Serve with
a garnish of parsley and the toasted pine nuts.
A fish casserole with healthy prawns, topped with an Italian
garnish of parsley and lemon zest - it's low in fat and calories too
Not exact matches
8 pieces
of bacon or 4 pieces
of Canadian bacon 2 tablespoons chopped
parsley, for
garnish The Pope 2 teaspoons white or rice vinegar 2 English muffins Butter
Transfer the seared cod fillets into seperate plates, top them off with the capers,
garnish with some freshly chopped
parsley and a wedge
of lemon
Divide the potatoes into 3 plates, then add two fillets
of cod to each plate on top
of the potatoes, add some
of the homemade tartar sauce on the side
of each dish and
garnish with fresh
parsley
To a large serving bowl, add baby spinach, top with quinoa, pour dressing on top
of quinoa, sprinkle with feta cheese, and
garnish the top with
parsley.
Top with fresh
parsley and green onion [optional but delish
garnishes for a burst
of color!]
Ladle the soup into bowls,
garnish with
parsley and serve with wedges
of the bread.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C
of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half
of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest
of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty
of liquid present / Optional: stir in 2 T
of butter /
Garnish with fresh herbs like cilantro, dill or
parsley, a slice
of lemon.
Chop roots and stems
of coriander (reserve leaves for
garnish), chop
parsley leaves, chop the flesh and skin
of the eggplant, and peel and mash the roasted garlic.
It's then thrown together on a bed
of linguine and
garnished with
parsley.
Traditionally served with side rice, and
garnish of lots
of parsley and cajon (creole) seasoning.
Spoon on some
of the sauce and
garnish with Parmigiano - Reggiano and chopped
parsley.
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g
of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g
of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers,
garnishing with chopped
parsley
Garnishes - sliced scallions, diced red onion, cubed avocado, fresh cilantro or
parsley, squeeze
of fresh lime
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional
Garnish:
parsley and additional lemon zest
Toss with a side
of quinoa or brown rice and
garnish with fresh
parsley, oregano and lemon.
1) 200g
of butter 2) 2 medium onions, chopped 3) 2 cloves
of garlic, roughly chopped 4) 750g
of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon
of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon
of mustard powder 7) Salt & freshly ground black pepper to taste 8)
Parsley to
garnish (optional)
Season with salt and pepper and serve with additional Parmesan cheese and a
garnish of chopped
parsley.
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian
Parsley — chopped Parmigiano Reggiano — Grated -LCB- for
garnish -RCB-
Garnish with fresh thyme or chopped
parsley and plenty
of extra Parmesan cheese and freshly grated black pepper.
Parsley, usually seen and used as a
garnish is actually a powerhouse
of nutrients.
For many
of us,
parsley is that curly green
garnish that comes on the plate in cafeteria food that's mostly there for looks.
For a nice contrast
of texture and color, I
garnished the elegant appetizers with honey - roasted nuts and a sprinkling
of Italian
parsley.
Drizzle that all over the skillet as soon as it comes out
of the oven, then
garnish with diced avocado and fresh chopped
parsley.
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.
Garnish with remaining 1 tablespoon
of parsley and serve.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh
parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to
garnish lemon slices for serving
Place the meatballs on top and
garnish with a small sprinkling
of parmesan cheese and a handful
of Italian
parsley.
And don't forget to
garnish with
parsley and plenty
of Nutty Parma!
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
Garnish with fresh, chopped
parsley and enjoy with your favorite glass
of vegan wine, knowing that the leftovers hold up well for lunch the next day too.
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
Garnish with fresh, chopped
parsley and enjoy with your favorite glass
of vegan wine, knowing that the leftovers hold up well for lunch the next day -LSB-...]
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for
garnish Fresh Italian
parsley leaves for
garnish
Garnish with equal amounts
of chopped
parsley, if desired.
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh
parsley, plus more for
garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for
garnish
Well since this contest is sanctioned by The Kansas City BBQ Society (KCBS) the only legal
garnishes are leaves
of green lettuce,
parsley, and cilantro.
Once your pasta is cooked al dente, place it on top
of your sauce, re-heat the lot, and serve hot
garnished with the chopped
parsley.
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian
parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to
garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 Tbsp olive oil 1 clove garlic, minced 1 Tbsp sake or white wine (optional) 1 cup quinoa 4 cups assortment
of mushrooms, sliced 1 Tbsp tamari 1/2 tsp salt Fresh
parsley for
garnish, chopped
Garnish with
parsley and a squeeze
of fresh lemon juice and serve with warm crusty bread rubbed with garlic and drizzled with olive oil.
Dollop the tzatziki on top
of the chicken thighs and
garnish with
parsley.
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh
parsley (finely chopped, to
garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup
parsley (finely chopped, to
garnish) 1/2 cup store - bought tzatziki (to
garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
I
garnished my Fettuccine Alfredo with a sprinkling
of chopped
parsley and pieces
of freshly - shaved parmesan.
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 taste
And finally
garnished with brilliant green flat leafed
parsley and crispy knobs
of pancetta.
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful
of fresh
parsley, chopped, plus more for
garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
1 lb
of raw shrimp 1 tbsp
of olive oil 4 tbsp
of butter or ghee (or more olive oil) 1 tbsp
of minced garlic 1/2 tbsp
of lemon juice 1 tbsp
of orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp
of dry oregano Fresh
Parsley or cilantro for
garnishing