In cooking school, we use the more mild-flavored Italian parsley
Start with a pot that's 18 to 24 inches in diameter, and plant a mix of herbs like rosemary, oregano, basil and Italian parsley
Balance the flavor by adding sliced apples or pears, dried apricots, raisins, diced prunes or cranberries, walnuts, fresh fennel or daikon, and fresh herbs, such as mint, cilantro, Italian parsley
, or oregano.
dried basil Fresh Italian parsley
leaves 1/2 pound dry pasta (linguine or fettucine) In a large stockpot or Dutch oven, saute garlic in olive oil, until lightly browned.
3 cups shredded cabbage 1/2 green pepper, finely diced 2 carrots, shredded 1/2 cup mayonnaise 3 tablespoons sugar 1/2 teaspoon celery seed 1/2 teaspoon prepared yellow mustard 1 1/2 teaspoons apple cider vinegar 2 tablespoons half-and-half or whole milk Italian parsley
leaves, chopped, optional  In large bowl, combine cabbage, green pepper and carrots.
We prefer the bright green, flat-leaf Italian parsley
to the ruffled variety for its more intense flavor.
Spanish or yellow/white onions (about 2 large), 450gm; olive oil, 2tbsp; fresh oyster mushrooms and shiitake mushrooms, 250gm each, stems removed, caps sliced (save all trimmings); coarse salt, 1/3 cup; salt and freshly ground black pepper; celery leaves, 3tbsp, chopped; fresh Italian parsley
, 2tbsp, chopped; unsalted butter, 2tbsp; potatoes, 2, medium, washed, peeled, and cubed (save all trimmings); apple juice or white grape juice, 1 cups; mushroom broth (recipe below), 6 cups
BILL'S SPAGHETTI GRAVY 3 (28-ounce) cans of crushed tomatoes 1 heart stalk celery 1/4 cup chopped fresh basil 1 tablespoon dried oregano 1 tablespoon salt 1 tablespoon ground black pepper Olive oil 1 eggplant, peeled, sliced thin 8 bundles spring green onions 1 bunch fat leaf Italian parsley
1 whole pod garlic, minced 4 (8-ounce) cans tomato paste, divided 1 tablespoon sugar In a 12-quart pot, add three cans crushed tomatoes, whole celery stalks, chopped fresh basil, oregano, salt, and pepper, and three cans of water.
: Loaded with vitamin K, as well as an excellent source of vitamins A (for eye health) and C.
Especially when regularly consumed, certain foods can trigger inflammation, cause digestive problems, or derail our natural metabolic processes, such as grains, legumes, sugar, and processed seed and vegetable oils." Recipes such as Paleo Mayonnaise (made from simple ingredients rather than highly-processed, store-bought mayonnaise), Chopped Liver + Bacon (with onion and Italian parsley
), Oven-Baked Sweet Potatoes, Watermelon Gazpacho, Slow-Roasted Duck Legs, Mocha Ice Pops, and more make Nom Nom Paleo a choice cookbook regardless of the degree to which one abides by paleo tenets.
Time: 1 hour 15 minutes Yield: 4 to 6 main-course servings Ingredients For the pesto: 2 ounces fresh basil leaves, a large fistful 1 ounce Italian parsley
leaves and tender stems, a small handful 2 garlic cloves, roughly chopped S alt and pepper 1/2 cup olive oil For the minestrone: 2 tablespoons olive oil 1 large onion, diced, about 2 cups 1/2 cup diced celery 1/2 cup diced carrot S alt and pepper Pinch red pepper flakes Pinch saffron 8 garlic cloves, minced 1 bay leaf S mall bundle fresh thyme sprigs 1 cup chopped tomato 1 cup cooked cannellini beans or fresh shell beans 24 littleneck clams, well rinsed 7 cups hot fish stock or chicken broth 1 pound squid, cut crosswise in 1/2-inch rings, plus tentacles 1 cup small green peas 1 cup blanched and peeled fava beans, optional Method 1.
Cost: PS28.75 LUNCH Spanish Chopped Salad with Tuna and Piquillos and Spanish Dressing Chickpeas, olive oil, sweet pimenton, coarse sea salt, butter lettuce, scallions, roasted piquillo peppers, 8 oz oil-packed tuna, Italian parsley
. Dressing: Manuka honey sherry vinegar, oil from anchovies.