sunckoke slivers

Slivered raw sunchokes (aka jerusalem artichokes) with toasted almonds, olive oil, salt, and parsley, from La Verdure at Eataly in New York.

carrot ginger soup with roasted potato topping

Carrot ginger soup topped with roasted cubed potato (a great alternative to croutons) and parsley. All ingredients chopped by yours truly (and others) at a fabulous knife skills class at the National Gourmet Institute in New York. After slicing and chopping for hours, we enjoyed this (and other) fruits and vegetables of our labor.

fava (yellow split peas)

Fava: Greek yellow split peas, with lemon, onion, olive oil, and parsley, from a cafe in San Torini.

quinoa salad

An amazing salad of quinoa and oh so much more: apples, cucumbers, carrots, onions, raisins, lentils, barley, and parsley, with curry powder and paprika sprinkled on top. From the fabulous Entre Indyas in Salta, Argentina.

Summer Pasta

Yay Summertime! Pasta with zucchini, garlic scapes, and fresh parsley from our flower pots.

potato latkes

Hanukkah latkes! Homemade potato pancakes with onion, potato, parsley, salt, pepper, and matzo meal, fried in plenty of oil and served hot with apple sauce.

tanzanian spicy potatoes

potatoes, onion, garlic, tomato, lemon juice, tumeric, coriander, cinnamon, chili powder, and parsley, over basmati rice
recipe from Global Vegetarian Cooking by Troth Wells
quick to make!

layered hummus dip

layer 1: homemade hummus, layer 2: diced cucumbers mixed with cumin, layer 3: diced tomatoes mixed with black pepper, layer 4: tofu "betta feta" (recipe from The Ultimate Uncheese Cookbook), layer 5: chopped black olives, parsley and olive oil.