1 tsp. red pepper flakes
1 yellow onion chopped
4 cloves garlic, chopped
3 cups chopped chard
8 oz. mushrooms, quartered
¾ cup milk
1 tsp. sea salt
1 tsp. ground pepper
4 tbsp. goat cheese
Heat olive oil in a large, oven-proof saute pan
Saute the garlic and shallots for a few minutes
Add in the chopped chard and cook for a few minutes.
Add in the mushrooms and cook another 2 minutes.
Mix up the eggs with the milk in a small bowl. Add in the spices.
Pour the egg mixture in to the kale mixture and let set a bit.
Spoon in the goat cheese around the frittata.
Transfer the pan to the oven and broil for about 4-5 minutes, until completely set and the edges have browned a bit.
Slice in to wedges and serve. Enjoy!
*adapted from confidentcookhesitantbaker
1 pound crimini mushrooms
1 onion, sliced paper thin
1 tablespoon butter or margarine
1 clove garlic, minced
Sea salt and pepper to taste
Place your trusty cast-iron skillet in the middle of your oven and preheat to 500 degrees. This will take thirty minutes.
Prepare the mushrooms. With a damp towel wipe off any dirt. If you must rinse them, do so gently and pat dry.
Create various shroom shapes.
Remove the pan and add all the mushrooms. Return it to the oven for five minutes. Then remove again, and stir the shrooms so that any sides unexposed to the hot iron can’t help getting a good sear. Cook for an additional five minutes.
Remove the pan and add the onions, butter, and toss. Return to the oven for another five minutes.
Final removal: add the garlic. Let sizzle in front of your drooling friends for three to five minutes. Salt generously, pepper profusely, and signal the attack.
*adapted from bonappetit
1 onion, thinly sliced vertically
2 tbsp. olive oil, divided
1/2 pound crimini mushrooms, sliced
1 cup short-grain brown rice
1/4 cup dry white wine
2 cups low-sodium vegetable or chicken broth
3 cups water
1/4 cup Fontina or Parmesan cheese
Heat 1 tbsp oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.) Add onions and stir to coat with the oil. Stirring occasionally, let cook until brown.
Remove onions from pan, and set aside. Wipe pan clean. Heat remaining olive oil in pan and brownmushrooms (about 15 minutes).
While mushrooms and onions are browning, cook risotto as follows. Heat wine and rice in pot, stir until rice is absorbed. Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Add peas to rice with last cup of liquid. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.
Gently stir in caramelized onions, mushrooms, and cheese. Let sit about five minutes and serve.
*adapted from 101cookbooks
ROASTED CAULI w. LEMON PARSLEY DRESSING
1 head cauliflower (about 2 lb.), cut into florets, including tender leaves
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup fresh parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Preheat oven to 425°. Toss cauliflower and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.
Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp. oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.
Adapted from bonappetit
ROASTED CAULI w/ TAHINI PARSLEY SAUCE
1 large cauliflower, broken into florets
Salt to taste
Freshly ground pepper to taste
2 tablespoons extra virgin olive oil
2 to 3 garlic cloves, to taste, cut in half, green shoots removed
1 cup sesame tahini
¼ to ¾ cup fresh lemon juice, to taste
1 cup finely chopped parsley
Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.
*adapted from nytimescooking
SIMPLE CAULIFLOWER SOUP
1 large head cauliflower, cut into florets
1⁄4 cup olive oil
4 garlic cloves, chopped
1⁄4 teaspoon red pepper flakes, crushed
4 cups low sodium vegetable broth
1⁄2 teaspoon salt
fresh ground black pepper, to taste
1⁄4 cup fresh parsley, minced
Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside.
Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.
Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes.
Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.
Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley.
Cook over low heat until heated through. Serve.
PARMESEAN PARSLEY CAULIFLOWER
1 large head cauliflower
3 tablespoons extra virgin olive oil
fresh ground black pepper
1 cup freshly grated parmesan cheese
1 cup freshly grated gruyere cheese
1 tablespoon fresh parsley, chopped
Preheat oven to 350*F.
Remover outer green leaves from the cauliflower and cut the head into small florets, discarding the stems (I save in freezer to make broth).
Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well.
Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the parmesan, gruyere and parsley. Bake for 1-2 more minutes, just until the cheese melts. Season to taste and serve hot or warm. Enjoy!
SIMPLE PARSLEY SALAD
1 bunch parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons olive or walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds
Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
*adapted from gjelinacookbook
QUICK PARSLEY COUS COUS
1 cup water
1 teaspoon maggi vegetable stock powder
1 cup couscous
2 tablespoons butter
½ cup parsley, chopped
1 teaspoon lemon rind, finely grated
Place the water and stock powder in a saucepan and bring to the boil.
Remove from the heat.
Stir in the couscous using a fork, then cover the pan and stand for 2 minutes.
Add the butter, parsley and lemon rind.
Stir with a fork until well combined and serve.
*adapted from 101cookbooks
CAULIFLOWER IN PARSLEY BUTTER
1 cauliflower, chopped, chopped
1 t. salt
1 c. water
¼ c. butter
¼ c. chopped parsley
Put cauliflower, salt, water in a covered saucepan and bring to a boil
Reduce heat to medium and cook until tender, approximately 3 minutes.
Drain the water out of the pan and add butter and parsley.
Simmer on low for 2 minutes.
Serve and enjoy
*adapted from bonappetit
Pick Parsley off stems. Save half of leaves, and put the other half into blender with parsley stems, chili flakes, salt, and 1/4 cup of olive oil.
Blend until smooth. Put mixture into a bowl, and finely chop reserved parsley. Serve this over pasta and butter, with roasted chicken or pork or on sandwiches & wraps
*chef Kevin Folan
Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)
A Lebanese friend showed me how to make this back in 1996. It’s my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it’s better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it’s alright, it doesn’t have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that’s why there is a lot of lemons and olive oil. Like everything we cook it’s all about the palate and who we are cooking for so if you choose to put less oil and lemons then it’s ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy
1 bunch Italian parsley
3 spring onions, finely chopped
4 large tomatoes, finely chopped
3 lemons, juice of (Freshly Squeeze)
5 tablespoons olive oil
1 cup bulgur (Also know as bourghul in Australia which is cracked wheat) or 1 cup burghul (Also know as bourghul in Australia which is cracked wheat)
1 cup water, boiled
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon salt
Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
Place over the cool bourghul and mix well.
Refrigerate any left overs for about 2-3 days.