Snap Pea Slaw

Ingredients:

• 2 cups snap peas, thinly sliced
• 2 carrots, shredded
• 1 clove garlic, minced
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp parsley, minced
• 1 tsp sesame seeds

Directions:

1. In a bowl, combine all ingredients and mix well.

Parsley and Rice Soup

Ingredients:

• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1/2 bunch parsley, roughly chopped
• 1/2 cup rice
• 4 cups water
• salt
• pepper

Directions:

1. Brown onions in a pot.
2. Add garlic, celery, and carrots and roast 5 minutes or until carrots start to get tender.
3. Add parsley, rice and water, bring to a boil, reduce to a simmer and cook for 15-20 minutes or until rice is cooked "al dente" and carrots are tender.
4. Season to taste. 

Braised Pork Top Loin, Take 2

Ingredients:

3 lb pork top loin

2 tbsp Worcestershire

1 head pressed garlic

1 tbsp ginger, grated

1/2 cup parsley, finely chopped

1 tbsp salt

1/2 tsp black pepper 

1/2 tsp white pepper

1/2 tsp chipotle pepper

2 onions, chopped

2 carrots, diced

1 green apple, diced

2 cups mixed potatoes, diced

2 pints "light" beer

olive oil

Directions:

1. preheat oven to 250F.  In a small bowl, combine garlic, ginger, parsley, salt, all peppers and Worcestershire sauce.  Rub loin with mixture.  Coat bottom of brasier with olive oil, set pork with fat side up and cover

2. cook pork for 6 hours in preheated oven

3. remove pork from pan, leaving juices behind, let rest, increase oven temp to 300F

4. in pan with juices, caramelize onions, add other veggies

5. remove fat from pork and slice thinly

6. return pork to pan, pour beer over dish, cover with lid and cook for 1.5 hours

Quinoa Patties

Ingredients:

2 cups quinoa, cooked

3 tbsp parsley, chopped

3 stalks green onions, thinly chopped

1/4 cup Italian bread crumbs

1/4 cup Parmesan cheese

2 eggs

olive oil (for frying)

Directions:

1. mix all ingredients together

2. heat oil in pan over medium heat

3. spoon mixture onto pan and fry in pan until golden on both sides

Beet Salad

Ingredients:

2 small beets

1 egg, hardboiled

1 small cucumber

2 oz queso fresco

2 tbsp parsley, chopped

1 tbsp sunflower seed oil

Directions:

1. cook beets until tender

2. cut up all ingredients into similar size cubes (of approximately 1/4 inch size)

3. toss with parsley and sunflower seed oil