I picked some fresh
flat leaf parsley from the garden.
I also added sumac and garlic to the cooked carrots and added fresh
flat leaf parsley from the garden to the mixture.
Not exact matches
Two Tone Beetroot Spiralized Salad Using red and golden beets, this simple salad has a fun spiralized texture,
flat leaf parsley, sesame seeds, chili flakes, and a creamy dressing made
from coconut cream, tahini, grated ginger, lemon juice, tamari, and raw honey or maple syrup as an optional addition.
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and
from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped fresh
flat -
leaf parsley, 4 lime wedges for garnish
5 large lettuce
leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or
flat -
leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice
from 1 lime and adjust to your taste) sea salt & black pepper
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary
leaves, fresh thyme
leaves and minced fresh sage
leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat
from the rabbit stock, if you have any 1 bay
leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and
flat -
leaf parsley — for garnish
For the pesto mixture, executive food editor Kemp M. Minifie switches
from pine nuts to pumpkin seeds or sunflower seeds, and she incorporates
flat -
leaf parsley in with the basil.
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
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any
leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped
flat -
leaf parsley (optional)
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water
from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup
flat -
leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper
For the salad: * 3 blood oranges (can substitute regular oranges) * 1/2 cup chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4 cup extra virgin olive oil * 1/4 cup plus 2 tablespoons finely chopped fresh
flat -
leaf parsley * 2/3 cup pomegranate seeds (
from 1 medium pomegranate) * 1/4 cup lightly toasted chopped pistachios for garnish
1 pound peeled and deveined large (21 — 25) shrimp 2 tablespoons unsalted butter 1/2 cup dry white wine (Sauvignon Blanc or Pinot Gris) 2 tablespoons fresh lemon juice Zest
from one lemon 2 tablespoons minced fresh
flat leaf parsley 1 1/2 tablespoons lemon zest Lemon wedges
can chickpeas (garbanzo beans), drained and rinsed ● 2 cups cherry tomatoes ● 1 cup cooked quinoa * ● 1 English cucumber, quartered ● 1/4 red onion, diced ● 1/4 cup extra virgin olive oil ● 1 bunch fresh basil
leaves, chopped ● 1/2 cup fresh
flat leaf parsley, chopped ● Juice
from 2 lemons ● 2 tbsp.
Ingredients: 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped 3 tablespoons finely chopped scallion greens 1 tablespoon finely chopped fresh
flat -
leaf parsley 2 teaspoons minced celery 3 tablespoons coarse fresh bread crumbs (preferably
from a day - old baguette)-LSB-...]
1 pound pumpkin or winter squash 2 tablespoons extra-virgin olive oil 2 large heads Trevisano or red radicchio Salt and freshly ground black pepper 2/3 cup whole - wheat fettuccine pasta Leaves
from 1 sprig
flat -
leaf parsley
The most interesting thing on my plate was pasta (penne rigate) and meatballs, since the meatballs were made
from actual meat, and fortified with tofu, real
flat -
leaf parsley, garlic, onions, and quite a lot of Romano cheese.
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.