11 ways to cook with fresh parsley

Don't dismiss parsley as merely a garnish--used in quantity, its robust "green" flavor is delicious in a multitude of recipes

Cooking with fresh parsley

Photo by Thomas J. Story; written by Elaine Johnson

Cooking with fresh parsley

It's easy to dismiss parsley as merely a garnish, but used in quantity, its robust "green" flavor is delicious raw in salads, sauces, and marinades, and cooked in dishes likes quiche and soup.

Parsley Ravioli with Brown Butter Sauce

Photo by Iain Bagwell

Parsley Ravioli with Brown Butter Sauce

Won ton wrappers make a great substitute for homemade pasta, so you can whip up these tasty ravioli on a weeknight. They're made with flat-leaf parsley, also called Italian parsley, which tastes much more robust than the curly variety.

Recipe: Parsley Ravioli with Brown Butter Sauce

Fava Leaf and Parsley Quiche

Fava Leaf and Parsley Quiche

Whip up this seasonal quiche for the perfect spring brunch dish.

Recipe: Fava Leaf and Parsley Quiche

Easy Lettuce and Herb Salad

Photo by Lisa Romerein; written by Elaine Johnson

Easy Lettuce and Herb Salad

This salad, ready in 15 minutes, is the perfect refreshing accompaniment to a grilled menu.

Recipe: Easy Lettuce and Herb Salad

 

Beef, Broccolini, and Bread Salad with Salsa Verde

Photo by Iain Bagwell

Beef, Broccolini, and Bread Salad with Salsa Verde

Robust, briny, and herbaceous, Italian-style salsa verde works beautifully as both a marinade and a table sauce.

Recipe: Beef, Broccolini, and Bread Salad with Salsa Verde

Pancetta Salmon Kebabs with Parsley Vinaigrette

Photo by Leigh Beisch; written by Amy Machnak

Pancetta Salmon Kebabs with Parsley Vinaigrette

Bacon and salmon together is surely a match made in heaven. Serve it with a fresh herb vinaigrette and you’ve got something worthy of angels.

Recipe: Pancetta Salmon Kebabs with Parsley Vinaigrette

Slow-Roasted Portabellas on Parsley Salad

Photo by Leigh Beisch

Slow-Roasted Portabellas on Parsley Salad

The balsamic vinegar brings a lot to this dish, so use a good-quality one, if possible. The small investment is worth it--a few drops go a long way.

Recipe: Slow-Roasted Portabellas on Parsley Salad 

Triple Green Salad

Photo by Iain Bagwell; written by Stephanie Spencer

Triple Green Salad

Baby greens, green onions, and loads of parsley (it’s even in the dressing) give this salad lots of fresh spring flavor.

Recipe: Triple Green Salad

Lamb Blade Chops with Olive Parsley Salad

Written by Amy Machnak

Lamb Blade Chops with Olive Parsley Salad

The salad is so good, we recommend making a bit extra to have the next day on a sandwich or over grilled chicken.

Recipe: Lamb Blade Chops with Olive Parsley Salad

Parsley Mint Pistachio Pesto

Photo by Dan Goldberg

Parsley Mint Pistachio Pesto

This rich, green pesto emerged from experimenting with fresh farmers' market ingredients.

Recipe: Parsley Mint Pistachio Pesto

Anchovy and Herb Marinade

Photo by Iain Bagwell

Anchovy and Herb Marinade

This marinade (pictured at right) is ideal for beef. Capers, lemon zest, and parsley add brightness and acidity; the anchovy provides savory depth.

Recipe: Anchovy and Herb Marinade

 

 

Italian Chard Stuffing

Photo by Leigh Beisch

Italian Chard Stuffing

If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, good bread, and lots of chard―a stuffing that works as a side dish too.

Recipe:  Italian Chard Stuffing

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