Avoid the clichéd stem of curlyleaf lurking on the side of the plate, and bring the brightness of flat-leaf parsley to center stage.
April 15, 2013
1 of 10Photo: Andrea Dorsey
A Fresh Accent
Packed with vitamins C and K,
2 of 10Photo: 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.
3 of 10Photo: 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.
4 of 10Photo: 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.
5 of 10Photo: 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.
6 of 10Photo: 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.
7 of 10Photo: 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.