Tag Archives: parsley

A Savory Explosion!

There’s something about anything salty and savory that will always get my attention. Olives, capers, anchovies, in any recipe will certainly make me sit up and take notice. One thing that will give your creativity a boost is having a delicious and versatile olive tapenade on hand. During the holidays I try to incorporate it in appetizers, pasta and entrees in general. It keeps well in the refrigerator for a couple weeks, and if your making a larger batch, freezes well for several months.

Consider the following suggestions for using tapenade:

  • Serve it on top of hummus for a savory boost
  • Serve broiled fish with a dollop of tapenade on top
  • Use tapenade to stuff portabella or cremini mushrooms
  • Make a cold pasta with veggies and use the tapenade as the dressing with lemon juice
  • Top burgers with roasted red pepper, cheese and tapenade
  • Toss with steamed baby potatoes
  • Use on pizza to replace tomato sauce
  • Make a sandwich on focaccia with salami, ham, roasted red peppers, tomatoes, red onion, pepperoncini, mozzarella and tapenade
  • Make a wrap of hummus, red onion, roasted red pepper, arugula and tapenade
  • Make a pasta with tapenade, cherry tomatoes and toasted breadcrumbs (recipe to follow)

The possibilities for its use is only limited by your imagination! Although you can purchase store bought tapenade, it’s so easy why not make it yourself for a lot less! This blog will focus on whipping up this flavorful Mediterranean olive spread and a easy, crowd pleasing pasta when you’re busy.

OLIVE TAPENADE (MEDITERRANEAN OLIVE SPREAD)

INGREDIENTS:

  • 6 ounces brine-cured olives, pitted and drained (Manzanillo and or kalamata work well)
  • 6 ounces California black olives, pitted and drained
  • 1 teaspoon anchovy paste or 2 anchovy filets
  • 1/4 cup capers, drained
  • 2 tablespoons fresh flat leaf parsley
  • 3 cloves garlic
  • 3 tablespoons fresh lemon juice
  • Couple grinds fresh black pepper
  • 1/4 cup extra-virgin olive oil

INSTRUCTIONS:

  1. Place drained and pitted olives in the bowl of a food processor. Add anchovy, capers, parsley, garlic, lemon juice, and black pepper. Pulse several times until coarsely chopped.
  2. Scrape side with spatula and add olive oil. Pulse several times until a chunky paste forms, scraping sides as needed. Serve at room temperature.

TAPENADE PASTA WITH CHERRY TOMATOES AND TOASTED BREADCRUMBS

INGREDIENTS:

  • 8 ounces bucatini pasta
  • 1/2 cup toasted fresh breadcrumbs
  • 2 cups cherry tomatoes, halved
  • 1/2 cup olive tapenade
  • 3/4 cup pecorino cheese, grated
  • 1/2 cup chopped flat-leaf parsley
  • Freshly ground black pepper

INSTRUCTIONS:

  1. Bring a large pot of water to a boil. Season the water generously with salt and then add the pasta. Cook the pasta according to package directions.. Reserve 1 cup of pasta water before draining the pasta.
  2. While you pasta is cooking heat a few drizzles of olive oil in a small skillet over medium heat. Stir in the fresh breadcrumbs and toast them until golden brown, 3-5 minutes. Drain on paper towels.
  3. Add the drained pasta back into the pot and add the tapenade, and 1/2 cup of the pasta water. Toss well to combine, adding additional pasta water if needed. Add 1/2 the cheese, the cherry tomatoes and parsley. Season with black pepper.
  4. Pile the pasta onto plates or shallow bowls. Top with cheese, parsley and breadcrumbs. Finish with a drizzle of olive oil.

“First we eat, then we do everything else.”

Les Carottes, Oui!

I have always appreciated the versatility of vegetables, as the possibilities are endless. It certainly doesn’t hurt that we are vegetable farmers. There are times when fresh, simple ingredients will make combinations shine. The French are masters of this approach to cooking. This is a salad that can be tweaked on so many levels. Herb choices can be varied, such as parsley, mint, cilantro, or a mixture. If you want to bulk it up, it’s so easy to add chickpeas or cannellini beans. You could add sliced radishes, snap peas, or snow peas. Think color and texture. Frankly, I can’t get enough of this salad!

