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Garnish anything and everything.
Make parsley butter.
Make parsley pesto and freeze it in ice cube trays. Use it to add to soups, pasta, etc.
Tabbouleh springs immediately to mind (find a recipe with a high parsley-to-bulghur ratio). Chimmichuri. Pesto, with or without other herbs. Herb salads and whole leaves in mixed-green salad. When parsley puts on its fall growth spurt, I like to make a big batch of gumbo base (dark roux, veg including a couple cups of parsley, stock, seasonings) and freeze in quart containers.
The herb itself freezes well, too, either chopped or whole stems for stocks.
pierino is a trusted source on General Cooking and Tough Love.
Tabbouleh is an excellent suggestion as it is really a parsley salad.
Mix parsley with lemon, butter,and garlic in a saucepan for a few minutes and then bake it with chicken breasts.
Pegeen is a trusted home cook.
Pistou, gremolata, tabbouleh, pesto, base for soup, garnish. Enjoy!
A parsley salad is excellent. The restaurant Prune serves one next to their roasted marrow bones, and I've been making it ever since. Simple lemon vinaigrette.
ChezHenry, thanks for reminding me of this---I absolutely love marrow bones. And a parsley garlic salad is almost de rigour for sizzling hot escargots.
Let's settle this once and for all, shall we?
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