In this recipe we are using the fresh
taste of parsley to go well with our bite sized small red potatoes.
Not exact matches
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)
Sprinkle with chopped
parsley, and serve immediately with a little bit
of yogurt and crusty bread, to
taste.
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
Add oregano, half
of the
parsley and salt to
taste.
Ace
of Blades: cucumber,
parsley, lemon, celery, apple, kale This mild green juice is not too sweet — it
tastes more like cucumber than apple — but also isn't the least bit bitter.
You can adjust the mixture
of taboulé to your preference - more
parsley or minty
taste; add more or less cucumber or tomatoes to your liking, more lemon juice or less etc..
Fluff with a fork and season with more kosher salt and pepper to
taste and stir in 1 tablespoon
of minced
parsley.
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
I kept it simple and just mixed equal parts cream cheese and crumbled blue cheese, added a bit
of onion powder, some chopped fresh
parsley and salt and pepper to
taste.
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
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
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)
You might not think it would
taste very good, but that acidic hit
of lemon with the bright, sharp flavor
of parsley makes for a surprisingly tasty — not to mention healthy — salad.
fresh
parsley, minced 1 1/2 cups cooked black - eyed peas sea salt to
taste ground black pepper a squeeze
of lemon juice, as necessary
Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple
of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped
parsley, grated cheese and
taste for salt & pepper.
I also bought the wrong kind
of pumpkin seeds (duh) and used
parsley instead
of cilantro because it
tastes like soap to me but it was still fabulous.
The fresh, palate cleansing attributes
of parsley pairs well the buttery rich
taste of the marrow.
INGREDIENTS 12 hash browns (defrosted) 1 can
of baked beans 3 sausages (cooked to your
taste, chopped) 3 rashers (cooked to your
taste, chopped) 5 eggs 50 ml milk 100 grams grated cheddar 5 grams finely chopped
parsley Pepper, to
taste
Fresh Salmon, hot off the grill, topped with a dollop
of Lemon
Parsley Dip (Sauce)
taste... fabulous together!
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful
of fresh
parsley, cleaned and finely chopped a handful
of fresh basil, cleaned and finely chopped extra virgin olive oil, to
taste whole sea salt, just enought to
taste
, cilantro instead
of parsley (my Texan
taste - buds took over!)
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
I immediately thought
of parsley as a substitute for the cilantro, but I wasn't sure what it would
taste like, so I whipped up a batch just now.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh
parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to
taste 2 tbsp chopped chives to garnish lemon slices for serving
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 (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
1 cup minced
parsley (1 bunch or 2 bunches if the bunches
of parsley are small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped green onions, including tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to
taste
One pound
of shank cross — cut was quite enough with plenty
of vegetables (3 carrots, 1
parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to
taste) slowly and gently boiling in 12 cups
of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo, dry 1 pound
of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons
of Old Bay, divided 1 Cup
of grape tomatoes, sliced in half 1 Cup
of golden tomatoes, sliced in half 5 Scallions, chopped (white and green parts) 1 Cup
Parsley, chopped Juice
of 3 lemons 1/2 Teaspoon salt Pepper to
taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
Ingredients: 2 large eggplants, cut in half lengthwise 1 T. tahini 2 cloves
of garlic 1 t. salt 1/4 t. ground cumin freshly ground black pepper, to
taste juice
of 1/2 a lemon freshly chopped Italian flat - leaf
parsley, for garnish
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
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to
taste) 1 medium red bell pepper, diced small 3 tablespoons chopped
parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch
of cinnamon
Add sea salt and freshly ground black pepper to
taste to your cooked or sprouted beans, add a small amount
of minced garlic and plenty
of fresh herbs, such as dil,
parsley, cilantro, mint, basil — whatever you prefer.
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian
parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash
of white pepper 1/2 teaspoon habanero powder (or more to
taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to
taste 3 - 4 cloves garlic — minced good amount
of fresh herbs —
parsley, dill, basil, mint
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful
of cilantro (coriander) or flat - leaf
parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your
taste) sea salt & black pepper
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
Parsley Pesto 2 handfuls flat - leaf
parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
parsley, leaves picked 3 tbsp pine nuts or nuts
of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to
taste
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
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix
of chives,
parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil sea salt and black pepper, to
taste
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh
parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to
taste (if you love garlic) * pinch
of ground cayenne pepper — optional * sea salt and freshly ground pepper to
taste
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
Ingredients: 1 lb Whole Asparagus (ends removed) 2 Tbs NW Elixirs # 4 Bangkok Hott 1/2 bunch Italian
Parsley 1 Lemon cut in half Jacobsen Sea Salt to
taste Instructions: Once the ends
of the asparagus are removed, place into a zip - lock bag and add Bangkok Hott and shake to coat.
salt and pepper to
taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped
parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian
parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to
taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh
parsley * 4 sprigs
of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to
taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup
parsley, 1/4 cup olive oil, 2 cloves garlic)
It
tastes so good and so refreshing because
of the lemon and fresh
parsley.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination
of basil and
parsley) * Himalayan or sea salt and freshly ground pepper to
taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to
taste Freshly ground black pepper, to
taste 1/2 cup fresh flat - leaf
parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon ground chili pepper
of choice
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to
taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh
parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to
taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
taste)