Recipes / parsley

Escarole Salad

Escarole Salad


8 ounces cherry tomatoes, halved (I used tomatillo)

1/2 cup Castelvetrano olives, quartered

1/4 cup fresh mint, chopped

1/4 cup fresh cilantro, chopped

Kosher salt

1 large head escarole, chopped (about 7 cups)

2 tablespoons white balsamic vinegar

3 tablespoons extra-virgin olive oil

1 avocado, chilled and diced

1/2 cup pine nuts, toasted


Charity Godwin
Read more
Roasted Cauliflower Cheddar Soup

Roasted Cauliflower Cheddar Soup

Roasted Cauliflower Cheddar Soup


  • 1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 Tbsp butter
  • 1 cup finely chopped yellow onion
  • 3 1/2 Tbsp all-purpose flour
  • 1 clove garlic , minced
  • 3 cups milk
  • 1 (14 oz) can low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried parsley or 1 Tbsp chopped fresh
  • 1/4 tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
  • 1 bay leaf
  • 4 oz shredded sharp white cheddar cheese , shredded (1 cup), plus more for serving if desired
  • 1 oz finely grated parmesan cheese (slightly packed 1/4 cup)



Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper.

Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside.

In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 - 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking.

While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer).

Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot.

Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar and serve with fresh bread or croutons if desired.


Charity Godwin
Read more
Mediterranean Red Radish Slaw

Mediterranean Red Radish Slaw

Red Radishes are so healthy!! Check out this Mediterranean Red Radish Slaw Recipe!

-Eliminates mucus/clears sinuses (nature’s sinus pill)

-Alleviates digestive distress and regulates bowels

-Protects against cancers in mouth, stomach, & colon.

-high in Vit C & zinc to boost immune system

-Detox superfood that helps purge toxins

-Reduces inflammation & eases pain/swelling

-Helps lower blood pressure/ prevents cardiovascular disease

-Helps purify kidneys & urinary system

-Prevents problems linked with asthma & bronchitis

-Useful in treating jaundice and healing the liver

Charity Godwin
Read more
Garlic Parmesan Fries

Garlic Parmesan Fries

Garlic Parmesan Fries



4 Organic potatoes, sliced thinly into fries

Avocado oil

Himalayan pink salt



1/2 cup sour cream, mayonnaise, or avocado

1/2 cup Greek yogurt

1/2 lemon juiced

2 cloves garlic

7 fresh basil leaves

1/4 tsp Himalayan pink salt



Parsley, chopped

Parmesan cheese


To Bake your potatoes on 425 degrees oven, mix them in 2 Tbsp avocado oil and salt. Bake until golden and crispy. To fry them in a pan on stovetop with avocado oil, add avocado oil to bottom of pan. Turn pan to high heat and add potato strips. Fry until golden, move to paper towel lined plate and salt to taste. Make the sauce for your fries in blender adding all the ingredients listed. Spoon sauce over your fries then toppings. Enjoy!



Charity Godwin
Read more
Italian Romanesco Cauliflower Salad

Italian Romanesco Cauliflower Salad


  • 2 heads romanesco (2 1/2 to 3 pounds total)
  • Salt
  • 2 stalks celery, thinly sliced
  • 1-2 shallots, thinly sliced
  • 1 cup loosely packed fresh parsley leaves
  • 2 tablespoons capers, rinsed and drained
  • 1 teaspoon grated lemon zest
  • Freshly ground black pepper
  • For the dressing:
  • 1 clove garlic
  • 3 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 anchovy, minced (optional, omit if cooking vegetarian)
  • 1/4 cup high quality extra virgin olive oil

1. Steam romanesco wedges:

Cut the romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise.

Place into a steamer basket in a pot with about an inch of water. Sprinkle the romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes.

Remove romanesco florets from steamer, place into a bowl, and chill.

 2. Make dressing: Smash the whole clove of garlic (not cut, just smash with the flat side of a chef's knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Then whisk in the olive oil.                                                                    3. Marinate the salad: Break up the wedges of romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest.

  1. Remove the garlic clove from the dressing and add dressing to the romanesco salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. Even better overnight.

    Sprinkle with freshly ground black pepper to serve.


Charity Godwin
Read more