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monomonaso · 58 minutes ago
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Shoestring Fries
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marginal-effect · 15 hours ago
I'm going to have fresh basil if it fucking kills me
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gmanem · 23 hours ago
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#homemade #babyfood #croquettes #beefmeat #sweetpotatoes #parsley #schallots #breadcrumbs (at Abbey Wood)
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saintedgf · a day ago
I sure hope the fresh garlic my roommates left me hasn’t gone bad! (⬅️ clueless)
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marisarubin · 2 days ago
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This was my Dinner. Citrus Poached Salmon with Roasted 🥦 🍊 🍋 #salmondinner #lemon #orange #water #roastedbroccoli #parsley #veganbutter #saltandpepper
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pikl-jar · 2 days ago
parsley arbotchle
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fooddiaries · 3 days ago
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Ricotta & Parsley Gnudi
In a food processor, place a bunch of fresh parsley leaves and process till the parsley is finely chopped. Add 250g ricotta (drained), 1 egg, 40g grated pecorino, 40g breadcrumbs, and 1/2 tsp salt. Pulse until well-combined. You can also chop the parsley by hand and mix everything together using a mixing bowl.
In another bowl, sprinkle in a few tablespoons of flour. Using a 4 cm cookie scoop, drop some of the batter into the flour to coat and then roll into a ball using the palms of your hands. There should be about 1 1/2 tablespoon of batter in each ball. Place onto a lightly floured board. Will make about 18 balls. Place in the refrigerator.
Bring a wide pan filled with water to a boil, and then reduce to a simmer.
Gently drop in the balls and let tumble gently for about 5 minutes - by which time they will have risen to the surface.
While the balls are cooking, heat up a 400g jar of tomato sauce.
Remove the balls using a slotted spoon to drain, and place directly into individual serving bowls. Spoon over the tomato sauce and add a drizzle of olive oil.
Optional: You can garnish with basil leaves and sprinkle with parmesan or pecorino cheese.
Serves 3 (6 balls per portion).
Note: You can also boil the ricotta balls and then refrigerate or freeze them to use at a later time/date. Just warm them up gently in a pan of water for a few minutes before serving.
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childotkw · 3 days ago
Answering the anon question:
Coriander over parsley. Basil/albahaca over all things in the world.
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Excellent choices, darling.
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fattributes · 3 days ago
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Chickpea and Sun-Dried Tomato "Meatballs"
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tango-mango · 3 days ago
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If you're a gardener here in the Pacific Northwest, it's finally time to plant! We spent some time over the past few days transplanting vegetables we grew from seed into our multiple raised beds. Every year at this time I get out our reusable plant markers and scrub off the previous year's letters. In addition to keeping things straight, I think these little lettered tags add a classy-touch to the garden.
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1awyerup · 4 days ago
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{ images seconds before disaster... Jimothan probably threw it to him :') GO SPORTSBALL! }
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seeturtl · 4 days ago
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he does not take care of his hair
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unwritrecipes · 5 days ago
Grilled Pineapple Salsa (Indoor Version)
Hiya! In anticipation of Cinco de Mayo tomorrow, I’m offering up this Grilled Pineapple Salsa. Full disclosure—I already have a grilled pineapple salsa recipe on the site and it’s absolutely delish but it’s a got a longer, more fussy ingredient list, plus the pineapple needs to be grilled outdoors, which, in addition to being somewhat of a pain in the neck, is next to impossible for us at the present time since we are living sans grill right now 😂.
So…here’s a pared down, inside-friendly version that’s become my new go-to!
You simply char the pineapple in a cast-iron or grill pan on the top of the stove until it caramelizes—
And then mix with a short list of ingredients, like parsley, jalapeño, lime juice, a bit of sugar and salt and pepper.
Yup, that’s it folks—easy-peasy and done!
It’s sweet and spicy and zingy and colorful and fun all at the same time. A real party for your mouth!
Perfect with taco chips—
Or as a side with chicken or fish.
So fresh and fruity!
So much to love about May!!
Grilled Pineapple Salsa (Indoor Version)
Makes about 4 cups
Prep Time: 15 minutes
1 ripe but still sort of firm fresh pineapple, peeled, cored and cut into ½-inch thick slices
Large handful fresh parsley, finely chopped
1 jalapeño, seeded and minced
The juice of 1 lime
1 teaspoon sugar
Kosher salt and black pepper
The Recipe
1. Heat a cast iron or grill pan over medium-high heat. In 2 or 3 batches (depending on the size of your pan) grill the pineapple slices for a few minutes per side, until they have nice grill marks and get tender. Transfer to a cutting board and chop them into bite-sized pieces. Place into a medium-sized bowl and stir in the parsley, jalapeño, lime juice and sugar. Taste and season with the salt and pepper. Serve immediately or cover and chill.
2. Salsa can be kept in the fridge in an airtight container for 3-4 days.
Note: Recipe adapted from an old issue of Bon Appétit Magazine. I subbed in parsley and jalapeño for the cilantro and serrano chile and doubled the entire recipe.
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