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Parsley Salad

 

 

This salad is typically served, English style, with Roasted Marrow Bones and rustic bread.

Parsley mixed with the pale green leaves from celery hearts and peppery wild arugula cuts through the richness of the marrow. Be sure to use flat-leaf parsley. If the leaves are big, tear them into smaller pieces. Dress the salad just before serving, and be sparing with the salt because of the fleur de sel that will top the marrow.

 

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Parsley Salad

  • Author: Jill Baker
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Ingredients

Units Scale

3 c. Mixed Flat-Leaf Parsley, Celery (pale green), and Arugula Leaves

1 Tbsp. Finely Diced Shallot

2 tsp. Capers, preferably salt-packed, rinsed and chopped

2 Tbsp. Extra-Virgin Olive Oil

2 tsp. Freshly Squeezed Lemon Juice

Kosher Salt & Freshly Ground Black Pepper

Instructions

  1. Place the leaves, shallot, and capers in a medium bowl.
  2. Whisk together the oil and lemon juice in a glass measuring cup or a small bowl, then season very lightly with salt and generously with pepper.
  3. Toss the salad with the dressing and serve.

Notes

The information and recipe, contained within, is excerpted from Bones by Jennifer McLagan and can be purchased here.

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Air Fryer Stuffed Peppers

 

 

These stuffed peppers are a hearty, delicious, quick meal for the family! Ground beef is utilized here, but feel free to use other animal meats or go meat-free!

 

 

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Air Fryer Stuffed Peppers

  • Author: Jill Baker
  • Yield: 4 1x
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Description

 

 

Smother these stuffed peppers in cheese and feel free to use whatever seasonings you like to create your own type of stuffed peppers! Make them Mexican style, Italian style, Asian style, or whatever combo comes to mind!

 

 

Ingredients

Units Scale

4 Bell Peppers

1 lb. Lean Ground Beef (or whatever ground meat you wish to use, or use none at all)

1 tsp. Olive Oil

1 Small Onion, diced

1 tsp. Garlic, minced

1 c. Tomato Sauce

1 Tbsp. Italian Seasoning

2 c. Cooked Rice

2 c. Colby Jack Cheese

1 Tbsp. Fresh Italian Parsley, chopped

Instructions

  1. Prep the bell peppers by slicing them in half length-wise and scoop out the insides/seeds.
  2. In a medium saucepan over medium-high heat, add the olive oil, onion, garlic, and cook for 2 minutes.
  3. Add in the ground meat and cook until done.
  4. Add in the tomato sauce and seasonings to the ground meat mixture. Remove from heat.
  5. Mix in the cooked rice until combined.
  6. Stuff the peppers with the seasoned ground meat mixture and place peppers in a single layer in the air fryer basket. (Do not add the cheese on top yet.)
  7. Cook at 360º F for 10 minutes.
  8. Add on the shredded cheese and cook for an additional 2-3 minutes. Remove and add the freshly chopped parsley prior to serving.

 

Notes

The possibilities with this recipe is endless!

  1. Use ground chicken, turkey, lamb, pork, sausage mixture, etc.
  2. Add other toppings after serving like: sour cream, avocado, pico or other salsa, crispy cabbage slaw, etc.
  3. Other protein options: utilize black beans!
  4. Switch up the cheese too; use pepper jack, cojita, mozzarella, etc.
  5. Don’t want to use rice, utilize quinoa!
  6. Don’t have peppers; use squash or zucchini!

Always adhere to your own air fryer instructions for preparing and cooking food.

Ensure you use a single layer with space around each pepper. You may need to cook several batches to prevent soggy peppers.

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Roasted Pumpkin

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Roasted Pumpkin

  • Author: Jill Baker
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Description

What is important here is the pumpkin. It’s preferred that a blue pumpkin (Hubbard) or Jarrahdale–a pale blue-skinned, very hard-fleshed pumpkin is used. Butternut squash is a good substitute.

Ingredients

Hubbard Pumpkin

Jarrahdale Pumpkin

Butternut Squash

Extra-Virgin Olive Oil

Instructions

Simply cut it in half and scoop out the seeds (save, wash and roast separate later for a yummy snack), then cut into 3/4-inch crescent moons.

