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How to store parsley: it's a tender green herb: it keeps for up to a week in a plastic bag in the fridge.

Sesame Parsley Salad Dressing
adapted from Renee's Garden

1 stalk green garlic or 1 clove garlic, minced
2 tablespoons tahini (sesame seed paste)
1 teaspoon honey
1/4 cup cup lemon juice
1/2 teaspoon ground cumin
3/4 cup olive oil
2 tablespoons freshly chopped parsley
1/2 teaspoon salt
freshly ground pepper to taste

Combine all ingredients in blender. Taste for seasoning, adding more salt to taste.

Salsa Verde from Chez Panisse Vegetables by A. Waters

1/2 cup chopped chervil
1/4 cup chopped chives (or green onion)
1/4 cup chopped parsley
optional: 2 teaspoons chopped tarragon
1 Tablespoon rinsed and chopped capers
1 shallot, finely chopped
zest of 1 lemon, finely chopped
1 cup extra-virgin olive oil
salt
optional: 2 anchovies
optional: lemon juice or wine vinegar

Combine the chopped herbs, capers, shallot, and lemon zest with the oil, and add salt to taste. For a more savory salsa, add the anchovy (rinsed and chopped). For a sharper, more acid version, add lemon juice or vinegar, but do so at the last minute or the acid will turn the color of the herbs from bright to dull green. For a thinner sauce, add more oil.

Salsa Rustica from Chez Panisse Vegetables by A. Waters

2 shallots
2 to 3 tablespoons red wine vinegar
2 tablespoons capers
3 salt packed anchovies
3 hard cooked eggs
1 cup chopped Italian parsley
1/4 cup chopped thyme
1 cup olive oil
salt and pepper

Dice the shallots very fine, cover them with the red wine vinegar in a small bowl, and let them macerate for about 20 minutes.
Rinse the capers and soak them in water for 5 minutes. Drain and chop coarsely. Rinse the anchovies well, remove their fins and backbones, and chop the fillets fine. Chop the eggs.
Combine the herbs, anchovies, and the shallots and vinegar with enough olive oil so that the mixture has a saucy consistency. Season with salt and pepper and more vinegar, if necessary. gently stir in the chopped egg so as not to break up the yolk too much. Spoon over grilled vegetables or over grilled meat or fish.

Sun-Dried Tomato Walnut Pesto
adapted from Pamela Morgan's Flavors by Pamela Morgan

1-1/2 ounces sun-dried tomato halves
2 cups boiling water
1 bunch Italian Parsley leaves, washed
1/2 cup toasted walnuts or pine nuts
5 T extra-virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
1 stalk green garlic, trimmed like you would a leek or green onion, chopped (or 1 chopped garlic clove)
1/2 teaspoon red chile flakes, optional
S & P to taste

Instructions In a medium-sized heat-proof bowl, combine the tomatoes and boiling water. Let stand until the tomatoes are plump and fairly tender, about 15 minutes. Reserve 3 tablespoons of the tomato soaking water, then drain the tomatoes and chop them coarsely. In a food processor, combine the tomatoes, basil, walnuts, olive oil, reserved tomato water, red wine vinegar, balsamic vinegar, garlic, chile paste, a generous grinding of pepper and salt. Process in short bursts, stopping several times to scrape down the sides of the work bowl. The mixture should be evenly chopped but chunky. Serve over pasta or as an appetizer dip or spread. Yield: 2 cups Original recipe: Sun-Dried Tomato Walnut Pesto

Here’s a tongue twister in Spanish about parsley, impress your friends! (‘perejil’ is parsley in Spanish)

Perejil, comí,
perejil, cené,
y de tanto comer perejil
me emperejilé.
Y ahora, ¿cómo me desemperejilaré?

(Julia’s rough translation:
Parsley, I ate,
parsley, I dined,
and from so much parsley eating
I parsleyed out.
And now, How will I unparsley?

