My CSA share this week included a monstrous
pile of parsley.
I am inspired to make it whenever I am prepping lots of veggies, and I realize that what I have left over — the tops of four leeks, three parsnip stubs, carrot peels and tips, and
a pile of parsley stems — is almost everything I need to make a great stock.
Not exact matches
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).
To serve,
pile up salad on large rounded dish, sprinkle with remaining
parsley, lemon zest, juice and a drizzle
of olive oil.
Patatas bravas is a
pile of deep fried potato chunks, covered in a spicy tomato sauce, mayoinnaise and fresh
parsley.
Top with harissa chickpeas, tahini sauce,
piles of dressed greens, and chopped
parsley.
Sure, I could go to the grocery store and purchase a bundle
of basil and
parsley, but they quickly wither away to a limp and wilted
pile of death in my fridge.