Just one
tablespoon of parsley sprinkled over your meal contains 9 percent of the daily value for vitamin C, 7 percent of your vitamin A and 82 percent of your vitamin K.
In a bowl, mix the tomatoes, olives, shallots, garlic, mint, dill, 1
tablespoon of the parsley, olive oil, and a few grinds of pepper.
Meanwhile, combine the goat cheese, olives, capers, and 1
tablespoon of the parsley in a bowl.
Add 1
tablespoon of parsley, about 2 tablespoons of Swiss cheese and 1 tablespoon of Parmesan cheese.
Garnish with remaining 1
tablespoon of parsley and serve.
Add 2
tablespoons of the parsley and the Lemon - Lime Vinaigrette.
You can also add a couple of
tablespoons of parsley or spinach to help preserve that bright green color.
8 medium sized potatoes 7 portobello mushrooms 4
tablespoons of parsley 3 garlic cloves 1 tablespoon of olive oil 2 tablespoons of sour cream 1 tablespoon of butter Salt & pepper
1.1 lbs (500 g) of fish heads, bones and fins 16 cups (4 l) of water 1 thyme branch (or 3 tablespoons of dry thyme) 3 tablespoons of tarragon 2
tablespoons of parsley 2 tablespoons trimmings from a fennel bulb 2 tablespoons of chervil 1 bay leaf 2 shallots 1 carrot
3 Whisk together Parmesan, eggs, salt, pepper and 2
tablespoons of the parsley in a bowl.
To make the filling, combine the ricotta, 1/2 cup of the mozzarella, 3/4 cup of the Parmesan, the eggs, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, 3
tablespoons of the parsley and 3 tablespoons of the basil.
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
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram,
parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Add the chickpeas, garlic, lemon juice, cumin,
parsley, salt, and 2
tablespoons of flour to the food processor.
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
1 large eggplant (~ 1 pound) 1 teaspoon freshly minced garlic 1/4 teaspoon salt 2
tablespoons tahini 2
tablespoons lemon juice zest
of one lemon 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh flat - leaf
parsley Fresh pita bread or pita chips
Potatoes -1-2 potatoes per person -2
tablespoons of melted butter - Chopped
parsley Carrots 2 carrots per.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6
tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh
parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
FOR THE TZATZIKI SAUCE 1 cup plain yogurt 2
tablespoons chopped fresh mint (I subbed
parsley) 1 teaspoon minced garlic 1/2 teaspoon salt Squeeze
of fresh lemon juice
Sprinkle 1 cup
of the mozzarella, the pepperoni, and 2
tablespoons parsley between the slices.
In a blender place avocado, pine nuts,
parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch
of salt and pepper and 2
tablespoons olive oil.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5
tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2
tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian
parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1
tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried
parsley 3
tablespoons ketchup 1
tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
Fluff with a fork and season with more kosher salt and pepper to taste and stir in 1
tablespoon of minced
parsley.
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
In a medium bowl layer zucchini, chopped garlic, chopped Italian
parsley, sprinkle with a pinch
of salt and 2 - 3
tablespoons of olive oil, continue with layers until all the zucchini is finished (I usually do 3 layers).
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
In a food processor or a magic bullet, combine the
parsley, garlic, lemon zest, lemon juice, capers, and ~ 4
tablespoons of olive oil.
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)
To add extra flavor to the cream sauce, at the end
of Step 3 stir in 1
tablespoon chopped fresh herbs, such as thyme, sage or
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-
1 Round Brie or Camembert cheese (170g) 2
tablespoons of sun - dried tomatoes in oil, chopped 1 clove
of garlic minced 1 teaspoon
of chopped
parsley
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2
tablespoons sherry handful
of fresh
parsley leaves Heat the oil in a large nonstick frying pan over high heat.
3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls
of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2
Tablespoons of Capers, drained 1/4 Cup Flat Leaf
Parsley 1/4 Cup Basil or Mint
In a small dish, combine 2
tablespoons of extra virgin olive oil with a teaspoon
of thyme leaves,
parsley and crushed rosemary leaves, 1/2 teaspoon each
of rubbed sage, black pepper and sea salt.
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind
of one lemon 2
tablespoons fresh lemon juice 1 small - medium bunch
parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
This recipe calls for two
tablespoons of Cabot unsalted butter, all - purpose flour, lowfat milk, four ounces
of Cabot Alpine Cheddar, 3
tablespoons of fresh herbs (mostly basil,
parsley, cilantro or oregano), salt and cayenne pepper.
Sprinkle each with 1⁄2
tablespoon of the dates, a bit
of the remaining 2
tablespoons parsley, and serve at once, with lemon wedges on the side.
Alpine Cheddar Sauce: 2
tablespoons Cabot Unsalted Butter 2
tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3
tablespoons fresh herbs such as basil,
parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch
of cayenne pepper
3/4 cup French green lentils 1/2
of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2
tablespoons Champagne vinegar 1
tablespoon fresh lemon juice 1
tablespoon Dijon mustard 1
tablespoon finely chopped shallot 1/4 cup olive oil 2
tablespoons walnut oil (optional) 1/4 cup chopped fresh
parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1
tablespoon cumin seed 2
tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped
parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
Also, I didn't have any fresh
parsley on hand, so I threw in a
tablespoon of dried.
Meanwhile, in a frying pan over medium - low heat with 3 - 4
tablespoons of olive oil, sauté minced
parsley and cilantro for 20 - 30 minutes.
salt and pepper to taste 1 large handful
of baby spinach, chopped 2
tablespoons chopped
parsley or cilantro 3
tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1
tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1
tablespoon minced fresh thyme 1
tablespoon minced fresh
parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup dried red split lentils 1/2 head
of cauliflower, chopped 1
tablespoon dried garlic flakes 1
tablespoon sea salt fresh cracked black pepper fresh
parsley grape seed oil for frying 2 L hot water
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3
tablespoons almond butter 1 garlic clove, sliced 2
tablespoons olive oil 3
tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh
parsley 2
tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut into thirds
I made a poached salmon salad with a couple
of chopped scallions, about 1/3 cup mayo, a
tablespoon or 2 sour cream, juice
of one lemon, and some chopped
parsley, salt & pepper.
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can
of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch
of parsley, chopped — 1
tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
1 lb ground beef, ours was grass feed 1 egg 3 garlic cloves, minced 2
tablespoons parsley, chopped 2 slices whole wheat bread, crust removed 3 - 4
tablespoons water Pinch
of salt 2 - 4
tablespoon olive oil