Ok, so I’m not looking at a professional career in Spanish to English translation! But you get the idea. :-) -Julia)

Parsley and Toasted Almond Salsa from Chez Panisse Vegetables by A. Waters

1 shallot
2 to 3 tablespoons red wine vinegar
salt
1 1/2 tablespoons capers
2 salt packed anchovies
1 cup finely chopped Italian parsley
2 tablespoons chopped chervil
3/4 cup olive oil
1/2 cup toasted almonds

Dice the shallot fine and cover with the red wine vinegar. Add a good pinch of salt and let macerate for 20 minutes.
Meanwhile, rinse the capers and soak them for 5 minutes. Drain and chop coarsely. Rinse the anchovies, remove their fins and backbones, and chop the fillets. Mix together the chopped herbs, capers, anchovies, and the shallots and vinegar. Add enough olive oil to reach a saucy consistency. Chop the almonds very fine and add to the salsa. Serve drizzled over seared tuna, grilled polenta, grilled vegetables, or with crackers.

Parsley Salad from Chez Panisse Vegetables by A. Waters

Pluck the leaves from a large bunch of Italian parsley. Wash them and spin them dry in a salad spinner. Just before serving, drizzle with a small amount of olive oil, enough to coat the leaves; add a squeeze of lemon juice; and grate over a generous amount of Parmesan. Toss and season with salt and pepper. If you wish, garnish with a few thin curls of Parmesan shaved from he block of cheese with a cheese slicer or swivel bladed vegetable peeler.

Salsa Verde (from Vegetarian Cooking for Everyone by D. Madison)

Chop fine together: 2 bunches parsley, 1 bunch chervil, 3 T capers, grated zest of 1 lemon 2 garlic cloves, 3/4 cups olive oil, 3 T lemon juice, salt and pepper. Eat with crackers, fish, eggs, chicken, cucumbers, pizza, etc.

Green Herb Sauce with Walnuts (Salsa Verde con le Noci)

Add the lemon juice or vinegar just before serving. Can be eaten with thinly sliced cheeses, beef or chicken, grilled fish, potato salads, or slices of tomato. Increasing the portion of parsley turns the sauce into a salad.

1 bunch Italian parsley, chopped
small handful basil leaves, coarsely chopped
2 T chopped capers
2 garlic cloves, chopped
3 T finely chopped walnuts
1 piece fennel bulb, finely chopped
2 anchovies, chopped to a paste, optional
extra virgin olive oil
lemon juice or red wine vinegar
salt and pepper to taste

Combine the herbs, garlic, walnuts, capers, fennel and anchovies in a small bowl. Add enough olive oil to create a spoonable sauce. Add the lemon juice or vinegar just before serving. Season with salt and pepper.

Tabbouleh from Joy of Cooking

Combine in a large bowl:
1 cup medium bulgur
2 cups boiling water
Cover and let stand for 30 minutes. Drain in a sieve, pressing with the back of a large spoon to remove the excess moisture, and return to the bowl. Add:
4 large ripe tomatoes, finely chopped
1 cup chopped parsley sprigs
1 cup chopped soup celery
1 cup packed mint sprigs, chopped
1 bunch scallions, finely chopped
1 medium onion, finely chopped
Stir in:
1/2 t allspice, optional
1/2 t salt
1/4 t black pepper
Whisk together:
1/3 C fresh lemon juice
1/3 C olive oil (extra virgin)
add to the bulgur and toss to coat. Serve at room temperature

Potato Parsley Bisque

1 c Raw almonds or cashews
5 c Vegetable stock or bouillon
1 lb Red-skinned potatoes
-- unpeeled,
-- cut into 1/2-inch cubes
2 md Leeks; sliced
-- (thoroughly washed)
1 c Finely chopped fresh parsley
1 ts Freshly squeezed lemon juice
1 ts Fine sea salt
1/4 ts Freshly ground black pepper

Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.
Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.
In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes.
Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth.
Serve immediately.
Source: May All Be Fed - by John Robbins

Moroccan Carrot Salad from Chez Panisse Vegetables by A. Waters

Peel baby carrots, leaving 1/4 inch of stem attached. Cut them in half lengthwise and boil until tender in salted water with a crushed clove of garlic. Drain and cool to room temperature. Toss them with a little ground cumin, paprika, and salt, and a pinch each of cinnamon and cayenne. Toss together with lemon juice, olive oil and chopped parsley,and set aside to marinate for at least an hour before serving.

