Tag Archives: parsley

Veggie Quiche

12 Apr

Veggie Quiche (makes two quiches; adapted from “Transformed Spinach Mushroom Quiche” at allrecipes.com)

  • 8 eggs
  • 1 1/2 c. milk (or 1/2 c. heavy cream and 1 c. milk)
  • 2 Tbs. fresh parsley, chopped
  • 2 tsp. garlic, minced
  • 1 tsp. sea salt
  • 1/4 tsp. nutmeg
  • freshly ground black pepper
  • 1 c. fresh greens (e.g. chard, spinach), chopped
  • 4 oz. fresh mushroom, sliced
  • 1/4 c. onion, minced
  • 2 Tbs. sun-dried tomatoes, minced
  • 1 oz. feta cheese, small crumbles
  • 2/3 c. shredded cheese

Preheat the oven to 400 degrees Farenheit. Precook two pie crusts (see recipe for almond flour pie crust). In a medium-sized bowl, whisk together the eggs, milk, parsley, garlic, salt, nutmeg, and pepper. In a separate bowl, toss together the greens, mushroom, onion, tomatoes, and feta. Spread half of the veggie mix over each pie crust. Sprinkle half of the shredded cheese on top of each veggie mix. Gently pour half of the egg mix on top of each layer of cheese. Bake at 400 degrees Farenheit for ~45 min. or at 415 degrees F for ~30 min. Let sit 10 min.


Ranch dressing

17 Aug

Ranch dressing (adapted from http://www.thekitchn.com)

  • 1/2 c. buttermilk (home cultured better than store bought)
  • 1/4 c. mayonnaise
  • 1/2 tsp. sea salt
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 Tbs. dried parsley
  • 2 tsp. rice vinegar

Summer squash stew

18 Jun

Summer squash stew

  • 1 large onion (or mix of onion and shallots)
  • 6 oz. bacon or kielbasa, chopped
  • lard
  • 1/2 tsp. sea salt
  • 2 Tbs. fresh basil, chopped
  • 5 c. summer squash, cut into quarters and sliced
  • ~1/2 to 1 c. broth
  • ~2 c. cannellini beans (or white beans), previously soaked and cooked
  • 2 Tbs. fresh parsely, chopped
  • 2 Tbs. red wine vinegar
  • parmesan

Saute the onion in lard and bacon with the sea salt for ~5 min. Add the squash and basil, saute another 5 min. Add warmed broth and cannellini beans.  Put cover on and simmer until squash has softened.  Be careful not to make the squash too mushy.  Add the parsely and red wine vinegar.


*Note: Consider adding more greens, maybe sweet potato leaves.

Parsley and garlic dressing

29 Mar

Parsley and garlic dressing

  • 1 Tbs. + 1 tsp. red wine vinegar
  • 1 Tbs. kombucha vinegar
  • 1 tsp. dijon mustard (try dry mustard sometime)
  • 2 tsp. parsley
  • 1 large clove garlic, smashed and minced
  • 1/2 c. olive oil
  • 1/2 tsp. sea salt (optional)

Asparagus, peas, and pasta

29 Mar

Asparagus, peas, and pasta (adapted from Epicurious)

  • 12 oz. pasta, (reserve 1/2 c. pasta water)
  • 1 to 2 Tbs. lard or bacon fat
  • ~1 lb. asparagus, cut into 1-inch pieces and sliced diagnally
  • 2 c. frozen peas
  • 1 bunch green onions, thinly sliced and separate the white and green parts
  • 2 garlic cloves, smashed and minced
  • 3/4 tsp. sea salt
  • 1/2 c. parmesan cheese
  • 1/3 c. heavy cream
  • 3 Tbs. freshly-squeezed lemon juice
  • 1 Tbs. finely grated lemon peel
  • 1/4 c. fresh parsley, chopped or 2 Tbs. dried
  • 1/4 c. fresh basil, sliced or 1 1/2 Tbs. dried
  • lettuce (optional)

Cook pasta in boiling water according to directions.  Reserve 1/2 c. of the liquid.

Saute the asparagus, peas, white parts of the onions, garlic, and dried herbs in the lard/fat for ~5 to 10 min.  Sprinkle on the salt.  Remove from heat.  Add the parmesan, cream, lemon juice and peel, and dark green parts of the onion.  Add the pasta liquid to desired consistency.  Serve on top of the pasta with some lettuce.

Tuna Tabouli

7 Feb
  • 1/4 to 1/2 c. cracked wheat/bulgur
  • hot water
  • 1 c. parsley, fresh and chopped
  • 1/4 c. mint, fresh and chopped
  • 1/2 cucumber, partially peeled and diced
  • 1 tomato, diced
  • 2 scallions, thinly sliced and including tops
  • 3 to 4 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 1/4 tsp. kosher salt
  • 6 to 9 kalamata olives
  • ~6 oz. albacore white tuna

Cover the wheat with hot water in a bowl and soak for ~30 min. to soften.  Use cheesecloth to drain and squeeze out water.

Toss the parsely, mint, cucumber, tomato, scallion, olives, and wheat together.  Mix well with lemon juice, oil, and salt.  Fold in tuna.

*Next time, soak grains with apple cider vinegar too, overnight.