Pasta With Olives, Parsley, & Lemon

Recipe & Pic from The Kitchn

This simple but flavorful pasta dish is a great way to showcase your parsley this week. Try throwing in some shredded roast chicken for extra protein!

1 pound pasta, any shape

Kosher salt and black pepper

1/4 cup olive oil

2 yellow onions, halved and thinly sliced

8 garlic cloves, smashed and sliced

1/2 cup pitted and chopped castelvetrano olives

1/2 cup chopped parsley

Grated Parmesan, for serving

Juice from 1/2 lemon

Cook pasta in a large pot of boiling salted water according to package directions for al dente.

Meanwhile, heat olive oil in a large skillet over high. Add onions and garlic and cook, tossing occasionally until beginning to brown and blister, 3 to 4 minutes. Season with 1 teaspoon salt and several grinds pepper and continue to cook, tossing, until mostly dark brown all over, 6 to 8 minutes more. Reduce the heat as low as it will go while the pasta finishes cooking.

Using tongs, transfer pasta directly to the skillet along with 1 cup pasta water. Increase heat to high and cook, tossing, until liquid thickens and coats the pasta, about 3 minutes. Remove from heat, add olives, herbs and lemon juice and toss to combine. Taste and season with more salt and pepper if you like. Serve topped with Parmesan.

Roasted Beet & Fennel Salad With Citrus Dressing

Recipe & Pic from It’s A Veg World After All

Salads aren't just for Summer- a luscious pile of warm caramelized root veggies is the perfect side for a cold and rainy fall day! Try tossing some of your carrots onto the roasting pan along with the fennel and garnish with chopped parsley and fennel fronds.

5 small beets - or 3 large

2 teaspoons extra virgin olive oil - divided

1 bulb fennel - stalks and fronds removed

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

¼ cup shelled pistachios - dry roasted and salted

For the dressing

3 tablespoons extra virgin olive oil

2 tablespoons orange juice - preferably freshly squeezed

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup

Salt - to taste

Black pepper - to taste

Preheat the oven to 400 degrees F. Trim and scrub the beets. Rub each one with a tiny bit of olive oil all over the skin, then wrap each one in aluminum foil. Place the foil packets on the center rack of the oven. Roast for 45 to 60 minutes until tender. Small beets take less time than large beets to roast. When the beets are finished roasting, remove them from the foil packet and rub your hands over each one to remove the skin (it should glide off without too much effort). If they are too hot to touch, run them under cold water while you take off the skin.

Prepare the fennel for roasting. Cut the bulb into lengthwise quarters and then slices. Transfer to a baking sheet lined with parchment paper or a silicone mat. Drizzle with olive oil and toss until coated. Bake for about 15 to 20 minutes (at the same temperature as the beets) until tender and slightly charred.

Slice the roasted beets into thin discs or another shape of your choice. Combine the beet slices and roasted fennel slices in a mixing bowl. Add the chopped herbs and pistachios.

In a separate bowl, whisk together the olive oil, orange and lemon juices, Dijon mustard, maple syrup, salt, and pepper.

Pour the dressing over the salad ingredients and mix well. If you have some fennel fronds from the bulb you used, add them as garnish.

Blistered Beans & Tomatoes

Recipe & Pic from Dishing Up The Dirt

This simple but flavorful recipe is a great side dish but you could also toss the beans and tomatoes with pasta, a bit of pesto, and a dollop of ricotta cheese for a rich and filling entrée!

1/4 cup butter or cooking fat of choice

1 lb green beans, trimmed

fat pinch of salt

1 1/2 cups cherry tomatoes (or chopped slicers)

4 large cloves of garlic, finely chopped

1 jalapeño pepper, finely chopped (optional)

2 Tablespoons low sodium soy sauce

1/4 cup chopped parsley

Heat 2 Tablespoons of the butter in a large cast iron pan over medium-high until melted. Add the green beans (you may need to do this in batches) and cook, covering the pan as needed if the butter is spattering until browned underneath. About 3 minutes. Using tongs flip the beans and brown on the other side for a few more minutes. Continue to cook and turn beans until they are lightly blistered on all sides. Remove the beans to a plate and set aside.

