Ingredients:

* 2 cups water
* 1/4 cup fresh lemon juice (about 1 lemon)
* 1 cup quinoa
* 1/3 cup olive oil
* 2 medium ripe tomatoes
* 1 clove garlic, minced
* 2 tablespoons fresh mint
* 1 1/2 cups parsley, coarsely chopped
* 1 cup scallion, chopped (or 1/2 lg. onion)
* salt, to taste

Directions:

1. Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
2. Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
3. While the quinoa is cooking, finely chop the tomatoes, parsley, garlic, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
4. Stir in cooked quinoa and salt. Mix well.
5. Let tabouli sit in the refrigerator for a day to blend flavors.
6. Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

Ingredients

-2 teaspoons olive oil
-1/2 cup white onion, diced
-2 garlic cloves, minced
-2 cups sweet potatoes, diced
-2 quarts chicken stock
-1 cup corn
-1/2 cup parsley, minced
-salt and pepper

Directions

1. In a baking dish, bake sweet potato, onions, chicken stock and garlic with 1 tsp olive in a baking dish for 2 hours at 350 degrees (F)
2. Blend soup using an immersion blender or blender.
3. Add corn, parsley. Heat thoroughly. Season to taste.

1 cup mayonnaise
2 tablespoons each chopped tarragon, chives and parsley
1 tablespoon chopped capers
2 tablespoons finely chopped cornichon pickle

Combine all, and mix well.

4 large or 12 very small artichokes
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh tarragon leaves
1 cup chicken, beef, or vegetable stock, or water
Salt and pepper to taste
1 tablespoon freshly squeezed lemon juice
Minced fresh parsley leaves for garnish

If you are using large artichokes, cut them into halves or quarters; remove the leaves and the choke, and trim the bottom. If the artichokes are very small, simply peel off all the leaves and trim the bottom; you can ignore the choke.

Heat the oil and garlic together in large, deep skillet over medium heat, just until the garlic begins to color, about 5 minutes. Add the artichokes and cook, stirring occasionally, for about 5 minutes. Add the tarragon and stock or water, bring to a boil, and cover; turn the heat to medium-low. Cook for about 10 minutes, then turn the artichokes.

1¾ cup boiling water
1½ cup cracked wheat or bulgar
1½ cup minced parsley
1¼ cup minced mint leaves
1½ cup finely chopped green onion
1 tomato, diced
3 T. oil
1-2 T. lemon juice
1 t. sea salt
pepper and allspice to taste

Pour boiling water over wheat. Let stand 20 minutes. Add parsley, mint, onion, and diced tomato. Combine other ingredients and add to mixture, tossing to mix. Serve on lettuce. Serves 4.

2 tablespoons butter
1 pound mushrooms, sliced at an angle about ‘/3 inch thick
Salt and pepper
1/2 cup dry white wine
1/4 cup cream
1/4 cup creme fraiche or sour cream
2 tablespoons chopped parsley
1 garlic clove
2 teaspoons chopped tarragon

Heat the butter in a large skillet over high heat, add the mushrooms, and sauté until they’re nicely colored. Season with salt and pepper, add the wine, lower the heat, and simmer until the wine is reduced by half. Add the creams and simmer until thickened slightly. Chop the parsley, garlic, and tarragon together, add them to the mushrooms, and serve. Serves 2 to 4.

3 1/2 cups water
1 cup refined couscous
3 1/2 tablespoons olive oil
1 teaspoon salt or 1 vegetable bouillon cube
1 carrot, julienned
1 zucchini, julienned
1/2 cup raisins soaked in 3/4 cup warm water
2 tablespoons chopped fresh mint or 2 teaspoons dried
1/3 cup chopped fresh parsley or 2 tablespoons dried
3 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

In a saucepan, bring 1 1/2 cups of the water to a boil; add couscous, 1 tablespoon of the oil, and salt. Stir, return to a boil, and immediately remove from heat. Let sit, covered, until couscous is tender, 5 minutes. Fluff with a fork.

In another saucepan, bring remaining 2 cups water to a boil, then add carrot and boil 1 minute. Add zucchini; boil 2 minutes. Drain, and immediately rinse under cool running water. Drain again. Drain the raisins.

2 T. fresh tarragon
2 T. fresh parsley
2 T. fresh chervil
2 T. fresh chives

Chop all herbs together and add to dishes at the end of the cooking period. Use as a garnish, over salads, steamed vegetables, cream soups and egg dishes like omelets.

1 1/2 cucumbers
2 tbsp finely chopped fresh parsley
1 tbsp freshly chopped tarragon
8 tbsp olive oil
2 tbsp white wine vinegar
Salt and black pepper
Watercress and lettuce leaves to serve

Peel and thinly slice cucumbers. Combine the olive oil, vinegar, salt and pepper (to taste) and mix well. Pour half the mixture over the cucumbers, chill for at least 30 minutes.

Just before serving, drain cucumbers, serve with the remaining mixture poured over the cucumbers and toss lightly with theh parsley and tarragon. Garnish with lettuce and watercress.

3 stalks parsley
1 sprig thyme
1 bay leaf

This is for a traditional bouquet garni used in French cuisine… other herbs can be added depending on the dish (ex. use thyme, sage and marjoram for pork). Tie all herbs together and add to the dish you’re cooking, making sure to remove it at the end of the cooking time.