Then: Remember when every dish was perfected with
a piece of parsley and maybe an orange slice?
I break off
a piece of parsley or pesto when needed.
Alas, for every additional sprig I tucked in,
a piece of parsley on the opposite side of the «tree» mysteriously untucked itself and fell to the base plate.
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch
pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red onion, two cups
parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
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
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch]
pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled
parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Ingredients: 10 slices
of soft, white bread / 3/4 C chopped fresh flat - leaf
parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep
pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (for lemon juice) 5) 1 small cup
of chopped
parsley 6) 8 — 10
pieces of tortilla bread 7) 1 small cup
of vegetable oil
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
And
of course, eating huge chunks
of fragrant garlic bread — sliced
pieces of French baguette loaded with freshly minced garlic, melted butter and chopped
parsley — a delicacy we would savor whenever we went for dinner at Jack's Place, a Western food restaurant chain.
Bacon mushroom galettes with broccoli and cheese: flaky, crisp pastry melts in your mouth to give way to a burst
of crisp bacon, gooey cheese, soft yet firm mushroom and broccoli
pieces, with a hint
of parsley that just binds everything together in a fresh little bow.
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)
Instead it disintegrated into bits and
pieces of chickpeas and
parsley.
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
The downside I see to the
parsley boxes is the effort involved in finding a lot
of really nice
parsley, and the labor involved in placing all those little
pieces in the box.
Emerald Juice 1 very large bunch
of celery 1 large bunch
of cilantro or
parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls
of any green leafy vegetables 1 - 2 cucumbers a
piece of fresh ginger root — to taste
1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash
of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small
pieces 250g chestnut mushrooms, chopped Small bunch flat leaf
parsley or coriander, roughly chopped
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller
pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves
of crusty bread 3/4 cup fresh flat - leaf
parsley leaves
I garnished my Fettuccine Alfredo with a sprinkling
of chopped
parsley and
pieces of freshly - shaved parmesan.
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
* 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
Grab an 8 ounce
piece of firm tofu, drain and pat dry with paper towels, cut into 2 evenly sized steaks that are about 1/2 inch thick, and season with sea salt, freshly cracked black pepper and dried
parsley on both sides
of each steak
2 cups
of rice Water 1 tablespoon turmeric 1 teaspoon cumin 1 teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot
pieces 4 spring onions, finely diced 1 handful fresh herbs e.g. basil,
parsley and mint 3 tablespoons garlic infused olive oil 2 teaspoons red wine vinegar 1 teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt & pepper
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf
parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch
pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Place a few sardine fillets on each
piece and top with onion - currant mixture, toasted pine nuts, lemon zest,
parsley and a squeeze
of lemon juice, and serve.
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch
pieces 3 sweet potatoes, sliced into medium sized
pieces 2 stalks
of celery, chopped 1/2 medium sized onion, diced 2 tsp
of oregano 2 tsp
of dried
parsley 1 tsp
of cumin 1 tsp
of onion salt 1 pinch
of red pepper flakes 1 crushed bouillon cube
Top each plate
of greens with the bacon
pieces, chopped Italian
parsley and chopped chives.
Ingredients 1 handful
of fresh
parsley, cleaned and chopped a 3 cm
piece of fresh ginger root, peeled and chopped a 1 - 2 cm
piece of a fresh chilli, cleaned and chopped 1 handful hazelnuts, shelled and chopped a 2 - 3 cm
piece of a fresh spring onion, cleaned and chopped 1 tablespoon nori flakes 4 - 5 tablespoons -LSB-...]
8 cups cauliflower florets, chopped into bite - size
pieces 2 heads
of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh
parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4 teaspoon cream
of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into
pieces, plus extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced fresh herbs such as
parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk
Tie the
parsley stems, thyme stems, bay leaf, cloves, peppercorns, & coriander seeds in a
piece of cheesecloth and add bundle to casserole.