Add the remaining butter to the pan and toss in the tomatoes. Cook, undisturbed for about 2 minutes or until they blister up a bit on the bottom. Toss the tomatoes and cook for one more minute. Add the garlic and jalapeño and continue to cook, tossing every so often until the garlic is browned, the pepper is softened and the tomatoes are blistered.

Add the green beans back to the pan and drizzle in the soy sauce. Toss everything together and throw in the parsley. Taste for seasonings and adjust if needed.

Skirt Steak With Italian Salsa Verde

Recipe & Pic from NYT Cooking

It's getting chilly out but we still have sun so fire up that grill one more time before the rains come back!

1 ½ lbs skirt steak

½ cup olive oil

¼ cup red wine vinegar

¼ cup thinly sliced scallions (about 2)

2 tbs capers, drained and roughly chopped

½ tsp black pepper with more to taste

4 tbs chopped parsley

¼ cup pine nuts

lettuce

½ cup crumbled feta cheese

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.

Add the parsley to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, arrange your lettuce in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta and pine nuts over the lettuce. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the lettuce and steak. Serve immediately.

Kale & Bean Salad With Tahini Dressing

Recipe & Pic from Inspired Taste

1 bunch kale, about 7 cups leaves

3 ounces walnut halves, about

3/4 cup, lightly toasted

2 (15-ounce) cans beans such as chickpeas or cannellini beans, about 3 cups

1/4 cup chopped fresh parsley leaves and tender stems

1/2 cup dreamy tahini sauce, see the recipe for our tahini sauce

Juice of half a lemon

Fine sea salt and fresh ground black pepper

Lemon slices, optional

Tahini Sauce

1/3 cup (80 ml) well stirred tahini, try our easy tahini recipe

1 garlic clove minced very finely into a paste or use a microplane, see note

2 tablespoons fresh lemon juice, about 1/2 a lemon

1 tablespoon olive oil

Pinch fine sea salt

2 to 6 tablespoons lukewarm water

Pinch cumin, optional

Pinch cayenne, optional

1 tablespoon chopped fresh parsley, optional

Make the tahini sauce:

Whisk tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. Add water a tablespoon at a time until you reach your desired consistency. Stir in seasoning, if using.

Make the salad:

Strip the leaves from kale stems and chop or tear apart.

Add kale to a large bowl then use your fingers to massage the leaves with ¼ tsp of salt and the juice from half a lemon. After about a minute the kale will have a deeper color and feel more tender in your fingers.

If using canned beans, drain and rinse them. Add the beans, parsley, and most of the tahini sauce to the kale, toss well, then adjust with more sauce if the salad seems dry. Toss in walnuts, season with black pepper, and serve with lemon wedges.

Lentils With Roasted Eggplant & Tomatoes

Recipe & Pic From Vanilla & Bean

1 eggplant

1 Cup French Lentils or Puy

3 1/4 C Water

20 oz Cherry Tomatos (or slicers cut into chunks)

1 Bayleaf

2 Tbs Olive Oil extra virgin + more for drizzling if desired

2 1/2 Tbs Fresh Lemon Juice about 1/2 a lemon + more for serving

3 Plump Cloves of Garlic crushed and minced

1/2 tsp Dried Oregano

1/4 + 1/8 tsp Red Pepper Flakes

3/4 - 1 tsp Fine Sea Salt

3 Tbs Fresh Chopped Parsley

1/2 C (155g) Greek Yogurt or coconut cream for serving

Fresh Ground Pepper

Preheat oven to 475F (248C). Using the tines of a fork, prick eggplant about eight times all around. Set the eggplant on an unlined sheet pan and roast on the highest rack for about one hour or until the eggplant is soft and slightly chard. Set aside to cool.

Meanwhile arrange the cherry tomatoes (or slicer chunks) on a parchment lined sheet pan. During the last 12-13 minutes of eggplant roasting, place the tomatoes on the lower oven rack and roast until the tomatoes are burst and slightly charred. About 13 minutes.

