Avoid the clichéd stem of curlyleaf lurking on the side of the plate, and bring the brightness of flat-leaf parsley to center stage.
Packed with vitamins C and K, parsley offers a lot of value both in the kitchen and nutritionally. By incorporating parsley into a variety of dishes, you can easily
enhance the flavor without a lot of added effort.
First up is our Quinoa and Parsley Salad. This dish is a nice change from a traditional green lettuce salad, as it is fresh and filling. Celery and toasted pumpkinseeds add crunch, while dried apricots lend a soft, sweet touch.
View Recipe: Quinoa and Parsley Salad
Toss your “meh” meat loaf thoughts aside and try this cheesy comfort-food classic. Made with fresh parsley, white cheddar,
and ground sirloin, these mini loaves taste more indulgent than they actually are. Gear up for a new go-to family favorite.
View Recipe: Cheesy Meat Loaf Minis
If someone asked what the color green tastes like, chimichurri might very well be an answer. The parsley and cilantro create
a bright, fresh, and tart sauce with a touch of spicy heat from the red pepper flakes. A classic condiment for meat, it is
extremely versatile. Try it with grilled steak, chicken, or fish; roasted lamb; roasted new potatoes, fingerling potatoes,
or baby carrots; sandwiches as a dipping sauce; grilled bread; or raw oysters on the half shell.
View Recipe: Chimichurri
Grain salads make great side dishes. This quinoa salad with artichoke hearts, fresh thyme and parsley, and lemon zest is elegant
enough for company, yet quick enough for weeknight dinners.
View Recipe: Quinoa Salad with Artichokes and Parsley
Perfectly seared sea scallops start with a hot cast-iron skillet and are finished with a homemade citrus salsa. The star,
winter’s satsuma, are one of the sweetest citrus varieties with a meltingly tender texture. Look for satsumas with firm, tight
peels, with no hollow-feeling or dented spots; heavier ones are generally juicier.
View Recipe: Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa
Mint and parsley, favored partners for lamb, fit nicely into the gremolata. Serve these tender shanks with polenta, mashed
potatoes, or risotto and broccoli rabe.
View Recipe: Braised Lamb Shanks with Parsley-Mint Gremolata
Fresh-from-the-pod cranberry beans are creamy and delicious, especially when adorned with a mixture of herbs, nuts, and cheese.
Serve alongside grilled lamb or pork, or enjoy a larger serving as a vegetarian entrée.
View Recipe: Cranberry Beans with Parsley Pesto
Chicken receives a flavor kick with a medley of herbs in this satisfying dish. Orzo dressed with parsley makes for a refreshing
View Recipe: Herb-Crusted Chicken and Parsley Orzo
Simple and sophisticated, this crunchy, savory, tangy, wonderful combination pairs well with everything from steak to mac
and cheese or pizza.
View Recipe: Celery and Parsley Salad
All parts of the orange—juice, rind, and pulp—flavor the quickly-cooked fish. Substitute brown, basmati, or jasmine rice,
if you prefer.
View Recipe: Roasted Tilapia with Orange-Parsley Salsa