Parsnip Soup with Leeks and Parsley

INGREDIENTS

• 2 Tbsp butter
• 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
• 2 Tbsp olive oil
• 1 1/2 to 2 pounds parsnips, peeled and chopped
• 2 strips lemon zest, 1 x 2 inches each
• 1-2 teaspoons salt
• 4 cups chicken stock (use vegetable stock for vegetarian option)
• 2 cups water
• 2 cups finely chopped fresh parsley (reserve a little for garnish)
• 1 tablespoon lemon juice
• Pepper to taste

METHOD

1 Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

2 Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

3 Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

4 Stir in lemon juice and add more salt to taste, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives. 

Recipe found at: http://www.simplyrecipes.com/recipes/parsnip_soup_with_leeks_and_parsley/

Chilled Parsley And Pea Soup

Chilled Parsley and Green Pea SoupServes 4

Ingredients:
knob of coconut oil (or ghee)
2 medium onions (approx. 375g)
4 cloves garlic
a couple pinches sea salt
500g / 1lb. shelled peas (frozen is fine)
2 cups / 40g flat leaf (Italian) parsley, leaves only
3-4 cups / 1 liter vegetable broth (depending on how fluid you like it)
zest of ½ lemon 1 Tbsp. lemon juice
1 Tbsp. cold-pressed olive oil

Directions:
1. Roughly chop onions and mince garlic.
2. In a large stockpot, heat a knob of coconut oil. When melted, add onions and a couple pinches of salt, stir to coat, cook for 5-10 minutes until onions have browned. Add garlic, stir to coat, cook three minutes.
3. Add 3 cups hot vegetable broth, (reserving 1 cup for blending) add peas, bring to a simmer and turn off the heat. Add parsley and fold in to wilt leaves. When the parsley has wilted, transfer the soup to a blender and blend on high until smooth (add extra broth if desired). Add lemon zest, juice, and olive oil, blend. Season to taste. Serve as is, or let cool slightly, then place in the fridge until fully chilled. Keeps for 3-4 days in the fridge. 

Recipe found at:http://www.mynewroots.org/site/2013/07/chilled-parsley-and-pea-soup/ 

Quinoa Cauliflower Patties

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cauliflower florets
• 4 eggs
• 6 scallions, white and green parts
• 3/4 cup rolled oats
• sea salt and pepper
• 1 1/3 cup sheeps milk feta
• zest of one large or two small lemons
• 1/2 cup roughly chopped flat leaf parsley
• ghee, for cooking ( or butter)

Directions: 

Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest.

In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.

In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it's fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.

Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4'' wide and 1'' thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days. 

Recipe found at: http://www.sproutedkitchen.com/home/2013/9/26/quinoa-cauliflower-patties.html

Carrot, Leek, and Parsley Mash Recipe

Ingredients

5 pounds carrots, peeled and coarsely chopped

3 tablespoons unsalted butter

1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise (about3/4 cup)

3/4 cup half-and-half, at room temperature

1/4 cup finely chopped fresh Italian parsley leaves

Directions

Bring a large pot of heavily salted water to a boil over high heat. Once water boils, add carrots and cook until very tender, about 12 to 15 minutes.

Drain carrots and let sit, undisturbed, so they “steam dry” for a few minutes. Return pot to stovetop over medium-low heat and add butter. Once butter foams, add leeks, season well with salt and freshly ground pepper, and cook until leeks are soft and wilted, about 2 minutes.

Add carrots and stir to coat. Pour in half-and-half and, using a potato masher or large fork, coarsely mash up the mixture. Mix in parsley, taste and adjust seasoning as needed, and serve.

Recipe found at: http://www.chow.com/recipes/11577-carrot-leek-and-parsley-mash

Mushroom, White Bean, and Tomato Stew with Parmesan

Ingredients

• 1 1/2 T olive oil
• 2 medium onions, chopped
• 2 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. ground fennel seed
• pinch dried sage
• 12 oz. Cremini mushrooms, washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.  Cremini mushrooms are sometimes called Baby Bellas.)
• 1/4 cup homemade chicken stock (or use canned chicken or vegetable broth.  If using canned broth I would start with 1/2 cup and reduce it by simmering before adding to the recipe for more concentrated flavor.)
• 1 can (15 oz.) cannellini beans, rinsed
• 1 can (14.5 oz.) petite diced tomatoes with juice
• 1/2 cup finely chopped fresh parsley (I used flat Italian parsley, but either kind will work)
• salt and fresh ground black pepper to taste
• freshly grated Parmesan cheese for serving (optional, but good)

