10/9/2010 Chef in the Market demo: Katherine Deumling, Cook with What You Have
October 9, 2010 Chef in the Market demonstration by Katherine Deumling, Cook with What You Have
Salsa Verde and Broccoli and Arugula Soup
This is a versatile, zippy sauce. I often just make it with parsley garlic, lemon juice, oil and salt but the addition of capers, onions and egg make it even better. I use the simpler version over fried or poached eggs over a veggies hash of any kind—root vegetables or winter squash in the winter or new potatoes, peas, zucchini or corn in the summer. It’s a wonderful dressing for a pasta or rice or quinoa or lentil salad. It’s great with meat and fish that’s been roasted or grilled. I put it on sandwiches or mix a little into the egg yolks for a twist on deviled eggs or egg salad. |
Ingredients for Salsa Verde: ¾ C finely chopped parsley grated zest of 1 lemon 1 shallot or chunk of onion, finely diced (optional) 2-3 T capers, rinsed (optional) 1 small garlic clove, minced ¾ C extra virgin olive oil 2-3 T fresh lemon juice or white or red wine vinegar Salt and freshly ground pepper 1 hard-boiled egg (optional)
Directions for Salsa
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Ingredients for Broccoli and Arugula Soup
1 T olive oil 1 large clove of garlic, chopped ½ yellow onion, chopped 1 head broccoli, cut into large florets (approximately 2/3 pound) 2 ½ cups water, veggie bouillon or chicken stock ½ t kosher salt and black pepper, season to taste 1 ½ teaspoons ground cumin 1 cup arugula leaves, packed squeeze of ½ lemon sour cream or Greek yogurt for garnish (optional) Directions for Soup
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