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Nothing matches the quality of this freshly-harvested herb.
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Preheat the oven to 425°. In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper. Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems; quarter them if large.
1. Preheat oven to 375°F. 2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). 3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat.
Parsley, or garden parsley (Petroselinum crispum), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. [1] It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable .
Lomatium roots range from woody taproots to more fleshy underground tuberous-thickened roots.The plants are green and grow the most during the spring when water is available, and many species then set seed and dry out completely above ground before the hottest part of the year, while storing the energy they gained from photosynthesizing while water was available to them in their deep roots.
Hollow, ridged stems are 3–8 cm (1–3 in) in diameter, occasionally up to 10 cm (4 in) in diameter, and can grow to more than 4 m (13 ft) high. Dark red spots on the stem each surround a single hair. [12] The umbrella-shaped inflorescence, called a compound umbel, may be up to 100 cm (3 + 1 ⁄ 2 ft) in diameter across its flat top.
Reprinted with permission from People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop by Nathalie Jordi, David Carrell, and Joel Horowitz, 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.