 

Directions 

• Heat olive oil in a large heavy frying pan large enough to hold all ingredients.  Add onion, garlic, thyme, fennel, and sage and saute, stirring a few times, until the onions are softened and starting to brown.  This will take about 8 minutes.
• While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.  When onions are slightly browned, add mushrooms and 1/4 cup stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice.  While mushrooms cook drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.
•  After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley to the pan.  Cover again and simmer 10  minutes more.
•  After 10 minutes the stew should be slightly thickened and flavors should be well-blended.  Season to taste with salt and fresh ground black pepper.  Serve hot, over brown rice or whole wheat pasta, or just in a bowl as a meatless stew. 

Recipe found at: http://www.kalynskitchen.com/2011/04/recipe-for-mushroom-white-bean-and.html

Grilled Squash with Walnut-Parsley Pesto

Ingredients

• 1 cup tightly packed fresh parsley leaves
• 1/3 cup chopped toasted walnuts
• 1 small garlic clove, smashed and peeled
• 1/2 ounce Parmesan, finely grated (1/4 cup)
• 1/4 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Coarse salt and ground pepper
• 2 medium yellow squash, cut lengthwise into 3/4-inch

Directions

1. Heat a grill or grill pan to medium-high. In a food processor, pulse parsley, walnuts, garlic, Parmesan, lemon zest, and lemon juice until combined, about 10 seconds. With machine running, add olive oil in a slow, steady stream and process until a paste forms. Season pesto with salt and pepper and transfer to a small bowl.
2. Clean and lightly oil hot grill. Season squash with salt and pepper. Working in batches, grill squash, turning occasionally, until lightly charred and tender, about 10 minutes. Transfer to a platter and serve with pesto.

Recipe found at : http://www.marthastewart.com/852296/grilled-squash-walnut-parsley-pesto

Roasted Carrots with Feta and Parsley

Ingredients

• 3 pounds medium carrots, cut 1/2 inch thick on the bias
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 425 degrees. Toss carrots with oil on a rimmed
   baking sheet, and season with salt and pepper. Roast until
   carrots are caramelized and tender, about 25 minutes.
2. Transfer carrots to a bowl, and toss with feta and parsley. 
   Recipe found at: http://www.marthastewart.com/314045/roasted-carrots-with-feta-and-parsley
   
   

Roasted Carrot Harissa and Crème Fraiche Crostini

Ingredients

•     3 dried Anaheim or California chilies, stemmed, seeded
• 3 dried Chile de Arbol chilies (each about two inches in length), stemmed, seeded
• 2 1/2 cups cups carrots, peeled and sliced ½-inch thick, on the bias (I used 5 medium carrots)
• 1/2 teaspoon ground cumin
• a few pinches of sea salt
• 3 tablespoons extra virgin olive oil, divided, plus more if necessary
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon black caraway seeds
• 1 medium garlic clove, rough chopped (about 1 teaspoons)
• 1 tablespoon lemon juice, plus more to taste if necessary
• 1 Baguette, sliced ¼ inch thick on the bias
• Garlic clove, cut in half (plus more if necessary)
• Olive oil, for brushing on baguette slices
• Italian parsley, Cilantro or Carrot leaves (tops), torn into small pieces, for garnish
• Crème Fraiche (between 1/2 -1 teaspoon per crostini)

