On Tue, 12 Aug 2008 18:09:29 -0700 (PDT), maxine in ri
> wrote:

>My workplace has a new "freshtoyou" produce delivery service. Prices
>weren't bad, so I tried it with what I knew I'd be out of or want to
>make this week. My first order came today, and if they keep this up,
>I'll give up shopping in stores for produce. The veggies were
>beautiful, perfectly ripe, no bad spots, and I didn't have to sort
>through a whole tray of them to find good ones.
>
>I made tabouli again, but the bunches of parsley and mint were so
>large I only used half of each.
>
>Suggestions for something to make with them? I also have broccoli and
>string beans, if that's any help.
>
>I suppose I could wait until the weekend when it's supposed to turn
>hot again, but I don't want this lovely stuff to go to mush.
>
>maxine in ri

One of my favorite ways of using parsley is to make parsley salad,
thanks to The Ranger.

@@@@@ Now You're Cooking! Export Format

Parsley Salad

salads/dressing

1-1/4 cups carrot, shredded
1-1/2 cups italian parsley, rough-chopped
1 tin anchovies in oil, rough-chopped
1 clove elephant garlic, thin-sliced
1/4 cup evoo
1/4 cup red wine vinegar
salt & pepper to taste

In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
coarse salt, the chopped anchovies _AND_ the oil they were packed in.
Then you thin-slice (using a potato peeler) the elephant garlic. Add
in the EVOO and vinegar to assist in breaking down the parsley, salt
and pepper to taste, cover and set aside in refrigerator to allow all
the flavors to meld.

Notes: The Ranger

** Exported from Now You're Cooking! v5.84 **

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/09