Tagged: parsley

Glazed Carrots Marsala

Glazed Carrots Marsala

For a real treat of a side dish, try Glazed Carrots Marsala.  I first read about this flavor combination in Elizabeth David’s Italian Food.  As she suggests, they’re delicious served with lamb.  If you...

Raw Beet Salad

Raw Beet Salad

This is a beet recipe from NY Times Cooking which might appeal to someone who is skeptical of their earthy, rooty flavor.  Uncooked beets are less sweet and earthy than they are when boiled or roasted....

Southern Summer Succotash

Southern Summer Succotash

In the summertime, succotash just calls out for those fresh, abundant summer vegetables – fresh corn on the cob, lima beans, onions, tomatoes, and bell peppers – red, yellow, orange or green, or even a...

South Beach Diet Gazpacho

South Beach Diet Gazpacho

Gazpacho is simple and refreshing soup usually served cold.  And it uses all of the vegetables that we typically get in our summer CSA shares.  This Gazpacho recipe comes from the South Beach Diet, and can...

Eggplant and Orzo Salad

Eggplant and Orzo Salad

When in Cape May, stop by George’s Place restaurant on the corner of Beach and Perry Streets for delicious Greek food.  They won’t part with their recipe but I came pretty close to re-creating...

Red and Green Buttermilk Coleslaw

Red and Green Buttermilk Coleslaw

Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6.

Hot Tatsoi Salad Dressing

Hot Tatsoi Salad Dressing

This recipe is a twist on warm spinach salad.  It is quick and easy, saving you a step by not cooking the greens.  Instead, you warm the dressing and toss with fresh, young Asian...