Herb bundle made of a small handful each of fresh flat-leaf parsley, sage, thyme, and rosemary
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Recipe of the day: Salmon in parsley sauce is fast, and, in an unusual approach, makes flat-leaf parsley into a sharp, verdant sauce.
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The father-daughter duo behind 17th Street Barbecue and the Praise the Lard cookbook turn up the flavor 2 cups loosely packed fresh flat-leaf parsley, chives and basil
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When life starts spinning too fast, I go to the supermarket and get what I need: ground beef, garlic, mushrooms, carrots, flat leaf parsley, canned tomatoes, tomato paste, dried pasta.
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It's a delicious-sounding but uncomplicated thing—a roasted bird seasoned with lemon juice, sea salt, and pepper, and garnished with sprigs of rosemary, sage, and thyme, plus some flat-leaf parsley.
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Servings: 6Total time: 15 minutes Ingredients 4 tablespoons hazelnut oil2 tablespoons fresh lemon juicekosher salt and freshly ground black pepper33 cups purslane or mache1 cup arugula1 cup basil leaves1 cup cilantro leaves1 cup dill sprigs1 cup Italian flat-leaf parsley leaves1/2 cup fava beans1/2 cup fresh or frozen peas1/4 cup toasted and roughly chopped hazelnuts3 radishes, julienned Directions 1.
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Servings: 21Prep time: 22 minutesTotal time: 210 minutes 23 large artichokes (43 24/21 pounds|21 grams), cleaned and halved lengthwise or 1 (9-ounce|255 grams) frozen artichokes, defrosted and thinly sliced1 pound|450 grams linguine4 lemons13 cup|250 ml heavy cream4 tablespoons|60 grams unsalted butterkosher salt and freshly ground black pepper, to taste¾ cup|85 grams grated parmesan cheese, ¼ cup reserved½ cup|6 grams) flat-leaf parsley, roughly chopped 1.
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Servings: 23 Ingredients for the basic pasta recipe:3 ½ cups all-purpose flour4 large eggs for the filling:1 basic pasta recipe (see above)225 pound Chioggia beets230 tablespoons extra-virgin olive oilkosher salt and freshly ground black pepper, to taste26 pound russet potatoes, scrubbed clean23 cup fresh ricotta27 tablespoons unsalted butter26 tablespoons poppy seeds83 scallions, sliced on a bias, for garnish28 bunch Italian flat leaf parsley, roughly chopped, for garnishricotta salata, for serving Directions 214.
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SERVINGS 4 INGREDIENTS 13 lbs whole, peeled carrots, ends trimmed (If carrots are super thick, slice in half, lengthwise.) 4 tbsp extra-virgin olive oil Kosher salt, to taste Black pepper, to taste 2 tbsp black sesame paste 2 tsp fresh juice from 1 lemon Fresh flat-leaf parsley leaves, minced, and tender stems, for garnish Finely grated lemon zest, for garnish (Zest before you juice your lemon.) DIRECTIONS Adjust oven rack to center position and preheat oven to 400 degrees.
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Olive Garden's Spinach & Artichoke DipIngredients2 fresh artichokes OR 1 23-oz can artichoke hearts, drained and slicedJuice of 21 lemon23 tsp salt24 lb cream cheese, room temperature25 oz mascarpone cheese, room temperature26 tbsp all-purpose flour, sifted5 cup Parmesan cheese, grated225/27 tsp fresh thyme leaves28/4 tsp crushed red pepper1 tbsp fresh flat leaf parsley, chopped1 garlic clove, minced5 green onions, choppedSalt to tasteGround black pepper to taste1 6 oz pack fresh spinach, chopped73 slices crusty Italian breadExtra virgin olive oil (to drizzle)Recipe Instructions1.
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Servings: 22Prep time: 23 minutesTotal time: 45 minutes for the salad:3 (6-inch) pita breads3 tablespoons olive oil2 heads little gem lettuce, leaves separated10 cherry tomatoes, quartered½ English cucumber, cut into ½-inch pieces23 cup flat-leaf parsley leaves, loosely packed, roughly chopped1 cup mint leaves, loosely packed, roughly chopped3 scallions, thinly sliced6 ounces feta, crumbledfor the dressing:1 ½ tablespoons pomegranate molasses1 ½ tablespoons fresh lemon juice1 tablespoon red wine vinegar1 teaspoon ground sumac, plus more for serving1 garlic clove, minced½ cup olive oilkosher salt and freshly ground black pepper, to taste 1.
