Herb of the week ~ wk5 ~ Flat Leaved Parsley

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I asked my husband to chose the herb for this week. He chose flat leafed parsley, well, because he likes it.

I think my Mum was encouraging me to grow it last week. DH likes it because the other parsley we buy tends to have dirt in it and hard to wash out. Not sure if it is usually like that or not.

It looks very much like cilantro or coriander, and often we nearly get tricked. You can tell the cilantro by the smell.

www.bonnieplants.com/Default.aspx?tabid=251

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Parsley salad with tahini dressing


Degree of difficulty: Low

You need:
Place in serving bowl:
2 cups chopped flat leaf parsley
3 spring onions chopped
2 tablespoons toasted pine nuts coarsely chopped

Then meaure:
1/4 cup tahini
6 tablespoons water
1/2 cup lemon juice with sea salt and pepper

Method:
- Blend tahini, water, lemon juice and slat and pepper well.

- Pour over parsley mixture and mix well. Eat with warm pita bread. You can also add cucumber and chopped tomato.

From: www.abc.net.au/brisbane/stories/s1629745.htm

Spaghettini with parsley basil pesto

Serving size: Serves 4
Cooking time: Less than 30 minutes

INGREDIENTS

375g spaghettini
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh flat-leaf parsley leaves
2 tablespoons toasted pine nuts
2 cloves garlic, quartered
2 tablespoons finely grated pecorino cheese
½ cup (125ml) extra virgin olive oil
1/3 cup (25g) flaked pecorino cheese, extra

METHOD

Cook pasta in a large saucepan of boiling, well-salted water, uncovered, until just tender; drain.

Meanwhile, blend or process herbs, pine nuts, garlic and the grated pecorino until combined. With the motor operating, gradually add half of the oil in thin stream until combined.

Combine the pasta, pesto and the remaining oil in a large saucepan; toss gently to combine. Season to taste with salt and pepper.

Serve sprinkled with the extra cheese.

Pesto suitable to freeze. Not suitable to microwave.

From: aww.ninemsn.com.au/article.aspx?id=155455&subsectionname=recipeoftheweek

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Farmhouse Hot Pot

100-200g penne pasta
2 cloves garlic, chopped finely
1 tablespoon olive oil
500ml stock made with 5 teaspoons of vegetable stock or buillion powder
1 400g can chopped tomatoes
Chargrilled zucchini and chargrilled red pepper
some cracked black pepper
300g? kabana
1 brown onion, cut into wedges
1 medium carrot halved and chopped in pieces
1/4 cup continental or flat leaved parsley, coarsely chopped
3 small potatoes
2 sticks celery, cut into 1 cm slices diagonally

Heat oil in large heavy based saucepan. Saute kabana or kransky, onion over high heat until golden brown. Remove from pan.

Add potato, carrot and celery to pan. Cook over moderate heat with garlic until golden brown. Blend in tomatoes, chargrilled vegetables, stock and pasta. Stir until boiling.

Reduce heat. Simmer, covered for 15 minutes. Return kabana and onions to pan. Season with pepper to taste.

Simmer uncovered for further 5 minutes, or until pasta and vegetables are tender. Serve in large warm bowls, garnish with fresh parsley.

Serves 6.

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Wow that hot pot sure looks good.

Here is another site with an herb of the "month"

www.theveggielady.com/parsley.php

www.theveggielady.com/herbs.php