Chimichurri

¾ cup parsley, large stems removed

1/3 c. mint leaves

2 Tbsp. capers, drained

1 small green garlic, white and pale green part chopped

4 Tbsp. olive oil

¼ tsp. red pepper flakes

½ Tbsp. freshly squeezed lemon juice

Salt and pepper to taste

Combine all the ingredients in a food processor and pulse until roughly chopped. Can be covered and stored in the fridge for a few days until needed. Makes about ¾ cup.

Wide Green Noodles, Cauliflower, and Broccoli in Mustard Butter

  • 7 oz. fresh pasta noodles (spinach fettucine is ideal)
  • 7 Tbs. soft butter
  • 2 Tbs. strong Dijon mustard
  • 3 green onions, diced
  • 2 cloves garlic, minced
  • 2 tsp. balsamic vinegar
  • 2 Tbs. parsley or a handful of arugula, chopped
  • 1 c. bread crumbs
  • 2 sun-dried tomatoes, cut in pieces
  • 3-4 c. broccoli and cauliflower florets, broken into tiny pieces
  • thin strip lemon peel, finely slivered
  • salt
  • pepper
  • parmesan cheese

Bring a large pot of salted water to a boil.  Cream 4 Tbs. of the butter with the mustard, green onions, garlic, vinegar and parsley or arugula.  Melt the remaining butter, add the bread crumbs, and fry them until they are crisp and browned.  Melt the mustard butter over a low flame, add a little of the boiling pasta water and the sun-dried tomatoes.  Drop the broccoli and cauliflower florets into the boiling pasta water, return to a boil, and cook about 1 minute.  Scoop them out and add them to the mustard butter.

Next, cook the pasta; then add it with the lemon to the vegetables.  Toss well with a pair of tongs to mix, season with salt and pepper.  Serve on warm plates garnished with breadcrumbs and Parmesan.

Serves two to four.

Adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown.

Lemon Chervil Fish Skewers

  • 2 1/2 pounds tuna, halibut, mahi mahi or other firm fish
  • 4 lemons
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Fresh chervil or parsley
  • Dash of Worcestershire or red wine vinegar

Cut fish into 1 1/2 inch cubes.  Using a sharp knife or peeler, remove the peel from the lemons carefully into half-inch wide strips, about half-inch in length. Remove as much of the white pith as possible.  Squeeze the juice from the lemons, divide in half and set aside. Rub the fish moderately with the olive oil and lightly season with a little sea salt and black pepper. Arrange in a glass dish. Sprinkle with a couple tablespoons of fresh chervil and half of the lemon juice mixed with a dash of Worcestershire or wine vinegar, depending on type of fish. Let set for 20 to 30 minutes covered in the refrigerator.  Alternate 2 to 4 fish cubes with the lemon peel on skewers. Cook the fish turning frequently for about 10 minutes over medium heat or until fish is done and juices run clear. Use remaining lemon juice to sprinkle over fish at serving along with additional chervil if desired.