Plus there are huge bunches of fresh mint, cilantro, and flat -
leaf parsley which I buy (and use) often!
Not exact matches
There's also a generous portion of chopped
parsley leaves in there,
which give it a zesty, peppery flavor.
Fresh
parsley, fresh thyme, peeled garlic clove, 10 peppercorns, a bay
leaf and fresh tarragon
which I didn't have.
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)
The asados do offer up (on the side only) chimichurri sauce,
which is a light mix of olive oil, garlic, vinegar, bay
leaf, oregano, and pepper, and a salsa - like criolla sauce made from chopped red and green peppers, onions, tomatoes,
parsley, and salt.
Whether brewed from its
leaves or mixed with other herbs,
parsley brewed in tea has high medicinal value because of its diuretic properties,
which can aid in removing various toxins from the body.
2 pounds beef marrow bones 4 quarts cold water 1 large carrot, top 1/2 inch discarded, chopped 1 medium onion, quartered 2 stalks celery, chopped 3 cloves garlic, peeled 1/2 cup
parsley stems (no
leaves,
which add green color) 2 tablespoons extra-virgin olive oil 1 cup red or white wine, or 2 tablespoons wine vinegar
Rabbits eat an assortment of greens such as romaine and other dark
leaf lettuce, collard greens, kale,
parsley, and cilantro,
which you can grow in your own home garden vegetable patch.
Specialities to look out for include Borek; a thin, flaky pastry wrap filled with meat, cheese or potatoes, Pilaf; a dish of rice or cracked bulgar wheat with added chick peas, aubergine, beans or peas
which is a traditional staple of the Turkish diet, Yaprak Sarma; vine
leaves stuffed with rice, onion and spices and Karnıyarık; fried aubergines filled with a mixture of mince, onion,
parsley, garlic and tomato.
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.