 Serves 4
1 tablespoon butter 1 tablespoon olive oil 1 clove garlic, minced or pressed 1 medium shallot, minced 1 lb. shitake mushrooms, sliced to ½ inch 1 cup dry white wine 1 cup chicken broth Salt & pepper to taste ¾ cup heavy cream, room temperature 1 ½ teaspoons fresh parsley, minced 1½ teaspoons fresh chives, minced 1 lbs. fettuccini Freshly grated Parmigiano for serving
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 Serves: 6 to 8
½ pound thick sliced bacon, diced 3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper ⅓ cup all-purpose flour 2 medium onions, cut into ½ inch pieces 3 cloves garlic, pressed or minced ¾ cup white wine 2½ to 3 cups beef broth 4 medium carrots, diced 1 lb. small whole potatoes 4-5 sprigs fresh thyme 2 bay leaves minced fresh parsley 1 tablespoon fresh lemon zest
Serves: 2 2 large Portobello mushrooms, de-stems and cleaned 2 tablespoons parsley or basil, minced, divided 1 clove garlic, pressed or minced ½ cup ground beef, pork or sausage meat 1 extra large firm tomato, sliced thickly ½ cup shredded mozzarella Good green olive oil Salt & pepper to taste
 Martha Bernstein recipe Serves: 4 to 6
3 tablespoons unsalted butter 1 medium onion, chopped 4 cups low-sodium vegetable broth, divided 6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed ¼ cup fresh flat leaf parsley ¼ cup fresh mint leaves Kosher salt and freshly ground pepper to taste ¼ cup crème fraîche or sour cream 2 tablespoons heavy cream or water Chopped fresh chives
 Serves: 4
Olive oil 2 to 3 medium to large zucchini, cut into ¼ to ½ inch vertical slices 1 lb. sweet Italian sausage meat, crumbled and browned 8 oz. ricotta ¼ cup fresh parsley, shredded 8 oz. shredded* cheese- choose from or blend: mozzarella, provelone, pecorino, or fontina 3 to 4 tablespoons of shredded Parmesan cheese.
*Shredded cheese pieces are larger and melt a bit slower that the finely grated, commercially available cheeses.  Recipe by Anna Gill
Serves 2-3 as a main course or 4 to 6 as a side dish 2 large zucchini 1 large yellow summer squash 1 cup sugar snap peas diced on a diagonal 10 - 12 large basil leaves 10 - 12 stems of Italian parsley ½ cup whole milk ricotta 1½ cups shredded mozzarella ½ cup shredded Parmesan cheese 1. Heat the oven to 350º. 2. Wash and slice all three squashes lengthwise in ¼ inch slices. Place the slices, one up, on a few paper towels. Sprinkle the slices with a little salt and let sit for about 5 to 10 minutes. 3. Place one layer of slices in a 9” X 9” square baking dish. There is no need to grease the bottom of the dish. 4. Shred the herb leaves together. 5. Sprinkle the first layer with mozzarella. Dot the first layer with ½ teaspoons of ricotta. Distribute a handful of the sugar snap pieces across the first layer and dust with a little bit of the shredded herbs. 6. Repeat steps until you have at least four layers. 7. Sprinkle the top layer with a goodly amount of shredded Parmesan cheese. 8. Bake for about 15 to 20 minutes. The Parmesan cheese should have bubbled and begun to turn a golden brown. 9. If there is an excess of moisture in the bottom of the pan, use a baster to remove as much as possible. 10. Place the pan under the broiler for a minute or two to complete the browning. Recipe by Anna Gill
Serves 4 to 6 as a side dish ½ cup fine bulgur* 1 cup boiling-hot water 3 tablespoons olive oil 2 cups minced fresh flat-leaf parsley ½ cup finely chopped fresh mint 2 medium, meaty tomatoes, cut into ¼ -inch pieces ½ seedless cucumber, peeled and diced into ¼ -inch pieces ½ medium red onion, minced 3 tablespoons fresh lemon juice ¾ teaspoon salt ¼ teaspoon black pepper *Tabbouleh can be made with quinoa or cous cous as well. Just cook according to directions and proceed with the recipe. 1. In a heat-proof bowl, mix bulgur and I tablespoon of olive oil 2. Pour hot water over the mixture and cover tightly with plastic wrap. Let stand for 15 minutes. 3. Drain mixture in a very fine sieve. Press on the mixture to remove moisture thoroughly. 4. Transfer bulgur to a serving bowl. 5. Add all the remaining ingredients and toss well.  Recipe by Anna Gill
