Cooking with Parsley

Packed with vitamins C and K,

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.

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.

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.

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.

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.

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

Simple and sophisticated, this crunchy, savory, tangy, wonderful combination pairs well with everything from steak to mac and cheese or pizza.

All parts of the orange—juice, rind, and pulp—flavor the quickly-cooked fish. Substitute brown, basmati, or jasmine rice, if you prefer.