Last night I roasted fennel, potatoes, golden beets, mission figs, chantrelles and asparagus...and I drove the tractor. Served the roasted beets with a red quinoa pilaf and a parsley sauce. Steve's parsley is the sweetest, imagine getting excited over parsley. Oh and did I mention the tractor? I was inspired by the gremolata sauce I had a couple of weeks ago; on top of paella. It was cooked by Lora Zarubin.. in Jim and Lisa's orchard for an article which will be coming up in LA Times Sunday magazine. It started out as a blustery day but suddenly Lara blew us and the rain away.
This is how I made my sauce:
you will need a grater, a juicer, a measuring cup, a garlic press and a knife
PARSLEY SAUCE
1 bunch parsley, finely chopped2 small limes, squeezed
zest from 1 orange
1 clove of garlic, pressed
1/2 cup olive oil
salt to taste
Combine parsley, lime juice, orange zest, garlic, olive oil and salt to taste.
testing testing
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