While the eggplant is roasting, add the lentils to a medium sauce pot. Pour in the water and add a bayleaf with a pinch of salt. Bring to a boil then turn the heat to low, simmering for about 25-30 minutes. The lentils should be tender, not mushy, and there should be a few tablespoons of liquid left. Remove the bayleaf, lid, remove from heat and set aside.

Once cool enough to handle, slice the eggplant open and scrape out the flesh. Spoon the flesh and any roasting juices into the pot of lentils along with the roasted tomatoes and all their juices.

To the pot of lentils and veggies add the olive oil, garlic, lemon juice, oregano, pepper flakes, sea salt and parsley. Stir. Heat on low for just a few minutes to warm through. Add a few twists of fresh ground pepper. Stir and taste for salt adjustment.

Spoon into serving bowls and share with yogurt or coconut cream, ground pepper, fresh parsley and lemon wedges on the side.

Store in lidded containers in the refrigerator for up to three days, or in the freezer for up to two weeks. Thaw in the refrigerator overnight and gently rewarm on the stovetop.

Falafel Sliders With Spicy Yogurt & Sumac Onions

Recipe & Pic from Molly Yeh

You won't miss the meat with these savory Falafel Sliders- perfect served with a side salad at a BBQ!

Sumac Onions:

1 cup warm water
1/2 cup apple cider vinegar
1 teaspoon salt
1 1/2 tablespoons sugar
1 teaspoon sumac
1 large purple onion, thinly sliced

Falafel:

1 cup dried chickpeas, soaked for 10 hours or overnight and drained
2 teaspoons cumin seeds, freshly toasted and coarsely ground in a spice grinder
1 tablespoon coriander seeds, freshly toasted and coarsely ground in a spice grinder
1 small onion, coarsely chopped
4 cloves garlic, minced
1/4 cup lightly packed cilantro leaves with stems, roughly chopped
1/4 cup lightly packed parsley leaves with stems, roughly chopped
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon kosher salt
black pepper
tabasco original red sauce
2 tablespoons flour
1 1/2 tablespoons lemon juice

olive oil or flavorless oil, for frying

Spicy Yogurt:

3/4 cup plain greek yogurt
1 1/2 teaspoons tabasco original red sauce
kosher salt and black pepper, to taste

To Assemble:

Pita bread

Mint Leaves or Cilantro

to make the onions:

whisk together all ingredients except for the onion. add the onion, cover, and let sit at room temperature for an hour or in the refrigerator overnight.

to make the falafel:

in a food processor, combine the chickpeas, cumin, coriander, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of pepper, a few shakes of tabasco sauce, flour, and lemon juice and pulse quickly, about 80-100 times, until the mixture is combined, but still slightly grainy.

in a large skillet, heat 1/4” oil over medium high heat until shimmering but not smoking. form 2" patties of the falafel mixture, packing them firmly. fry on both sides until golden brown. transfer to a paper towel.

to make the yogurt:

combine all ingredients.

to assemble:

cut open a pita, spread it with the yogurt, and top with a falafel patty, a mint leaf or two, and a pile of onions. enjoy!

Chicken Shawarma Tabbouleh Salad

Recipe & Pic from Jo Cooks

Another hot-weather entrée salad that will help keep you cool this week!

Chicken

2 teaspoon smoked paprika

1/2 teaspoon turmeric

2 teaspoon ground cumin

1/2 teaspoon cinnamon

2 teaspoon pepper or to taste

1 teaspoon salt or to taste

1/4 cup lemon juice from about 2 lemons

1/2 cup olive oil

1 teaspoon red pepper flakes

4 cloves garlic minced

1 pound chicken breasts boneless and skinless

1 large onion sliced

Tabbouleh Salad

2 cups water

1 cup bulgur wheat uncooked

1/4 cup olive oil

1/4 cup lemon juice (from 1 or 2 lemons, depends on size)

3 cups tomatoes chopped small

1 cucumber chopped small

1/4 cup green onions chopped (use your Tropea onions!)

