Tag Archives: parsley

grilled corn salad

11 Sep

3666164527_a1a4c9c4b8Saying farewell to summer is never easy, but the good news is, it will come again soon!

Here is a great way to use up some of your last ears of corn, which will help carve out some space in your fridge for the early fall produce that’s about to emerge:

Ingredients:

  • 4 ears shucked corn
  • 2 1/2 tablespoons extra-virgin olive oil
  • salt
  • ground pepper
  • 1/2 small red onion thinly sliced
  • 2 1/2 tablespoons fresh lime juice
  • 1 teaspoon maple syrup
  • 1/2 jalapeno seeded and thinly sliced (if you like it spicy)
  • 3 tablespoons each of torn mint leaves, parsley, cilantro.

Directions: 

Heat a grill pan (or heat up your outdoor grill). Brush your corn with 1/2 tablespoon olive oil and season with salt and pepper. Grill it over high heat, turning until tender about 10 minutes, then let cool. Combine onion and lime juice in a small bowl and let stand for 10 minutes. Stir in the maple syrup, jalapeno (if you opted for it), 2 tablespoons olive oil, and salt and pepper to taste. Cut the corn kernels off the cob into a large bowl. Add the dressing and mix it all up, then add mint, parsley, and cilantro and toss again. Serve warm. Recipe adapted from Food & Wine.

Photo courtesy of stevendepolo

homage to herbs

18 Jun

1224527043_e132d2f026Herbs are a delicious and nutritious way to add flavor to lots of dishes. They taste magical in various outlets; omelets, spritzers, on all sorts of meats, seafood, tofu, in ice cream, vegetables, pasta sauce, salad dressings, marinades and rubs, and in creative desserts.

As wonderful as they are as accompaniments to many dishes, have you considered using them to make an herb salad, containing only herbs?  Yes, it can be done, and the results will leave your taste buds as happy as ever!

Ingredients:

  • 1 bunch of the following herbs: parsley, basil, chives, taragon, dill
  • 1/4 cup white wine or cider vinegar
  • 1/2 cup extra virgin olive oil
  • 2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Wash all herbs in cold water and pat dry. Tear off the leaves and combine in a large bowl. Cut chives into 1/2 inch pieces and add to the rest of the herbs. To make the vinaigrette, mix the mustard, vinegar, salt and pepper together, then slowly whisk in the olive oil until the mixture gets thick. Toss the salad with enough dressing to lightly coat each leaf. It is also fun, and pretty to add edible flowers (like nasturtiums) as a garnish, or serve as is.

Herbs not only taste great, but are also packed with important nutrients. We used the following herbs in our salad:

  • Parsley: Derives its name from the greek word for “rock celery,” parsley is packed with vitamins B, A, C, K, E, magnesium, iron, calcium, potassium.
  • Basil: Prized in many cultures as the “holy herb,” basil is a great source of vitamins A + C, magnesium, iron, calcium, potassium.
  • Chives: Containing the most vitamin A of all of their allium family members, chives are rich in vitamins K, C, B and minerals such as copper, iron, manganese, zinc and calcium.
  • Tarragon: Used to treat toothaches in Ancient Greece, tarragon is full of vitamins A, B, C, potassium, magnesium, copper, iron and zinc.
  • Dill: Native to Southern Russia, this fernlike herb is a great source of calcium, iron, magnesium and vitamin A.
Photo courtesy of Denise Defreyne