Parsley Recipes

Italian parsley bunchWe 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.

Cabbage and Chard Slaw with Orange-Tahini Dressing

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Here is a colorful, crunchy salad that appeals to your eyes as well as your taste.

Zest of 1 orange
2 tablespoons olive oil (preferably extra-virgin)
1/2 teaspoon coarse salt
1/4 cup fresh orange juice
2 tablespoons water
3 tablespoons tahini

1/2 small head cabbage, thinly sliced (about 3 cups)
1 cup thinly sliced Swiss chard leaves
2 large carrots, grated (about 1 1/2 cups)
2 scallions, thinly sliced on the diagonal
1/2 cup chopped fresh parsley

red cabbage and green cabbage at farmer's market

Red cabbage, orange carrots, and green parsley make a brightly colored salad.

In a small bowl, combine the orange zest, olive oil, salt, orange juice, water and tahini. Whisk together until thick and very smooth. Set aside.

Combine the cabbage, chard, carrots, scallions and parsley in a large bowl. Pour the dressing over the cabbage mixture and stir well to combine and coat the vegetables with the dressing.

Makes 4-6 servings.

We thank Messy Apron for this recipe.

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Broccoli Pesto

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Did you know you could make pesto out of broccoli? Try this recipe and find out how yummy it can be!

Yields about 1 cup.

3 full cups broccoli florets
4 cloves garlic
Zest and juice of 1 lemon
1/2 cup walnuts
1/3 cup parsley
2/3 cup olive oil
Salt and pepper to taste

Broccoli plant

Broccoli pesto? Definitely!

Blanch the broccoli by cooking it in boiling water until it is fork-tender and then immediately plunge it into ice water. Once the broccoli is cold, remove it from the ice water and drain it on paper towels. Squeeze the excess water from the broccoli before adding it to the pesto.

Add all the garlic, lemon zest, lemon juice, walnuts and parsley to the food processor and pulse until chunky. Add the dry broccoli florets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add the olive oil and process the ingredients together until the pesto is completely creamy. Season with salt and pepper and mix again. Enjoy!

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Sauteed Runner Beans with Heirloom Tomato Marinara Sauce

Scarlet runner beans flowers

Scarlet runner beans bloom in vibrant red blossoms that are as beautiful in the field as the beans are tasty in your kitchen.

Serves 2-4
4 cups halved heirloom cherry tomatoes (or other thin-skinned tomatoes)
2 tablespoons virgin olive oil
1/2 cup filtered water
4 cloves garlic, thinly sliced
1 large shallot, chopped
2 tablespoons fresh parsley, chopped
1 giant handful fresh basil leaves, ripped
Sea salt and coarse ground pepper to taste
2 cups scarlet runner beans

In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. (If you are using this marinara recipe for pasta or another dish, throw in the basil, stir and it is ready to be served.)

Once the tomatoes have simmered for a bit, add in the water, fresh basil and runner beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through (cover with a lid if necessary). Serve immediately.

We thank WithFoodAndLove.com for this recipe.

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Gartlic Shoot Crostini

mixed radishes

Shredded radishes and finely chopped young garlic give this tasty crostini recipe a delicious crunch.

4 peeled hard-boiled eggs
8 thick slices artisan bread (ciabatta, levain, or baguette)
1 stalk garlic shoot, finely chopped
6-8 radishes, shredded
Butter
Sea salt
Freshly ground black pepper
Chervil, thyme, mint, parsley, or dill, finely chopped

Toast the bread and let cool. Use a large-holed grater to shred the eggs. Liberally butter the cooled toasts. You want the toast to cool first because you don’t want the butter to melt into the toast but rather to be its own distinct and delicious layer in the crostini. Sprinkle each piece of buttered toast with the garlic shoots, then layer on the shredded egg. Top evenly with the radishes and sprinkle with salt and pepper to taste. Garnish with the herb(s) of your choice.

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