Serves: 4 2 slices bacon, diced 3 large leeks, thinly sliced ¼ cup dry white wine 5 to 7 medium shitake mushrooms 3 large firm meaty tomatoes – more pulp than juice, diced and drained 24 jumbo shrimp, shelled and deveined ½ cup minced parsley Salt and pepper to taste 1. Heat a large skillet on medium. Cook the bacon until crisp, but not beyond. Remove the bacon from the pan with a slotted spoon and drain on a paper towel, retaining the bacon drippings. 2. Extract all but 2 tablespoons of the bacon drippings from the pan and set aside. 3. Maintaining a medium heat, add the leeks to the skillet and sauté until translucent. 4. Add the wine and reduce by half. 5. Add the mushrooms and sauté until they release their own moisture, about 5 minutes. Continue to cook until the mushroom’s moisture is reabsorbed by all the other ingredients. 6. Add the tomatoes and heat through. 7. Add the shrimp, covering them, to the extent possible, by the other ingredients. After a minute or 2, turn the shrimp and cook for another minute or 2. 8. Move the shrimp and vegetables to a serving dish. Sprinkle with parsley and serve.  Recipe by Anna Gill
Serves: 8 1½ cup quinoa (regular, red or black) 3 cups chicken broth or water 2 to 3 tablespoons of butter, divided 1 tablespoon lite neutral oil 4 to 5 medium leeks, washed, trimmed and thinly sliced 1½ cup dried cranberries 1 cup pumpkin seeds 1 small zucchini, diced ½ cup shredded parsley 1 teaspoon salt ½ teaspoon freshly ground black pepper 1. Preheat oven to 350◦. 2. Using 1 tablespoon of butter, grease a 8 X 8 inch glass or ceramic baking dish and set aside. 3. Bring the chicken broth or water to a boil in a 2 quart pot. 4. Cook the quinoa, according to the packaging instructions in the broth or water until most of the liquid is absorbed. 5. Meanwhile, heat 2 tablespoons of the butter in a saucepan. Add the leeks and sauté until just translucent. 6. Add the cranberries, zucchini, pumpkin seeds and the salt and pepper. 7. Add the leek and cranberry mixture to the cooked quinoa and mix gently. 8. Spoon the quinoa mixture into the prepared baking dish. Place the dish in the preheated oven and baking for about 15minutes. ADVANCED PREPARATION: Stuffing can be prepared up to two days in advance and gently reheated twenty minutes before serving.  Recipe by Anna Gill
Serves: 8 2 lbs. whole marble potatoes, washed 1 lb. shitake mushrooms, wiped and cut into 2 inch pieces 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 garlic cloves, minced 4 sliced thick bacon, cooked crisp and diced ½ cup minced parsley Sea salt and freshly ground pepper 1. Pre heat oven to 350 degrees. 2. In a large bowl, toss potatoes, mushrooms, oil, butter and garlic. Let sit for an hour. 3. Place potato and mushroom mixture in a ceramic baking dish. 4. Roast in oven for approximately 30 minutes, turning once. 5. Remove baking dish from the oven. Season lightly with the salt and pepper 6. Sprinkle with the parsley and bacon bits, toss gently and serve in the baking dish. Recipe by Anna Gill
Serves 4 to 6 Wooden skewers soaked in water for an hour. ½ cup extra virgin olive oil 3 cloves garlic, peeled ¼ cup flat-leaf parsley Salt and pepper 1 lb. shitake mushrooms (3 to 5 inches in diameter, cleaned leaving 1 inch of stem) 1. Preheat grill at a medium low setting. 2. Place oil, garlic, parsley, salt and pepper in a mini-processor and pulse until all forms a liquid-y paste. 3. Thread shitakes onto skewers through the remaining inch of stem. 4. Brush both sides of the mushrooms with the oil basted paste. 5. Grill mushrooms until the edges begin to curl and the meat yields easily to a spare skewer. Brush the top of each mushroom with the oil paste. Turn and repeat the process. 6. Cool slightly, then serve warm. Recipe by Adapted from Cooking Light
For Salad: 5 cups cooked garbanzo beans (chickpeas) -- if using canned beans, drain and rinse 1 red (Spanish) onion, finely chopped 2/3 cup pitted black olives, chopped 1/2 cup chopped parsley 2 tomatoes, finely diced For Basil Vinaigrette: 1 garlic clove, minced 1 tablespoon Dijon Mustard 1/4 cup red wine vinegar Freshly ground black pepper 1/3 cup extra-virgin olive oil 1/4 cup finely chopped basil leaves TO MAKE SALAD: Combine all salad ingredients in a bowl. TO MAKE BASIL VINAIGRETTE: Combine garlic, mustard, vinegar and pepper in a bowl. Whisk well, then add oil in a slow stream. Whisk constantly until mixture thickens. Stir in the basil. Gently toss dressing with salad.  Recipe by Anna Gill
