Cooking with Parsley

April 15, 2013
Photo: Randy Mayor
Avoid the clichéd stem of curlyleaf lurking on the side of the plate, and bring the brightness of flat-leaf parsley to center stage.
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A Fresh Accent

Photo: Andrea Dorsey
Packed with vitamins C and K,
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Cheesy Meat Loaf Minis

Photo: John Autry
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.

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Chimichurri

Photo: John Autry
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.

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Quinoa Salad with Artichokes and Parsley

Photo: Nina Choi
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.

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Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Photo: Randy Mayor
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.

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Braised Lamb Shanks with Parsley-Mint Gremolata

Photo: Becky Luigart-Stayner
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.

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Cranberry Beans with Parsley Pesto

Photo: Gentl & Hyers
View Recipe: 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.

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Herb-Crusted Chicken and Parsley Orzo

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

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Celery and Parsley Salad

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

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Roasted Tilapia with Orange-Parsley Salsa

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

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