Parsley – INFINITE HERBS

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Parsley

Rosemary Grilled Lamb Chops with Mint Apple Sauce

Posted on April 12, 2017 by Manuela Peñalosa

Servings: 8 lamb chops You Will Need: Sauce ½ cup packed apple mint leaves 3 sprigs flat leaf parsley, leaves only 1 Granny Smith apple, cored and sliced ⅓ cup olive oil 1 tbsp lemon juice Lamb Chops 1 rack of lamb ¼ cup olive oil 3 cloves garlic, minced 2 tsp fresh rosemary, finely

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Purple Kale and Pansy Salad

Posted on April 12, 2017 by Manuela Peñalosa

Servings:4 You Will Need: 1 bunch kale, I used purple kale fresh basil leaves, both green and purple varieties fresh sprigs of thyme fresh mint leaves fresh parsley 1/2 small red onion, halved and thinly sliced 2-3 Tbsp sunflower or pepita seeds edible flowers like snapdragons or pansies for garnish tangerine poppy seed vinaigrette juice

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Grilled Potato Salad with Black Garlic Vinaigrette

Posted on April 12, 2017 by Manuela Peñalosa

Servings: 4 You Will Need: 24 oz = 1 ½ lbs baby potatoes 4 cloves black garlic 4 T oil ¼ tsp salt pepper 1 T rice wine vinegar 1 T chives with chive blossoms 2-3 T fresh dill, cilantro, Italian parsley or tarragon. Dill Cream: 1 Cup sour cream 2 T fresh dill 2

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Black and White and Green All Over

Posted on April 4, 2017 by adminih

Serves 2 You Will Need: 10 ounces fresh sea scallops Glug of olive oil 1teaspoon Maldon salt flakes 1/4teaspoon fresh milled black and green peppercorns 1/4cup minced white onions 1/8cup shaved fennel bulb Zest of Meyer’s lemon Juice of Meyer’s lemon Splash of dry white wine 2cups cooked squid ink artisan fettuccine, al dente 1/2cup

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Sardine, Avocado and Radish Salad with Upland Cress

Posted on April 4, 2017 by adminih

Serves 4 You Will Need: 1 to 2tins, depending on how many you want on each salad of two layer brisling sardines in olive oil, drained 2avocados, split, pit removed and sliced into rounds 4large radishes, sliced thinly 1tablespoon plus 1 teaspoon fresh chives, cut into batons 1tablespoon flat leaf parsley 1 or 2 lemons

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Tzatziki Sauce with Baked Pita Chips

Posted on October 21, 2016 by adminih

You Will Need: Mint, 1 Tbsp, chopped Parsley, 1 Tbsp, chopped Dill, 2 Tbsp, chopped Plain Greek-Style Yogurt, 1 pint Salt, 1Tbsp Pepper, 1 tsp Cucumber, 1 each, peeled and seeded Garlic, 1 Tbsp, chopped Lemon Juice, 2 Tbsp Sour Cream, ¼ cup Pita Bread, 4 each Olive Oil, 1 ½ Tbsp Recipe Serves: 10-12

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Summer Gazpacho

Posted on October 21, 2016 by adminih

You Will Need: Parsley, 2 Tbsp, chopped Marjoram, 1 Tbsp, finely chopped French Baguette, 1 ½ cups, cubed, crusts removed Cucumbers, 1 ½ each, seeds removed Plum Tomatoes, 2 lbs, seeds removed Red and Yellow Bell Pepper, 1 of each Red Onion, 1 small, chopped Garlic, 2 cloves, chopped Olive Oil, ¼ cup Tomato Juice,

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Steamed Mussels with Herb Broth

Posted on October 21, 2016 by adminih

You Will Need: Tarragon, 2 Tbsp Parsley, 1 Tbsp Thyme, 2 sprigs, whole Garlic, 2 cloves, chopped Shallots, ½ cup, chopped Mussels, 2 lbs Salt, 1 tsp Pepper, 1 tsp White Wine, 2 cups Olive Oil, 1 Tbsp Butter, 1 Tbsp Recipe Serves: 4 Instructions: 1. In a deep sauté pan, heat oil over medium

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Steamed Asparagus with Lemon Parsley Topping

Posted on October 21, 2016 by adminih

You Will Need: Parsley, 2 Tbsp, finely chopped Garlic, 1 clove, finely chopped Lemon Zest, 1 Tbsp Lemon Juice, 1 Tbsp Olive Oil, 1 Tbsp Asparagus, 1 lb, steamed Salt, 2 tsp Pepper, 2 tsp Recipe Serves: 4 Instructions: 1. Steam asparagus to desired doneness then cool to room temperature 2. In a small bowl

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Spaghetti in Squash Blossom Sauce

Posted on October 21, 2016 by adminih

You Will Need: Olive Oil, 1 Tbs. Butter, 1 Tbs. Red Onion, Carrot, Celery stalk: 1 each, medium, fine chopped Basil, 2 Tbs, chiffonade Parsley, ¼ cup, fine chopped Squash Blossoms, 12, quartered Chicken Stock, 1 cup Eggs, 1 Yolk Parmesan Cheese, ¼ cup Hot Water, 3 Tbs. Spaghetti, ½ lb, any large style noodle,