SALMON WITH PARSLEY CREAM SAUCE

A sophisticated main course that's quick and easy to make. Accompany the fish
with wild rice pilaf and steamed asparagus.

1 cup dry white wine
3 tablespoons bottled clam juice
3 large garlic cloves, minced
2 large shallots, minced
1 cup whipping cream
1/2 cup plus 3 tablespoons chopped parsley

1 1 1/2-pound salmon fillet (about 3/4 to 1 inch thick)
Olive oil

1 tablespoon minced fresh tarragon or 1 teaspoon dried
1 tablespoon minced chives or green onion
Parsley sprigs

Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until
mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1/2 cup parsley. Boil until
mixture is reduced to 1 1/2 cups, about
4 minutes. Transfer mixture to blender. Blend until parsley is finely minced. Pour sauce into strainer
set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats
spoon, about 3 minutes.

Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, skin side up,
4 minutes. Turn salmon over; season with salt and pepper. Broil until salmon is opaque in center,
about 3 minutes. Transfer to platter.

Bring sauce to simmer. Whisk in tarragon, chives and remaining 3 tablespoons parsley. Season sauce
with salt and pepper. Pour sauce over salmon. Garnish with parsley sprigs and serve.

Serves 4.
Bon Appetit March 1996

ONION, PARSLEY, AND FONTINA LASAGNE

For sauce
3 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 1/2 cups milk
2 cups fresh flat-leafed parsley leaves, washed well, spun dry,
Êand chopped fine
1/4 teaspoon turmeric
1/4 cup vegetable oil
4 pounds onions (about 8 large), halved lengthwise and cut lengthwise
Êinto 1/4-inch-thick slices

twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
3/4 cup grated Fontina cheese (preferably Italian, about 3 ounces)
3/4 cup freshly grated Parmesan (about 3 ounces)

Make sauce:
In a large saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux,
whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking
occasionally, 5 minutes, or until thick. Sauce may be prepared up to this point 3 days ahead and
chilled, its surface covered with plastic wrap. Stir parsley and turmeric into sauce until combined
well.

In a very large heavy kettle heat oil over moderately high heat until hot but not smoking and sautŽ
onions, stirring, until they begin to turn golden. Reduce heat to moderate and cook onions, stirring
occasionally, 30 minutes, or until most of liquid from onions is evaporated. Stir in sauce.

Preheat oven to 375¡F.

Pour 1 cup sauce into a flameproof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom
completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about
1 cup sauce over pasta and sprinkle with about 3 tablespoons each of Fontina and Parmesan. Make 3
more layers in same manner, beginning and ending with pasta and making sure pasta is completely
covered with sauce.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in
middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
(If desired, broil lasagne about 4 inches from heat 1 minute to brown top). Let lasagne stand 5
minutes before serving.

Serves 6 as a main course or 12 as a side dish.
Gourmet
December 1995

GREMOLATA

The sprightly flavors in gremolata, a traditional garnish for osso buco, liven up
our Lamb Chops with White Beans and can also add zip to other meats, soups,
salads, grains such as rice, or even mashed potatoes.

Can be prepared in 45 minutes or less.

2 tablespoons finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon freshly grated lemon zest
freshly ground pepper to taste

In a small bowl stir together gremolata ingredients and season with salt.

Makes about 3 tablespoons.
Each 2 1/2 teaspoon serving about 2 calories and 0 grams of fat (0% of calories from fat)

Gourmet
March 1997


CHICK-PEA, GARLIC, AND PARSLEY DIP

a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
1/2 cup packed fresh parsley leaves, washed well and spun dry
1/4 cup water
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil

Accompaniment: toasted pita wedges or toasted French bread slices

In a food processor blend all ingredients except oil until smooth. With motor
running add oil in a slow stream. Season dip with salt. Serve dip with toasts.

Makes about 2 cups.
Gourmet
July 1995

FETA PINE-NUT DIP

1/2 cup pine nuts
1/2 red bell pepper
1/2 cup packed fresh flat-leafed parsley leaves
6 ounces feta
1/4 teaspoon minced garlic
1 cup plain yogurt

Preheat oven to 350¡F.

In a shallow baking pan toast pine nuts, stirring occasionally, until golden, about 7 minutes, and
transfer to a plate to cool. Separately chop nuts, bell pepper, and parsley and combine in a bowl.