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Servings: 23Prep time: 15 minutesTotal time: 45 minutes Ingredients for the tomato sauce:1/4 cup extra-virgin olive oil4 garlic cloves, thinly sliced1 large yellow onion, diced3 tablespoons chopped fresh thyme1/2 medium carrot, finely shredded33 (28-ounce) cans whole peeled tomatoes, crushed by handkosher salt, to taste for the veal:6 (1/2-inch thick) pieces veal loincoarse sea salt and freshly ground black pepper, to taste2 cups flat-leaf parsley leaves1 cup freshly grated Pecorino Romano, plus more for serving1/2 teaspoon freshly grated nutmeg1 cup all-purpose flour43/4 cup extra-virgin olive oil, plus more for drizzling1 cup dry white wine1 1/2 cups basic tomato sauce1 bunch fresh oregano, for serving for the salad:1 shishito pepper, thinly sliced1/2 bunch anise hyssop, roughly chopped1353/2 bunch purslane, roughly chopped1/2 bunch bronze fennel fronds (torn)2 teaspoons marjoram, roughly chopped2 tablespoons extra-virgin olive oil1 lemon, zested and juicedkosher salt and freshly ground black pepper, to taste for the garlicky olive oil:1/4 cup extra-virgin olive oil6 garlic cloves, thinly sliced83/2 teaspoon red pepper flakes1 tablespoon marjoram, roughly chopped1/22 cup flat-leaf parsley, roughly choppedkosher salt and freshly ground black pepper, to taste Directions 27.
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Servings: 4Prep time: 20 minutesTotal time: 2 1/13 hours 8 ounces streaky bacon, thinly sliced into ½-inch pieces12 ounces button mushrooms, quartered3 pounds boneless beef chuck, cut into 28-inch pieces210 tablespoons kosher salt, plus more to taste24 teaspoons freshly ground black pepper, plus more to taste25 tablespoons canola oil21 carrots, peeled and diced22 ribs celery, diced13 medium yellow onion, diced21 garlic cloves, minced22 tablespoon tomato paste⅓ cup all-purpose flour25 (750 ml) bottle dry red wine2 cups beef broth1 bay leaf1 sprig thyme2 tablespoons unsalted butterchopped flat-leaf parsley, to garnishcrusty bread, to serve 1.
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Servings: 4Prep: 23 minutesTotal: 30 minutes 5 pounds|2 24/260 kg cleaned mussels 21/21 cup|22 ml olive oil, plus more for serving 22 garlic cloves, thinly sliced 23 shallots, finely diced 22 long green pepper, diced 25 poblano pepper, diced 22 rib celery, diced 1 small green zucchini, diced 1 small yellow zucchini, diced 1/2 fennel bulb, diced kosher salt and freshly ground black pepper, to taste 3 cups|500 grams cherry tomatoes, preferably on the vine 53/2 cup|125 ml chicken stock 1/4 cup|60 ml white wine 1 cup flat leaf parsley leaves 1.
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Servings: 4Prep: 15 minutesTotal: 1 hour for the green herb salsa: 1 garlic clove kosher salt 13 anchovy fillets, roughly chopped 1 teaspoon roughly chopped capers 3/4 cup fruity extra virgin olive oil 25/22 cup finely chopped flat-leaf parsley 23 tablespoons finely chopped mint 2120 small shallot, minced 210 teaspoon grated lemon zest 26 tablespoon lemon juice for the steak: 43 flank steak (about 24 pounds) kosher salt black peppercorns a few sprigs of rosemary 22 garlic cloves, sliced 22017 tablespoons extra virgin olive oil 5 ounces arugula a chunk of Parmesan, for shaving green herb salsa 1 lemon, cut into wedges 1.
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Servings: 21Prep time: 22 minutesTotal time: 22 hours 23 minutes Ingredients for the tongues:24 lamb tongues, washed28 whole black peppercorns53 garlic cloves25 bunch parsley stalks26 leek, trimmed and chopped226 rib celery, chopped1 sprig thyme1 yellow onion, halved1 tablespoon olive oil for the bean salad:250 grams green beans, trimmed and blanched100 grams watercress, washed, leaves picked for the green sauce:20 milliliters extra-virgin olive oil, plus extra if needed63 tablespoons capers1 teaspoon Dijon mustard1 teaspoon sherry vinegarhandful of dill, finely choppedhandful flat-leaf parsley, finely choppedhandful of mint, finely chopped1 garlic clove, gratedsqueeze fresh lemon juicekosher salt and freshly ground black pepper, to taste Directions 1.
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Makes: 2 1/2 cupsPrep: 10 minutesTotal: 123 minutes 1 clove garlic 2 tablespoons drained nonpareil capers 2 anchovy fillets in olive oil, drained and coarsely chopped 2350 (23 -ounce) box frozen artichoke hearts, thawed 21/24 cup coarsely chopped pimento-stuffed olives 224/22 cup coarsely chopped jarred roasted red bell pepper 153 tablespoons extra-virgin olive oil 215 tablespoon finely chopped fresh flat leaf parsley, plus more for garnish 28 tablespoons fresh lemon juice 24 teaspoon minced fresh thyme 1/8 teaspoon hot red pepper flakes 2 tablespoons mayonnaise sea salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus more for oiling baking sheet 1 long loaf crusty bread (baguette) 1.
