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Posts Tagged ‘Parsley’

A Well Fed Seed: Week of June 28

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Pesto Linguine with Crook Neck Summer Squash 

½ cup pine nuts (optional)
¼ cup olive oil
3 to 4 medium squash, cut into 1/2 inch cubes
½ lb. linguine
1 cup Pesto
¼ cup finely slivered basil

PESTO:

2 cups fresh basil leaves
½ cup parsley
¼ cup pine nuts (optional)
2 cloves garlic, peeled and chopped
¼ teaspoon fresh ground pepper
½ cup olive oil
4 tablespoon grated Parmesan cheese

Preheat oven to 375˚. Place pine nuts on a baking sheet and place in oven for 5 to 7 minutes.

Place oil in skillet, over medium heat. Sauté squash until lightly browned.

Cook linguine according to package instructions. Drain, but reserve 3 tablespoons of the cooking liquid. Return
linguine to pot with liquid and toss well with Pesto.

Top each serving with squash, slivered basil, and pine nuts.

From: Diane, CSA Member

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From:  Jen, The Hills Market Chef

  • 1 pound pasta
  • 1/2 pound bacon, chopped
  • 2 pints cherry tomatoes
  • 1 bunch flat leaf parsley
  • 1 cup walnuts, lightly toasted
  • What vegetables do you have on hand?

Cook pasta until al denta, set aside.

Over medium low heat, cook the bacon pieces until crisp.  Carefully remove bacon bits from pan, add to the pasta.  In the same pan, over medium high heat, add vegetables that need to cook the longest, such as onions, leeks, green beans, peppers or fennel.  Cook 4-6 minutes, tossing for even cooking.  Add tomatoes and cook covered another 8-10 minutes, or until tomatoes are soft.  Add vegetables such as chard, squash, and zucchini.  Cook until greens are just wilted.  Add bacon and pasta to the pan, cook 2 additional minutes until pasta is warm.  Season as needed with salt and pepper.  Toss with parsley and walnuts and serve.

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Roasted Eggplant Hummus

From:  Allie, CSA Member – Nationwide Children’s Hospital

  • 1 large eggplant
  • 1 15 oz. can cannellini beans
  • 1/2 garlic clove
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil, plus extra for roasting
  • 2 tablespoons balsamic vinegar
  • 1/4 cup italian parsley
  • salt
  • ground red pepper

Preheat oven to 350°.

Peel and chop eggplant into 1″ chunks.  Sprinkle with salt and let sweat for 20 minutes.  Rinse off, toss with a couple tablespoons of olive oil, and roast on a cookie sheet covered with parchment paper for 15-20 minutes.  Roast until golden.  Allow to cool.

Leaving garlic intact, drizzle with olive oil, wrap in aluminum foil, and roast for 20 minutes or until soft and golden. 

In food processor, combine roasted eggplant, roasted garlic, beans, lemon juice, 1/4 cup olive oil and balsamic vinegar.  Puree.  You may need additional lemon juice, olive oil, or balsamic to achieve the consistency you want.  Add parsley, pepper and salt to taste. 

Serve with pita chips, carrots, celery and cucumbers.

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From:  Mandy, The Hills Market Chef

  • 1/2 red onion
  • juice from 1/2 lemon
  • 1 tablespoon golden balsamic vinegar
  • 1 teaspoon ground mustard
  • 1 bunch basil, chopped
  • 1 bunch parsley, chopped
  • 2 cups cherry tomatoes, halved

Toss together and serve!

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From:  Mike & Heather, CSA Members – Mill Valley

  • 3 purple kohlrabi, julienned
  • 1/2 cup diced fennel
  • 1/4 cup diced carrot
  • 1 tablespoon fresh lemon juice
  • 1/2 cup plain yogurt
  • flat leaf parsley
  • salt and pepper

To make the dressing, mix the yogurt and lemon juice.  Add salt and pepper to taste. 

Add the vegetables, sir together and refrigerate for at least one hour.

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