Parsley

Beauty Heart Radish & Sesame Seed Salad

INGREDIENTS:

  • 1 large beauty heart radish

  • 1 Tbsp. roasted tahini

  • ½ tsp. stone ground mustard

  • 2 tsp. rice vinegar

  • 2 tsp. mirin (sweet rice cooking wine)

  • ½ tsp. tamari

  • 2 tsp. black sesame seeds, toasted

  • Parsley for garnish, (optional)

PREPARATION:

  1. Wash and cut beauty heart in half lengthwise (do not peel), then carefully cut each half into very thin half-moon slices. Array prettily on a platter.

  2. In a small bowl, whisk together tahini, mustard, rice vinegar, mirin, and tamari with a fork until smooth.

  3. Drizzle over beauty hearts and sprinkle with sesame seeds and thinly sliced parsley, if you wish. Serve immediately.

Pork Chops with Celery and Almond Salad

INGREDIENTS:

  • 1/4 cup dried unsweetened cranberries

  • 3 tablespoons unseasoned rice vinegar

  • 2 (1 1/2"-thick) bone-in pork rib chops (about 1 pound each), patted dry

  • 4 tablespoons extra-virgin olive oil, divided

  • 3 sprigs thyme

  • 3 garlic cloves, smashed

  • 3 tablespoons unsalted butter, cut into pieces

  • 1 small shallot, finely chopped

  • 6 large or 8 medium celery stalks, thinly sliced on a diagonal

  • 1/2 cup parsley leaves with tender stems

  • 1/4 cup chopped salted, dry-roasted almonds

  • 1 ounce Parmesan, shaved

  • Kosher salt

PREPARATION:

  1. Place Combine cranberries and vinegar in a small bowl and set aside.

  2. Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.

  3. Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.

  4. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.

  5. Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

Eggplant & Sausage Linguine

INGREDIENTS:

  • Olive oil cooking spray

  • 1 1/4 lb eggplant, cut into 3/4-inch cubes

  • Fresh ground black pepper, to taste

  • 8 oz whole-wheat linguine

  • 1/2 onion, chopped

  • 8 oz all-natural deli-fresh turkey sausage, casing cut open and meat crumbled

  • 1/2 tsp dried oregano

  • 1/4 tsp red pepper flakes

  • 2 cloves garlic, chopped

  • 1 1/2 cups chopped tomatoes

  • 1/4 cup unsweetened golden raisins

  • 1 tbsp capers, rinsed and drained

  • 2 tbsp red wine vinegar

  • 1/3 packed cup parsley, chopped

  • Sea salt, to taste, optional

  • 1/2 cup low-fat ricotta cheese

PREPARATION:

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray; add eggplant in a single layer. Coat eggplant with cooking spray and season with black pepper. Bake for 20 to 25 minutes, until tender and lightly browned, stirring once or twice. Remove from oven and set aside.

  2. Meanwhile, cook linguine according to package directions. Drain and set aside.

  3. Coat a large skillet with cooking spray and heat on medium-high. Add onion and sausage and cook, stirring frequently, until sausage is cooked through, about 8 minutes. Add oregano, red pepper flakes and garlic and cook for 1 more minute. Add tomatoes and bring to a simmer, then reduce heat to medium. Stir in eggplant, raisins and capers and simmer until thickened slightly, 5 to 7 minutes. Stir in vinegar and all but 1 tbsp parsley. If desired, season with salt and black pepper.

  4. Return linguine to pot it was cooked in and place on low heat. Immediately add eggplant-sausage mixture and mix well. Divide among 4 bowls and top each with 2 tbsp ricotta. Sprinkle evenly with remaining 1 tbsp parsley and serve.

Crisp Cucumber Salsa

INGREDIENTS:

  • 2 cups finely chopped cucumber, peeled and seeded

  • 1/2 cup finely chopped seeded tomato

  • 1/4 cup chopped red onion

  • 2 tablespoons minced fresh parsley

  • 1 jalapeno pepper, seeded and chopped

  • 4-1/2 teaspoons minced fresh cilantro

  • 1 garlic clove, minced

  • 1/4 cup reduced-fat sour cream

  • 1-1/2 teaspoons lemon juice

  • 1-1/2 teaspoons lime juice

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon seasoned salt

  • Tortilla chips

PREPARATION:

  1. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

  2. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Tuscan Bean Salad with a Walnut Sage Vinaigrette

INGREDIENTS:

  • 3 cups cooked cannellini beans (or alternitively 2 15 ounce cans drained and rinsed)

  • 1/2 cup finely diced red onion

  • 1/3 cup walnut pieces toasted in a 350F oven for 8 minutes

  • 1/3 cup olive oil

  • Juice of one lemon

  • 4 tablespoons torn sage leaves

  • 1 clove rough chopped garlic

  • 1 tablespoon walnut oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/3 cup water

  • 1/2 cup chopped Italian parsley

  • Salt and pepper to re season if desired

PREPARATION:

  1. Cool the walnut pieces after toasting them and then rough chop them and place in the bowl of a mini food processor along with the olive oil, lemon juice, garlic, sage leaves, salt, pepper, walnut oil and water. Process until smooth.

  2. Combine the beans with the diced red onion and add the dressing. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Remove from the fridge and bring the salad up to room temperature. Re season with salt and pepper if desired.