Serves: 4 1 pound fettuccini 10-12 ounces part-skim fresh ricotta cheese 1-2 tablespoons extra-virgin olive oil, plus a bit for the drizzle 2-3 garlic cloves, pressed or finely minced ¾ cup plain breadcrumbs, preferably homemade 1 head radicchio, halved ½ cup fresh flat-leaf parsley, minced Coarse salt Freshly ground pepper 1. Preheat oven to 375o. 2. Heat oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, about 1 to 2 minutes. 3. Add breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside. 4. Place the radicchio halves in a roasting pan cut side up. Drizzle a tiny bit of olive oil over the radicchio and set in in the oven for about 15 minutes, until the color has deepened and the leaves are tender throughout. Slice the radicchio from the leaf edge end into fine strips. Set aside. 5. Bring a large pot of salted water to a boil. Add the fettuccini and cook until al dente. Before draining, extract a cup of the pasta water and reserve it. 6. Drain the fettuccini and return it to the warm pot. Add the ricotta and some of the cooking water. Toss to coat the pasta evenly, continue to add the water until you are satisfied with the consistency of the sauce. 7. Add the sliced radicchio and half the breadcrumb mixture. Season with salt and pepper. Toss the mixture again until blended throughout. 8. Divide into four portions onto plates, sprinkle with the remaining breadcrumbs, top with the parsley and serve.  Recipe by Anna Gill
Serves: 6 1½ cups pearlized farro 4½ cups chicken broth 1 ½ tablespoons olive oil 1 small clove garlic crushed ½ teaspoon salt Fresh ground black pepper ½ lb. fresh rainbow chard, well washed to remove sand ¼ cup shredded parsley ¼ cup minced chives 1. Rinse the farro in cool water for a minute or so in a fine strainer. 2. Add farro and chicken broth to a pot and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until farro is tender but still firm to the bite. Drain and set aside. 3. Tear the leaves of the chard from the ribs and tear them into bite-sized pieces. Slice the ribs diagonally into 1 inch slices. 4. Pour olive oil into a large sauté pan over medium heat. Add crushed garlic, salt and pepper, sauté for a minute or two. 5. Add the chard rib slices and sauté for 2 to 3 minutes. Remove the garlic clove. 6. Add the leaves (which may be voluminous but will quickly reduce in size) stir or mix gently. 7. In a good-sized serving bowl, add the cooked farro, the chard, the chives and half the parsley. Toss until well mixed. Garnish with the remaining parsley and serve.  Recipe by Anna Gill
Serves 6 to 8 12 oz. farro grain 4 cups cold water 2 teaspoons salt 5 or 6 medium ripe tomatoes, coarsely chopped and drained 1 cup jicama, diced ¼ cup parsley, finely shredded ½ cup chives, minced 2 tablespoons white wine vinegar ¼ cup good green olive oil Freshly ground pepper 1. Place farro, water and salt in a good sized sauce pot and place over high heat. Bring all to a boil. Reduce the heat to a steady simmer for 15 minutes, until the faro is tender but still al dente. 2. Drain the faro. Rinse it briefly under cool water. Drain again and set aside. 3. In a separate bowl, mix the olive oil, vinegar together well. 4. Add the remaining ingredients mixing well. 5. Add the cooled farro. Toss and serve. Recipe by Jane Elder Rowell
Serves: 6 to 8 6 large new potatoes, peeled and cut lengthwise 2 hardboiled eggs, cooled, peeled and finely mashed with a fork 4 celery stalks, washed and diced ½ medium onion ⅓ cup pickle juice ½ cup mayonnaise salt and pepper to taste ¼ to ⅓ cup minced fresh parsley 1. Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil, reduce to a simmer and cook until the potatoes are thoroughly cooked but can maintain their shape. Drain and set aside to cool. 2. Using a box grater, grate the onion into a bowl, capturing all the “gratings” as well as the juice. 3. When the potatoes have cooled down enough to handle them easily, cut them into bite-sized cubes and place them in a large separate bowl. 4.Add the mayonnaise, mashed eggs, pickle juice and parsley to the bowl of grated onion and mix thoroughly. Season the sauce with salt and pepper. 5. Add the celery to the bowl of potatoes. 6. Add the sauce to the bowl of potatoes and celery. Using a large spatula, fold the ingredients together gently enough not to break the potatoes apart. 7. Cover and store the potato salad in the refrigerator for 6 to 12 hours before serving if possible. Recipe by Anna Gill
