Tag Archives: parsley

Barley Salad with Roasted Mushrooms and Greens

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This dish was adapted from Melissa Clark’s A Good Appetite column in the New York Times. Clark is a terrific writer and her recipes are always straightforward and spot-on. The original featured roasted celery root — I’ve substituted sautéed greens instead (or try roasted sunchokes, turnips, parsnips or carrots per Clark’s suggestion). Vary the greens as you wish — add a handful of those zippy mustard leaves included in last week’s delivery along with whatever else is in the fridge like broccoli, spinach or chard — just about any would be nice. I used a mix of chard, dandelion and arugula. The barley is nutty tasting with a pleasant chew — just right for a hearty dinner salad. Continue reading →

Farro with Roasted Vegetables

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This versatile vegetarian dish serves equally well as a main course or a hearty accompaniment. Substitute whatever produce you have on hand — zucchini, eggplant, cherry tomatoes and peppers in the summer or carrots, parsnips, fennel, broccoli, cauliflower and winter squash in colder months. Whatever vegetables you choose, the flavor is sure to be deep, complex and oh so good. Roasting takes any ordinary veggie and intensifies the flavors, delivering taste that’s utter magic.

Farro is an ancient wheat grain from Italy. It has a chewy, soft texture and nutty flavor when cooked. It’s worth seeking out — you’ll find it at Whole Foods and other quality markets.

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Raw Broccoli Salad with Leafy Greens, Oranges and Nuts

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This versatile salad features winter broccoli and oranges. The rest is up to you. Add in tender or crunchy lettuces or other leaves like spinach, peppery arugula or vibrant red cabbage (pictured above). Roughly chopped herbs are wonderful in this mix — mint, cilantro, dill, parsley. Try some feathery fennel fronds (or shaved bulb). If you can get your hands on a few edible flowers like calendula or broccoli add them at the very last minute before serving. This salad is crunchy, bold and slightly sweet — a colorful mound of pleasure for the eyes as well as the palate.

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Persian Appetizer of Bread, Cheese and Herbs (Nan-0 Panir-o Sabzi_

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Herbs occupy an important place on the Persian table where they are offered with most every meal — radish, tarragon, basil, cilantro, mint, and parsley — whatever’s fresh and in season. Salty feta cheese is cut into cubes and thin lavash bread completes the combination. I also like to spread a yogurt and shallot mixture called mast-o-musir, even if it’s not traditional.

Ingredients:

  • Assorted fresh herbs, rinsed and cut into sprigs (cilantro, mint, basil, parsley, tarragon, dill)
  • Radishes, rinsed, tops removed and sliced
  • Green onions, roots and stalks trimmed (optional)
  • Feta cheese, drained and cut into cubes
  • Lavash, cut into rectangles about 2 by 4 inches

Method:

  1. Arrange herbs, onions and radishes in the middle of a large platter.
  2. Add bread and cheese on either side.
  3. Eat by choosing which elements you want to put together. Lavash, a cube of feta, some herbs and a radish on top, for instance.

Note: For mast-o-musir mix strained, plain yogurt (or plain Greek yogurt) with finely minced shallot (to taste). Wonderful spread on any kind of bread.

Green Rice

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Many cultures serve a “green” rice pilaf – this is a Persian version. You can try substituting spinach for the parsley without altering the flavor substantially. Also try increasing the amount of herbs a bit – if you like your rice really “green”. The saffron is not essential – if you don’t have it on hand – though it adds a lovely flavor so characteristic of Persian cuisine. The dried lime can be found at any Persian or Middle Eastern grocery (try Rose International Market in Saratoga or Mountain View). You can substitute fresh lemon for the dried lime – cook the rice with 2 tsp lemon zest, and squeeze 2 Tbsp lemon juice on the rice just before serving. I use less water than is called for in the original dish to create a drier, less sticky grain.

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