Typically, this salad uses grated carrots, but I find that they become slightly mushy when used as the centerpiece. I prefer to use a julienne peeler as it gives it more loft and texture interest. I’ve used a few of these peelers over time and have not been plused. However, I finally found one that works perfectly as advertised. The Sunkuka Julienne Peeler, is made of stainless steel and performs beautifully. This salad also holds for up to 3 days in the refrigerator.

FRENCH CARROT SALAD WITH LEMON DIJON VINAIGRETTE

INGREDIENTS:

  • 1 pound carrots, peeled and julienned
  • 2 scallions, sliced thinly
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons Dijon mustard
  • Juice of half a lemon
  • 1.5 tablespoons avocado oil
  • 1.5 tablespoons good quality extra-virgin olive oil
  • 2 teaspoons local honey
  • Sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

  1. Peel and julienne carrots. Place in a large bowl. Add scallions and parsley (and any other salad ingredients you choose).
  2. In a pint mason jar, combine avocado and olive oil, Dijon, lemon juice, honey, salt and pepper. Place lid on jar and shake vigorously. Add to salad and toss gently. Serve on a bed of lettuce.

OPTIONS:

  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup radishes, thinly sliced
  • 1 cup snap peas, sliced in thirds
  • 1 cup snow peas, sliced in thirds
  • 1/4 cup cilantro and/or mint

Serves 4

The majority of my diet is probably vegetables, but I’m not a vegetarian or vegan. –Abigail Spencer

Hold The Mayo!

When the weather starts to break in the spring, one of the things I crave is salads, and one of my favorites is potato salad. Although I was raised on a mayonnaise based potato salad, loaded with onions and hard-boil eggs, I enjoy making them with a slightly lighter hand. This however, does not mean bland. I want a salad with a punch. Bold Mediterranean flavors, like capers, olives, red onion and herbs guarantees flavor in every forkful . Eliminating the mayonnaise and replacing it with a good quality olive oil is key. I like to turn this into a meal salad by adding imported Italian tuna packed in olive oil. It adds additional bulk, plays well with the other ingredients and looks showy served on a bed of greens. This potato salad is best served warm or at room temperature. I also enjoy adding about 1/2 cup chopped garlic scapes, when they are available in June. Not a tuna fan? Simply omit it. So simple to adjust it to your own taste preferences.

Don’t allow the potatoes to cool before tossing them with the dressing. This when they really absorb the flavor. Also, don’t skip the caper brine! It’s just not the same without it.

MEDITERRANEAN POTATO SALAD

INGREDIENTS:

  • 1/2 small red onion, thinly sliced
  • 1 teaspoon dried oregano
  • 1/4 cup red wine vinegar
  • 1 1/2 pounds Yukon gold or red skinned potatoes (or a combination of both) cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup drained capers, plus 1 tablespoon caper brine
  • 1/2 cup sliced and pitted Kalamata olives
  • 1/4 cup good quality extra-virgin olive oil
  • 5 ounce jar Italian olive oil-packed tuna (optional)
  • 1/2 cup lightly packed Italian parsley or basil OR a combination of both, chopped
  1. In a large bowl, stir together the onion, red wine vinegar and oregano, set aside. Place potatoes in a large saucepan, cover with water to about 1-inch above the potatoes, and add 2 teaspoons salt. Bring to a boil over medium-high heat; then turn down to medium-low and simmer for 8-10 minutes, or until a toothpick inserted into a potato meets no resistance.
  2. Drain the potatoes in a colander. To the large bowl, add capers, brine, olives, olive oil, salt and pepper. Mix to combine. Add hot potatoes and mix gently again. If using tuna, add next along with the parsley and basil. Taste and adjust for seasoning, adding more salt and pepper if needed.
  3. Serve warm on a platter lined with greens.

Yields: 4-6 servings

“Food is the ingredient that binds us together.”

A Big Bowl of Yummy

When we’re busy on the farm in the summer, it’s good to have some go-to salads that can be made in advance, and eaten over several days if need be. This a riff on tabbouleh, a Lebanese salad from the Middle East, made primary with bulgur and parsley. Bulgur is made from parboiled or steamed wheat kernels/berries that are then dried, partially stripped of their outer bran layer, and coarsely ground. The result of this process is a highly nutritious grain that cooks relatively quickly. There might be as many recipes for tabbouleh as their are cooks. The ratio of fresh parsley to bulgur is one of the reasons.

