parsley leaf


Today we tackle the Dubious Food from Zelda: Breath of the Wild
In the game It’s too gross to even look at. A bizarre smell issues forth from this heap. Eating it won’t hurt you though… probably.

But, any good chef can make something dubious into something delicious!

I hope you will enjoy!


6 Chicken Drum Sticks
1 Tablespoon Whole black peppercorns
1 Bouquet Garni (Thyme, Bay leaf, Parsley)
2 Bottles of Red Potion ( Red Wine - Cabernet)

1 Onion
1 Carrot
1 Celery Rib
4 Cloves of Garlic
2 Tablespoons Olive oil
¼ cup of flour and some Pesto

Chilli & ginger roasted carrots
Author: Sara @ Don’t Feed After Midnight
Serves: 4


  • 4 large carrots, halved or quartered lengthways
  • 1 5cm piece of fresh ginger, grated
  • ½ tsp of dried chilli flakes
  • 2 tbsp of good quality extra virgin olive oil
  • A pinch of salt
  • A handful of fresh, chopped flat leaf parsley


  1. Pre-heat the oven to 200C.
  2. Put the carrots in an ovenproof dish then add the ginger, the chilli flakes and the olive oil. Season with salt and mix well.
  3. Roast in the oven for 45 minutes. Add the chopped parsley and serve hot.


Suitable for vegans

Not keen on spicy food? You can leave the chilli flakes out and simply roast the vegetables with the ginger. The sweetness of the carrots and the tanginess of the ginger complement each other beautifully!

Tomato Pesto Pasta

1 6 oz. jar of tomato paste
⅓ cup pine nuts, toasted
¼ cup fresh flat leaf parsley, minced
¼ cup fresh oregano, minced
¼ cup fresh basil, minced
½ cup olive oil
½ cup Nutritional Yeast
1 garlic clove, smashed and diced
½ tsp. salt
Freshly ground pepper to taste
Your Favorite Pasta

via IG @theplantfeed

Goodness Bowl

  • Red quinoa cooked in veg stock and Harissa mixed with chopped cherry tomatoes and chopped flat leaf parsley and lemon juice
  • French green (Puy) lentils 
  • Brown mushrooms fried in a small amount of rapeseed oil, garlic, water, dried chili flakes and Shoyu. 
  • Avocado 
  • Romaine 
  • Cucumber 
  • Celery 
  • Sesame seeds

Lamb Chorba

A favorite favorite favorite winter soup. It’s North African, my parents each make it but theirs do not look like mine so maybe I’m really effing this up. If I am then it’s whatever because it still tastes really great in my humble opinion.
The lamb gets more and more tender the longer you stew it, the vegetables create a beautiful brightness - I call it a gay pride soup because it is so colorful. Served with fresh watermelon juice.

1 leg or shoulder of lamb, diced (keep bone if possible)
1 quart of lamb or beef stock
1 large can of diced tomatoes
1 can of chick peas (garbanzo beans), rinsed
1 onion, coarsely chopped
2-3 garlic cloves, finely chopped
1 zucchini, diced
1 squash, diced
1 small bunch of carrots, chopped
1 small bunch of cilantro
1 small bunch of flat leaf parsley
1 1/2 table spoon of turmeric
1 table spoon of cumin
1 pinch of cinnamon
1-2 lemons
1-2 table spoon of EVOO
Barley or Israeli couscous (large couscous pearls)

Step 1: In a large pot on medium high heat, add olive oil, onion, garlic, cumin, and turmeric. Mix well until onion becomes translucent. Add lamb chunks and continue to mix well, until lamb is browned. Add can of diced tomato + its juice. Add broth and bone if you have it. Bring heat to medium-low. Add vegetables and chick peas. Add pinch of cinnamon. Add herbs. You can add them freely but if you prefer to not have them swimming around the soup, tear the herbs and place into a tea bag or two and let rest in soup. Add a healthy squeeze of lemon and let the soup sit on low for 30 minutes.

Step 2: Make barley or couscous as directed. Once ready, place in bottom of bowl and ladle the soup over. Garnish with more herbs, add salt if desired and squeeze more lemon juice if desired. I like to add a touch of Harissa paste or Sriracha for an extra kick of spice.

Recipe of the Day: Penne with Shrimp and Cream Sauce        
Giada’s luxuriously creamy penne pasta turns the typical weeknight dinner on its head by incorporating fresh basil and flat-leaf parsley, plus a glug of white wine.        

Recipe of the Day: Ree’s Best Tomato Soup Ever        
Swirling together a far-from-the-can tomato soup is about more than juicy tomatoes. Stir in cream and sherry, plus a little sugar, for a balanced spoonful flecked with fresh basil and flat-leaf parsley.        

Cuvée Bellavista Franciacorta DOCG

This is Italian sparkling wine made in the traditional Champagne style! A little weird on the nose. Got a bit of wet sidewalk initially, which then opened up to white flowers, lemon, pear, Italian (flat-leaf) parsley, and candied ginger. Much fresher citrus fruit on the palate. Very fine mousse (bubbles). 

3/5 bones


Chardonnay, Pinot Blanc, Pinot Noir

12.5% abv

Franciacorta (Lombardy), ITALY