Sentences with phrase «flat leaf parsley»

This recipe works really well, only I have added half a cup of chopped flat leaf parsley to the egg mixture.

I picked some fresh flat leaf parsley from the garden.

This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

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.

Prepared the recipe exactly as written except substituted flat leaf parsley for the cilantro and it exceeded everyone's expectations.

Definitely making this but since I am not a fan of cilantro I'll probably use flat leaf parsley and some green onion or chives.

In fact it is sometimes mistaken for flat leaf parsley by husbands who aren't paying attention.

If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth.

Season and add in plenty of chopped flat leaf parsley.

Fresh coriander leaves are more commonly known as cilantro and bear a strong resemblance to Italian flat leaf parsley.

I've used a mix of basil and flat leaf parsley for the salad today, but I often make it with just parsley.

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

Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large handful flat leave parsley a generous drizzle of olive oil 2 tbsp lemon juice sea salt & black pepper

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chopped

Maybe out of guilt on my part, I also sauté some tomato slices and garnish with flat leaf parsley to help justify the fat intake.

Ingredients: 1 large head cauliflower, kept whole, green leaves removed 1 tablespoon roasted hazelnut oil Zest and juice of 1 navel orange Pinch, saffron 1 teaspoon sea salt Ground pepper, to taste 1/4 cup coconut milk 1/4 cup water 1/2 cup packed flat leaf parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly chopped

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

1 1/2 cups uncooked wild rice 2 — 6oz packages of blackberries (set 4 berries aside for the dressing) 2 Persian cucumbers, thinly sliced, preferably with a mandolin 1 1/2 cup roughly chopped flat leaf parsley leaves 1/2 cup whole tarragon leaves (stems removed) flake salt for finishing

Mascarpone cheese 2 T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan

2 sprigs flat leave parsley roughly chopped.

Add 1 onion, 150g mushrooms and 20 grams flat leaf parsley to the mixing bowl, with 20g olive oil.

1 lb linguini 4 tablespoon olive oil 1 garlic clove, minced 1 tin (2 oz) anchovies 1/2 tsp crushed red pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice and zest of hakf a lemon 1/2 cup chopped flat leaf parsley salt and pepper to taste

I also added sumac and garlic to the cooked carrots and added fresh flat leaf parsley from the garden to the mixture.

if you're not an anise fan then you may want to try using rosemary or flat leaf parsley instead.

2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley, chopped

50g flat leave parsley 25g mint leaves 10g tarragon (about half a bag) A few fresh oregano leaves (about a third of a bag) 25g coriander (optional) 3 cloves of garlic 1/2 fresh red chilli (optional) 2 tbsp olive oil 2 tbsp apple cider / red / white wine vinegar Juice of 2 lemons

As serving recommendation, please try serving your hummus (or baba ghannoush) with a little pile of chopped ripe tomatoes and fresh chopped flat leaf parsley in the middle (in addition to a good sprinkle of quality olive oil).

I also subbed flat leaf parsley for cilantro because the store didn't have any and I am growing my own parsley and I omitted the avocado because I'm not a huge fan (though if I were making it for a crowd I would probably use it) Finally, I cut the recipe in half and in doing so I think I screwed up the «sauce» measurements because mine was a little on the dry side.

Ingredients: 2/3 c Diced onion 1/2 c Diced celery 1/2 c Diced green pepper 1/3 c Flat leaf parsley 1 tbsp Minced garlic 3 tbsp Unsalted butter 12 oz Fresh sausage 30 oz Cooked red beans 3 c Stock 2 tsp Bravado Spice Ghost Pepper & Blueberry Hot Sauce 4 c Cooked white rice 2 Bay leaves Salt & Pepper to taste 1.)

And finally garnished with brilliant green flat leafed parsley and crispy knobs of pancetta.

Pesto 25g flat leaf parsley Juice of 1 lemon 1 tbsp olive oil 1 - 2 tsp of truffle oil (optional but recommended) Pinch of salt

I just sprinkled some fresh flat leaf parsley which incorporated freshness and liveliness.

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.

1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt to taste

1 onion, chopped 1 large carrot, chopped 1 stick celery, chopped 1 tablespoon olive oil 1 large tomato, chopped 1 cup freekeh, rinsed 1.5 l vegetable stock — eg Marigold bouilllon Juice of 1/2 lemon Flat leaf Parsley, chopped 250g shiitake mushrooms, stalks removed, rest of mushroom thinly sliced 4 salmon fillets

Red and white quinoa mix — about 150 — 200g 1/2 lemon 1 teaspoon extra virgin olive oil Bunch of flat leaf parsley Black pepper 150g mix of watercress, spinach and rocket 12 spears purple sprouting broccoli Handful of walnut pieces, chopped

1 large aubergine 60g tahini Juice of 1/2 lemon 4 tablespoons of water Seeds of 1/2 pomegranate Flat leaf parsley

Olive oil 1/4 butternut, peeled and chopped into small chunks 2 large carrots, peeled and chopped into small chunks 150g fine green beans 4 spring onions, finely sliced 6 Kalamata olives, stoned and quartered 100g light feta, cut into small chunks 25g pumpkin seeds, toasted Small handful flat leaf parsley, chopped Black pepper

Non-stick cooking spray 2-1/4 pounds russet potatoes, peeled and cut into 3 - inch by 1 / 4 - inch by 1 / 4 - inch batons 3 tablespoons canola oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper plus more for serving 4 garlic cloves, minced 2 tablespoons flat leaf parsley, chopped

Ingredients 2 large oranges 1 small avocado, 1/2 - inch dice 5 large green olives with pimento, chopped 1 cup Italian flat leaf parsley leaves Kosher salt and ground black pepper

Sprinkle with flat leaf parsley and serve.

Lentil & Pepita Topping The reserved raw tips from the asparagus 1 cup cooked puy lentils (1/2 cup uncooked, boiled in water for 18 minutes) 1/2 cup dry - toasted and salted pumpkin seeds / pepitas 1 large bunch flat leaf parsley 1/2 green chili, finely chopped (optional) 1 tbsp olive oil