What to do with all that Parsley?

Here are a few recipes using parsley. Many recipes call for Italian or flat leaf parsley, the curly variety can be easily substituted in any recipe.

Argentinian Chimichurri Sauce

This sauce is typically used to marinate or accompany a variety of meats and fish, but tastes great with vegetables.

• cups fresh parsley and/or cilantro, firmly packed
• 1/4 cup fresh oregano leaves (optional) (substitute dried)
  
• 3-6 cloves of garlic
• 2 tablespoons chopped onion
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar (optional)
• 1 tablespoon lime juice (optional)
• Kosher salt and red pepper flakes to taste

Preparation:

1. Pulse the garlic and onion in the food processor until finely chopped.
   
   
2. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
   
   
3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
   
   
4. Season with salt and red pepper flakes to taste.
   
   
5. Store in the refrigerator until ready to serve

Tabbouleh

A Lebanese salad

Ingredients

• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.