Even though I am a food focused person, I get in ruts sometimes in the kitchen. So when it seems like it is the same old thing happening, I crave ideas. Recently I had this conversation with a buddy and she said she had just the cure. She raced home and returned with the Power Foods Cookbook from the editors of Whole Living Magazine. I sat on my favorite chair that night and spent two hours in pure heaven thumbing through the book and slipping in scraps of paper on the pages that captured my taste buds.
I liked the way it was set up, the information it provided, and the combination of ingredients included in the recipes. So the next day it was off to the grocery store with the overwhelming decision of what to try out first. I was hosting Waterlily Wednesday with my good friends and wanted to treat them with something new. I settled on two dishes that compliment each other and are alluring to the eye.
Parsley-Leaf Salad and Slivered Oranges with olives and parsley. Parsley is a power packed food filled with the vitamins A, C, and K. Just making it I felt healthier. And it was absolutely delicious. Enjoy, you will feel the power.
Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing - serves 4 - 6
1 navel orange
1/2 teaspoon red wine vinegar
1/4 red onion sliced thin
salt and pepper
1 TBS capers - rinsed and drained
1/4 cup Kalamata olives - pitted and sliced
3 Cups flat leaf parsley leaves
1/4 cup pine nuts - lightly toasted ( oven at 350 for about 5 minutes)
1TBS olive oil
1. With a vegetable peeler, remove long pieces of zest from orange being sure to leave white pith. Cut lengthwise into very thin strips. Squeeze juice from orange into a bowl, add vinegar, onion,and a pinch of salt/pepper. Let set to soak from anywhere of 10 minutes to 24 hours. The longer it soaks the more flavor.
2. To orange juice mixture add olives, parsley,pine nuts and orange zest. Toss and serve.
1/4 cup Nicoise or Kalamata olives
1/2 tsp paprika
2TBS lemon juice
1TBS EVOO (extra virgin olive oil)
2TBS finely chopped flat leaf parsley
1. Slice off both ends of each orange. Carefully slice downward to remove rind and white pith. Follow the curve of the orange. Cut orange in half. Put each half face down on cutting board and slice thin pieces. Arrange on platter. Cover with olives.
2. In a small bowl combine paprika, and lemon juice. Then whisk in oil. Add chopped parsley and whisk to combine. Drizzle dressing over oranges and olives. Garnish with parsley leaves and serve.