Posts Tagged "parsley"

Creamy Tortellini with Sweet Potato and Spinach

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Adapted by Farmer Dave’s from The Kitchn  Serves 4   Ingredients: 1 tablespoon olive oil or butter 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes 1 tablespoon minced fresh rosemary, sage, parsley, oregano (or use 1 teaspoon dried herbs) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper or 1/8 teaspoon white pepper 1 cup chicken or vegetable broth 1 bag baby spinach, or 1 bunch arugula, kale or swiss chard, rinsed and torn into bite-sized pieces 1/2 cup half-and-half 1 (12-ounce) bag frozen cheese tortellini Heat the oil or butter in a...

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Lean Kohlrabi Carrot Soup

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from  Hurrythefoodup.com Ingredients: 3 carrots 1 kohlrabi 1 medium onion 100g low fat cream cheese (you could also use yogurt) 2 cups vegetable stock Knob of butter (Rob has upon researching discovered that a “knob” is roughly 2 or 3 tablespoons.) A small handful of chopped parsley Couple of dashes salt and pepper Optional: 1 cm of ginger Directions: Dice up the onion, throw it in a pot with a knob of butter Let it simmer on a very low heat while you’re taking care of the other veggies Peel the carrots and kohlrabi (unless they’re bio – you can eat...

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Ginger’s Shaved Summer Squash and Herb salad with Hazelnuts

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 Serves 4 as a side or 2 as a lunch Ingredients   4 Summer squash or zucchini 1 handful parsley, chopped 1 handful basil, chopped 1 handful arugula, torn into pieces (optional) 1/2 cup hazelnuts (or almonds) Parmesan or Romano cheese 1 lemon 2-3 Tablespoons hazelnut oil ( olive oil would work but the hazelnut paired really nicely) 1 garlic scape, minced (I threw it in the food processor) or 1 garlic clove Salt and pepper to taste Lettuce (optional) Directions 1) Cut the ends off the squash. Using a vegetable peeler or mandolin shave into ribbons working from each side towards the...

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Mashed Celeriac

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from Ginger Ingredients: 1-2 celeriac, peeled and cut into 1/2 inch cubes 3-6 potatoes, peeled and cut into 1/2 inch cubes.  You want to aim for a 50/50 mix of celeriac and potatoes for the best texture but any combination will do. 1 clove garlic 1/3 cup heavy cream 3-4 Tablespoons butter Salt & pepper to taste Optional: Parsley or arugula Directions: Place the celeriac in a large pot and cover with salted water.  Boil for approximately 12 minutes. Add potatoes and garlic and continue boiling until celeriac and potatoes are very tender. Drain then return to pan and mash with cream,...

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Sauté of Corn & Green Cabbage with Bacon

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Ingredients: 4 to 5 oz. bacon (thick or thinly sliced), cut cross-wise into 1/2-inch pieces 2 T. butter 1 c. thinly sliced onions or scallions 2 t. roughly chopped fresh thyme 1 1/2 c. freshly cut corn (from about 2 ears) plus scrapings 1/2 small green cabbage (about 1 lb.), quartered, cored and thinly sliced cross-wise 2 to 3 T. minced Italian flat-leaf parsley Directions: Render bacon until crisp over medium to medium-low heat. Using a slotted spoon, transfer the bacon to a plate. Add a tablespoon of butter to the pan and increase the heat to medium. When the butter foams, add the...

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