We like this over tortellini but works with any kind of pasta.
- 2 jars (6 oz. each) marinated artichoke hearts in oil
- ¼ cup olive oil
- 2 cups chopped onions
- 2 T. minced garlic
- ½ t. dried oregano
- ½ t. dried basil
- 1 T. coarsely ground pepper
- ½ t. salt
- Pinch of dried pepper flakes
- 1 can (28 oz.) plum tomatoes, with their juice
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh Italian parsley
Drain the artichoke hearts, reserving the marinade
Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.
Add the tomatoes and simmer for 30 minutes
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes
6 portions; enough for 1 lb. pasta
(we usually skip the rosemary oil… but i’m sure it’s good)
For Rosemary oil:
- 1/3 cup olive oil
- 2 T. finely chopped rosemary
- 2 cloves garlic, sliced.
Warm simmer these ingredients in small saucepan, approx. 5 minute
- 2 cups cannellini beans/navy beans or mix
- 2 T. olive oil
- 1 T. fresh rosemary or 2 tsp. dried
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, sliced
- 1/3 cup parsley
- 1 c. diced tomatoes with juice
- salt, pepper
- 1 c. small dried pasta
- parmesan cheese
1. Heat oil, 1 T. rosemary in soup pot. Add onion, carrot, celery. Saute for 10 minutes. Add garlic, parsley, simmer. Add beans, tomatoes., 3 quarts water, boil, then simmer approx. 1 hour. Add 2 tsp. salt, simmer 30 minutes longer.
2. . Puree the soup
3. Cook pasta, strain rosemary oil.
4. Soup into bowls, add pasta to each, drizzle with rosemary oil, sprinkle with parmesan, serve.
This is so good. As with most pasta sauces, save a little bit of the cooking liquid after draining the pasta and throw it all in the mix.
- 12 oz. Linguine
- 3 T. butter
- 5 T. olive oil
- 6 large garlic cloves, minced
- 3 10 oz. Minced clams, drained, juices reserved
- 1/3 cup dry white wine
- 1 large carrot, coarsely chopped
- 2 T. fresh oregano or 1 ½ t. dried
- ½ cup chopped fresh parsley
- salt and pepper
Cool linguine pasta until al dente. Melt butter with oil in large skillet over low heat. Add garlic until fragrant, approximately 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1 ½ cups, about 12 minutes. Stir in clams and all but 1 T. of parsley. Simmer until just heated through, 1 minute. Season sauce with salt and pepper.
Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter and garnish with reserved 1 T. fresh parsley. Serve immediately.
Bon Appetit – July, 2001
Pesto-like flavorful sauce. Good on grilled shrimp or other seafood.
- 2 heads of garlic, top ¼ inch of each cut off and discarded
- 1 t. plus 2/3 cup olive oil
- 1 cup coarsely chopped fresh parsley
- 4 anchovy fillets, rinsed (or squeeze of anchovy paste)
- 2 T. drained capers
- 2 T. coarsely chopped fresh basil
- 1 T. grated lemon peel
Preheat oven to 375º. Place heads of garlic in small glass baking dish. Drizzle with 1 t. oil. Cover baking dish with foil. Roast until garlic is tender, about an hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)
Makes about 1 cup.
- 2 T. butter (1/4 stick)
- ½ cup chopped onion
- 4 t. curry powder
- 2 small green apples, peeled, cored and chopped
- ½ cup diced carrot
- ½ cup diced celery
- ½ cup diced green pepper
- 1/3 cup all purpose flour
- 3 ½ cups chicken stock or canned low-salt broth
- 1 16 oz. can diced tomatoes
- 1/3 cup long-grain white rice
- 2 t. fresh lemon juice1
- 1 ½ t. sugar
- 4 whole cloves
- ½ cup whipping cream
- 2 boneless, skinless chicken breast halves, diced
- 3 T. chopped fresh parsley
Melt butter in heavy large saucepan over medium heat. Add onion and curry and sauté until onion is tender, about 5 minutes. Mix in apples, carrot, celery and bell pepper and sauté 5 minutes. Mix in flour. Stir 1 minute. Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves. Bring to boil, stirring frequently. Reduce heat and simmer 15 minutes. Add cream and chicken and simmer 10 minutes. Ladle soup into bowls. Sprinkle with parsley and serve.
