Ingredients 1/3 cup plus 1/2 cup extra-virgin olive oil, divided 1 pound small Italian eggplants, cut into 1-inch cubes (or what ever egg plant you have on hand) Kosher salt and freshly ground black pepper 1 pound zucchini, cut crosswise into 1-inch sections 3 anchovy fillets, finely minced (anchovy paste also works well) 2 onions, … Continue reading The Ultimate Ratatouille
Tag: parsley
Purslane and Parsley Salad
ingredients 3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon finely chopped shallot 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch) 4 cups packed flat-leaf parsley leaves (from 2 large bunches) preparation Whisk together oil, lemon … Continue reading Purslane and Parsley Salad
Forest Hills CSA 