Crumble feta into a food processor and pulse until it resembles coarse meal. Stir feta into nut mixture
with garlic, yogurt, and salt and pepper to taste. Serve dip with pita toasts or bagel chips. Makes about
2 cups.

Gourmet
August 1999

CHICK-PEA CUMIN DIP

Lovers of hummus will appreciate this reduced-fat version.

1 tablespoon cumin seeds
a 19-ounce can chick-peas (about 2 cups drained)
12 ounces soft tofu
3 tablespoons fresh lemon juice, or to taste
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leafed parsley leaves plus additional for garnish

In a dry small heavy skillet toast cumin seeds over moderate heat, shaking pan,
until a shade darker and transfer to a plate to cool. In a sieve rinse and drain
chickpeas. Drain tofu.

In a food processor purŽe chick-peas, tofu, cumin seeds, lemon juice, and 1
tablespoon oil until chick-peas are smooth. Stir in parsley and salt and pepper to taste. Drizzle dip
with remaining tablespoon oil and garnish with parsley. Serve dip with pita toasts and/or cruditŽs.

Makes about 3 cups.
Gourmet
August 1999

VEGETABLES IN SALSA VERDE

1 large boiling potato
1 carrot
1 zucchini
1 large egg

For sauce
1/3 cup flat-leafed parsley leaves
1 small garlic clove
1 small shallot
2 small pimiento-stuffed green olives
1 tablespoon fresh lemon juice
1 teaspoon drained capers
1/8 teaspoon anchovy paste
3 tablespoons extra-virgin olive oil

Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks. Prick
large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches. Bring water to a simmer and add salt to taste. Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water. Add zucchini to pan and simmer 3 minutes, or until just tender. Remove
zucchini with slotted spoon and add to egg and vegetables.

Makes sauce:
In a blender or small food processor purŽe parsley, garlic, shallot, olives,
lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified.

Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg
and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them.

Gourmet July 1994

SALSA VERDE

This recipe was created to accompany Roasted Salmon with Salsa Verde.

3 cups chopped fresh parsley
2 cups extra-virgin olive oil
1 cup chopped green onion tops
3/4 cup drained capers, chopped
1/2 cup fresh lemon juice
3 tablespoons minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage

Mix first 10 ingredients and salmon juice in large bowl. Season with salt and
pepper.

Bon Appetit June 1997

Parsley Root info:

Clip greens from root upon receiving the vegetable and save leaves (bagged) to use as parsley and the root (bagged so as to not wilt) to be used like a little parsnip. This is a parsley, not a parsnip, so the flavor of the root isn't parsnipy but the texture is reminiscent of its bigger, more famous cousin. For cooking grate into salads, chop into stews, or roast with other vegetables such as beets, onions, and potato cubes. Mash with mashed potatoes. You don't see parsley roots too often in the market as they take so long to grow most farmers don't want to deal with them.

Julia's tabouleh (when I'm too lazy to open a cookbook)

cook up some cracked wheat or couscous (couscous is not traditional. but this recipe isn't either!) Dress the cooled, cooked grain with olive oil and lemon juice. Stir in chopped tomatoes, finely chopped onion or green onions, and piles of washed, chopped parsley. I like my tabouleh to be vibrant green. Throw in some chopped fresh mint if available. Season with S &P.

Sweet Pepper and Celery Soup

1 Tablespoon Olive oil
1 Tablespoon Butter
8 Sticks celery; chopped
1 onion; chopped
1 sweet pepper; chopped
1 Clove garlic; crushed
2 Tablespoons chopped fresh parsley
4 cups vegetable or chicken stock
1/3 cup raw oatmeal
Salt and freshly ground black pepper
Celery leaves to garnish

Heat the oil and butter in a pan and saute the celery, onions, pepper and garlic for 5 minutes, stirring occasionally.

Add the parsley, stock, oats and seasoning. Bring to a boil then cover and simmer for 20 minutes.

Allow to cool slightly then puree with hand held blender or food processor. If it looks delicious to you without blending, great! skip that step. In our family, I like smooth soups, Andy likes chunky ones....

Return to the saucepan, heat through and serve garnished with celery leaves.

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