Tagged as: parsley

Lentil Shepherd’s Pie

Developed by McKenzie Hall   Servings: 7 Serving size: 1 cup   2 tablespoons olive oil ¼ cup shallots, diced 1 tablespoon garlic, minced 1 cup green lentils, dry 2 cups carrots, peeled and diced ½ cup celery leaves, diced      1 cup frozen peas           2 tablespoons parsley, chopped        

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Rustic Parsley & Orzo Soup with Walnuts

Recipe by Anna Thomas of EatingWell.com   Servings: 6 Serving size: 1 ¾ cup   1¼ cups whole-wheat orzo (8 ounces) 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided, plus more for garnish 1 large yellow onion, chopped ½ teaspoon salt, divided, plus a pinch 10 cups gently packed

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Vegan Buddha Bowl

Recipe by Carolyn Casner of EatingWell.com   Servings: 4 Serving size: 1 ½ cup   1 medium sweet potato, peeled if desired, cut into 1-inch chunks 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons tahini 2 tablespoons water 1 tablespoon lemon

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Stuffed Peppers

Developed by EatingWell.com   Servings: 4   4 large green bell peppers 1½ teaspoons canola oil 1 medium onion, chopped 1 clove garlic, minced 1 pound ground turkey 1½ cups cooked brown rice 1 8-ounce can tomato sauce, (1 cup), divided 1 tablespoon chopped fresh parsley 1 teaspoon salt, (optional)

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“The Fringe Chef’s” Ratatouille

Developed by Chef Kyle Shadix, MS, RD Servings: 4 Serving Size: 1 cup 1⁄2 lb eggplant, cut into 1⁄2-inch cubes 2 cups onion, thinly sliced 6 T olive oil, divided 1⁄2 lb zucchini, trimmed, cut into 1⁄2-inch cubes 1 red bell pepper, thinly sliced into strips 1 yellow bell pepper,

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