We grow both curly parsley and Italian (or flatleaf) parsley here on the farm. But how do you use parsley besides as a garnish? Oh, the salads you can make! Not to mention the entrees and soups. Discover parsley’s refreshing flavor below in these parsley recipes.
Up your local veggie intake to increase your post-holiday energy.
5 large carrots
3 small apples
1 small cylinder beet
1 leaf kale
1 cup parsley
1 cup wheat grass
Juice the ingredients and enjoy!
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Here on the farm, we lovingly call them “rooterbabies.”
Yield: 5 to 6 servings
1 large rutabaga, coarsely shredded
1 medium yam, coarsely shredded
1 medium onion, sliced vertically into half moons
1 large leaf kale, rib discarded, chopped into bite size pieces
1/2 cup water
1/2 cup raisins
Pinch of cayenne, salt and pepper
2 tablespoons chopped green onions for garnish
1 sprig fresh herbs (parsley, cilantro, basil) for garnish
Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to an attractive serving bowl or platter and garnish with the green onions and herbs.
Recipe adapted from VegParadise.com.
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Imagine all the colors swirling around this potato salad like confetti!
Salad
7-8 soft potatoes, boiled, sliced, and peeled
1 large beet, boiled, sliced, and peeled
2 carrots, sliced
4 stalks celery, chopped
5 garlic scapes, chopped
1/4 cup sunflower seeds
1/4 cup chopped parsley
3 hard-boiled eggs, chopped
Dressing
1/2 cup mayo
Juice of 1 lemon
1/4 cup dijon mustard
Salt, pepper and paprika to taste
Mix salad ingredients in a large bowl.
Mix dressing ingredients in a small bowl. Combine the two with a spatula.
Refrigerate until cool.
Adapted from Betty Lou’s World Famous Potato Salad.
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Parsley isn’t just a garnish — it’s the tasty highlight of this vibrant salad.
For the Salad
4 packed cups curly parsley leaves
3 ounces parmigiano-reggiano, coarsely grated or shaved
1 1/2 cups oil-packed sun-dried tomatoes, drained and sliced into a medium julienne
1 teaspoon minced garlic
For the Dressing
1/2 packed cup basil leaves
3/4 cup extra-virgin olive oil
1/4 cup rice vinegar
Salt and freshly ground black pepper
1 shallot, minced
1 clove garlic, minced
For the Salad
Carefully wash parsley to remove any dirt; dry well and place in a salad bowl. Add parmigiano-reggiano to the parsley. Add sun-dried tomatoes, along with garlic. Toss well to combine.
For the Dressing
Carefully wash basil to remove any sand, then dry well. Place the basil leaves in the bowl of a food processor and add oil, vinegar, and salt and pepper to taste; process until smooth. Stir shallots and garlic into the dressing.
Drizzle dressing over salad and toss well to combine ingredients. Taste and adjust seasonings. Divide among six salad plates, garnish with some shaved parmigiano, and serve.
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It’s been a great basil year! Although it will be winding down next month, we still have time to make pesto. Use it to add sparkle to pasta, fish, chicken, meats, sliced tomatoes, and sandwiches.
1/4 cup pine nuts, toasted
1/2 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 medium garlic clove, minced
1 cup packed fresh basil leaves (1 large bunch)
1/4 cup packed fresh Italian parsley leaves
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds. Add the measured salt and pepper, garlic, basil, and parsley; process until puréed, about 15 seconds.
With the processor running, slowly add the oil in a thin stream until incorporated. Add the Parmesan and pulse a few times to incorporate. Taste and season with additional salt and pepper as needed. If not using immediately, place plastic wrap directly on the surface of the pesto to prevent browning, and refrigerate, tightly covered, for up to 2 days. The pesto can also be frozen in small containers.
We thank Chow.com for this recipe.
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This parsley wants to join you for dinner.
Serves 6
1 large bunch flat-leaf parsley
1 large bunch mint
1 quart cherry tomatoes
1 small shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.
Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.
We thank Takepart.com for this tasty recipe.
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Nearly all these ingredients are grown, raised, or produced right here on the Olympic Peninsula. How local can you make your meal?