Serves 5 1 bottle medium bodied red wine 2 cups low sodium chicken broth 10 sprigs fresh parsley PLUS 2 tablespoons minced parsley leaves 2 sprigs fresh thyme 1 bay leaf 4 ounces unflavored thick-sliced bacon, diced 2½ pounds chicken thighs, trimmed of excess fat (If you need to feed white meat only people, you can add a quartered breast on the bone.) Salt & Pepper 5 Tablespoons sweet butter 48 pearl onions, about 2 cups (if using frozen onions: thaw, drain and pat dry) 8 ounces cremini or button mushrooms, halved or quartered if large 2 medium garlic cloves, minced or pressed 1 tablespoon tomato paste 2 tablespoons super fine flour dissolved in a little cold water 1. Bring all but 1 tablespoon of wine (reserve for later use), broth, parsley sprigs, thyme, and bay leaf to simmer in a large sauce pan over medium high heat. Cook until reduced by half, about 3 cups, and about 25 minutes. Discard herbs. 2. Cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Transfer bacon to paper towel lined plate. Reserve 3 tablespoons bacon fat in small bowl. Discard remaining fat. 3. Lightly season chicken with salt & pepper. Heat 1 tablespoon of bacon fat in Dutch oven over medium-high heat until just smoking. Add half the chicken in a single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and remaining tablespoon of bacon fat. 4. Melt 3 tablespoon of butter in Dutch oven over medium-high heat. When foam subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic and cook about 30 seconds. 5. Add the dissolved the flour to the onion and mushroom mixture stirring frequently until well combined. 6. Add reduced wine mixture, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits. Add ¼ teaspoon pepper. Return chicken, bacon and accumulated juices to the pot. Increase the heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about 25 minutes, stirring about halfway through the cooking time. 7. Using a slotted spoon, transfer the chicken to a large bowl. Tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 ¼ cups, about 5 minutes. Turn off the heat, stir in remaining 2 tablespoons of butter and reserved wine. Return chicken to the pot, top with minced parsley and serve immediately. Recipe by Anna Gill
Serves 4 1 pound dried capellini (or any long slender pasta) ½ cup olive oil 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon grated lemon peel ¼ cup fresh lemon juice ¼ cup chicken broth 2 teaspoon fresh chopped basil ¼ teaspoon sea salt, plus additional for finishing ⅛ teaspoon freshly ground pepper, plus additional for finishing 1 cup baby arugula ½ cup chopped fresh parsley ½ cup freshly grated Parmigiano-Reggiano cheese ½ lemon 1. Bring a large pot of salted water to a boil. 2. Place capellini in the boiling water, stir well and cook until al dente 3. While the pasta is cooking, heat oil and butter in small saucepan over medium-low heat. 4. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes. 5. Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated cheese, a light sprinkling of salt and freshly ground pepper and a squeeze of lemon juice.  Recipe by Anna Gill
Serves: 8 2 small garlic cloves, thinly sliced 3 cups lightly packed Italian parsley leaves 1½ teaspoons sea salt ⅔ cup good green olive oil ⅔ cup unsalted blanched whole or sliced almonds, plus for a few for garnish ⅓ cup hot water 1. Place the garlic, the parsley and the salt in a food processor and pulse until all is puréed. 2.With the processor running, add the oil until well blended. 3.Add the almonds and pulse to chop. 4.Add the hot water a little at a time and blend until the mixture moves freely but slowly. It may not be necessary to use all of the water. NOTE: Serve over pasta with Parmesan cheese or use it as a dip for shrimp or a good crusty bread. |