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Spaghetti Bolognese

Posted on October 21, 2016 by adminih

You Will Need: Basil, 3 Tbsp, chiffonade Oregano, 2 Tbsp, chopped Parsley, 2 Tbsp, chopped Ground Beef or Veal, 1 lb Carrot, ¾ cup, peeled and chopped Onion, 1 cup, chopped Crushed Tomatoes, 1 each- 28 ounce can Garlic, 3 cloves, peeled Salt, 1 Tbsp Pepper, ½ Tbsp Olive Oil, 2 Tbsp Parmesan Cheese, 2

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Smoked Salmon Pasta

Posted on October 21, 2016 by adminih

You Will Need: Shallots, 2, minced Butter, ¼ cup Smoked Salmon, 8 oz, cooked Fettucine, 1 lb, cooked Half & Half, 1 cup Sorrel, 1 cup, minced Parsley, ¼ cup, minced Scallions, 2 Tbsp, minced Parmesan Cheese, 1/3 cup Tomatoes, ½ cup, diced Salt/Pepper, to taste Recipe Serves: 4 Instructions: 1. In a saucepan, heat

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Shirred Savory Eggs

Posted on October 21, 2016 by adminih

You Will Need: Butter, 1 tsp. Eggs, 8 each, large Heavy Cream, 8 Tbsp. White Cheddar Cheese, 8 Tbsp. Parsley, 1 Tbsp, chopped Savory, 2 Tbsp, chopped Chives, 1 Tbsp, snipped Recipe Serves: 4 Instructions: 1. Butter 4 (6-8 oz) oven safe ramkeins and sprinkle half of the herbs into the ramekin. 2. Crack 2

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Seared Salmon with Herb Butter Sauce

Posted on October 21, 2016 by adminih

You Will Need: Infinite Herbs Holiday Fish Blend – Parsley, Tarragon and Dill, ¼ cup, finely chopped Salmon Filets, 4 each, 4-ounce portions, skin removed Lemon Zest, ½ Tbsp Garlic, 2 large cloves, finely chopped Shallot, 2 Tbsp, finely chopped White Wine, ¼ cup Butter, 2 Tbsp, cold, cut into cubes Olive Oil, 1 tsp

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Sauteed Broccoli w/ Savory

Posted on October 21, 2016 by adminih

You Will Need: Broccoli, 1 lb, fresh Water, 2 Quarts Olive Oil, 3 Tbsp. Garlic, 2 cloves, minced Lemon zest, 1 tsp. Savory, 2 Tbsp., minced Salt/Pepper, to taste Recipe Serves: 6 Instructions: 1.Wash and clean the broccoli and cut into florets with a little of the stem still sttached. 2. With the remaining stems,

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Roasted Zucchini and Tomatoes

Posted on October 21, 2016 by adminih

You Will Need: Basil, 1 ½ Tbsp, chopped Rosemary, 1 Tbsp, chopped Parsley, 1 ½ Tbsp, chopped Salt, 1 tsp Pepper, 1 tsp Zucchini, 1 lb, cut into bite-size pieces Olive Oil, 1 Tbsp Cherry Tomatoes, 1 pint Recipe Serves: 4-6 Instructions: 1. Preheat oven to 350 2. In a medium bowl, combine cherry tomatoes,

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Roasted Pork Tenderloin with Fennel and Herb Salad

Posted on October 21, 2016 by adminih

You Will Need: Opal Basil, 2 Tbsp, chiffonade Chives, 1 Tbsp, finely chopped Parsley, 1 Tbsp, finely chopped Fennel, ½ cup, thinly sliced Pork Tenderloin, 1 ½ lbs, trimmed of excess fat Honey, ½ Tbsp Olive Oil, 2 Tbsp Salt, 1 tsp Pepper, 1 tsp Recipe Serves: 4 Instructions: 1. In a large plastic bag

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Red Onion and Lemon Gremolata

Posted on October 20, 2016 by adminih

You Will Need: Parsley, 2 Tbs. Tarragon, 1 Tbs. Red Onion, 2 Tbs. Zest of 1 lemon Lemon juice, 1/2 tsp. Salt/Pepper, to taste Recipe Serves: Instructions: 1. Remove stems from herbs and finely chop, along with the red onion. 2. Mix in the lemon juice and zest and season with salt and pepper. 3.

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Potato and Apple Gratin

Posted on October 20, 2016 by adminih

You Will Need: Thyme, 1 Tbsp, finely chopped Parsley, 2 Tbsp, chopped Fat Free Milk, 2 cups Butter, 2 Tbsp Flour, 2 Tbsp Yukon Gold Potatoes, 2 lbs, pealed and thinly sliced Granny Smith Apples, 1 lb, peeled and thinly sliced Onion, 1 cup, thinly sliced Gruyere Cheese, 1 cup, grated Cheddar Cheese, ½ cup,

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Pasta with Pesto and Veggies

Posted on October 20, 2016 by adminih

You Will Need: Basil, 2/3 cup, stems removed Pine Nuts, ¼ cup Olive Oil, ¼ cup Parmesan Cheese, ¼ cup Pasta, 1 lb Carrots, 1 cup, sliced Zucchini, 1 cup, sliced Red Bell Peppers, ½ cup, slice Recipe Serves: 4 Instructions: 1. Cook pasta according to package directions. In a blender combine basil, pine nuts,

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