2 cups fresh parsley chopped

1/4 cup fresh mint chopped

1/4 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

Other Optional Ingredients

1/4 cup feta cheese crumbled

1/2 cup Kalamata olives

pita bread

hummus

1 avocado sliced

In a 8×8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavor you’ll have.

Preheat the oven to 425 F degrees.

Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let the chicken rest for 5 to 10 minutes before slicing.

Tabbouleh Salad

While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.

Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.

To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.

Nicoise Salad

Recipe & Pic from Love & Lemons

Entrée salads are perfect for hot days- so fresh, so filling! This French Classic is also a great way to use up many of the veggies in your box this week at once!

8 ounces small yellow or red potatoes

4 ounces fresh green beans, trimmed

¾ cooked white beans, drained and rinsed

3 hard boiled eggs, halved

4 artichoke hearts, drained and halved

1 cup quartered radishes and/or sliced cucumber

1 cup cherry tomatoes, halved

½ cup Niçoise or Kalamata olives, pitted and halved

2 tablespoons capers, drained

2 tablespoons chopped parsley

Flaky sea salt, such as Maldon

Freshly ground black pepper

Lemon Vinaigrette

1/4 cup fresh lemon juice

1 small garlic clove, grated

1 teaspoon Dijon mustard

1/4 teaspoon sea salt, more to taste

Freshly ground black pepper

1/2 teaspoon honey or maple syrup, optional

1/4 to 1/3 cup extra-virgin olive oil

1/2 teaspoon fresh or dried thyme, optional

Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

Salmon In Parsley Sauce

Recipe & Pic from NYT Cooking

Parsley is all too often used only as a decorative garnish, that's why we love this recipe that showcases its wonderful flavor as the foundational element for the dish!

3 tablespoons finely chopped flat-leaf parsley

4 teaspoons capers

1 tablespoon finely minced scallion (use your Tropea onions!)

1 teaspoon finely minced garlic

⅓ cup extra-virgin olive oil

2 pounds salmon fillets, cut in 6 portions

Salt and freshly ground black pepper

1 tablespoon fresh lemon juice

Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.

Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.

Season the salmon to taste with salt and pepper.

Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

Sumac Chicken & Onions Sheet Pan Dinner

Recipe & Pic from Hungry Paprika

Things are finally cooling down a bit this week so maybe it's time to reunite with your oven.This sheet pan dish is quick and simple- serve it with pita, the beet dip below, and perhaps a side salad for an epic summer meal!

6-8 chicken legs or thighs

3 Onions (use your sweet walla wallas!)

3 tablespoons extra virgin olive oil

For the spice mixture:

2 tablespoons sumac

1 teaspoon cinnamon

½ teaspoon cumin

1 teaspoon allspice

½ teaspoon black pepper

1.5 teaspoon salt

For garnish (optional):

Parsley

Lemon wedges

Preheat oven to 400.

Mix spices together in a bowl, remove one tablespoon for the onions and use the rest for the chicken. Coat the chicken fully with the spice mix.

Thinly slice the onions and coat with spice mix. Lay the onions in a single layer on a sheet pan and drizzle with olive oil. Place the chicken on top of the onions and scatter a few slice of onion over each piece.

Bake for 35-40min then broil for 5min to crisp the chicken skin.

Moroccan Spiced Carrots With Lamb

Recipe & Pic from Dishing Up The Dirt

I share this carrot recipe every year because it is just so darn good and it's a great way to push carrots from a snack or side dish to a foundational part of a full meal. I recommend piling everything up on one big plate (garnish with some of your parsley) and serving with a bowl of pita or sliced crusty bread for scooping!

~Rae

1 bunch carrots, sliced in half lengthwise

1-2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

salt and pepper

Lamb

1 tablespoon olive oil

1 bunch of scallions, minced (white and light green parts only, reserve the tops for garnish)

1 clove of garlic, minced

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon fine sea salt

a few grinds black pepper

1 pound ground lamb (ground beef is a fine substitute!)

