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May E V E RYDAY F OO D
GREEN DAY Mix parsley into a Mediterranean grain salad, wilt it in olive oil with fragrant garlic and ginger, or blend it into a refreshing green yogurt smoothie for a healthy morning (or afternoon) sip.
How to Prep Parsley WASH IT Submerge a bunch in a big bowl of cold water, swish it with your hands, let stand for a few minutes, and then lift it out. Any fine sand or dirt will fall to the bottom of the bowl. (Holding the parsley under running water won’t get it all off.) DRY IT A salad spinner is ideal, because it whisks away all the water without bruising the leaves. If you don’t have one, pat the herb gently with a clean kitchen towel. STORE IT Parsley keeps for at least a week when wrapped in a damp paper towel and stored in a sealable container. A single bad leaf can ruin the bunch, so if you see one that’s turned yellow or brown, or is mushy and wet, tear it off.
FOR LUNCH
FOR DINNER
WHOLE-GRAIN SALAD
SAUTÉED SPRIGS
Combine 3 cups cooked whole grain (such as quinoa, farro, or barley); 1 cup loosely packed chopped parsley, plus 1 cup whole leaves; 3 thinly sliced scallions; 2 stalks thinly sliced celery; 4 ounces cherry tomatoes, halved; 3 tablespoons fresh lemon juice; and ¼ cup extra-virgin olive oil. Season to taste with kosher salt and freshly ground pepper. Salad can be refrigerated in an airtight container up to 1 day. For a heartier meal, add grilled shrimp and some feta.
Heat 1 tablespoon extra-virgin olive oil, 1 thinly sliced garlic clove, and 1 teaspoon freshly grated ginger in a large skillet over medium-high until aromatic but not browned, about 20 seconds. Add 1 bunch (5 ounces) parsley, cut into 1-inch pieces (6 cups), and cook, stirring, until just wilted, 1 to 2 minutes. Remove from heat and season with kosher salt and freshly ground pepper. Serve with lemon wedges for squeezing. This side dish goes well with fish.
THREE MORE IDEAS! Finely chop stems and add them to potato salad for extra crunch.
½ cup cold water, 1 cup
Use a handful of whole leaves instead of lettuce in a sandwich. Improve store-bought broth by simmering it with a few fresh sprigs for 20 minutes.
