Add fresh parsley, I like to
use flat leaf parsley, but curly parsley will work too.
Definitely making this but since I am not a fan of cilantro I'll probably
use flat leaf parsley and some green onion or chives.
Not exact matches
Two Tone Beetroot Spiralized Salad
Using red and golden beets, this simple salad has a fun spiralized texture,
flat leaf parsley, sesame seeds, chili flakes, and a creamy dressing made from coconut cream, tahini, grated ginger, lemon juice, tamari, and raw honey or maple syrup as an optional addition.
I added some
flat -
leaf parsley to
use it up and did put sliced tomatoes over the top for the look.
I know a lot of people
use curly
parsley in tabbouleh (and I'm happy to eat it that way) but I just find
flat leaf to be a little bit milder and more tender, and I
use it in so many things it ends up being the only kind I buy.
I do prefer fresh
flat -
leaf parsley and would
use at least a quarter of a cup of finely minced
flat -
leaf parsley in this.
I personally prefer
flat -
leaf parsley and haven't found a lot of recipes
using curly
parsley.
if you're not an anise fan then you may want to try
using rosemary or
flat leaf parsley instead.
** Tip: You can also just chop some fresh
flat -
leaf parsley and
use that instead if you don't like scallions.
1 Steak Salt and pepper 1 cup lightly packed
flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano
leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if
using already grated or ground)
I
used flat -
leaf Italian
parsley and because
parsley has a milder flavour than cilantro, I added a little extra lime juice and an extra pinch of salt.
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (
use pumpkin seeds for a nut free alternative) 2 stems
flat -
leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or
use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh
flat -
leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
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
I also subbed
flat leaf parsley for cilantro because the store didn't have any and I am growing my own
parsley and I omitted the avocado because I'm not a huge fan (though if I were making it for a crowd I would probably
use it) Finally, I cut the recipe in half and in doing so I think I screwed up the «sauce» measurements because mine was a little on the dry side.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary
leaves, fresh thyme
leaves and minced fresh sage
leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay
leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I
used rosemary, thyme, sage and
flat -
leaf parsley — for garnish
crimini mushrooms -3 T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I
used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup
flat -
leaf Italian
parsley
1/2 cup plain bread crumbs (I
used whole wheat) 1/3 cup
flat -
leaf parsley, chopped 1/4 cup garlic and herb - marinated sun - dried tomatoes, chopped 2 cloves garlic, minced 2 eggs, at room temperature and lightly whisked 2 Tbsp.
Plus there are huge bunches of fresh mint, cilantro, and
flat -
leaf parsley which I buy (and
use) often!
I
used Pugliese bread instead of sourdough, and rocket (I love it's peppery kick) instead of Italian
flat leaf parsley.
2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only
used 4 because there was just no reason to
use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped
flat -
leaf parsley Warm pitas, for serving
Very similar... add a tonne of chopped
flat leaf parsley, mint, dill, a chopped onion, lots of olive oil, salt, pepper, and a couple of tbsp of tomato paste to rinsed (but uncooked) short grain rice (you can also
use basmati).
The recipe didn't specify type of
parsley to
use, I selected
flat leaf parsley, but you may get a brighter flavor by
using curly instead, next time I will try it and perhaps add chopped fresh tomatoes at the table.
1/2 onion 4 sprigs of thyme 1 small bay
leaf 1 cup dry small green lentils 1 small bay
leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I
use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped
flat leaf parsley
* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you
use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped
flat -
leaf parsley
1 teaspoon olive oil 2 leeks, thinly sliced 250g Swiss chard 3 large golden beetroot 100g low fat feta Lemon juice Extra virgin olive oil —
use the best one you have
Flat leaf parsley or mint Black pepper
Ingredients For the avocado cauliflower steaks: 1 large head cauliflower 1/4 ripe fresh, California avocado (Note: you will
use the rest of the avocado in the gremolata) 1 teaspoon freshly squeezed lemon juice 5 — 6 teaspoons cold water Salt and Pepper, to taste For the avocado gremolata 1/3 cup finely minced
flat -
leaf parsley Zest, finely grated, of 2 lemons 5 cloves garlic, crushed and finely minced 3/4 avocado, finely chopped Squeeze of lemon juice Salt, to taste
2 cups French green lentils, rinsed 1/4 teaspoon salt 2 bay
leaves 1 small fennel bulb, cut into 1/4 ″ dice 1 large carrot, cut into 1/4 ″ dice 2 medium parsnips, cut into 1/4 ″ dice 1/4 cup + 1 tablespoon extra virgin olive oil 2 tablespoons red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1/2 teaspoon Dijon mustard (
use gluten free mustard if you are gluten - sensitive) 1 large shallot, finely minced 1 tablespoon chopped
flat -
leaf parsley
1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I
use Marigold bouillon Large handful
flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa
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)
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can
use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced
flat leaf parsley
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if
using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of
flat -
leaf parsley
If
using parsley, I would think that
flat -
leaf / Italian
parsley would be better than the curly, for the taste.
1 large sweet potato, peeled & cooked (great to
use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup
flat -
leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper
* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons ground cumin * 1 1/2 tablespoons sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (I
used chopped walnuts instead) * 2/3 oz / 20 g
flat leaf parsley, chopped * 2 teaspoons tomato paste (I
used homemade ketchup instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1 teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper
14 ounces (400g) new potatoes 1/3 cup lentils (I
used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks curly green kale (or more if you want to make it more of a green salad) 1/4 cup freshly chopped
flat leaf parsley
can crushed tomatoes 1 cup vegetable stock (you can also
use chicken or beef stock) 1 pound tuna steak 1 large egg 1/2 cup breadcrumbs a handful of
flat leaf parsley, chopped 1/2 cup basil
leaves, shredded 1/2 teaspoon red pepper flakes salt and pepper to taste
I always
use a lot of garlic in mine, sometimes nutmeg, and often fresh
flat leaf parsley, although I think I will try your idea with the onion now you have mentioned it, it sounds heavenly!
Ingredients: • Olive oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered and sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian seasoning • 1/2 teaspoon cracked black pepper • 1 red bell pepper, cored and thinly sliced • 1 yellow bell pepper, cored and thinly sliced • 1 orange bell pepper, cored and thinly sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I
used Chardonnay) • 1 (28 ounce) can diced tomatoes with juice • 2 tablespoons
flat -
leaf parsley, chopped • 1/4 cup fresh basil
leaves, julienned, divided
use • 8 ounces Pappardelle noodles, uncooked
The
flat leaf or Italian
parsley is slightly milder in taste and preferable for
using in salads and cooking.
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with
leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (
use disposable gloves) grated zest of 1 large lemon small handful
flat leaf parsley,
leaves only, chopped small handful fresh mint
leaves, chopped
There are several kinds of
parsley, but the most commonly
used are: curly
leaf parsley;
flat leaf parsley; and Italian
parsley.
8 - ounce package of goat cheese 1/4 c. chopped fresh herbs (we
used flat -
leaf parsley, basil, and chives) Box of your favorite gluten - free multigrain crackers
Other Ways... For a deep - flavored winter pesto that still carries the sparkle of chile, mint and cilantro, make a
Parsley Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer
Parsley Pesto: add 2 cups packed fresh
flat -
leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer
parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts,
use 1/4 cup (1 ounce) walnuts — or more if you want a richer pesto.