A delicate combination of spring herbs that are esteemed in French cuisine. Here we combine fresh chervil, tarragon, parsley and chives into a delightful vinaigrette. Taste the sweetness of the honey balanced by the anise flavor of the chervil and tarragon and finished with a little heat from the garlic and mustard. Delicious accompaniment to…
Category: Parsley
Recipe: Ricotta Spread with Fines Herbes Blend
This classic French herb blend lends itself to spring vegetables, spread over crostini, or cooked into omelets. Just don’t expose this to too much heat; the delicate flavors will dissipate quickly! Ingredients: 1 cup ricotta cheese 1 cup fresh herbs, finely chopped (equal parts chervil, tarragon, chives and parsley) 2 tablespoons olive oil Salt and…
Recipe: Easy Farro Salad with Parsley-Tahini Dressing
This simple side dish is so versatile. I love serving it alongside fish, in particular. But it’s a delicious side dish for any season of the year. Serve it alongside meats, vegetarian dishes, at potlucks and more. I’ve found my (new-to-me) Instant Pot cooks the farro to perfection–chewy but cooked through. If you don’t have…
All About: Parsley
Parsley is a biennial herb in the carrot family (Apiaceae). It’s been cultivated for over 2000 years, first as a medicinal and later as a culinary herb. There are three distinct species of cultivated parsley: curled parsley (Petroselinum crispum), Italian or flat leaf parsley (P. neapolitanum) and root parsley (P. tuberosum). Here on Smoot’s Flavor…
Recipe: Green Shakshuka
Shakshuka is traditionally made with eggs, tomatoes and spices, but this version takes advantage of early season greens and herbs. It’s a nutrient powerhouse, so simple to make and yields a delicious dinner or hearty breakfast with little effort. You can substitute whatever leafy greens and herbs you have available, making it an easy dish…
Recipe: Ratatouille with Basil, Parsley and Fennel
Ratatouille is a perfect late summer dish, when eggplant, tomato and zucchini are coming in heavy. Fun to prepare, beautiful to serve and simply delicious. In this recipe we include fennel frond for an added anise kick. INGREDIENTS 2-4 eggplants 2-4 zucchini and/or summer squash 6 tomatoes 1 onion, diced 4 cloves garlic, plus 1…
Recipe: Fettuccine Alfredo with Mushrooms, Thyme & Parsley
Warm, creamy and comforting. This is a surprisingly quick meal to whip up. INGREDIENTS 8 oz fettuccine pasta 1/2 pound brown mushrooms, sliced 1 onion, diced 3 cloves garlic, crushed or minced 2 tablespoons fresh thyme, stripped from stems 1 tablespoon flat leaf parsley, finely chopped 2 tablespoons oil or butter 2 tablespoons flour 3/4…
Recipe: Tarragon-Grapefruit Mint Vinaigrette Dressing
The flavors of anise and grapefruit pair wonderfully together. In this recipe, we combine our grapefruit mint and French tarragon to craft a delightfully light dressing for summer salads. INGREDIENTS 1/2 cup oil 2 Tablespoons white wine vinegar 1/2 cup grapefruit mint leaves, packed 1/4 cup French tarragon leaves, packed 3 sprigs parsley, leaves and…
Recipe: Parsley-Bergamot Sauce
Wild bergamot’s flavor is reminiscent of Greek oregano–spicy, earthy and pungent. In this sauce, I combined it with parsley, a little lemon juice and browned onion and garlic to make a delightful sauce to pair with veggies, meats or as a salad dressing. Sauteing the garlic and onion slightly will soften their heat and pungency,…
Recipe: Herbal Cruditte Dip
Some days it is simply too hot to cook and seemingly too hot to eat a square meal. Some summer days I will opt for a plate of cold fruit and veggies. This herbal cruditte dip is perfect for those exhausted moments. This yogurt-cream cheese dip is flavored with parsley, chives and salad burnet (for…