Directions

1. Preheat oven to 400 degrees.
2. Use kitchen shears to cut dried chilies into ½ inch wide pieces. Place chile pieces in a bowl and cover with boiling water. Let chiles stand for 30 minutes.
3. Meanwhile, place carrot slices on a large rimmed baking sheet. Season with cumin, a pinch or two of sea salt and drizzle 2 tablespoons of olive oil over carrots. Toss to coat evenly. Set your timer for 15 minutes and put carrots in oven to roast, shaking pan once halfway through. When there are four minutes of cooking time left, add coriander seeds and black caraway to carrot mixture, using a wooden spoon to combine. When your timer goes off, remove pan from oven and set aside to cool.
4. Drain water from chilies and place in the bowl of a food processor. Add spiced roasted carrots, making sure to scrape all of the oil from the pan in as well. Add chopped garlic clove and process for 20 seconds before scraping down mixture with a spatula and pulsing again. At this point, scrape, add lemon juice and 1 tablespoon of olive oil and process until you have a thick paste (You want this to be thick so that it will stand its own on the crostini without making it soggy). Taste for salt and acid, adding more to taste if necessary. Transfer harissa to a container with an airtight lid, cover top surface with a drizzle of olive oil and let mixture sit at least one hour and up to 24 (in refrigerator) before using.
5. When ready to make and serve crostini, remove harissa and crème fraiche from refrigerator to come to room temperature. Preheat oven to 400 degrees. Arrange baguette pieces on a large rimmed baking sheet. Rub raw garlic halves on tops of baguette slices. Using a pastry brush, paint each piece of bread with olive oil. Toast bread until golden, about 5-7 minutes, depending on your oven. Remove pan from oven and allow crostini to cool slightly.
6. Spread desired amount of roasted carrot harissa on each crostini, top with a touch of crème fraiche (about ½-1 teaspoon per slice) and carrot leaves. Serve and enjoy! 

Recipe found at: http://food52.com/recipes/9826_roasted_carrot_harissa_and_crme_fraiche_crostini

Tomato Bisque

Ingredients:

• 1 tbsp butter
• 1 medium onion
• 1 cup chopped carrots
• 1 celery stalk
• 3 cloves garlic
• 30 oz fresh plum tomatoes, peeled
• 32 oz fat free chicken broth, vegetarians use vegetable broth
• 3 sprigs parsley
• 10 basil leaves
• 2 bay leaves
• 2 tbsp reduced fat sour cream
• Parmigiano Reggiano for serving (optional)

Directions:

To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.
Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you).

Ladle into bowls and top with freshly grated cheese and fresh basil.

Makes 8 cups.

Fruited Wild Rice Salad

Ingredients

• 6 ozs grain (recipe, wild rice such as uncle ben)
• 3 tangelos
• 1 cup fuji apple (chopped gala)
• 1 cup granny smith apple (chopped)
• 12 cup dried cranberries
• 2 green onions (thinly sliced)
• 3 tbsps fresh parsley (chopped)
• 12 tsp fresh rosemary (chopped)
• 2 tbsps apple cider vinegar
• 1 tbsp olive oil
• 1 tsp dry mustard
• 12 tsp salt
• 14 tsp pepper
• 1 12 tbsps pine nuts (toasted)
• 1 sprig rosemary (optional) 

Preparation

1. Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.
2. Section tangelos over a bowl; reserve 2 tablespoons juice.
3. Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.
4. Whisk together 2 tablespoons tangelo juice, vinegar, and next 4 ingredients; drizzle over rice mixture. Sprinkle with pine nuts; toss well. Cover and chill up to 4 hours. Garnish with rosemary sprigs, if desired. 

Recipe found at: http://www.yummly.com/recipe/external/Fruited-Wild-Rice-Salad-MyRecipes-269860

French Green Beans with Butter and Herbs

Ingredients

• 1 lb green beans (thin green beans haricot vert trimmed)
• 14 cup red onion (chopped fine)
• 3 tbsps butter
• 2 tbsps chopped parsley (fine)
• 2 tbsps thyme leaves (fresh)
• 2 tbsps tarragon (basil chopped fine)
• 2 tbsps chives (chopped fine)               
• salt
• pepper
• 1 wedge lemon 

Method

•  Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
•  Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
•  Add the green beans and sauté for 2-3 minutes, stirring often.
•  Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
• Serve hot or at room temperature, with lemon wedges.

Recipe found at: http://www.yummly.com/recipe/external/French-Green-Beans-with-Butter-and-Herbs-Simply-Recipes-42516

Parsley, Kale, and Berry Smoothie

Ingredients

• 1/2cup (packed) flat-leaf parsley (leaves and stems)
• 4 kale leaves (center ribs removed)
• 1cup frozen organic berries (such as strawberries or raspberries)
• 1 banana (cut into pieces)
• 1 teaspoonground flaxseed

Preparation

• Purée ingredients with 1 cup water in a blender until smooth (add water if too thick).