Yogurt Sauce

1 cup plain sheep's milk, goat's milk, or cow's milk yogurt

1 clove of garlic, minced

2 teaspoons fresh lemon juice

1/2 teaspoon fine sea salt

2 teaspoons extra virgin olive oil

Preheat the oven to 425F. Toss the carrots with the oil, spices, salt and pepper. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. About 30 minutes. Toss the carrots halfway through cooking.

Heat a large skillet over medium-high heat. Add the oil to the pan, swirl to coat. Add the scallions, garlic, coriander, cumin, cinnamon, salt, pepper, and lamb. Cook, stirring occasionally, until the lamb is cooked through, 5-7 minutes.

Prepare the yogurt sauce by whisking together all the ingredients in a bowl.

Spread a thin layer of the yogurt sauce onto four plates, top with the carrots and then top with a few spoonfuls of the lamb mixture. Sprinkle with minced scallion tops and serve.

Recipe: Parsnip & Leek Soup

2021 Week 24 Newsletter

Recipe & Pic from Simply Recipe

A recipe recommendation from one of our CSA members! She suggests subbing in chicken broth for the 2 extra cups of water and offering feta as an additional topping option. She shared that cauliflower works great to add in if you're a bit short on parsnips, and we think carrots would probably work well here too!

2 tablespoons butter

3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)

2 tablespoons extra virgin olive oil

1 1/2 to 2 pounds parsnips, peeled and chopped

2 strips lemon zest, 1 x 2 inches each

1 to 2 teaspoons kosher salt

4 cups chicken stock (use vegetable stock for vegetarian option)

2 cups water

2 cups finely chopped fresh parsley (reserve a little for garnish)

1 tablespoon lemon juice

Freshly ground black pepper to taste

Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest.

Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

After removing the zest and adding the parsley, purée by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

Stir in lemon juice and season with salt, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Recipe: Creamy Celeriac, Kohlrabi, & Fennel Soup

2021 Week 23 Newsletter

Recipe Adapted From Feasting At Home

A creamy, decadent tasting soup that incorporates 3 delicious cool-weather veggies! The parsley oil garnish is optional but if you have some celery leftover from last week, give it a try (or sub in cilantro!)

1 large fennel bulb, cored and diced ( about 1 ½ cups)

½ onion-diced ( 1 cup)

1–2 Tablespoons olive oil

1 grapefruit-sized celeriac- peeled and diced ( about 2 cups)

1-2 kohlrabi- peeled and diced

8 Cups Chicken or Veggie stock

¼ teaspoon white pepper

salt to taste

¼ cup creme fraise or sour cream for garnish ( optional)

Parsley oil -for garnish- ( optional)

1 Cup packed Italian parsley ( stems ok)

½ Cup olive oil

½ clove garlic

¼ teaspoon kosher salt

2 teaspoon lemon juice

In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, kohlrabi, pepper and 8 cups chicken stock.

Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac and kohlrabi are very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)

Return to the pot. Warm before serving and adjust salt.

Garnish with a swirl of creme fraise or sour cream (optional) and a little drizzle of parsley oil.

Parsley Oil

Pulse all ingredients in a blender or food processor until combined.

Recipe: Chermoula Roast Cauliflower

2021 Week 22 Newsletter

Recipe and Pic from Olive Magazine

This recipe calls for roasting a cauliflower whole, which it quite lovely presentation-wise, but if you prefer you can slice yours into thick “steaks” before roasting which will cook much more quickly!

1 cauliflower, trimmed

2 tbsp tahini

2 tbsp plain yogurt

1 tbsp, toasted pumpkin seeds

Chermoula

handful, finely chopped flat-leaf parsley

handful, cilantro finely chopped

2 garlic cloves, crushed

1 tsp smoked paprika

1 tsp ground cumin

1 lemon, zested and juiced

olive oil

To make the chermoula, mix the herbs, garlic, spices, lemon zest and juice with 3 tbsp oil and a good pinch of salt.

Heat the oven to 400 degrees Brush the cauli with oil and season then put on a baking tray and roast for 30 -40 minutes or until tender. Take out, spoon over the chermoula and leave to sit for 5 minutes.

