Tag Archives: parsley

Carrot and Parsnip Soup with Hazelnut Gremolata

Are you mad at me because I should have brought you something more fun on Tax Day? Like an Uncle Sam-themed cocktail? Or maybe a giant green cake named It’s All About the Benjamints?

Carrot and Parsnip Soup with Hazelnut Gremolata. Healthy, nutty, vegan comfort food!

(Note to self: ideas for next year.)

(Note to you: Steal the Benjamints Cake idea and watch me come after you.)

(P.S. to you: Just kidding. I don’t know where you live. Also: lover, not a fighter, etc.)

Carrot and Parsnip Soup with Hazelnut Gremolata. Healthy, nutty, vegan comfort food!

Anyway. All I have for you on this April the Fifteenth is soup, but it’s a really, really good one. This is high praise considering that I’m usually ambivalent about pureed soups. I can chew my own food, you know? What am I, a toddler with a W-2? I don’t think so.

Plus, there’s the whole thing about varied textures and colors. I’m into that thing.

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Crunchy Split Pea and Prosciutto Salad

I’m on a mission to save split peas from a distinct lack of glamour. Think about it–if all you were known for were gloppy, ham-dotted soup, you’d be pissed too. 

split pea salad 12

Fortunately, I don’t have to do much. Split peas are already delicious–just underappreciated and overlooked. It’s all very “High School Romantic Comedy of the Early 2000s: Nerdy Girl Ditches Glasses, Is Instantly Dateable All of a Sudden.”  Leave nerdy girls alone, everyone. Glasses are awesome. Focus on dinner instead, okay?

Heh. Focus

Here’s how this particular makeover is going down. We’re gonna take a bed of hearty shredded (raw!) Brussels sprouts. Then, we’re gonna roast some split peas to a crisp, because that is what they were meant for all along, and it’s not their fault we’ve been sucking at cooking them (if we’ve cooked them at  all). 

Also! Those split pea soup mystery ham bits? Those can’t hang with Split Peas v2.0. We need an upgrade: a more mature, Italian upgrade. With a nice tan. What’s up, oven-crisped prosciutto? (Sidenote: If you want to make this vegan, just double up on the peas instead–I have a suspicion you’d be a happy vegan camper.)

I ate this. I loved it. I ate it again a few hours later. <– Cool story.

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Seared Sea Bass with Fennel and Orange

I have a sneaky suspicion that January is everyone’s Least Fun Eating Month of All Time. (That’s short for “Least Fun Eating Month of All Time, Seriously, Where Did All the Delicious Go.”)

It doesn’t have to be this way, though! Let’s look to our Instagram feeds for proof. I guarantee at least one gorgeous shot of . If inspiration strikes and you bring home a bag of such … darling produce, your January is already looking mighty fine, my friend.

Which brings me to this week’s bonus point for your dinner game.


It was brought to you by sheer perseverance: two recipes conceived and attempted, with two Whole Foods trips for the second one. That’s what happens when you have faith in something, and I happen to believe in: (1) crispy skin on tender, flaky fish, (2) seasonal citrus love in the form of pink, extra-fruity Cara Cara oranges, (3) crunchy, distinct–and distinguished–fennel, (4) eating well in the middle of winter, (5) taking every opportunity to hone my power-napping talents, and (6) this gif right here:

You know. Just a few life-improving things.

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Farro with Roasted Carrots and Preserved Lemons

I’m afraid I am becoming predictable.  Smoking! Gorgonzola and goat cheese in everything!  Experimental ice cream flavors galore!

And here I am, once again bringing you farro.  Thank goodness I can’t physically see you rolling your pretty little eyes at me.

This reminds me of some interview I’d seen with Mariah Carey, where she addressed criticisms that her songs sound the same. Being the capital-d Diva that she is, girlfriend was just like, “Well, excuse me for having a style.”  Boom!

I apologize.  That interview is firmly lodged in my brain where Spanish verb conjugations ought to be…  And it’s probably never leaving.

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Green Goddess Dip

I imagine this is ranch dip after it has had a good talking-to from RuPaul.  ”No no no NO.  You get out of that plastic Dixie cup; you are too fabulous for this.  Get yourself some fresh herbs–all the herbs–and anchovies.  You heard me!  Now go werk.

I have never seen her show.  Is it obvious?  Should I do something about that?

It’s the “goddess” part.  It sparks the ol’ imagination.

Anyway, green goddess dressing was REALLY created in San Francisco in the 1920s to honor the actor  George Arliss and his play, which happened to be called…  The Green Goddess.

Still, it’s really fantastic: lots of green, fresh herbs, plus anchovy, for savory depth.  It’s a multidimensional showoff.

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Strawberry-Cucumber Tabouli

Wow…  It’s been a “keep your head down and roll with it” kind of week.

Oh, hey, mechanic.  You think I should get rid of my car because you’re sick of getting my money, or you just pity me at this point?  Oooookay.  Bless your heart.

Yo, work?  I’ll be covering for five people for a couple of days?  Alrighty then.

Hey, used car salespeople.  You’re generally no more tolerable than the last time I interacted with y’all?  Oooookay.

Hello, computer.  Your cord thingy is broken  and you can’t suck electricity juice from the wall anymore?  Ooookay.  Fine.

One step at a time.  That’s how we do this…  One step at a time, and before you know it, you’re back.  In my case that means making something that isn’t scrambled eggs for dinner… again.  Something more like this.  It’s got crunchy texture, lots of fresh seasonal produce and a sweet-and-salty tang.

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