I made this coleslaw for Father’s Day and have looked forward to having it a snack every day since. It’s a perfect food to bring to a 4th of July BBQ or picnic because it can be prepared ahead of time. The magical thing about this coleslaw is that even though we keep eating it, the bowl is still practically full. I’m not really sure what causes this phenomenon. It’s like the everlasting gobstopper of salads. Anyway, it took about 15 minutes to whip it up in the food processor, and I am grateful for that as well. If you don’t have a food processor handy, you can do all the slicing by hand…but it will be much more time-consuming. This recipe also came from Williams-Sonoma’s Salad of the Day book.
Ingredients:
- 1 head green cabbage (about 2 lb)
- 2 celery ribs
- 1 granny smith apple
- 1 small red onion
- 2 small carrots
- 2 T cider vinegar, or as needed
- 2 T minced fresh flat-leaf parsley
- 1 1/4 c mayonnaise
- salt and freshly ground pepper
Directions:
- Cut the cabbage through the stem end into wedges, and cut out the core. Using a food processor fitted with the thin slicing attachment, slice the cabbage into thin slivers. Transfer to a (very!) large bowl. Slice the celery crosswise in the same way and add it to the cabbage.
- Replace the slicing attachment with the shredding attachment. Halve and core the apple but do not peel. Cut the apple and onion into wedges. Shred the apple, onion, and carrots, and add to the cabbage and celery.
- Sprinkle the vegetables with the vinegar and toss to coat evenly. Add the parsley and mayo and mix well. Season with salt and pepper to taste. Cover and refrigerate until chilled, at least two hours. Taste and adjust the seasoning with more vinegar, salt, and pepper before serving. Serve chilled.
This is a basic tabbouleh recipe that does not require a lot of ingredients. If you are looking for more of a meal, check out my tabbouleh with chicken and tahini recipe here. This week, we got a lot of parsley from the CSA, and tabbouleh is my favorite way to use it all up. Thanks to Simply Recipes for the original recipe. I revised the amounts when I made it myself. Feel free to increase the herbs and decrease the bulgur or the other way around, depending on the ratio you prefer. (I like more herbs when eating it with pita, more bulgur when eating it as a stand-alone salad). Do you have another favorite recipe that highlights parsley? Send it along!
Ingredients:
- 1 cup water
- 1 teaspoon salt
- 1 cup bulgur wheat
- 1/4 cup olive oil
- Juice from 2 lemons
- 5-6 Roma or plum tomatoes, seeded and chopped (I used about a cup of mixed tomatoes, including cherry tomatoes–but I left the seeds in the little guys)
- 2 scallions, chopped, including the greens
- 1 1/2-2 cups parsley, chopped
- 3/4 cup fresh mint leaves, chopped
Directions:
- Place the bulgur in a medium sized bowl. Bring water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes.
- In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.
- Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.
Last week, Fishkill Farms was offering pasture-raised lamb at the Carroll Gardens Farmers Market. As relatively novice meat eaters, we were unsure what to order. We went with the lamb sausage. We picked it up this morning, and made this salad this evening. I got the recipe from the Whole Foods app, and it’s spicy and delicious!
Ingredients
- 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
- 1 1/3 cups pearl couscous (also known as Israeli or Middle Eastern couscous)
- 1 3/4 cups water
- Zest and juice from 1 large lemon
- 1 clove garlic, finely chopped
- Sea salt and freshly ground black pepper
- 4 lamb merguez or other lamb sausage links
- 2 yellow bell peppers, seeded and quartered
- 2 red bell peppers, seeded and quartered
- 2 tablespoons chopped parsley
Directions:
1. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add couscous and cook, stirring frequently, until toasted, about 5 minutes. Stir in water and salt and bring to a simmer. Cover and simmer until water is absorbed and couscous is just tender, 10 to 12 minutes.
2. While couscous cooks, whisk together lemon zest, juice, remaining 1/2 cup olive oil, garlic and salt and pepper to taste. Remove 2 tablespoons dressing and set aside for basting.
3. Preheat a grill to medium-high heat. Grill sausages and peppers, basting with the reserved 2 tablespoons dressing and turning frequently. When sausage is cooked through and peppers are tender, 10 to 15 minutes, remove from grill. Slice sausage into 1/2-inch-thick rounds and peppers into bite-size pieces. Put in a bowl with couscous. Toss with olive oil-lemon dressing and parsley. Taste and adjust seasoning. Serve warm or at room temperature.
I recently got back from a wonderful weekend of cooking at Peter Berley’s kitchen on the North Fork of Long Island. The theme of the weekend was cooking with local foods in the winter. This salad stood out to me because of its unusual combination of flavors that seemed to go perfectly together. I had a healthy serving of it with some homemade foccacia for lunch on Sunday at the workshop. I enjoyed it so much that I made it on my own again Sunday night for dinner with friends. Every last piece of parsley was eaten up. Prior to trying this salad, I was not a fan of the fennel. However, shaving fennel with a mandoline helps to keep the flavor mild and delicious. This salad is a light and fresh complement to any meal.
Thanks to Peter Berley for this recipe and many others throughout the weekend. Your creativity in the kitchen is very inspiring!
Ingredients:
- 1/4 cup shaved or very thinly sliced red onion
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1 very large or 2 medium fennel bulbs, shaved or very thinly sliced
- 1 cup loosely packed cup fresh flat-leaf parsley leaves
- 1/4 cup coarsely chopped celery leaves
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 24 pitted green, brine-cured olives, such as Picholine, sliced
- shaved parmesan to sprinkle on top (optional)
Directions:
- Toss the onion with 1/4 cup lemon juice and 1/4 teaspoon salt. Cover and refrigerate for about 30 minutes.
- In a large bowl, toss the fennel, parsley, olives, and celery leaves with the olive oil and the onion and its liquid. Season with 1/4 teaspoon salt and pepper to taste.Taste and adjust seasoning, adding more olive oil or lemon if needed.
- Sprinkle with parmesan (optional) and serve.
This recipe from Cooking Light’s September, 2011 magazine was great for dinner and then even better for lunch the next day. I’ll admit that my “drizzle” turned into more of a thicker sauce. It may not have looked as pretty, but it tasted delicious. For those who missed the memo: yes, I am eating meat. I can hardly believe it still myself. To make this vegetarian, use chickpeas instead of chicken. The recipe called for chicken thighs. I got this chicken at Forager’s in DUMBO, where they get all their meat locally. They also only have chiken breasts, so I used those instead.
Ingredients
- 1 1/4 cups water
- 1 cup uncooked bulgur, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 pound skinless, boneless chicken thighs
- 1/2 teaspoon freshly ground black pepper
- 3 cups chopped tomato
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1 cup chopped green onions
- 1 teaspoon minced garlic
- 1/4 cup tahini (roasted sesame seed paste)
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 tablespoon water
fresh from brooklyn 