Place pieces on a lined baking sheet skin side down, drizzle with extra-virgin olive oil, and season with salt and pepper.

Roast in a 400° F oven for 20-25 minutes, basting occasionally. Check with knife for softness and remove from the oven.

Eat as is, use in soups, or even add it to your mashed parsnips (see recipe here)

Notes

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.

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Turnip Bake

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Turnip Bake

  • Author: Jill Baker
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Description

This is a simply yet delicious way to use up those turnips! It’s layered like a gratin yet has minimal ingredients.

Don’t throw out the greens either! They go great in your wild foraged greens salad!

Ingredients

Units Scale

1 Onion, peeled and sliced very thin (a mandolin works great here)

1 3/4 Sticks (14 Tbsp.) Unsalted Butter

2 1/2–2 3/4 lbs. Turnips, peeled and sliced very thin (mandolin works great here)

Sea Salt and Freshly Ground Black Pepper

Instructions

In a pan sweat the onion in 11 Tbsp. butter until they are soft, sweet, and clear. Set aside.

Smear remaining butter over a deep ovenproof fry pan (a seasoned cast iron is preferred). Add in a layer of the thinly sliced turnips and top with some of the buttery onion mixture, sea salt and pepper.

Continue the process of layering turnip with onion and seasoning until all ingredients are used up.

Cover with foil (shiny side down).

Place into a preheated 375° F oven for approx. and hour. Check for doneness using a knife inserted into the center.

Remove from the oven, remove the foil, and allow to rest for 5 minutes.

To serve, flip pan upside down onto a platter (one large enough that covers the pan) taking care to not burn yourself. The turnips should be browned but not crispy.

Notes

This dish is another that does well with added fresh herbs or other root vegetables used. Perhaps serve with some chive-infused sour cream! Heck, we’d even add in some bacon for a hearty one dish meal!

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.

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Mashed Parsnips

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Mashed Parsnips

  • Author: Jill Baker
  • Yield: Serves 6
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Description

Rich, sweet, and soothing.

Ingredients

Units Scale

3 lbs. Parsnips, peeled and cut in half

5 c. Milk

2 1/2 Sticks (20 Tbsps.) Unsalted Butter

Sea Salt and Freshly Ground Black Pepper

Instructions

Boil the parsnips in the milk with a pinch of salt. When cooked, drain them–BUT, reserve the milk!

Mash with the butter, adding in the reserved milk a little at a time to form the consistency you prefer.

Season with salt and pepper.

Serve.

Notes

This recipe does well with additions like: fresh herbs-parsley, chives, thyme (added during plating) OR other root vegetables-potatoes, cauliflower, turnips. The possibilities are endless!

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.

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Pickled Gherkins (Cornichons)

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Pickled Gherkins (Cornichons)

  • Author: Jill Baker
  • Yield: 4 pounds gherkins 1x
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Description

An incredibly useful thing to have up your sleeve!

Ingredients

Units Scale

3/4 c. Coarse Sea Salt

4 1/4–4 1/2 lbs. Gherkins

Pickling Spice (can purchase already made), contains celery seed, mustard seed, black peppercorns, small dried red chilies, coriander seed, and dill seed

4 c. Sugar

3 Tbsp. Acetic Acid

5 c. Water

Instructions

Wash your gherkins, sprinkle them with salt, and leave to stand for 2-3 hours, occasionally tossing them gently. Shake off the salt and place the gherkins in a bowl, cover with clean boiling water, leave them to stand for 5 minutes. Drain.

Place gherkins in clean, sterile, sealable jars, adding a healthy pinch of pickling spice to each jar. Meanwhile, place the sugar, acid, and water in a stainless-steel pan and bring to a boil until the sugar and acid has dissolved fully.

Pour over gherkins.

Seal jars while liquor is hot. Keep in your cupboard for at least a month prior to consuming.

Notes

This canning method is not approved by the USDA. Please seek out up-to-date canning methods.

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.

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