From Soil to City


Screen Shot 2015-03-11 at 6.44.47 PM

Parsley Pesto

1 bunch parsley
1 large clove of garlic sliced
handful of parmesan cheese
½ cup walnuts
½ to full cup olive oil
salt and pepper to taste

1. Take all the ingredients to a food processor and watch the beautiful flavors mix and mingle into a seductive green sauce. Use as a topping for roasted vegetables, as a sauce for pizza, or as an addition to your salad dressing.


Mediterranean Shakshuka

2 Tbsp. olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 bunch parsley, roughly chopped stems and leaves
1/2 Tbsp dried oregano
1 Tbsp cumin
1 tsp red chili flakes
1.5 cup mushrooms
4 cups spinach
1 14-oz can of diced tomatoes
4 or more eggs
salt and pepper

1. Heat oil in a 10-inch cast iron skillet over medium heat until it shimmers.  Add diced onions and red pepper flakes and cook until soft.

2. Add garlic, parsley, cumin, Italian herbs, and mushrooms, and continue to cook.  Add more oil if mushrooms begin to stick to the pan. Cook 2-3 minutes.

3. Add entire can of tomatoes and tomato liquid.  Add a few dashes of salt and pepper and stir to mix.  Cook, stirring every so often, for 5 minutes.

4. Add spinach, and stir until the leaves wilt into the sauce.  If sauce starts to bubble, turn down the heat to medium or medium-low.

5. Using a wooden spoon, make wells in the sauce for your eggs.  Crack each egg into its well, and sprinkle salt and pepper to taste.  Cover the pan for 4 minutes, or until the egg whites have cooked and the yolks remain soft or a little runny.  Serve immediately, over crusty bread or polenta.  Add shaved parmesan atop.

North African: Omit oregano and add and 1/2 Tbsp. smoked paprika.  Omit mushrooms, add diced carrots (2) and celery (1 stalk).

Mexican: Instead of Parsley, use Cilantro (1/2 bunch).  Omit mushrooms, add diced sweet potato and a thinly sliced serrano chili pepper (adding a few more minutes for cooking time before adding sauce).

Freekeh Salad

Processed with VSCOcam with f2 preset

1 cup Freekeh
salt to taste
1/2 bunch parsley, stems and leaves chopped
1/4 cup mint, chopped
1/4 cup cilantro, chopped
2 cups micro greens or salad mix
1 medium radish, julienned
1/4 cup olive oil
2 Tbsp. Vinegar of your choice
1 clove garlic
Salt and pepper to taste
Feta, crumbled (optional)

1. Cover freekeh in a pot with a few inches of salted water. Bring to a boil and cook for 30-30 min or until grains are tender. Drain and let cool in a large serving bowl.
2. Meanwhile, mix together olive oil, vinegar and garlic until emulsified. Add salt and pepper to taste.
3. Toss chopped herbs and radish with freekeh, then dress with salad dressing. Top with feta if using.