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Archived posts for the ‘Parsley’ Category

Salsa Verde with Parsley

By Laura

In “A Passion for Piedmont,” Matt Kramer uses a similar salsa verde for a wonderful anchovy appetizer.  However, the sauce is wonderful on its own with tomatoes, eggs, pasta, or whatever. – David Culpepper


1 small bunch of Italian (flat leaf) parsley, stems removed

2 to 4 cloves of garlic

6 tablespoons olive oil

2 tablespoons red wine vinegar

¼ teaspoon to a full teaspoon red pepper flakes


Mince (do not puree) parsley and garlic in food processor

Add oil, vinegar, and pepper flakes and process a few seconds to combine.

Asparagus with Lemon Vinaigrette

By Laura

From Rollie
Makes 4 servings

    2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
    1 cup lemon vinaigrette salad dressing
    2 teaspoons grated lemon zest
    1/4 cup chopped fresh parsley
    1/2 teaspoon sea salt
    1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.

Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Lemon Vinaigrette
Makes 1 cup

    1/2 cup extra virgin olive oil
    1/2 cup fresh lemon juice
    1 clove crushed garlic
    1/2 medium shallot, minced
    1 teaspoon prepared mustard
    1 pinch salt
    Ground black pepper to taste

In a small bowl, whisk together olive oil, lemon juice, garlic, minced shallot and prepared mustard. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

Anaheim Chile & Corn Chowder

By Laura
    1-2/3 cups fresh or frozen corn kernels
    3/4 lime, zest and juice
    1 tablespoon plus 2 tsp. corn oil
    3/4 large yellow onion, peeled and minced
    3-1/4 cups chicken stock, preferably homemade
    1-2/3 cups russet potatoes, peeled, diced
    3/4 teaspoon chili powder
    1/2 teaspoon crushed red pepper
    3/4 teaspoon ground cumin
    3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
    3/4 red bell pepper, stem and pith removed, seeded and chopped
    2/3 cup plus 2 Tbs. heavy cream
    1/3 cup plus 1 Tbs. fresh cilantro, chopped
    4 sprigs cilantro or parsley, for garnish
    1/2 teaspoon. Kosher salt
    1/3 cup plus 1 tablespoon salsa, for garnish

In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.

To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.