On Aug 12, 10:32*pm, koko > wrote:
> 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 Shawwww.kokoscorner.typepad.com
> updated 8/09

What if you added cooked bulgar, or quinoa, or cous cous or orzo or
rice or barley or . . .
Sounds like a veggie entree to me!

Lynn in Fargo
Getting a tiny bit "greener" one recipe at a time . . .