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A highly underappreciated herb, parsley is extremely versatile and is one of the most mineral-, vitamin-, and antioxidant-dense foods you can eat.
Will keep in a plastic bag in the fridge for a week or more.
We love straight parsley salads with a strong dressing of garlic, anchovy, lemon juice and olive oil. We also love salsa verde (Italian parsley pesto). Or simply pick the leaves off the stems and chop them before tossing with roasted vegetables, adding to a salad, or baking them in a frittata. Always chop fresh herbs with a sharp, dry knife or simply tear with your fingers.
Salsa Verde (Italian Parsley Pesto)
Carrot Salad with Tahini, Crisped Chickpeas, and Parsley
Farro Salad with Root Vegetables, Honey, Harissa, & Parsley
Parsley Shallot Butter (amazing on Potatoes, Oysters, Roast Chicken, or Burgers)
Spiced Sweet Potato & Beet Sandwich with Feta
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