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parsley

Spring Greens & Herb Fritters

TIME: 30 MINUTES, SERVES: 6+
Adapted from Market Cooking by David Tanis

David Tanis’s original recipe calls for fennel fronds and spinach, which are also seasonal Spring veggies, and delicious in fritter-form. For this gluten-free version, I had an excess of pea shoots after our weekend farmers’ markets, and a bunch of dill and parsley. Truly, any combination of herbs and greens is delicious mixed with sharp cheese, egg, and then lightly fried. These are made with almond flour, but feel free to substitute equal amounts of bread crumbs.

INGREDIENTS

1 lb. mixed herbs and greens (I used pea shoots, dill, & parsley)
3 large eggs, beaten
1 cup packed Parmesan, Pecorino, or other sharp cheese
1 cup almond flour
1/2 tsp. crushed red pepper flakes
1/2 tsp. sumac (opt.)
1 tsp. lemon zest
Salt & fresh ground black pepper, to taste
Avocado oil, or other high-heat oil for frying

METHOD

  1. Bring a large pot of salted water to boil.

  2. Add the herbs and greens and blanch for a minute to wilt. Transfer to a colander and rinse under cold water. Squeeze dry and finely chop. You should have about 1 cup of packed greens.

  3. Transfer chopped greens to a bowl and add the rest of the ingredients, minus the frying oil. Form into 2-inch diameter patties. If you don’t intend to serve all of them at once, save the mixture in the fridge for future frying.

  4. Pour the oil in a large, heavy-bottom pan to coat. Working in batches, fry the patties, turning once until golden, about 3 minutes on each side.

  5. Remove from heat and place on a paper towel. Serve warm alongside a mixture of crème fraîche, lemon zest and salt.

Pumpkin Seed-Herb Sauce

TIME: 15 MINUTES; SERVES: 1 PINT

This sauce was born from having an excess of wilting cilantro in my fridge. I was going to make zhoug, a spicy cilantro sauce that’s made with fresh jalapenos and garlic, but I wanted to beef it up to serve alongside salmon. I was looking through my assortment of seeds and nuts for pesto inspiration, and thought the toasted flavor and color of pumpkin seeds would be perfect. With further research, I discovered a traditional sauce from the Yucatan region called Sikil P’ak, taken from the Mayan words for pumpkin seed and tomatoes.

This adaptation swaps tomatoes for rehydrated, smoky chipotle peppers. I added half an avocado for extra creaminess as well. Now it’s a staple in my fridge—I eat it alongside fish, roast chicken, or slathered on veggies. It’s delicious stirred into crème fraîche for a rich accompaniment to soups or stews.

INGREDIENTS

1 cup cilantro, stems and leaves
1 cup parsley, stems and leaves
1/2 cup pumpkin seeds
1/2 cup olive oil, plus more for serving
2 tbls. sherry vinegar
2 cloves garlic, chopped
1 tbls. capers, drained
1/4 tsp. each ground coriander, cardamom, and cumin
1/2 avocado (opt.)
2 dried chipotle peppers, or 1 whole jalapeno pepper, seeded (opt.)
1/2 tsp. salt, to taste
Fresh ground black pepper, to taste

METHOD

  1. Pour 1/2 cup boiling water over the chipotle peppers and let sit for about 10 minutes to re-hydrate. Remove from the water, (but reserve water for thinning the sauce), cut in half and discard the stems and seeds. Roughly chop.

  2. While the peppers are re-hydrating, spread the pumpkin seeds evenly in a pan over medium-low heat. Toast until they start to sizzle and pop, stirring often to avoid burning. Remove from heat.

  3. Place all ingredients in a blender and purée until smooth. Adjust seasonings. Thin with the chipotle water if necessary.

  4. Spoon into a jar and drizzle olive oil on top. Will keep for 1 week in the fridge.

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Roasted Cauliflower with Almonds, Lemon & Parsley

TIME: 30 MINUTES; SERVES: 5 - 6, as a side dish
Adapted from NYT Cooking

Peeking through the leaves of a cauliflower plant in October and finding its white, creamy center is one of the best Fall surprises a grower can experience. Toasted nuts, lemon & herbs haven’t failed me yet, and they surely do justice to a beautiful head of long-awaited cauliflower.

INGREDIENTS

1 medium head cauliflower, florets & tender inner leaves chopped
3 tbls. olive oil
Kosher salt & fresh ground black pepper, to taste
A pinch crushed red pepper flakes (opt.)
1/2 cup almonds
2 tbls. Italian parsley, finely chopped
1/2 lemon, juice & zest, plus more to taste
2 tbls. capers or chopped green olives (opt.)
1 - 2 oz. feta (opt.)

METHOD

  1. Heat the oven to 425°F. In a large bowl, toss the cauliflower & leaves with olive oil, salt, pepper & optional crushed red pepper flakes. Spread evenly onto a large baking sheet and roast until crisp and golden, about 25 minutes (the really crispy bits are the best), stirring & rotating the pan halfway to ensure even browning.

  2. Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently for about 5 minutes to avoid burning. Remove from heat, roughly chop, and set aside.

  3. Once the cauliflower is roasted, toss it in a large, shallow bowl with half the almonds and 1 tbls. parsley. Mix in capers/olives and feta if using. Top with remaining almonds, parsley, lemon juice & zest, and drizzle with olive oil. Season with salt to taste.

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