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Posts Tagged ‘parsley’

If you have never had wheat berries this is a great recipe to start with. Wheat berries are chewy, a bit nutty, and super yummy.

1 cup wheat berries
2 Tablespoons rice vinegar
Juice of one orange
1 tablespoons honey
1/4 cup golden raisins
1/4 cup dried figs, chopped
2 large stalks celery, diced
2 Tablespoons extra virgin olive oil
1 tablespoon lemon zest, from 2 lemons
1/4 cup roasted almonds, roughly chopped
Handful fresh parsley, finely chopped
Sea salt, and freshly-ground black pepper, to taste

Put the wheat berries in a saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and partially cover the pot. Cook for 45 minutes, or until the wheat berries are soft yet still chewy.

While the wheat berries are cooking, whisk the rice vinegar, orange juice, and honey together in a small saucepan. Bring to a boil and add the raisins and chopped figs. Turn off the heat and let the fruit steep in the juice and vinegar mixture.

When the wheat berries are tender enough to be chewed easily, drain them, then pour them into a large bowl with the celery. Toss with the olive oil and lemon zest. Add the vinegar and juice mixture, and all the fruit, and mix. Toss with the almonds, chopped parsley, and with the salt. Add pepper to taste.

Serve warm or at room temperature.

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This is one of my favorites for a quick dinner. It is simple and really yummy! This recipe is adapted from Vegetarian Suppers by Deborah Madison (one of my favorite cookbooks!).

olive oil

1 onion, diced

1/4 tsp hot pepper flakes

2 cups cooked chickpeas

1 bunch flat leaf parsley

3 cloves of garlic

small handful of sage leaves

salt and pepper

3/4 pound whole wheat pasta (i like using chiocciole- it’s like giant macaroni)

Cook the pasta in a large pot. While the pasta is cooking heat the olive oil in a big skillet and add the onion and pepper flakes.  Cook for a few minutes, then add the chickpeas.  After a few minutes, add the parsley, garlic and sage (leave some for garnish).  Season well with sea salt and pepper.  Cook for a few minutes, adding some broth or chick pea water if needed.

When the pasta is done, drain well and toss with the chickpea mixture, adding a little extra olive oil.  Yum!

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This was an easy and yummy recipe. A great way to use the cauliflower I got from Maple Spring Gardens, the green onions from Capritopia Farm, and the fresh tarragon from Bracken Brae Farm. The chicken I served this with was from Little Tree Farm.

1 head cauliflower, cut into small florets

1 bunch green onions, thinly sliced (green part too)

1 bunch parsley, finely chopped

2 Tbsp finely chopped tarragon

1/2 cup pitted and chopped Spanish green olives

2-3 Tbsp olive oil

1/2 pound fusilli, rotelle, or other similar shaped pasta

Bring a large pot of water to boil, salt the water and add the cauliflower, boil until tender- about 3 minutes (don’t over cook!). Scoop the cauliflower into a large bowl. Add the pasta to the still boiling water. Add the green onions, herbs, olives and olive oil. When the pasta is done, drain and add to the cauliflower, season with salt and pepper. Yum!

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