Traditionally tabbouleh is made with bulgur, tomatoes, cucumber, green onions, parsley and mint. Since we are vegetable farmers, I like to load mine up with additional ingredients like radish, grated carrot, and chickpeas. I also like to use a little more bulgur than they might use in the Middle East, making it packed with fiber rich whole grain, complex carbohydrates, and healthy fats.

Although most recipes call for a medium-coarse, or #2 bulgur, I like to use a fine bulgur or #1 for my tabbouleh. If you enjoy a more chewy grain, use the #2 medium-coarse. Either way, 1 cup dried bulgur will yield 4 cups cooked bulgur. I buy my fine bulgur from a Middle Eastern grocery store. At any rate you can adjust proportions and ingredients to your personal preferences, however non-traditional it may be. Just don’t omit the bulgur or fresh parsley altogether. Tabbouleh, although best when fresh, will keep in the refrigerator up to 3 days.

BRICKYARD FARMS TABBOULEH

INGREDIENTS:

  • 1 cup bulgur, #1 or #2
  • 1 can chickpeas, rinsed
  • 1 pint cherry tomatoes, halved
  • 1 medium cucumber, sliced 1/4 inch, then quarter slices
  • 4 green onions, sliced using both white and green parts
  • 6-8 radishes, sliced
  • 2-3 carrots, peeled and shredded on large holes of box grater
  • 1 large bunch curly parsley, chopped
  • 6-8 large mint leaves, chopped
  • 1/2 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil (quality matters here)
INSTRUCTIONS:
  1. If you are using fine or #1 bulgur: Place 1 cup bulgur in large bowl. Boil 2 cups of water and pour in over the bulgur. Let rest for 10-12 minutes. Fluff with a fork. I like to place it in the refrigerator for about an hour to cool it down. You can also just let it cool in the bowl.
  2. If you are using medium-coarse #2, place 1 cup bulgur in a heavy pot and add 2 cups water, and 1/4 teaspoon kosher salt (optional). Bring to a boil, then turn down to low and cover. Cook for 12 minutes. Take of heat and let stand for 10 minutes more. Fluff with a fork. Let cool to room temperature or place in refrigerator for one hour.
  3. To the cooled bulgur add your halved cherry tomatoes, cucumber, green onions. radishes, chickpeas, grated carrots, chopped parsley and mint.
  4. In a separate bowl or pint mason jar, mix together the lemon juice and extra-virgin olive oil. Mix with a whisk, or shake vigorously to emulsify. Pour 1/2 of dressing over tabbouleh. Mix thoroughly. Add additional dressing just before serving.

Serves 6-8

“What is more refreshing than a salad, when your appetite seems to have deserted you?” –Alexis Soyer

Wild Thing

Boy, are we ever having a heat wave!  Just in time for harvesting our 5500 heads of garlic.  The good news is it’s great for garlic; not so much for us garlic diggers and cleaners.  We get up early while the heat is bearable, then stop by midday to avoid becoming ill.  This is definitely the time of year for simplicity in the kitchen.  You can always throw something on the grill, but I really go for meal salads.  They don’t heat up the kitchen, and you can munch on them for a few days.  Virtually any grain or bean will work well, combined with vegetables of your choice.  I go for texture differences whenever possible; which usually means crunch and savory elements.  I’ve been making this salad for decades.  It’s great for a picnic (no mayo) and can be doubled or tripled to serve a crowd.

WILD RICE SALAD

INGREDIENTS:

  • 1 cup long grain wild rice, cooked, drained and cooled
  • 8 pieces of bacon, chopped, fried and drained
  • 2 cups celery, diced
  • 2 cups white onion, diced
  • 4 ounces white or brown mushrooms, stems removed, caps sliced
  • 2 cups curly parsley, chopped
  • 1 cup pecans or almonds, toasted

DRESSING:

  • 1/2 cup sunflower oil
  • 1/2 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper to taste

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DIRECTIONS:

  1. Measure 3 cups water into a medium saucepan and add 1 teaspoon salt.  Bring to a boil and stir in wild rice.  Turn down to low, partially cover and cook for 40 minutes.  Drain in a wire colander and set aside to cool.
  2. Chop bacon, fry until crisp and drain on paper towels.  Set aside.
  3. In a large bowl, place cooled wild rice, with celery, onions, mushrooms, pecans and parsley.
  4. Place ingredients for dressing in a pint mason jar.  Seal with lid and shake vigorously.  Pour over salad and mix thoroughly but gently.
  5. Serve on a platter and top with crumbled bacon.

