PARSLEY is the star of the show today. I grow it in large containers in summer. It is abundant and keeps on giving. Cut it back and a few days later you have MORE!
an herb-based condiment that is a culinary specialty of Argentina and Uruguay. Typically served alongside grilled steaks, roasted beef and pork sausages, it is made from parsley, dried oregano, garlic, salt and pepper in a base of olive oil and vinegar.
I add a little red pepper flake for that kick.
Recipe: 12 servings 1 tbsp each
Large bunch of fresh parsley washed stemmed and finely chopped = 1 cup
My new favorite pantry item, Raw Coconut Aminos. Why do I like them? The obvious reasons are listed on the label. 100% organic, gluten-free, dairy-free, non-GMO and low glycemic.
Made from coconut tree sap, coconut aminos are a great source of 17 amino acids, vitamins and minerals. They contain 65% less sodium than soy sauce and can be used in place of soy in marinades, dressings and for sautéing. Overall, coconut aminos are a much healthier alternative to soy sauce and they’re PALEO.
Coconut aminos are available at your local health food store.
Here’s a variation on the traditional pesto. Substitute cilantro for basil and roasted pumpkin seeds for pine nuts or walnuts. This one is dairy free as well.
1 cup plus 1/3 cup or more as needed organic olive oil
4 cups packed fresh cilantro leaves*(see note below)
1 1/4 cup roasted pumpkin seeds
4 cloves peeled garlic
1/2 tsp sea salt
Freshly ground pepper
Grated lemon zest( optional)
Preheat oven to 325′ and place pumpkin seeds on a tray. Roast no more than 10-15 minutes and remove from oven placing them in a clean bowl.
In a food processor, place washed and dried cilantro leaves ( use a bit of the green stem as well)
1 cup olive oil, garlic, salt and pepper. Process until the mixture forms a coarse paste. Add the extra olive oil as needed. Taste and adjust seasoning as needed.
Store in the fridge in an airtight container for a few weeks, remembering to add a bit more olive oil on the top of the pesto. Or fill ice cube trays 3/4 full with pesto, freeze and then store in zip locks bags for future use.
Base for dips, marinating chicken meat or fish, great on pasta and spread on toast points.
* see my earlier post on basil walnut pesto for tips on how to wash cilantro or basil
Cool down with this Asian slaw. No cooking required, make this ahead, keep refrigerated for a few days. Add some protein, keep it simple and quick. When I’m rushed for time I add leftover shredded chicken or store-bought shredded roasted chicken right to this slaw. It pairs well with shrimp and lobster too.
To save time purchase pre-shredded mixed cabbage or slaw and just add the dressing.
Use 4 cups of slaw.
If you have a food processor follow the instructions below.
1/4 head each of red and green cabbage, finely shredded in food processor~ 3 cups total
1/2 cup store-bought broccoli slaw
1/4 cup store-bought match stick carrots
2 green onions chopped
1 tbsp grated ginger(optional)*
1 1/2 -2 tbsp raw honey
2 tbsp cider vinegar
1 tbsp lime juice
Pinch of salt and pepper
Sesame seeds for garnish
Microwave honey for 10 seconds, then add vinegar,lime juice, salt and pepper. Stir to combine.
In a large bowl add the cabbage, broccoli slaw, carrots and green onions. Pour in the dressing and mix. Refrigerate at least an hour.
Garnish with sesame seeds.
It’s burger time and yes you’re probably thinking beef but if you like lamb, these guys are a great alternative. I started with a boneless leg of lamb, removed the excess thick layer of fat and ground the meat. You could always ask your butcher to do this for you. This recipe is for just over 2 lbs of ground lamb but feel free to double it. Make the other half into meatballs if you wish.
2 1/4 lb ground lamb
1/2 cup finely chopped red onion
1 large garlic clove minced
1/4 cup chopped fresh parsley
1 1/2 tsp finely minced fresh rosemary
1/2 tsp finely ground chilli flakes or cayenne
2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp olive oil
Using your hands, combine the ingredients and begin forming patties. It’s best to use a scale for uniformity. These are just under 7 oz. and about 1/2″ thick. Place the patties on a baking
sheet. Using your thumb, make an imprint in the center of each one.
Refrigerate them for at least an hour so they don’t fall apart on your grill.
I like to serve these on a bed of lettuce with 1/2 a roasted red pepper, sliced goat feta and my cucumber yoghurt dip.
There are so many versions of pesto out there. This one is my go to.
1 cup fresh basil leaves
1 cup walnut halves
1 large garlic clove
1 ounce grated parmesan cheese
1/4 cup extra virgin olive oil
pinch of sea salt
ground chili peppers(optional) (to taste)
Start by filling a container or pitcher with cold water. Plunge the basil leaves into the water several times, then drain the water and repeat. This is the best way to get all the dirt and sand off the basil leaves.
Then lay the basil on a tea towel or paper towel to dry.
Once dry, snip the leaves from the stems, measure and place in a food processor. Add the remaining ingredients and process until it forms a coarse paste. Taste and adjust seasoning as needed. Refrigerate for up to a week or freeze in ice cub trays then store in zip lock bags. Use as a marinade for grilling chicken, fish and seafood, in tomato sauce to enhance the flavor or as a sauce on its own.