10 Parsley Recipes

Every summer I plant an herb garden, usually in small pots that sit right outside my kitchen door.  I typically grow basil, thyme, dill, chives, oregano and parsley. This year I ended up with two pots of parsley and they have really taken off. I have found myself with more parsley than I know what to do with. In an effort to maximize this year's crop, I offer the following 10 recipes for parsley.

1. Tabbouleh salad - This traditional Lebanese dish is made with bulgur, cucumbers, tomatoes, green onions and lots of fresh herbs with parsley playing a starring role. Bulgur is dried cracked wheat made from the groats of any number of different wheat species. It is a whole grain, which means it is full of fiber and very good for you. It has a nutty, earthy flavor which is excellent when combined with fresh herbs, veggies and lemon vinaigrette. Most packages of bulgur will have a recipe for tabbouleh salad, but in case you can't fine one, here is a simple preparation. Put one cup of dry bulgar and one teaspoon of salt in a bowl and pour over one cup of boiling water. Cover it with plastic wrap and let it sit at room temperature for at least half an hour until all the water is absorbed. Mix together 1/4 cup of lemon juice and 1/4 cup of good olive oil. While the bulgur is still warm, pour the dressing over it and mix it in, Cover it and put it in the fridge for a couple of hours. The dressing will soak into the bulgur and make it delicious.

tabbouleh salad

When the bulgur is chilled and the dressing is absorbed, add the rest of the ingredients: 1 cup of chopped parsley, one cup of chopped mint, one cucumber (peeled, seeded and cut into small pieces), two medium tomatoes (poke some of the seeds out so your salad isn't too watery and cut them into small pieces), two or three chopped green onions and salt and pepper to taste. Mix everything together and put it back in the fridge for an hour.

2. Chimichurri sauce - This thick, green sauce is an Argentinian invention designed to go with grilled meat. The main ingredient is parsley and it is enhanced by red wine vinegar, garlic, red pepper flakes, shallot and olive oil. You can also add fresh oregano or cilantro if you desire, but its fine with just parsley. Basically, a cup of finely chopped parsley is moistened with 1/3 cup of oil, 1/4 cup of vinegar and seasoned with a minced clove of garlic, a small chopped shallot, salt, pepper and red pepper flakes. You can even puree it in the food processor of you want a smooth sauce. I like mine chunky. Its best after it sits in the fridge for a couple of days, which allows the garlic to mellow and the flavors to come together. It can be used as a marinade or just spooned over grilled beef, chicken, pork or lamb. It is also delicious served over grilled mushrooms and veggies.

3. Herb cream cheese - This is one of my favorite things to have in the fridge. Its good on crackers, toast and bagels. In the food processor, mix a block of cream cheese and a small log of goat cheese with your favorite chopped herbs, a little lemon zest, a drizzle of olive oil, salt and pepper. Parsley is perfect in here, as are thyme and chives.

homemade matzo balls

4. Matzo balls - To me, matzo balls just don't taste right without fresh parsley in them. I also like fresh dill, but dill takes a back seat to parsley in a matzo ball. I also use giant handfuls of parsley when I make chicken soup. Homemade chicken broth is not a necessity if you're craving matzo balls. Canned chicken broth will do in a pinch. Follow the directions on the package of matzo meal or matzo ball mix and add about half a cup of chopped parsley. When you make matzo balls, make sure you beat the eggs very well before you add the matzo meal and boil them covered in salted water. Once they are boiled you can add them to your soup. Trust me, your balls will be fluffy and perfect if you follow these tips.

5. Herb rice - Lemon and parsley go very well together and when they team up with rice, you have a versatile and yummy side dish. Put a cup of raw rice in a pot over medium heat and add a tablespoon of butter. Stir it together and toast the rice in the melted butter. Add a teaspoon of salt, 1/4 cup of lemon juice, 3/4 cup of chicken broth, a handful of finely chopped parsley and cook covered over low heat until the water is absorbed and the rice is tender. I like to turn off the heat and let the rice sit covered for about 10 minutes before I serve. Fluff your rice with a fork.

6. Herb salad - We eat a lot of salads in the summer and they can get kind of boring.  Adding fresh parsley leaves to a salad really brightens it up. In this application, do not chop your parsley. Pinch the leaves from the stems and drop them right into your salad. Its a lovely surprise when you get that herbaceous flavor from a well placed parsley leaf.

7.  Shrimp and parsley - Parsley goes particularly well with seafood and shellfish. For a pound of shrimp, you'll need about half a cup of parsley. In a medium skillet, melt two tablespoons of butter and a splash of olive oil over medium high heat. When the butter is sizzling, throw in one minced garlic clove. When the garlic is just starting to turn brown, toss in your cleaned shrimp and saute them just until they are no longer translucent. Shrimp can overcook very easily so keep an eye on them and take them off the heat as soon as they look done. Then stir in the chopped parsley and squeeze in a little lemon juice. This is a great little appetizer with a glass of white wine.

ravioli with parsley pesto

8.  Pesto - Yes, traditional pesto is made with basil, pine nuts, olive oil, garlic and grated Parmesan cheese, but you might not realize that you can substitute any herb or nut that you like. Find your favorite pesto recipe and follow it just for the proportions, but try using parsley instead of basil and try using walnuts instead of pine nuts.

9. Stuffing - What is a holiday turkey dinner without stuffing?  In my opinion, its not a holiday dinner unless there is a bowl of stuffing on the table. My mother preferred bread stuffing and we always had a stash of end pieces and stale bread in the freezer waiting for her next holiday meal. This is another recipe that just doesn't taste right to me without parsley.  I can't share a recipe with you because I make stuffing using my senses, not measuring cups, but here is the basic rundown. Saute chopped onion, garlic and celery with a little paprika in a large skillet over medium heat until they are soft. Don't throw out the celery leaves, they are excellent in this recipe. Take your stale bread and pour just enough broth over it to moisten, but not to make it mushy. Add the moistened bread to the pan and saute it with the vegetables. Add a generous amount of chopped parsley. You can either stuff this inside the turkey or roast it in a pan in the oven until it is golden brown on top. Make sure you have plenty of gravy because this bread stuffing is best when its anointed with gravy.

10. Roast chicken - Want to add amazing flavor to a plain roast chicken? Stick a couple whole garlic cloves and a handful of fresh parsley inside the cavity before you roast it.  The parsley will break down in the oven and flavor the chicken from the inside.

Parsley is a pretty ubiquitous herb and there are hundreds of things you can do with it.  These are just a few ideas on how you can make it shine.