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
Not exact matches
1 large eggplant (~ 1 pound) 1 teaspoon freshly minced garlic 1/4 teaspoon
salt 2 tablespoons tahini 2 tablespoons lemon juice zest of one lemon 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh
flat -
leaf parsley Fresh pita bread or pita chips
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups of water 1 bay
leaf 8 black peppercorns 1/3 cup chopped
flat -
leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons
salt 1/2 teaspoon fresh ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped
flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp
salt
1 cup millet 2 - 3 cups broccoli florets 3/4 cup plus 1/4 cup walnuts, roughly chopped 1 packed cup
flat leaf parsley 2/3 cup extra virgin olive oil 1 tablespoon lemon juice 2/3 cup finely grated parmesan 2 cloves garlic 1/4 teaspoon sea
salt
Fresh chives,
flat leaf parsley and a dash or three of onion
salt gives the goat cheese an added oomph.
Cut your corn off the cob, and mix with apple cider vinegar,
salt, pepper, and
flat leaf parsley.
1 clove garlic 1/2 packed cup fresh italian
flat leaf parsley 1/4 packed cup fresh mint
leaves 1/2 teaspoon lemon juice 1/8 teaspoon
salt, plus more to taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup + 2 tablespoons extra virgin olive oil 1/4 cup
salted pistachio nutmeats
1 Steak
Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or gro
Salt and pepper 1 cup lightly packed
flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano
leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp
salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or gro
salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
I used
flat -
leaf Italian
parsley and because
parsley has a milder flavour than cilantro, I added a little extra lime juice and an extra pinch of
salt.
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh
flat leaf parsley, chopped 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon
salt 1/4 teaspoon black pepper
1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp butter 4 sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse
salt 4 lb fresh mussels, scrubbed thoroughly 1/2
flat leaf parsley, chopped
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 pounds new potatoes 1/2 pound (or more) chanterelle mushrooms 3 tablespoons butter 3 garlic cloves, pressed
Salt Small handful of fresh dill, coarsely chopped, plus a few sprigs for garnish Small handful of
flat -
leaf parsley, coarsely chopped Lemon
Ingredients: 2 large eggplants, cut in half lengthwise 1 T. tahini 2 cloves of garlic 1 t.
salt 1/4 t. ground cumin freshly ground black pepper, to taste juice of 1/2 a lemon freshly chopped Italian
flat -
leaf parsley, for garnish
1 boneless or semi-boneless leg of lamb (approx. 5 - 7 pounds) 6 - 8 garlic cloves 1 cup
flat -
leaf parsley 1/4 cup fresh mint
leaves 2 teaspoons lemon zest 2 lemons, juiced 1 tablespoon kosher
salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons chopped fresh
flat - leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf par
flat -
leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish:
Flat - leaf par
Flat -
leaf parsley
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
Chimichurri 1 cup firmly packed fresh
flat -
leaf parsley — finely chopped 3 - 4 garlic cloves — finely chopped 2 tablespoons fresh oregano
leaves (optional)-- finely chopped 1/2 cup olive oil 2 tablespoons red or white wine vinegar 1 teaspoon sea
salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes
3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced fresh
flat leaf parsley 1/2 teaspoon coarse kosher
salt 1 teaspoon cracked black pepper
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
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh
flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher
salt and freshly ground black pepper to taste
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
Parsley Pesto 2 handfuls
flat -
leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
parsley,
leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea
salt & freshly ground black pepper, to taste
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea
salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems
flat -
leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1 tbsp cumin 1 - 2 tsp chili powder — I went on the heavier side of the chili powder 2 garlic cloves, minced freshly ground
salt & pepper 1/2 cup chopped fresh cilantro —
flat leaf parsley can be subbed if you don't have fresh cilantro on hand 1 avocado, diced Directions
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced
flat -
leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided
salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh
flat -
leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup
salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table
salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh
flat -
leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup
salt and vinegar potato chips (crumbled) 1/2 cup
salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
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 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon
salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh
flat -
leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
ingredients LINGUINE WITH WHITE CLAM SAUCE 8 cloves garlic (thinly sliced) 2 tablespoons extra-virgin olive oil 3 (8 - ounce) bottles clam juice 3 dozen fresh littleneck clams (cleaned) 1 and 1/2 pounds linguini 1/2 cup chopped fresh
flat -
leaf parsley 3 tablespoons freshly squeezed lemon juice Kosher
salt
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped
flat -
leaf parsley 1 teaspoon
salt 1/2 teaspoon freshly ground black pepper
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.)
-- Cauliflower, 1 large — Pomegranate, 1 small —
Flat -
leaf parsley, 1 small head — Fresh Mint, 2 sprigs — Walnuts, 1/4 cup —
Salt & cracked black pepper
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon
salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped
flat -
leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher
salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme
leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped
flat leaf parsley 2 tablespoons torn basil
leaves Lemon wedges
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)-
Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to t
Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)-
Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)-
salt to t
salt to taste
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped
flat -
leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin)
salt, pepper, and red pepper to taste
Garlicky Cauliflower 1 head of cauliflower, cut into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar
salt and freshly ground pepper
flat leaf parsley, finely chopped
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
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
crimini mushrooms -3 T fresh thyme -1 / 2 t
salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup
flat -
leaf Italian
parsley
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh
flat -
leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea
salt 1/2 teaspoon fresh ground black pepper
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped
flat -
leaf parsley 1 teaspoon finely minced garlic
Salt and freshly ground pepper to taste
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style white bread, crusts removed, chopped
salt and pepper 3 tbsp finely chopped fresh
flat -
leaf parsley 1 - 2 tbsp extra-virgin olive oil
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... Continued
2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher
salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped
flat -
leaf parsley Warm pitas, for serving
and some of the usual: olive oil a few grinds of flax, grey
salt,
flat leaf parsley and a splash of meyer lemon.
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped
flat -
leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher
salt to taste Freshly ground black pepper to taste
Very similar... add a tonne of chopped
flat leaf parsley, mint, dill, a chopped onion, lots of olive oil,
salt, pepper, and a couple of tbsp of tomato paste to rinsed (but uncooked) short grain rice (you can also use basmati).