Morning Song Farm News

Here's another quick fix! Usually prepared using the 7-8 ounce canned tuna, I encourage everyone to try baking their own tuna and preparing this recipe fresh. It's amazing, and super fast and easy. Trader Joe's sells a respectable frozen, vacuum-packed Ahi tuna which is great in this recipe. Bake with a little lime juice at 350 until white and flaky. Don't overcook. You can fork it into flakes, or use your Cuisinart for a lightning speed blend. Don't overdo the Cuisinart action or you'll have tuna pate. 2 regular sized cans of tuna, which are sold in 7-8 ounce units, or bake your own from scratch as recommended above 1 ripe avocado dash of lime juice for both baking the tuna (unless you are using canned) and for the salad 3 Tablespoons chopped Italian parsley 3 Tablespoons finely chopped green onions 2 cups spinach/mizuna greens salt and pepper to taste Mash avocado with lime juice. Gently mix in flaked tuna and blend in parsley and onions. Serve over spinach...

Ingredients: 10 cups for so of dry bread crumbs. You can purchase "ready made," or toast your chosen bread and then "Cuisinart" into bread crumbs. If you choose the Cuisinart method, go ahead and add the spices into your mixture at that point. 1 cup of finely chopped onion 1 cup chopped parsley 2 Tablespoons orange peel, finely chopped 2 teaspoons dried margoram 1 teaspoon dried thyme 1 teaspoon chopped fresh rosemary 3 garlic cloves, crushed 2 eggs 1 cup melted butter 1/3 cup water 1/4 cup lemon or lime juice Combine all dry ingredients and mix. Then in a separate bowl combine eggs, butter, water and juice. Toss two bowls together with a few quick wisks. Don't over work. Use mixture to stuff turkey, chicken or this week's peppers!

Here's a quick recipe for this week's amazing parsley: 2 pounds potatoes, peeled and cut 1/2 cup butter, melted (if you've never churned your own butter, this is a great recipe to try with your own butter....simply choose pure cream (no additives...yes read the label..most basic grocery stores order and sell cream with preservatives). Pour into a mixer's bowl. Whip until the buttermilk separates from the butter. Pour off buttermilk and reserve for another use. What remains is pure butter. Salt lightly to taste. 1/2 cup finely chopped parsley. I use a Cuisinart for this, but a good knife will do the job one crushed garlic clove Cook potatoes until tender but DONT overdo. Drain and combine with butter and parsley; and garlic. Gently toss ingredients and salt to taste. Serve warm.

This is quick and easy! Parsley is NOT just for garnish. Try this! Ingredients: 2 cups cooked rice, chilled. 4 cloves of garlic, crushed. Half bunch of parsley, chopped in cuisinart 2 Tablespoons California Olive Oil Dash of salt to taste Half teaspoon of crushed pepper Dash of tabasco. Serve chilled with the remainder of the parsley bunch cut into large pieces and used to circle the serving bowl.

Okay, I admit it. The main reason that parsley exists for me on the planet is for tabouli. I always considered the parsley on the plate as decorative. So when I tried this at a friend's house I have to say I was surprised. Then addicted. Besides the obvious and critical component of finely chopped parsley, the core of this dish is a processed form of wheat, called bulgur. There are numerous tabouli recipes, this is just one. Bulgur wheat dates back several thousand years. Because the wheat was dried in the sun, it resisted mold and stored well for long periods of time; making it a survival food during famine. The ancient process is still used in some parts of the Mediterranean. The fresh wheat is boiled in pots until fully cooked (this can take more than a day on some cases), then it's spread out on rooftops to dry in the baking sun. Finally, when the moisture content is near zero, the wheat kernels are cracked into pieces and sorted by sieving into different sizes for differe...