On Wed, 10 Apr 2019 08:18:26 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 10, 2019 at 10:50:36 AM UTC-4, U.S. Janet B. wrote:
>> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, Thomas wrote:
>> >> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>> >>
>> >> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>> >
>> >Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
>> >
>> >Make tabouli. You can make tabouli with roasted
>> >cauliflower instead of bulgur, which might be easier for you to find.
>> >
>> >Cindy Hamilton
>>
>> If it wasn't for the mint I would make tabouli. I really like mint,
>> just not in those quantities. I just want to find a bit of mint
>> occasionally, not have a mouthful every bite. To me it is like having
>> every bite full of something like rosemary.
>> Janet US
>
>Leave the mint out or reduce it. My husband doesn't like it,
>so I use just a teeny bit and mince it very finely.
>
>Cindy Hamilton

o.k., but then, is it really tabouli? ;-)