278990 Fri Jul 29 10:26:10 -0700 2005 13 31 Home Cooking 0 1478321 any ideas for a garden full of parsley? I have both Italian Large Leaf and Curley taking over my garden and need to get rid of some this weekend... Fri Jul 29 10:26:10 -0700 2005 0 ctmom 1 1478324 Chimichurri sauce in a large batch. Put it over steaks or chicken. Fri Jul 29 10:38:57 -0700 2005 1478321 0 Tugboat 1 1478325 I love to finely mince or blend a bunch of flat-leaf parsley with lots of fresh garlic, olive oil, salt and pepper. Great for spaghetti. (You have to love parsley and garlic though.) Fri Jul 29 10:44:23 -0700 2005 1478321 0 Sir Gawain 2 1478336 I do the same thing but I include grated parmesan cheese. Often I add toasted slivered almonds or pinenuts. Great quick, delicious meal. Fri Jul 29 11:15:01 -0700 2005 1478325 0 Homer J 1 1478327 Make a big batch of meatballs and freeze them to use as needed. I put a ton of parsley and parmesan cheese in my meatballs, yummy, now I want some! LOL Fri Jul 29 11:02:35 -0700 2005 1478321 0 EAF 2 1478329 You could always hang it to dry for use all winter long, too. Fri Jul 29 11:03:25 -0700 2005 1478327 0 EAF 1 1478349 Alton Brown has a good lemon parsley salad that ive made a number of times. Very good. Fri Jul 29 12:28:06 -0700 2005 1478321 0 MV 1 1478355 I love two or more parts parsley chopped up with one part onions, salt, pepper, and lime juice over all foods Latin. I imagine it'd be great on all kinds of fish, too. You could also make a pesto that's 1/2 parsley, 1/2 basil. It takes a lot of herbs to make a small amount of pesto, and it freezes well for months. Fri Jul 29 12:53:32 -0700 2005 1478321 0 nooodles 1 1478358 Gremolata- chopped parsley, garlic, lemon zest. Traditionally sprinkled over osso buco, but also nice with rich dishes like braised short ribs, stews, oxtails, pork belly. Combine just before using. Also a blended herb sauce. Take a handful of parsley, a couple leaves of sage, thyme, rosemary (whatever combo of herbs you like), S&P, light olive oil, squeeze of lemon. Blend until smooth and use with lamb, chicken, beef, fish, veggies. Fri Jul 29 13:02:27 -0700 2005 1478321 0 petradish 1 1478361 I can't believe no one has said tabouli yet. Fri Jul 29 13:08:50 -0700 2005 1478321 0 Ruth Lafler 1 1478369 Salad consisting of chopped cucumber, tomatoes, peppers, parsley, add a dressing of salt, pepper, lemon juice and olive oil to taste. Fri Jul 29 13:49:56 -0700 2005 1478321 0 LisaN 1 1478388 Tabouli! I also had a great salad the other night. It was: black eyed peas shredded carots scallons red pepper green pepper parsley dill (just a little) lemon juice? olive oil? everything was diced up the size of the black eyed peas. Fri Jul 29 15:31:55 -0700 2005 1478321 0 Diane 1 1478404 I love Nigella Lawson's Chicken, Almond & Parsley salad - go heavy on the flat-leaf Italian parsley: http://www.uktvfood.co.uk/?UKTVFoodpreview=recipes.newprint&ID=516256 This is from Forever Summer, which has another recipe I like for couscous with olive oil, pine nuts, and plenty of chopped parsley and coriander leaves. I can't find the recipe online, but it should be simple enough just from the description. Waitrose's ingredient of the month is parsley and they also suggest a salad. I made it with canned fava beans instead of fresh, and it was good - although I think I'd prefer cannellini the next time I make it: http://www.waitrose.com/food_drink/wfi/ingredients/herbsspicesseasoningsandcondiments/0508076.asp Also, to note, in the Persian Gulf tabouleh is made with an unbelievable lot of parsley - like a 4:1 ratio of parsley and bulghur wheat, the inverse of what I usually see in the US. It is very refreshing made this way. Use your favourite recipe but just adjust the proportions. Best of luck a-parsleying! Fri Jul 29 17:05:22 -0700 2005 1478321 0 plum 1 1478602 One of the best-loved Iranian dishes is a stew of parsley (and other herbs) and lamb, called ghormeh sabzi. There are hundreds of recipes on the web (eg. http://www.iranonline.com/iranhall/recipe/ghormeh_sabzi.html), and for any one of them I would happily quadruple the amount of parsley called for. Flat-leaf parsley works better, the other herbs are optional, though a little fenugreek leaf is a must for total authenticity. Serve with plain white basmati rice and plain yoghurt on the side. Sun Jul 31 16:59:49 -0700 2005 1478321 0 zara