Meanwhile, mix the tahini and yogurt with enough water to make a drizzleable sauce and season. Lift the cauliflower onto a plate, drizzle with the tahini sauce then finish with a scatter of toasted pumpkin seeds.

Recipe: Lentil Soup With Fennel & Sausage

2021 Week 17 Newsletter

Recipe & Pic from Taste Cooking

When the weather starts getting drizzly and chilly this is a recipe that I always end up turning to. It's rich, satisfying and oh so heart-warming on a fall or winter evening!

~Rae

1 ½ cups green or brown lentils, preferably French

1 tsp baking soda

7oz Toulouse sausage, or other uncooked pork sausage, casings removed

Olive oil, as needed

1 medium yellow onion, diced

1 medium bulb fennel, trimmed, cored, and diced (or substitute 4 celery stalks)

½ tsp fine sea salt

3 whole cloves

½ tsp dried thyme

6 cups chicken or vegetable stock

Freshly ground black pepper

Crème fraîche or full-fat sour cream, for serving

Roughly chopped fresh flat-leaf parsley, for serving

Hot sauce, for serving (optional)

The day before you want to cook them, soak the lentils in enough cold water to cover by 2 inches mixed with the baking soda.

The next day, in a heavy-bottomed pot, cook the sausage over medium heat until browned, breaking it into bits with a wooden spoon as it cooks. (If the sausage meat is lean, add 2 teaspoons olive oil so it doesn’t stick.) Scoop out and set aside on a plate.

Add the onion, fennel, and salt to the pot and cook, stirring regularly, until softened, 4 to 5 minutes.

Drain and rinse the lentils. Add to the pot with the cloves and thyme. Add the stock, cover, and bring to a simmer. Cook until the lentils are cooked through, 35 to 40 minutes. If you want to give more body to the soup, mash roughly with a potato masher, or process briefly with an immersion blender. You want the soup to remain chunky.

Return the sausage to the pot and stir. Taste and adjust the seasoning.

Ladle into bowls. Add a spoonful of crème fraîche, black pepper, and parsley, and serve. I like a dash of hot sauce, too.

Recipe: New Potatoes With Butter & Parsley

2021 Week 7 Newsletter

Recipe from RecipeTin Eats

This may seem like a pretty basic recipe but sometimes only the simplest of ingredients are required to really make a dish shine. These tender little buttery nuggets would make a wonderful side dish but you could also combine them with some of your green beans for a salad Nicoise! 

New potatoes

½ tbs salt , for cooking

2 tbs unsalted butter (no need to melt)

¼ tsp each salt and pepper (or more to taste)

2 tbs fresh parsley, finely chopped

Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbs salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 – 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.

Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).

Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.

Add parsley just before serving. Stir through, transfer to serving bowl and serve warm!

Recipe: Tomato Zucchini Focaccia

from A Family Feast

5 cups bread flour plus up to 2 cups more

2 teaspoons salt

2 teaspoons instant yeast

2 cups room temperature water

6 tablespoons extra virgin olive oil plus more to mist over dough

1 pound zucchini, sliced thin using a mandoline

1 large or two medium eating tomatoes such as beefsteak, sliced thin

1 teaspoon kosher salt

½ cup oil cured Italian olives, pitted

1 cup Romano cheese, freshly grated

Herbed oil

1 ¼ cups extra virgin olive oil

½ cup fresh basil, chopped

2 tablespoons fresh flat leaf parsley, chopped

1 ½ teaspoons kosher salt

½ teaspoon large grind black pepper

1 ½ teaspoons garlic powder

In the bowl of a stand mixer with the dough hook attachment, place 5 cups of the flour along with salt and yeast and mix to combine.

Add all of the water and 6 tablespoons of the oil and mix on medium speed to form a sticky dough. After 3-4 minutes of mixing, the dough should be pulling away from the sides but still be stuck to the bottom. If the dough is still sticking to the sides, add a little more flour until just the bottom sticks. Mix for a total of four more minutes on medium.

