Category: Parsley

You can use herbs in quantity and in many different combinations here. However, make it even if you’re short on herbs. It will still be good. This is a great way to use parsley and cilantro stems.   Variations Use 1-2 teaspoons sage or rosemary instead of tender, leafy herbs. You’ll want to use much less as they are more strongly flavored. Add the zest of 1⁄2 a lemon in addition to the juice for a more lemony version. You can garnish this dip with capers and if you have a spare minute, fry the capers in a little olive oil until crisp and sprinkle over the dip. ... Read more »

I happened to have a purple daikon (radish) and radicchio on hand as well as some leftover citrus dressing. I always try to have some kind of toasted nuts or seeds as well as fresh herbs, for exactly this reason. It's quick to pull together something really delicious. Radicchio, with its tight head of leaves doesn't really need washing making this even quicker than a typical salad.... Read more »

Using up random bits of things (and freeing up fridge space) AND making something delicious with said bits is one of my greatest pleasures. These quick rice patties came about one Saturday when we returned, very hungry, from a soccer game. And this template of a recipe is yet another reason to cook more rice than you think you'll need so that you can make these on the fly a day or two later.   You can make these with nothing but leftover rice, a couple of eggs, and a few herbs or spices but there are so many options! And ratios and quantities are totally up to you and what you're needing to use up. This batch included about 2 tablespoons of leftover Green Sauce (the simplified version w/out egg). Just be sure to add more eggs and/or cheese if you increase the amount of rice so that the patties stick together.... Read more »

This is a bright, hearty salad with plenty of crunch. It keeps well, making it a good lunch-box or potluck candidate.   Whole grains like this take a while to cook, about an hour if you haven’t soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.... Read more »

Asparagus, herbs and eggs go together beautifully. Herbs are tender and prolific when asparagus starts popping up and I use them liberally here. Mix and match to your taste. You can of course vary the ratio of eggs to asparagus and herbs based on what you have on hand. It's a very flexible template. I love making frittatas for potluck and picnics because they're best at room temperature, they're easy to serve as finger food when cut into squares and are quick to make and hold up well. And they're a great last minute dish, using whatever random herbs and veg you happen to have on hand.... Read more »

This is a bright, springy dish that can be a light supper with some good bread or another vegetable or salad. You can omit the lentils. I happened to have some previously cooked little black lentils (which hold their shape beautifully--much like French Green lentils) on hand and like the color contrast with the white beans but the dish doesn't need them to succeed.   You can change the ratio of chicken to beans/herbs using either half a chicken breast or a whole one. A whole one will give you lots of meat per person. You can also substitute thighs for the breast if that's what you have or use up leftover cooked chicken.... Read more »

This is delicious on winter squash or eggplant or most any vegetable, as well as with chicken or lamb, grains, beans, or greens.  ... Read more »

Dumplings are simple to stir together and if you happen to have sourdough starter on hand, you can employ some of it to make them extra bouncy and moist. The fresh herbs make them particularly flavorful. You can cook dumplings in most any soup, so this is just a suggested combination. Vary the beans, vegetables, stock and herbs to suit your taste and pantry.   Variations Incorporate different beans by using various or a combination of butter beans, cannellini beans, great northern beans, navy beans, garbanzo beans, and/or black eye peas. Red or black beans can be substituted or added to the dish, as well. Cooked or canned beans (drain if using the latter) work well when limited on time. Add them to the soup during the last 10 minutes of cooking. Soaked, and drained, beans, as described below, are highly nutritious and delicious. Great herbs to use, in any combination, is parsley, dill, cilantro, chives, tarragon.  ... Read more »

When you have a flavorful pesto or sauce on hand or have a few minutes to make one, it can turn most anything into a delicious dish. This is the pumpkin seed and cilantro/parsley pesto thinned down with plain yogurt, over blanched/boiled (an underrated cooking technique!) or roasted cauliflower, garnished with more toasted pumpkin seeds.   Variations Many different base vegetables can be used such as broccoli, roasted winter squash, cabbage, potatoes, sweet potatoes, etc. Roast the cauliflower instead of boiling if you'd like.   ... Read more »

Eggplant is quickly transformed in a hot skillet and then paired with cool, garlicky yogurt for one of the simplest, most delicious dishes I know.  If you have a tomato by all means add it, it adds a bit of moisture and both sweetness and acidity.... Read more »

This is a flavorful meal, employing the same, simple sauce to cook both the fish and the quinoa (or other grain).   Variations: Substitute different kinds of fish or even shrimp. Substitute basil and/or a small amount of mint for the cilantro and parsley. Substitute rice or other grain for the quinoa. Bake it instead of cooking on stove top and so on and so forth. ... Read more »

In the spring when tender herbs are abundant this is one of my favorite things to make. This is particularly quick because there's no need to saute anything first, just fresh herbs, eggs and salt. And leftovers make a delicious sandwich filling!... Read more »

Black futsu squash is so easy to use because the skin is tender and edible, it keeps its shape, and is delicious. In this dish the squash is diced and sauteed until tender--just takes 7 minutes or so and then tossed, warm with cooked beans, lots of parsley, and a nice bright dressing.    ... Read more »

This is a lovely, fragrant dish. The meat is entirely optional. Serve it with another hearty salad and bread for a light supper or with a frittata or with roasted vegetables or meats.... Read more »

You can assemble this in minutes as there's no cooking ingredients separately. It takes about 30 minutes to bake, can be assembled in the morning, then popped in the oven when you walk in the door in the evening. It depends on fresh herbs for its fragrance and flavor. This is a great way to use up old bread.... Read more »

This dish comes together quickly if you have cooked or canned chickpeas on hand and some roasted tomatoes in the freezer. Canned, roasted tomatoes will work perfectly as well. You can vary the herbs and spices to your taste and stretch the meat by adding egg and/or bread crumbs if you'd like. You can also substitute lamb for all or part of the beef.... Read more »

This is a slightly richer version than Grated Parsnip Frittata I thanks to some cream and grated cheese.  ... Read more »

This is a pretty, green-flecked soup topped with more green in the form of the parsley garnish. Pistou is sort of a French version of pesto (usually without nuts) made with basil and used to top soups. This lemony parsley version brightens up this simple, creamy (no cream) soup. ... Read more »

Roasting celery root together with mushrooms (most any kind) and a little white wine is delicious as is but bright and more beautiful dressed with a parsley-rich vinaigrette. ... Read more »

No time for chowder but have the same ingredients on hand, more or less?  Make this, robust and bright salad with a buttermilk dressing.   Variations Substitute halved cherry tomatoes for the bacon Substitute cilantro or basil for the parsley Substitute smoked trout for the bacon (see comment below)  ... Read more »