Sentences with phrase «leaf parsley»

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

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

I picked some fresh flat leaf parsley from the garden.

If you are a bird owner, however, it would probably be best to leave parsley out of your recipes.

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

I'm a flat - leaf parsley fan, too.

Try walnut oil and toasted walnuts with some flat leaf parsley added to the basil.

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.

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

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

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

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.

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

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

vegetable oil 3 large eggplants, halved lengthwise 2 large onions, coarsely chopped 500 g ground lamb 4 large tomatoes, coarsely chopped 1/2 cup finely chopped flat - leaf parsley sea salt or coarse salt freshly ground pepper 1 large green pepper, cut in strips

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

FOR THE DUCK 1 tablespoon kosher salt 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1 teaspoon black pepper 1 (5 - to 6 - lb) Long Island duck (also called Pekin) 1 juice orange, halved 4 fresh thyme sprigs 4 fresh marjoram sprigs 2 fresh flat - leaf parsley sprigs 1 small onion, cut into 8 wedges 1/2 cup dry white wine 1/2 cup duck stock, duck and veal stock, chicken stock or reduced - sodium chicken broth 1/2 carrot 1/2 celery rib

3 tablespoons unsalted butter 1 small red onion, halved and sliced thin 1 package prepared gnocchi 2 tablespoons pine nuts Salt & pepper 1 medium butternut squash, cubed and roasted (instructions here) 1 cup chicken or vegetable broth Juice of 1 medium blood orange 1 tablespoon chopped flat - leaf parsley Grated Parmesan cheese, for serving

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

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

1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)

Chop the artichokes and the flat leaf parsley finely and then stir them into the walnuts.

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

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

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

Ingredients For the avocado cauliflower steaks: 1 large head cauliflower 1/4 ripe fresh, California avocado (Note: you will use the rest of the avocado in the gremolata) 1 teaspoon freshly squeezed lemon juice 5 — 6 teaspoons cold water Salt and Pepper, to taste For the avocado gremolata 1/3 cup finely minced flat - leaf parsley Zest, finely grated, of 2 lemons 5 cloves garlic, crushed and finely minced 3/4 avocado, finely chopped Squeeze of lemon juice Salt, to taste

Actually, I made it twice — accidentally left the parsley out of the first batch and didn't realize it til they were already in the oven, so I made a second batch with parsley.

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

In the Fridge Flat - leaf parsley Anchovy paste Hard, salty cheese (try Parmesan, Pecorino, or Piave to start) Eggs (a poached or fried egg transforms any pasta into saucy goodness) Bacon or pancetta

2 sprigs flat leave parsley roughly chopped.

Ingredients: Sesame oil, dry - roasted peanuts, Vietnamese fish sauce, light brown sugar, fresh garlic, serrano chili, fresh basil leaves, fresh cilantro sprigs, flat - leaf parsley flakes, fresh lime juice

Ingredients 1 garlic clove, peeled and left whole Salt 1 egg yolk, at room temperature 1/2 cup good, but not too pungent, olive oil 2 tablespoons fresh Meyer lemon juice, at room temperature 2 tablespoons finely chopped fresh flat - leaf parsley Freshly ground black pepper

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

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).

Curly leaf parsley is best preserved by freezing, as opposed to drying.

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

Plus there are huge bunches of fresh mint, cilantro, and flat - leaf parsley which I buy (and use) often!

1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped

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

Leave parsley and chervil lying around, talk about the organic turkey farmer you know, use evocative labels for the food you're serving, tell them the wine is first rate, even if it's all just talk,» suggests PsyBlog.

This one is a combination that I like the most: 3 large heirloom tomatoes, or the equivalent of the same amount of cherry tomatoes — cut in chunks 2 - 3 halves sun - dried tomatoes 1 - 2 dates — pits removed 1 - 2 garlic cloves 1 tbsp fresh squeezed lemon juice 1/4 cup olive oil 1 cup or more fresh basil leaves 1 - 2 leaves, or 1 tbsp of fresh oregano (optional) Handful of flat leaf parsley (optional) Celtic salt and fresh ground black pepper to taste

4 trimmed swordfish steaks (about five ounces each) 1/2 cup zesty Italian dressing Freshly ground black pepper 2 tablespoons minced flat leaf parsley 1 teaspoon Old Bay seasoning