Potatoes and Grilled Kale

rainbow lacinato kale raab

What’s that — you’ve never grilled kale before? Now’s your chance!

5 tablespoons olive oil, divided
2 pounds small potatoes
Salt
1 pound shallots, unpeeled
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup cornichons (tiny pickles), chopped
2 tablespoons drained capers
1 bunch kale, ribs and stems removed
3 scallions, sliced
1 cup parsley leaves with stems

Prepare a grill for medium-high heat and lightly oil grate.

Place potatoes in a large saucepan and cover with water. Season with salt and bring to a boil, then simmer until tender. Drain.

Grill shallots, turning occasionally until skins are blackened and flesh is tender. Let cool, halve lengthwise and scoop out insides, discarding skins.

Whisk lemon juice, vinegar and 3 tablespoons oil in a large bowl. Season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.

Toss kale and remaining 2 tablespoons oil in a bowl. Season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad, along with scallions, parsley and shallots.

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Rainbow Carrot Raisin Salad

Rainbow carrots bunched

Look for bunches of purple and orange carrots at farmer’s markets just before Halloween — the perfect ingredient for a super-spooky salad!

Salad Base
3-4 medium rainbow carrots (2 cups shredded)
1/2 cup raisins
1 tablespoon chopped parsley

Dressing
2 tablespoons yogurt
2 tablespoons mayonnaise
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/2 clove garlic
1/2 tablespoon sugar
1 tablespoon fresh lemon juice
Salt to taste
Water to thin

Shred the carrots and mix with chopped parsley and raisins. Mix the dressing ingredients in small bowl, adding water to thin, if needed. Taste and adjust lemon and salt ratio, if necessary. Mix with salad until evenly coated but not drenched.

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Tangy Parsley Grain Salad

curly parsley and Italian parsley

This is a great way to use up leftover grains and give them new life!

3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup grain, cooked and cold, such as basmati rice or Nash’s wheat berries or barley
5 cups Italian parsley with tender stems, roughly chopped
1 cup almonds, toasted and roughly chopped
1/2 cup sweet onion such as Walla Walla, finely diced
Zest of 1 lemon
Dashes hot paprika for garnish (optional)

Make the dressing right in the serving bowl. Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.

Reheat the rice until steaming. Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well. Serve garnished with a couple dashes of hot paprika if desired.

We thank FoodNetwork.com for this recipe.

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Chickpea Pancakes with Leeks, Squash, and Yogurt

Butternut winter squash

Gluten-free savory pancakes! Courtesy of chickpea flour and winter squash, plus a few other tasty ingredients.

6 tablespoons high-heat oil (safflower, sunflower, or canola), divided
1 medium leek, white and pale-green parts only, chopped
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
1 cup grated peeled squash (such as butternut or kabocha)
1 large egg
3/4 cup chickpea flour
1/4 teaspoon baking powder
1/2 cup plain yogurt
1/4 cup coarsely chopped fresh parsley
Salt

Heat 2 tablespoons of oil in a large skillet, preferably nonstick, over medium-high. Add leek, season with salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve.

Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.

Heat 1 1/2 tablespoon oil in reserved skillet over medium-high. Add batter by the quarter-cupful to make 4 pancakes, gently flattening to about 1/4″ thick. Batter should spread easily—if it doesn’t, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer.

Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.

Recipe adapted from BonAppetit.com.

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Minted Carrots with Pumpkin Seeds

Carrots bunched

Carrot season is finally back in full swing!

6 medium-sized carrots cut into 1/2-inch pieces
1/2 tablespoon parsley, chopped
1 tablespoon mint, chopped
1 tablespoon pumpkin seeds, coarsely chopped
2 tablespoons lemon juice
Extra virgin olive oil to taste
Salt and pepper to taste

Bring lightly salted water to a boil in a steamer. Steam carrots in basket until slightly crunchy inside. Chop the rest of the ingredients and toss with carrots. Serves 6.

We thank The World’s Healthiest Foods for this recipe.

