On May 24, 1:09*am, "critters & me in azusa, ca"
> wrote:
> On May 23, 10:39*am, Nan > wrote:
>
> > On May 23, 12:06*pm, Scooter > wrote:
>
> > > This year we seem to have found the perfect location for the herb
> > > garden. Hooray!--except the plants are growing so fast it's
> > > frightening. There's no such thing as too much basil, and so far we're
> > > keeping up with the cilantro and sage, but the parsley is becoming an
> > > issue. I never cooked much with parsley before (we planted it on a
> > > lark) so I'm hunting for ideas/recipes that use a ton of the stuff.
> > > (Yeah, I know we can always dry it and store it for some other time,
> > > but it's more fun to use it fresh.)
>
> > > Any good ideas? Parsley soup? Parsley pesto? Recipe searches aren't
> > > helping...
>
> > > Scooter
>
> > Having a brain cramp for the name, but there is a middle Eastern Salad
> > that is loaded with parsley, finely chopped tomatoes, and a grain &
> > onions. *Maybe someones brain isn't in cramp mode. *It's Tabouli,
> > thank you Google. Very tasty and uses a BUNCH of parsley. And it is
> > good, too. Just my 2c worth.
>
> chop the parsley very fine with a knife. *add a chopped tomato,
> chopped garlic, all of the green onion (white and green parts)
> chopped radishes. *Mix kosher salt & dress with fresh lemon juice and
> olive oil. *Let it sit for awhile (an hour or two in the fridge or
> over night. *Taste & add more fresh lemon juice and olive oil.
>
> Serve with pita bread.
>
> Harriet & critters in azusa.

That sounds good. you don't give amounts, but I'll manage.

To me, a sandwich just isn't a sandwich without lettuce. (All right,
there are exceptions like grilled cheese, but I put lettuce in hot
pastrami sandwiches.) When no lettuce is available, I'll settle for
lots of parsley.

Jerry
--
Engineering is the art of making what you want from things you can get.