Serves 4-6

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“I love how summer just wraps its warm arms around you like a blanket.”  —Kelle Elmore

The Hummus Among Us

There is family that you are born into, and there is your tribe that you adopt.  Your tribe may be a collection of people that enjoy some of the same things you do, or perhaps are like minded in their approach to living.  Frequently, conversations and laughter take place over food.  There is something special about gathering around a table that can evoke extraordinary sharing.  This is much more than the sum of its parts.  Breaking bread with people you love and respect can teach you unexpected lessons in life; particularly when there are multiple generations present.

Part of our tribe is a mother and daughter that started out as customers at our farmers market where we have a seasonal stall.  Over time, our conversations became lengthier and more personal.  We invited them out to our farm.  We met their spouses, and then their daughters/granddaughters.  Sometimes we would meet at a local restaurant to enjoy each other.  We all loved food and drink.  Our relationship was cemented when my wife Val had her brain surgery last year, and they were here to help in anyway they could.  They planted garlic, tomatoes, weeded and gave emotional support.  With the help from our extended tribe we managed to get through an extremely difficult time.  It was a real honor to be present to openhearted, loving and freethinking people.  Not only were they generous with their time, but with their hearts.  In a world filled with too much animosity, this is a real gift.

One of things that I love to both eat and serve during gatherings is some kind of hummus.  The possibilities are endless for incorporating it into a meal.  Folks it is not just something to scoop up with a pita chip.  Mediterranean and Middle Eastern food is endlessly creative.  You can serve it on a platter with braised meat or like this recipe does with assorted colorful vegetables on top.  It packs in lots of protein and deliciousness, not to mention how it can easily feed a crowd.  If you want a textured hummus, keep out half the chick-peas and mash them in a bowl with a potato masher.  This recipe is a lighter version, using less olive oil and replacing it with yogurt.  The topping of tomato, cucumber, onion and parsley makes use of all things fresh and flavorful during summer.

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LAYERED HUMMUS SALAD

INGREDIENTS

FOR HUMMUS:

  • 2 (15-ounce) can chick-peas, drained, reserving 1 cup of their liquid
  • 3 large garlic cloves
  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons sesame tahini (well mixed)
  • 1/4 whole fat plain yogurt (or more as needed)
  • 1 teaspoon ground cumin
  • Kosher salt to taste

FOR MIDDLE LAYER:

  • 2 cups whole milk Greek yogurt
  • 2 tablespoons sesame tahini
  • 1/2 teaspoon kosher salt
  • 1 cup (from a 15-ounce can) chick-peas, drained

FOR SALAD:

  • 1 cucumber, diced
  • 1 pint cherry tomatoes or 8 Campari salad tomatoes, cut into 6th sixths
  • 3 green onions, or 1/2 red onion, minced
  • 1 cup lightly packed fresh curly parsley, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt to taste

DIRECTIONS:

  1. Turn  on a food processor fitted with a steel blade and drop in the garlic.  When the garlic is finely chopped, turn off the machine and add the chick-peas.  Process for about 30 seconds, or until the chick-peas are chopped and mealy; then add the lemon juice, olive oil, tahini, yogurt, cumin, and salt.  Process until the mixture in smooth.  Thin out as desired with additional liquid from chick-peas, adding 2 tablespoons at a time.  The hummus should be smooth but not runny.  From time to time, scrape the sides of the processor bowl.  If the puree seems dry, add a bit more yogurt or olive oil.
  2. Remove the mixture from the food processor and combine with the mashed chick-peas if using.  Taste and adjust salt.
  3. Next prepare you middle layer.  Mix Greek yogurt with tahini and salt.  Set aside.
  4. Lastly, prepare your salad.  Mix parsley, tomatoes, cucumbers and onion; dress with extra-virgin olive oil and red wine vinegar.
  5. To serve spread hummus on platter, top with yogurt leaving 2 inches of hummus exposed.  Sprinkle 1 cup reserved chick-peas around border.  Top with reserved salad.  Use vegetables such as red bell pepper, cucumbers or pita bread to scoop up salad.

Serves 8-10

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What’s for dinner doesn’t matter–it’s the communal environment that you create that makes all the difference.”  –Ronnie Koenig

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