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Fresh Hummus with Parsley

Italian parsley on a purple background3 cups garbanzo beans
1 tablespoon lemon juice
1/4 cup parsley, finely chopped
1/2 tablespoon tahini (sesame seed butter)
2 cloves fresh or roasted garlic
Salt and freshly ground pepper to taste

Save juice from beans and use to thin mixture if too thick. In a food processor, chop garlic first, then parsley. Add all other ingredients and blend until desired consistency. Cover tightly and store unused portion in the refrigerator. It will keep well for about a week.

Things to dip in hummus: fresh bread, bread sticks, bagels, hardy crackers, pita chips, and all sorts of veggies.

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Raw Beet Salad

Sliced beetsThis sweet and crunchy salad is the perfect nourishing side dish for these hot summer days. Yield: 4 servings.

1 to 1 1/2 pounds beets, preferably small
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry or other good strong vinegar
1 sprig fresh tarragon, minced, if available
1/4 cup chopped parsley leaves

Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.

Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.

Recipe from Mark Bittman.

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Stuffed Chard Leaves

rainbow chard

Did some of your chard get away from you and is now a little wilted? Here’s a fancy way to turn it into a culinary showpiece!

16 chard leaves, slightly wilted or blanched
1/2 cup chopped green onions
2 1/2 cups cooked brown rice
1 cup feta cheese
1/2 cup cottage cheese
1 egg, beaten
1/2 cup chopped fresh parsley
3/4 cup raisins
1 teaspoon chopped fresh dill
1/4 teaspoon grated lemon zest
Salt to taste
1/4 teaspoon freshly ground pepper
2 tablespoons oil

Preheat oven to 350°F. Remove ribs from chard leaves and set aside. In a medium bowl, mix together green onions, rice, feta, cottage cheese, egg, parsley, raisins, dill, lemon zest, salt, and pepper. Lay chard leaves with underside up and place 2 tablespoons filling on each leaf, one-third up from bottom of leaf. Fold over sides and roll into a square packet. Place seam side down in a greased casserole dish. Do the same for all leaves and brush lightly with oil when all packets are in the casserole dish. Cover and bake for 30 minutes. Bake any extra leftover filling and serve as a side dish. Serves 4 to 6 people.

We thank The City Gardener’s Cookbook: Recipes from Seattle’s P-Patches for this recipe.

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Garlic-Spinach-Yogurt Dip

garlic scapes, bunched

Garlic scapes may look wild, but they have a pleasantly tame garlic flavor.

Use as a dip for veggies or strawberries, or use the dip to top baked potatoes. As a dressing it’s excellent on any salad, but really good with a salad made from lettuce, spinach, strawberries, Walla Walla onions, and pecans.

1 cup oil
2 tablespoon cider vinegar
1 teaspoon honey
5-6 leaves spinach
4 tablespoons fresh chopped parsley
5-6 large fresh basil leaves
1/2 teaspoon salt
2 garlic scapes, chopped
1 cup nonfat Greek or plain yogurt
For pourable dressing, add a small amount of buttermilk to thin.

Blend all ingredients except yogurt for about a minute. Add yogurt and give it a brief blending. Chill about an hour. Keeps for about a week in refrigerator in closed container.

We thank Pam Maurides for this great recipe.

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Ful

fava beans

Fava beans are fun and delicious!

Ful is considered the national dish of Egypt and it is eaten at all times of the day, but it is most popular at breakfast.

2 teaspoons olive oil
1 cup finely chopped onions
5 cloves garlic, minced or pressed
1/4 teaspoon salt
1/2 teaspoon dried mint (can substitute 1 1/2 teaspoons finely chopped fresh mint)
1 teaspoon ground cumin
1 tomato, chopped (about 1 cup)
1 3/4 cup cooked fava beans
1 tablespoon fresh lemon juice, or more to taste
5 tablespoons fresh parsley, chopped

Warm the oil in a saucepan. Add the onions, garlic, and salt, cover, and cook on low heat, stirring occasionally, until the onions are soft (about 7 minutes). Add the mint and cumin and sauté for another 2 minutes, stirring constantly. Stir in the tomatoes, cover, and cook for 5 minutes. Add the beans and simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the lemon juice and parsley. Serve hot or at room temperature.

Adapted by Virginia Newman from The Moosewood Restaurant’s Low Fat Favorites by the Moosewood Collective.

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