Listen to Susan’s Parsley Podcast
In this podcast, Susan Albert talks about parsley, the ubiquitous herb that seems to show up on every plate. Learn how to grow parsley, how to use it, and why virgins were forbidden to plant it.
Here are the recipes from Susan’s podcast, so you won’t have to write them down.
Easy Parsley Sauce
1 c. chopped parsley
¼ c. chopped green onion
2 tbsp. capers
1 garlic clove, finely chopped
2/3 c. mayonnaise
2 tbsp. olive oil
1 tbsp. lemon juice
½ tsp. prepared mustard
Put the first four ingredients into a blender. Blend until well mixed. Add the remaining ingredients, blend until thoroughly mixed, and chill. Makes about 1¼ cups sauce. Serve with cold shellfish, as a dip for veggies, and over potatoes. Also nice with Eggs Benedict as a change from the usual Hollandaise sauce.
Linguine and Chicken in Lemon Parsley Sauce
8 oz. linguine
1 tbsp. olive oil in a skillet, and add
Zest of 1 lemon, finely chopped
2 tsp. finely chopped candied ginger
1 tsp. sugar
1 c. chicken broth
2 tbsp. olive oil
2 chicken breasts, skinned, boned & cut in cubes
2 finely chopped green onions
2 c. stemmed parsley, finely minced
Cook linguine in 3 quarts boiling water. In a skillet, heat olive oil. Sauté lemon zest for 2-3 minutes, then add ginger and sugar and cook, stirring another 2-minutes. Do not scorch. Pour in chicken broth. Bring it to a quick boil and boil until it is reduced by half. In another, larger skillet, heat 2 tbsp olive oil. Sauté cubed chicken and green onions until chicken is lightly browned, about 3 minutes. Then stir in the lemon sauce and minced parsley and cook 3-4 minutes longer. Drain the cooked pasta, toss with the sauce and chicken, and place in a casserole. Let stand about 5 minutes before serving, to let the flavors blend.
Parsley Potatoes a la Microwave
4 medium red potatoes, unpeeled, scrubbed
1 medium onion, chopped
2 cloves garlic, minced
½ c. minced parsley
1 tbsp. vegetable oil
¼ c. water
Salt and pepper to taste
Slice potatoes ¼inch thick. In microwave safe dish, combine onion, garlic, and oil. Microwave at high 2 to 3 minutes. Stir. Add potatoes and half the parsley and stir to coat. Spread evenly in microwavable serving dish, and add water. Cover with plastic wrap. Microwave 5-6 minutes. Add remaining parsley and stir. Microwave another 5-6 minutes, until tender.
If you’re tired of just plain parsley garnish, try this zesty Italian variation. It goes beautifully with fish, soup, potatoes, scrambled eggs—almost anything!
3 tbsp. finely chopped fresh flat-leafed parsley leaves
1 tsp. minced fresh rosemary leaves
1 tsp. minced garlic (about 1 large clove)
1 tsp. freshly grated lemon zest
Salt and freshly ground black pepper
Stir all ingredients together and season to taste with salt and pepper.
Links – For information about parsley, check out these links: