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INGREDIENTS
For the dressing
PREPARATION 1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days. 2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.
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Ingredients
Instructions
Ingredients
Ingredients
Directions
This recipe compliments of Taste of Home.
Ingredients
Directions
This recipe is adapted from a Bobby Flay original.
Ingredients
Ingredients
2 medium sweet red peppers 2 medium sweet yellow peppers 1 jar (14 ounces) pizza sauce or pasta sauce, divided 1 pound uncooked bulk pork sausage 3/4 cup uncooked instant rice 1 small onion, chopped 1 small tomato, seeded and chopped 1/2 cup crumbled blue cheese 1 large egg, lightly beaten 2 tablespoons chopped ripe olives 1-1/2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/4 to 1/2 teaspoon crushed red pepper flakes, optional Crumbled blue cheese, optional Directions
INGREDIENTS
INSTRUCTIONS
Yield:2 1/2 cups
Ingredients 1 pound cooked ham, cut into 1-inch cubes 1/2 cup mayonnaise 1/4 cup prepared mustard 1/2 cup chopped onion 2 tablespoons chopped fresh parsley leaves 3 tablespoons maple syrup 2 tablespoons hot sauce (recommended: Tabasco) 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1 teaspoon mustard powder Salt Pepper Optional: 3 tablespoons sweet pickle relish Directions Combine all ingredients (except optional) in a food processor and blend until smooth. Add sweet pickle relish (if using) and stir in. Refrigerate for 15 minutes to 2 hours for flavors to meld. Use as a sandwich filling or spread on crackers for a snack or dip for raw veggies. Great with celery sticks! Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes 1/2 cup all-purpose flour (or, my preference, instant mashed potatoes) 2 large eggs 1 small onion finely diced 1 large carrot grated 1 garlic clove 2 Tbsp finely chopped fresh parsley (o dried equivalent) salt and pepper Instructions
 Serves: 4
2 tablespoons olive oil 1 tablespoon butter 8 bone-in chicken thighs ½ teaspoon salt ½ teaspoon freshly ground pepper 2 medium leeks, white & pale green sliced 10 to 12 oz. shitake mushrooms, sliced 2 large carrots, diced 2 stalks celery, diced 4 cups chicken broth 1 cup whole milk, room temperature 4 sprigs Italian parsley 4 sprigs thyme 1 tablespoon flour ¼ cup parsley, shredded 4 cups cooked black barley
 Serves: 8 to 10
6 – 10 parsley stems 3 thyme sprigs 2 bay leaves 3 cloves 2 tablespoons olive oil 3 medium – 5 small leeks, thinly sliced 4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes 1 qt chicken broth 3 heirloom carrots, quartered lengthwise and crosswise thickly 3 parsnips, quartered lengthwise and crosswise thickly ½ teaspoon salt Freshly ground pepper 3 tablespoons unsalted butter, softened 3 tablespoon all-purpose flour ½ cup heavy cream, room temperature ¼ cup shredded parsley
 Serves 4
1 pound dried capellini 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
 Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed 3 small to medium parsnips, scrubbed Kosher salt 1 tablespoon poppy seeds ¼ cup extra-virgin olive oil 2 medium garlic cloves, smashed and peeled 2 star anise pods ¼ cup lemon juice, plus more as needed 1 teaspoon white sugar, plus more as needed ½ cup lightly packed fresh Italian parsley, shredded
 Serves 4
2 medium eggplant 12 oz. chopped pancetta 1 small clove of garlic, pressed or minced 1 leek, white part only, halved and thinly sliced ½ cup bell peppers, diced 1 cup tomatoes, diced ½ cup dry white wine 1 cup shredded cheddar cheese 3 tablespoons shredded parsley
 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
 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. |