The Parsa Kitchen

Blueberry Sourdough Pancakes 🥞🫐

Servings: ~12 pancakes

Ingredients:
¼ cup (4 tablespoons / 57 g) butter, melted
2 large eggs, room temperature
1 cup (245 g) milk, room temperature
1 teaspoon vanilla extract
1 ½ cups sourdough starter (fed or discard)
1½ cups (187.5 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 pint blueberries (fresh or thawed)

Instructions:
1. In a large bowl, whisk together the melted butter, eggs, milk, vanilla, and sourdough starter until fully combined.
2. Gradually whisk in the flour, baking soda, baking powder, and salt until the batter is smooth.
3. Gently fold in the blueberries.
4. Preheat a skillet over medium heat.
5. Once hot, stir the batter briefly and pour using a 1/3-cup measure onto the griddle. Cook each pancake for about 2-3 minutes on the first side.
6. Flip and cook for 1-2 minutes more, until golden and cooked through.
7. Serve warm with your favorite pancake toppings (syrup, butter, etc.).

After one bite, you’ll be just as obsessed as we are ✨ This festive dip comes together so quickly and is perfectly for any upcoming holiday party! Featuring Navid’s famous hummus and@Brightfreshmicrogreens Micro Rainbow Mix 🌱

Ingredients:

For the hummus - in a food processor, blitz together 4 garlic cloves + zest of 1 lemon + the juice of 2 lemons + 1 tsp salt. Then add in a 14oz can of chickpeas and 2-4 ice cubes, blitzing again until a smooth texture is achieved. Finally, add in 2 tbs olive oil + 2 tbs tahini and blend until smooth and creamy.

To assemble the dip: smear the hummus onto a large plate. Then top with the following:
Bright Fresh Micro Rainbow Mix
diced cucumber
quartered cherry tomatoes
diced purple onion
sliced green and black pitted olives
pomegranate arils
chopped parsley
lemon zest
sea salt to taste
olive oil

Serve with pita chips or crackers of choice!

Ultimate Triple-Cheese Mac & Cheese 🧀 Creamy, stretchy, and golden on top, made with Mild Gouda, Beechwood Smoked, and Mild Maasdam. Perfect for the holidays or any cozy night in.

INGREDIENTS:
1 lb cavatappi pasta
3 lbs cheese total: Royal Hollandia Gouda, Beechwood Smoked, Maasdam (1 lb each), shredded
3 tbsp butter
3 tbsp flour
1 can evaporated milk
2 cups heavy cream
1 tbsp Dijon mustard

Seasoning mix: 1 tbsp garlic powder, 1 tbsp smoked paprika, pinch of salt

Chives for topping

INSTRUCTIONS:
Boil pasta 8 minutes in salted water. In a pan, melt butter on medium and bloom half the seasoning, then whisk in flour. Slowly add evaporated milk, then Dijon, then heavy cream. Add half the Royal Hollandia cheese (a little at a time) until smooth and melty. Mix in cooked pasta and remaining seasoning. Layer half the mac in a baking dish, add cheese, then repeat. Bake at 350°F for 25–30 minutes, broil 2 minutes, top with chives, and serve!

holidaysidedish

If you bring this salad to thanksgiving this year, I swear people will be asking you for the recipe - lucky for you, you can find it below 👇🏼

Make sure to swing by to pick up NEW Supergreen Micro Medley 🌱

Ingredients:
5oz package of arugula
1 package of Bright Fresh Supergreen Micro Medley
1 apple, cored and sliced thinly
1 pear, cored and sliced thinly
1 pomegranate worth of arils
½ cup crumbled feta cheese
½ cup chopped pecans

Dressing:
¼ cup olive oil
1 tbs apple cider vinegar
1 tbs Dijon mustard
1 tbs maple syrup
¼ tsp ground ginger
¼ tsp sea salt
10 twists of freshly ground black pepper