Cooking with Parsley

Avoid the clichéd stem of curlyleaf lurking on the side of the plate, and bring the brightness of flat-leaf parsley to center stage.

A Fresh Accent

Photo: Andrea Dorsey

A Fresh Accent

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

Cheesy Meat Loaf Minis

Photo: John Autry

Cheesy Meat Loaf Minis

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

Chimichurri

Photo: John Autry

Chimichurri

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

Quinoa Salad with Artichokes and Parsley

Photo: Nina Choi

Quinoa Salad with Artichokes and Parsley

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

Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Photo: Randy Mayor

Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

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

Braised Lamb Shanks with Parsley-Mint Gremolata

Photo: Becky Luigart-Stayner

Braised Lamb Shanks with Parsley-Mint Gremolata

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

Cranberry Beans with Parsley Pesto

Photo: Gentl & Hyers

Cranberry Beans with Parsley Pesto

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

Herb-Crusted Chicken and Parsley Orzo

Photo: John Autry

Herb-Crusted Chicken and Parsley Orzo

Chicken receives a flavor kick with a medley of herbs in this satisfying dish. Orzo dressed with parsley makes for a refreshing accompaniment.

View Recipe: Herb-Crusted Chicken and Parsley Orzo

Celery and Parsley Salad

Photo: John Autry

Celery and Parsley Salad

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

Roasted Tilapia with Orange-Parsley Salsa

Photo: Randy Mayor

Roasted Tilapia with Orange-Parsley Salsa

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

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