Sentences with phrase «curly leaf parsley»

There are several kinds of parsley, but the most commonly used are: curly leaf parsley; flat leaf parsley; and Italian parsley.

2 bunches curly leaf parsley 1/2 cup bulgur 1 large cucumber 1/2 small red onion juice of 2 lemons several tablespoons olive oil 1/4 tsp cinnamon salt, to taste chopped mint, optional

Not exact matches

I know a lot of people use curly parsley in tabbouleh (and I'm happy to eat it that way) but I just find flat leaf to be a little bit milder and more tender, and I use it in so many things it ends up being the only kind I buy.

I personally prefer flat - leaf parsley and haven't found a lot of recipes using curly parsley.

(By the way, flat - leaf Italian parsley works better for cooking than the curly parsley.

1 cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp cheddar cheese, grated 4 tablespoons (1/2 stick) unsalted butter, cut into bits 3 - 4 tablespoons ice water 1 garlic clove 1 cup loosely packed fresh curly parsley leaves 1/4 cup pecan or walnut pieces

The recipe didn't specify type of parsley to use, I selected flat leaf parsley, but you may get a brighter flavor by using curly instead, next time I will try it and perhaps add chopped fresh tomatoes at the table.

Add fresh parsley, I like to use flat leaf parsley, but curly parsley will work too.

If using parsley, I would think that flat - leaf / Italian parsley would be better than the curly, for the taste.

ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)

There are two main varieties of parsley — curly leaf and flat leaf.

Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one organic lemon

14 ounces (400g) new potatoes 1/3 cup lentils (I used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks curly green kale (or more if you want to make it more of a green salad) 1/4 cup freshly chopped flat leaf parsley

Ingredients: (for the salad) 1 head raw cauliflower 1/2 tablespoon coconut oil, melted 2 seedless cucumbers 4 ripe tomatoes 4 cups curly parsley leaves (about 2 bunches) 1 cup fresh mint leaves -LSB-...]

Since it has a stronger flavor than the curly variety, Italian flat leaf parsley holds up better to cooking and therefore is usually the type preferred for hot dishes.

Ingredients: 1 1/3 c cooked bulgur (or quinoa or millet to make it gluten - free) 1/2 c parsley, chopped 5 c curly kale (about 4 - 5 leaves), cut into thin ribbons 3/4 c organic, non-GMO edamame without the pods 1/2 - 3/4 c pomegranate arils

Flat leaf (Italian) parsley is more fragrant and less bitter than the curly leafed kind, so for the next 30 days I brewed up some parsley tea twice daily, before breakfast and dinner.

The two main types of parsley are curly parsley and flat leaf parsley (often called Italian parsley), the leaves of both of which can be cut again and again throughout the summer, and then left to overwinter (depending on the climate) to flower the next year, or pulled from the ground to harvest the large root as a vegetable.