Read More http://www.bonappetit.com/recipes/2012/04/parsley-kale-and-berry-smoothie#ixzz2DRyOpnRu

Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs

Ingredients

• Coarse salt and ground pepper
• 1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
• 1 medium red onion, halved and cut into thin wedges
• 5 garlic cloves, peeled and halved
• 1/4 cup olive oil
• 4 slices white sandwich bread
• 12 ounces cavatappi or other short pasta
• 1/4 cup grated Parmesan, plus more for serving (optional)
• 1/4 cup fresh parsley, chopped

Directions

1. Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
2. Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
3. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

Recipe found at: http://www.marthastewart.com/312802/pasta-with-roasted-cauliflower-parsley-a?center=0&gallery=275272&slide=285750

Pureed Broccoli Soup

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 8 cups chopped broccoli (stems and florets)
• 2 cups water
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• 1/2 cup half-and-half (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste 

Preparation

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Recipe found at: http://www.eatingwell.com/recipes/broccoli_soup.html

Mushroom & Wild Rice Frittata

Ingredients

Wild Rice

• 2 cups water
• 1/2 cup wild rice , rinsed
• 1/8 teaspoon salt

Frittata

• 5 large eggs
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon ground nutmeg
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped red onion
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried
• 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
• 1/2 cup finely shredded Parmesan cheese
• 4 thin slices prosciutto (about 2 ounces), chopped 

Preparation

1. To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
2. To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
3. Position rack in upper third of oven; preheat broiler.
4. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
5. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before 

Recipes found at: http://www.eatingwell.com/recipes/mushroom_wild_rice_frittata.html

Watermelon, Orange, and Feta Salad

We love salty-sweet combinations, and this salad is a great play on those flavors. It's also got a refreshing crunch.

Ingredients

• 1/4 of a small (6-pound) seedless watermelon, rind removed, flesh cut into 1/4-inch slices
• 1 large orange, peel and pith removed, flesh cut into segments
• 1/4 small red onion, thinly sliced
• 2 ounces feta cheese, thinly sliced
• 1/4 cup fresh parsley leaves
• 4 teaspoons extra-virgin olive oil
• Coarse salt and ground pepper

Directions

1. On a serving platter, arrange watermelon, orange, red onion, feta cheese, and parsley. Drizzle with olive oil and season with salt and pepper.

Roasted Spaghetti Squash with Herbs

Ingredients

• 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 tablespoon packed light-brown sugar
• Coarse salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped

Directions

1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

Taken From Martha Stewart:http://www.marthastewart.com/338110/roasted-spaghetti-squash-with-herbs?center=276955&gallery=275670&slide=262285

Fresh Apple-Celery Juice with Ginger and Parsley

Ingredients

• 2 celery ribs, cut into 3-inch lengths
• 1 Granny Smith apple—halved, cored and cut into large chunks
• One 2-inch piece of fresh ginger, peeled
• 1/2 medium bunch of parsley with stems
• 1 1/2 tablespoons fresh lemon juice                  

Directions  

1. In an electric juicer, juice the celery with the apple, ginger and parsley. Stir in the lemon juice.    

Recipe found at: http://www.foodandwine.com/recipes/fresh-apple-celery-juice-with-ginger-and-parsley

Spaghetti with Radicchio and Ricotta

Ingredients

• 1 pound spaghetti
• 8 ounces fresh ricotta cheese
• 2 tablespoons extra-virgin olive oil
• Coarse salt
• 3 garlic cloves, minced
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 cup plain breadcrumbs, preferably homemade
• 1 head radicchio, quartered, cored, and thinly sliced crosswise
• Freshly ground pepper

Directions

Heat 1 tablespoon oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside.

Bring a large pot of water to a boil, and add salt. Add pasta, and cook until al dente according to package instructions. Drain, reserving 1 cup cooking liquid. Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper. Toss to combine. Serve immediately, sprinkled with remaining breadcrumb mixture

Source:
http://www.marthastewart.com/317325/spaghetti-with-radicchio-and-ricotta?center=276955&gallery=286437&slide=195046

Veggie Detox

2 servings

• TOTAL TIME: 15 minutes

Ingredients

• 2 firm Bosc pears, stemmed, cut into wedges
• 1 3/4-inch piece peeled fresh ginger
• 5 medium carrots, scrubbed (about 1/2 pound), cut into 2- to 3-inch pieces
• 2 celery stalks, trimmed, cut into 2- to 3-inch pieces
• 1 baby beet, trimmed, scrubbed
• 1/2 cup (packed) fresh Italian parsley (stems and leaves)
• 2 teaspoons fresh lemon juice

• special equipment

  Juice extractor

Preparation

• Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.

Read More http://www.bonappetit.com/recipes/2011/01/veggie_detox#ixzz1z1Chq4iy