- 5 cups chicken broth, or more
- 3 cups water, or more
- 1 cup lentils
- 1 cup long grain brown rice
- 1 35 oz. Can tomatoes, chopped (save the juice)
- 3 carrots, cut crosswise into thin slices
- 1 large onion, chopped
- 1 cup celery, thinly sliced
- 3 large cloves garlic, minced
- ½ t. EACH of basil, oregano, thyme
- 1 bay leaf
- ½ cup fresh parsley
- 2 T. cider vinegar
- salt and pepper
In large, heavy saucepan, combine the broth, water, tomatoes, tomato juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring to boil. Reduce head, cover pan and simmer for 10 minutes. Add rice and lentils. Cover, stirring occasionally and simmer for 40 minutes or until rice and lentils are tender. Remove and discard bay leaf.
Stir in parsley, vinegar, salt and pepper. If necessary, thin soup with additional hot broth or water.
Soup is at its best when refrigerated overnight.
- 6 large onions, cut into ½ inch slices
- 2 heads garlic cloves, separated and peeled
- 5 cups chicken broth or stock
- 1 ½ t. dried thyme
- 1 t. coarsely ground black pepper
- 1 t. salt
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups heavy or whipping cream
- 2 T. chopped fresh Italian parsley, chopped for garnish
1. Preheat the oven to 350.
2. Place the onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.. Sprinkle with the thyme, pepper, and coarse salt. Dot with the butter.
3. Cover the pan with aluminum foil and bake for 1 ½ hours. Stir once or twice while baking.
4. Remove the pan from the oven and puree the onions and garlic with the liquid, in batches, in a blender or food processor until smooth. With the motor on, gradually add the remaining 2 cups stock and the cream. Pour the soup into a large saucepan.
5. Adjust the seasonings and slowly heat through. Do not allow the soup to boil. Sprinkle with the parsley and serve.
Makes 6 to 8 portions
Tastes best sitting on the lawn at Chautaqua.
- olive oil
- 2 medium eggplants, cut into 1 ½” cubes
- 2 medium zucchini, quartered and into 1” lengths
- salt and freshly ground pepper
- 3 onions, coarsely chopped
- 2 green peppers, cored, seeded and coarsely chopped
- 4 cloves garlic, finely minced
- 1 bay leaf
- 2 lbs. Fresh tomatoes, cut into 1” cubes
- ½ cup finely chopped parsley
- ½ t. dried thyme
- 1 t. dried basil
- lemon wedges
Heat oil in a large skillet and sauté the eggplant until it’s lightly browned on both sides. (adding oil as needed) and until soft. Remove and place in large casserole and sprinkle with salt and pepper. Briefly sauté zucchini, add to casserole, salt and pepper.
Add more olive oil to the skillet and sauté the onions and green peppers, cooking and stirring for about 5 minutes. Add garlic, bay leaf, and tomatoes, stirring occasionally, and cooking about ten minutes more. Add to the casserole, sprinkle with herbs, gently toss, cover and bake for 20 minutes in a 325 oven. Serve hot or cold. If cold, serve with lemon wedges.
Good over fresh summer tomatoes.
- 1 cup mayonnaise
- ½ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh chives
- 2 T. chopped scallion greens
- 1 ½ t. anchovy paste
- 1 t. white wine vinegar
- ¼ minced garlic
Puree all ingredients in a food processor until pale green and smooth. Thin with water if desired.
Moosewood Cooks at Home
This is really quick and tastes great.
- 3 garlic cloves, minced or pressed
- ¾ cup vegetable oil
- ¼ cup red wine vinegar
- 1 T. chopped fresh basil, (or 1 t. dried)
- 1 t. salt
- 1 T. grated Parmesan cheese
- ½ t. coarsely ground black pepper
- ½ cup milk (whole, 2%, or skim)
Put the garlic, oil, vinegar, basil, salt, Parmesan, and pepper into a blender, and whirl for a couple of seconds. With the blender still running, slowly add the milk, whirling until the dressing is thick and smooth. Covered and refrigerated, this dressing will keep for a week.
- add ½ t. of hone or sugar to offset the tartness of the vinegar
- add 1 t. fresh lemon juice for extra tartness
- add 1 T. of minced fresh parsley for flecks of color without altering the flavor.