Pour out a cup of bread flour onto your counter and spread out to about a 6×6-inch square and using a bowl scraper, scrape the dough into the center of the flour.

Shape the dough by stretching into a small neat rectangle about 10×4. Does not have to be exact. Dust the top with flour and let this sit for five minutes.

Grab the left and right sides, stretch and fold towards the center making the same rectangle size only now three layers thick. Spray the top with olive oil from a mister, then dust with more bread flour. Cover with plastic and let sit 30 minutes.

Repeat the same method by stretching, folding, misting and dusting and again let rest covered 30 more minutes.

Repeat one last time but after you cover it, let it sit for 90 minutes.

During the time the dough rests, you will dry roast the vegetables and make the herbed oil.

Set oven to 250 degrees F.

Line three sheet pans with parchment and spray with pan spray.

Lay out the sliced zucchini on two pans and the tomato on the third, sprinkle with salt and bake for about an hour or so flipping the vegetables half way through. Bake until the slices are dried and slightly shriveled and just starting to brown. I rotated the three pans in my oven so each had a turn one each rack since the bottom rack cooked the quickest. Once done, cool, cover and refrigerate until next day.

To make the herbed oil, microwave the oil to 110 degrees F and add all of the other herbed oil ingredients. Set this aside.

Once the dough has rested the final 90 minutes, line a sheet tray with parchment paper and using a brush dipped into the herbed oil, brush the parchment paper liberally. (the herbs should have settled, let them stay that way and just dip the brush into the top oil)

Place the dough onto the oiled pan and press to fit the dough to the pan. Don’t worry about getting it into the corners. When it proofs the next day, it will fill up the pan.

Once the dough is pressed into the pan, use your finger tips to press dimples into the dough all over the top then spoon some of the herbed oil over the top (this time stir first and use the herbs). Cover with plastic and refrigerate for the next day and up to three days.

Three hours before baking, remove the dough from the refrigerator and lay out the tomato slices and zucchini slices all over the top to about a half inch from the edges. Pit the olives and flatten with your fingers and scatter over the top. Spread the rest of the herbed oil all over the top. It will seem like a lot but as the bread bakes, it absorbs the oil.

Cover with plastic and a dish towel and let sit on your counter for three hours.

15 minutes before the three hours is up, preheat oven to 500 degrees F.

Place the pan in the oven on the center rack, lower the temperature to 450 degrees F and bake for 10 minutes.

Rotate pan 180 degrees and bake for 7-10 more minutes or until it is just starting to brown.

Sprinkle on the Romano cheese and bake for five more minutes or until golden brown then remove from the oven.

Immediately slide the now baked focaccia off of the pan and onto a cooling rack. If the parchment paper slides out with it, slip it out from beneath the bread and let the bread cool for at least 20 minutes.

Slide the bread from the cooling rack onto a cutting board and cut 4X4 (16 pieces) or if you want smaller pieces, cut four the short way and five the long way for 20 pieces.

Store leftover bread in the refrigerator.

Recipe: Parsley Sauce

from Deborah Madison

Try this tangy and herbaceous sauce over rich meats, creamy soups, or roasted veggies !

1 clove garlic

Sea salt

¼ tsp black peppercorns

¼ tsp fennel seeds

¾ cup chopped parsley

¾ cup olive oil

1 large shallot or 4 green onions, chopped

grated zest of 1 lemon

fresh lemon juice or champagne vinegar to finish

Puree all ingredients in a food processor or blender to make a thick green sauce. Taste for salt, then sharpen with a little vinegar. Best when used right away. 

Recipe: Classic Potato Leek Soup

from Julia Child

2 tablespoons neutral oil, such as canola or grapeseed oil

1 pound russet potatoes, peeled and roughly chopped

1 pound leeks, cleaned and thinly sliced

6 cups vegetable stock (or light chicken stock)

Kosher salt, to taste

1 to 2 tablespoons freshly squeezed lemon juice

1/2 cup heavy cream

1/2 cup crème fraiche

1/3 cup minced parsley or chives

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.