Serves 10-12
6 pounds chicken
Bay leaves
1 cup water or white wine
1/4 cup apple cider vinegar
3 tablespoons lemon zest
3 tablespoons lemon juice
1 cup extra virgin olive oil
1 tablespoons fresh garlic, crushed
2 tablespoons raw honey
1 cup crumbled feta (optional)
4 tablespoons plain sauerkraut
Salt and pepper to taste
1 bunch kale, finely chopped
1 small head or 1/2 large head Napa cabbage, finely chopped
2 medium cucumbers, sliced
1 bunch arugula, finely chopped
1 bunch fresh dill weed, roughly chopped
1 bunch parsley, roughly chopped
1 small bunch fresh basil, finely chopped
Roast chicken with bay leaves and one cup of water or white wine. When chicken is cool enough to touch, shred the meat. Don’t forget to save skin and bones for a fabulous healthy, healing stock or broth. Freeze broth in ice cube trays for fast and easy flavor bombs to soups, casseroles and sauces.
Make vinaigrette with wet ingredients and lemon zest. Pour over chicken and refrigerate for 2 hours. (May be served warm.) Wash and prepare greens and cucumber. Toss with chicken salad. Add the fresh herbs promptly before serving.
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It’s cauliflower and carrot time!
Cut the raw cauliflower into small pieces. If you want to cook them, blanch or sauté for just 3 to 4 minutes. Allow to cool completely. Cut up other ingredients and mix with cauliflower in a bowl. Prepare an oil-and-vinegar or sour cream dressing and mix it with the salad ingredients, adding herbs of your choice, and salt and pepper to taste. Leave in the fridge until serving time.
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Imagine the brilliant colors in this salad: sunny oranges and reds from the beets, toasty golden brown of the butter, and rich greens of the lettuces. Beautiful!
1 bunch golden beets (or any other beets), washed and cut into 1-inch slices
(Keep the tops; cut and reserve for salad)
1/2 cup olive oil
2 tablespoons smoked Hungarian or sweet paprika
1 tablespoon ground fennel
1 tablespoon ground coriander
2 cloves garlic, minced
4 sprigs thyme or 2 tablespoons ground thyme
4 tablespoons unsalted butter
2 tablespoons sherry vinegar or vine vinegar
1 tablespoon water
1 bunch spinach
1 bunch reserved beet tops
1 bunch red leaf lettuce
1 bunch arugula
1 bunch romaine lettuce
1 bunch Italian parsley
In a bowl, combine olive oil, paprika, fennel, coriander, garlic and thyme. Add beets and let marinate for 2 hours.
Preheat a grill pan. Remove the beets from the bowl and sprinkle with salt and pepper. Grill on medium heat for 10 minutes until they turn brown, then transfer to a bowl. Meanwhile cook butter until it turns brown and starts to have a nutty smell (about 5-10 minutes). Add the sherry or vine vinegar and water. Mix well and season with salt and pepper. Add the vinaigrette to the beets and serve it on the bed of greens.
Greens
Chop the spinach, beet tops, red leaf lettuce, arugula, romaine, and parsley into bite-sized pieces and combine in a bowl. Put a serving of greens on each plate and top with grilled browned buttered beets.
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Named for “Hopping John Fritters,” these patties are supposed to bring good luck to those who eat them on New Year’s Day.
1 cup Nash’s dried fava beans, blanched
1 cup triticale berries, cooked
2 cups dried black-eyed peas, cooked
1 pound Nash’s sweet Italian sausage
1 medium onion
1 bunch parsley
1 teaspoon salt
1 teaspoon pepper
1 bunch purple radishes
1 teaspoon or less cayenne pepper
Bread crumbs
Soak fava beans overnight in 2 cups water, drain and cook for 45 minutes to 1 hour. Soak triticale overnight in 2 cups water, drain and cook in 1 1/2 cups of water for 45 minutes to 1 hour. Soak black-eyed peas overnight in 4 cups water, drain and cook in 3 cups water for about 1 hour on medium heat.
Saute pork in medium skillet, add chopped onion, chopped parsley, salt,
pepper and sliced radishes. Let cook for about 15 minutes on medium heat. Once the sausage turns golden brown, turn off heat and let cool.
Drain cooked berries and black-eyed peas (make sure there is no liquid on bottom of cooking dish). Let cool.
In a separate bowl, combine triticale berries, black-eyed peas and sausage combo. Mash together just so the beans start to break apart. Add fava beans and cayenne pepper. Mix all together and form patties. Add some bread crumbs so they hold together well. If you like a gluten-free option add a little bit of almond meal and it will act as a binder. Pan fry and enjoy the good luck that local foods bring to your table.
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