Photos by Jake Griggs

Parsley

We grow the Green Forest (pictured bottom) and Italian Flat (pictured top) varieties.

Links

Cook out of the Box Blog - Focus: Parsley 

Cook out of the Box Blog - Hands On: Stuffing

Cook out of the Box Blog - Tried and True: Panzanella Salad (Or is it fatuous?)

Recipes

Raita (rah-ee-tah)

Combine plain yogurt with finely chopped sweet onion and parsley.  Peeled and chopped cucumber (remove seeds if they are large) is also a good addition to raita.

Credit: Cook out of the Box 2010 - Week 4

Gremolata

Mix together 3 T finely chopped parsley, 1 t. finely chopped or grated lemon zest (that's the yellow part of the peel) and 2 finely chopped garlic cloves.

Sprinkle over anything grilled, pasta, roasted or braised meats or steamed vegetables.

Credit: Cook out of the Box - Focus: Parsley 

Persillade (purr-see-odd)

Same as gremolata, but leave out the lemon zest   Use similarly to gremolata.

Parsley, walnut and lemon zest gremolata/ gremolata di prezzemolo e noce

1 cup packed Italian parsley leaves (mince until they turn paste-like)

1/4 cup minced (finely chopped) walnuts

1/2 t. grated lemon zest

Juice of 1/2 a lemon

1/4 t. salt

1/8 t. freshly ground black pepper

Stir all ingredients until well blended

Stir into soup or sprinkle over steamed vegetables.  Add 1/4 cup olive oil and use as a pizza or pasta topping.

Credit: Cook out of the Box - Focus: Parsley 

Parsley Frittata/ Frittata di prezzemolo

Beat 8 eggs well.  Add 1 cup packed chopped Italian parsley (Do not substitute curly parsley in this dish) and salt and pepper to taste. 

Heat about 4 T extra virgin olive oil in a heavy oven proof skillet over medium heat.  Pour in egg mixture.  Cook until bottom is slightly browned. (You can check by gently lifting the edge with a butter knife to peek underneath.)

After the eggs are mostly set - place under broiler to lightly brown the top.  Sprinkle on some parmesan or other favorite grating cheese if desired - before browning.

Credit: Cook out of the Box - Focus: Parsley

Last updated on March 16, 2012 by Featherstone Farm