4 slices rye bread, torn into small
pieces 3 tablespoons olive oil 1/2 teaspoon kosher salt plus more to taste 1/2 teaspoon black pepper plus more to taste 1/2 cup walnut halves 2 Pink Lady apples, cored and sliced into rings 1 ounce shaved white cheddar 3 scallions, thinly sliced 1 tablespoon
parsley, roughly chopped 1 tablespoon minced chives juice
of 1 lime
1 head cauliflower, pulsed small 1 cup walnuts, small
pieces 2 eggs 1/2 cup whole flaxseed 1/4 cup spelt or flour
of choice 1 tsp each salt, black pepper, red pepper, garlic powder, onion powder, and
parsley
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g
piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh
parsley, finely chopped You'll also need Large (5 litre) casseroleLarge
piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
4oz gouda (shredded or cut into tiny
pieces) 4oz cream cheese 1/4 green onion, chopped 1 lb bacon, diced and browned until slightly crispy juice
of half a lemon
parsley (a few shakes
of dried or chopped fresh) 1 tsp mustard powder chipotle powder, couple dashes
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half
of a 14.5 - oz can
of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small
pieces 1/2 red bell pepper, chopped into small
pieces 1 stalk celery, chopped into small
pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into small
pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small
pieces 1/2 cup frozen or fresh okra, cut into small
pieces 1 tablespoon Italian
parsley, chopped
1 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer) Handful
of kale Handful
of spinach Handful
of flat leaf
parsley 2 stalks
of celery 1/4 fennel bulb 1/3 head
of romaine lettuce Small
piece of ginger
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
it's filled with big chunky
pieces of toasted baguette impressively decorated with bits
of fresh garlic, wafer thin leaves
of parsley....
A zesty blend
of rosemary,
parsley and black peppercorn, with hearty
pieces of garlic, onion and tomato.
This one is blessed with thin
pieces of Serrano ham which add blissfully salty little bits
of flavor with every bite, plus artichoke hearts, yogurt, and fresh chopped Italian
parsley....
In a
piece of cheesecloth, wrap the sage, rosemary, thyme, and
parsley together and tie to make a bouquet garni.
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch
pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch
pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped
parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons
of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
1 large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks
of celery 5 cm
piece ginger 2 red chillies (optional) 1 handful fresh
parsley 1 handful fresh coriander pink Himalayan salt + black pepper 3 Tbsp coconut, avocado or macadamia nut oil (for cooking)
1 pound fava beans (about 1 cup shelled beans) 3/4 cup whole - wheat orzo 1/2 bunch asparagus (about 12 spears), sliced into 1/2 - inch
pieces 1 teaspoon lemon zest Juice
of 1 small lemon Fresh ground pepper 2 tablespoons chopped
parsley Shaved Parmesan cheese for serving
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
1 head
of broccoli 6 - 8 stalks
of celery 4 cups filtered water 10 cm
piece of ginger 3 cloves garlic 4 bunches
of spinach 1 large handful coriander 1 large handful Italian
Parsley 1/2 lemon salt & pepper to taste
JUICE - 12 noon - ish or 1.5 -2 hrs later • make 12 oz green veggie juice with an avocado added for creaminess if you wish - try this - juice 1 cucumber, a few broccoli stems, 1 stalk celery, few stems
of bok choy, a 3 - 4 inch
piece of parsnip, a
piece of cabbage, few stems
parsley.
1 small orange, peeled and chopped, seeds removed 1/3 cup chopped frozen banana 1/2 - inch
piece of fresh ginger, chopped (more to taste) 1 handful fresh
parsley or lettuce 1 - 1 1/2 cups soy or almond milk 4 - 5 ice cubes
Alkaline Green Smoothie yield - 1 smoothie approx 12 - 16oz 6 ″
piece of cucumber 3 medium Kale leaves, torn 5 stems fresh mint 3 stems fresh
parsley 1 ″
piece fresh ginger 1 avocado 1 cup coconut water fresh juice
of one lime 1 - 2 tsp udo's oil 1 - 2 tbsp hemp seeds 2 - 3 drops stevia Method Place all ingredients into high speed blender and mix until smooth, adding a little filtered water if needed for consistency.