Making homemade chicken soup chock-full of vegetables is easy with this hearty slow cooker recipe. For a great boost of colour, stir in fresh parsley at the end.
Charmoula is a Moroccan seasoning mixture of fresh herbs (coriander and parsley) and spices (paprika, cumin and cinnamon). Adding the herbs at the end gives the freshest, brightest flavour.
Brussels sprouts are welcome at any Thanksgiving feast. This dish is spruced up with a hit of fresh lemon. If you like, garnish it with chopped fresh parsley.
Persillade, a mixture of parsley and garlic, added to dishes at the end of cooking perks up flavour. Ordinary white or red-skinned boiling potatoes are best for this salad.
Chimichurri sauce hails from Argentina. It’s traditionally made with parsley, garlic and vinegar, among other seasonings, and served alongside grilled meat. Serve over our Herbed Double Rack of Pork.
Gremolada, a trio of lemon, garlic and parsley, sparks up most green vegetables, particularly green beans. If you like, toss these with 2 tbsp (25 mL) grated Parmigiano-Reggiano cheese at the end.
Flecked with bits of red pepper, pale cheese and green parsley, this salad is appealing and intriguing. Wheat berries are either soft or hard: soft take 15 minutes less than the hard to cook.
This recipe has all the flavour and comfort of cabbage rolls but without all the effort. Serve with a generous dollop of sour cream and a sprinkle of chopped fresh dill and parsley.
A fresh parsley gremolada on top adds a herby kick to this richly flavoured lamb. Served with short pasta, such as penne, this satisfying dish is right up the alley for family or company fare.
The ladies of the Lucy Maud Montgomery Chapter of the International Order of the Daughters of the Empire in Prince Edward Island serve these sandwiches on trays attractively garnished with sweet pickles and parsley.
