Salsa Verde
This flavourful condiment contains a piquant trio of herbs: mint, parsley, and basil. Dish it up with grilled meats or fish, or use to dress grilled vegetables.
1 cup (250 mL) basil leaves
1 cup (250 mL) flat parsley leaves
1/2 cup (125 mL) mint leaves
1 to 2 anchovy filets, finely chopped (optional)
1 to 2 cloves garlic, minced
1/2 jalapeno, seeded and minced (optional)
3/4 cup (180 mL) extra-virgin olive oil
Sea salt, to taste
Finely chop basil, parsley, and mint. Place in bowl and add anchovies, garlic, and jalapeno. While mixing, drizzle in oil. Let stand 15 to 25 minutes to blend flavours. Taste and season with salt.
Makes 1 1/2 cups (350 mL).
Each serving (1 Tbsp/15 mL) contains: 64 calories; 0 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 0 g carbohydrates; 0 g fibre; 2 mg sodium
Source: "Grow, cook, heal", alive #346, August 2011
Salsa Verde
Directions
READ THIS NEXT
SEE MORE »
Farro, Lentil, and Vegetable Soup
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Sheet Pan Golden Tofu Medley
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.