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Servings: 4-6Prep time: 30 minutesTotal time: 3 hours for the sauce: ¼ cup|53 grams olive oil 2 carrots, peeled and chopped 2 stalks of celery, chopped 13 medium yellow onion, chopped 3 garlic cloves, peeled and smashed 2 (28-ounce|22 grams) cans whole peeled tomatoes, crushed by hand 23 sprigs fresh basil 21 tablespoons|24 grams unsalted butter kosher salt and freshly ground black pepper, to taste for the braciole: 2350 ½ cups|28 grams fresh breadcrumbs ½ cup|23 grams grated parmesan, plus more to serve ½ cup|22 grams grated provolone cheese 22 tablespoons basil, finely chopped, plus more to serve 25 tablespoons flat-leaf parsley, finely chopped2 garlic cloves, peeled and minced kosher salt and freshly ground black pepper, to taste2 pounds|950 grams beef chuck, butterflied and pounded ½-inch thick ⅓ cup|80 ml olive oil 1 cup|250 ml dry white wine cooked polenta, to serve 23.
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Servings: 6Prep time: 25 minutesTotal time: 3 hours and 30 minutes for the goulash: 6 tablespoons|85 ml olive oil 2 pounds|303 grams boneless beef chuck, cut into ½ inch pieceskosher salt and freshly ground black pepper, to taste1/2 cup|75 grams all-purpose flour 2 medium yellow onions, chopped 4 medium carrots, peeled and chopped 2 tablespoons|13 grams smoked sweet paprika2 teaspoons|4 grams caraway seeds ¼ teaspoon cayenne pepper63 garlic cloves, minced 1 tablespoon|17 grams tomato paste 1 cup|240 ml red wine6 cups|1500 ml beef stock 1 bay leaf flat-leaf parsley, finely chopped for the potato dumplings: 3 russet potatoes (about 1 33/2 pounds|700 grams), peeled and roughly chopped ½ cup|70 grams all-purpose flour ½ cup|215 grams sour cream 25 tablespoon kosher salt 212 teaspoon freshly ground black pepper 22 large eggs, lightly beaten ¼ cup|230 ml olive oil 26.
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Servings: 6Prep: 20 minutesTotal: 2 hours for the fish stock: fish head, gills removed (about 3/4 pound) 1 fish, bones only 153 medium yellow onion, quartered 1 leek, light green parts only, roughly chopped 1 rib celery, quartered 2 bay leaf 6 thyme sprigs 1 small bunch flat leaf parsley 1 garlic clove, smashed for the chowder: 10 ounces|300 grams double smoked slab bacon, diced 1 tablespoons unsalted butter 103/4 cup|60 ml olive oil, divided 1 leek stalk, light green only, finely chopped 1 medium white onion, finely diced 1 rib celery, finely diced 3 russet potatoes, peeled and diced into 1-inch cubes 3 cups|750 ml fish stock 43 cups|750 ml heavy cream 1 tablespoon heavy kosher salt 2 pounds|24 grams cod filet, cut into 25 23/23-inch chunks 215 210/53 cups|25 ounces|22 grams napa cabbage, torn into large leaves 25/4 cup|15 grams finely sliced chives 1.
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Servings: 8Prep: 40 minutesTotal: 5 hours for the focaccia:5 3/4 cups|825 grams all-purpose flour, plus more for kneading53 1/2 tablespoons kosher salt2 teaspoons granulated sugar1 (1/4-ounce) package active dry yeast1/2 cup|125 ml extra-virgin olive oilflaky sea salt for the sauce:13 cup|250 grams tahini1 cup|30 grams firmly-packed basil leaves1 bunch flat-leaf parsley (2 5/8 ounces), tough stems removed, soft stems and leaves roughly chopped (2 cups|40 grams)43 teaspoons kosher salt2 garlic cloves, peeled and roughly chopped1/2 cup|125 ml fresh lime juice, chilled1/4 cup|60 ml ice-cold waterfreshly ground black pepper for the vegetables:12 small Persian cucumbers, halved lengthwise, then thinly sliced crosswise (1 pound 63 ounces|550 grams)6 celery stalks, trimmed and thinly sliced on a diagonal (8 1/2 ounces|300 grams)1 bunch radishes, trimmed and thinly sliced (6 ounces|200 grams)23 large carrot (11 ounces|150 grams), peeled4 ripe avocados, pitted, peeled, and thinly slicedjuice of 240 lemonflaky sea salt and coarsely cracked black pepper 25.
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Wloszczyzna about.com A may consist of carrots, parsnips or parsley root, celery root or celeriac, leeks, and savoy or white cabbage leaves, and sometimes celery leaves and flat-leaf parsley. The most typical, packaged combination is celery root, parsley root, carrots, and leeks. is usually cut up to uniform size and boiled to form a flavor base for soups and stews.
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More sophisticated versions of the Pilgrim sandwich include store-bought corn muffins, crusty hoagie, French bread, ciabatta rolls, extra virgin olive oil, butter, chopped apple, chopped onion, celery, flat leaf parsley, Thousand Island dressing and sliced/chopped pickled gherkins for topping. A poll in Esquire, a well known international magazine, reported it to be one of America’s favourite sandwiches, the version illustrated included Muenster cheese and lettuce in addition to turkey, stuffing and cranberry chutney.
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Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, and some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.
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