Tagged as: parsley

Late Summer Vegetable Soup

Developed by Jessica Fishman Levinson, MS, RDN, CDN Servings: 10 Serving Size: 1 cup 2 T olive oil 1 large onion, diced 1 cup carrots, peeled and diced 1 cup celery, diced 2 cups green zucchini, diced 2 large garlic cloves, minced 2 T tomato paste 6 cups low-sodium vegetable

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Parmesan-Squash Cakes

Developed by EatingWell.com   Servings: 4 Serving size: 1 cake   1 large egg ⅔ cup finely chopped shallots 1 tablespoon chopped flat-leaf parsley ¼ teaspoon salt ¼ teaspoon freshly ground pepper 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip) ½ cup freshly grated Parmesan

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