Tons of leftover basil, parsley, and red onions...
Hello everyone, I am not the most savvy cook in the world, so I come asking for advice. :)
I have a LOT of leftover basil, parsley and red onions in my fridge. I would like to make use of them, but I am not sure as to what. Please do not mention chimichurri sauces; those are obvious. ;)
I would like it if the recipe wasn't too complex with a ton of ingredient. I live in a college dorm, with limited access and time to cook up something TOO grand.
Thanks a ton!
With fresh herbs, I either make a pesto and freeze or quick freeze as is and use in stews for added falvouring.
For the red onions, the best thing I can think of is to make a red onion jam:
Caramelize the onions in butter over a low heat, add brown sugar and keep stirring until sugar is dissolved, add malt vinegar and simmer until thick and caremelized.
This is really simple, versatile, and delicious!
Purple Cabbage Salad with White Bean, Red Wine Vinegar, Red Onion, and fresh herbs:
Served with optional toasted bread topped with olive oil, garlic, and basil.
2 cups rough chopped purple cabbage (smallish pieces)
3-4 tbsp red wine vinegar
1-2 tbsp extra virgin olive oil
2-3 tbsp fine diced red onion
fresh ground black pepper and kosher salt to taste
1 14ounce can washed rinsed cannelini (or any white bean) beans
1 large washed, seeded, and small diced roma tomato
1 large fine chopped garlic clove (optional)
1 tbsp fine chopped parsley
2 tbsp chopped basil (optional)
mixed salad greens (optional)
Combine all ingredients in a large mixing bowl, mix thoroughly, and let stand for 1-2 hours, mixing once more just before serving. It'll take this amount of time for the flavors to come together...at this point, you'll be able to get a feel for adding more or less of any one ingredient...don't forget to write down these adjustments. Serve over mixed greens with warm toasty buttered bread.
Optional toasted bread topped with olive oil, chopped garlic, and basil:
In a separate bowl combine 3 tbsp extra virgin olive oil, 1/2 tsp fine diced fresh garlic, a sprinkle of fresh chopped basil, and salt and fresh ground pepper to taste. Spread mixture over warm toasted bread. Ready to eat!
FYI: I served this last night with homemade lentil soup and warm toasty bread! YUM!
Another delicious variation of the above recipe would be to add a can of drained tuna and 1 tbsp of mayo!
a few ideas:
mix olive oil, parsley, basil, oregano, balsamic vinegar, kosher salt, and pepper in a ziploc bag. slice veggies of choice (onion, eggplant, mushrooms, zucchini, etc) and marinate in ziploc along with some minced garlic. then grill!
White Bean and Artichoke Salad
Linguine with Prosciutto
Tomato Bacon Salad (sub your favorite dressing
Wine and Dijon Marinated Pork Loin
Creamy Veggie Pasta - can add meats if desired, like sausage or bacon
1 1/2 Cups Carrots -- sliced
1 Cup Chopped Onion
1 Red Onion -- chopped
7 Tomatoes -- sliced
3 Cups Zucchini -- sliced
1 Bell Pepper
1 1/2 Cups White Wine
2 Tablespoons Basil
3 Cloves Garlic
1 Dash Salt
1 Dash Pepper
1 Dash Sugar
1 Tablespoon Flour
6 Oz. Tomato Paste
1/2 Cup Parmesan Cheese
1 Cup Light Cream -- (or half and half
) 1 1/2 Pounds Shell Pasta
Sautee carrots, onions, parsley, basil, garlic for about 15 min. Cover
and simmer for 15 more min. Add tomatoes, zucchini, bell pepper, wine,
salt, pepper, sugar. Simmer 45 min. In separate pan, melt 1 Tablespoon
butter, add flour. Cook roux over very low heat, whisk in heated cream. Add
tomato paste, whisk until mixture is very smooth. Stir into vegetables
along with Parmesan. Toss mixture with cooked pasta.