July 25, 2008, Newsletter Issue #171: Parsley - Try Something New Today

Tip of the Week


The most common culinary herb, Parsley can add freshness and zing to any dish. It is often used only sparingly as a garnish, but it can easily take centre stage as it does in the cuisine of the Eastern Mediterranean.

Create a fragrant, zingy dip by blending a slice of bread (briefly soaked and squeezed dry) with 1-2 cloves of garlic, salt, pepper, a tablespoon of lemon juice and as much fresh parsley as you can find (at least two hands full). With the blender still running, slowly trickle in olive oil until a good dipping consistency is reached. Serve with toasted pita bread, tomatoes and cucumber sticks.

For a super-quick after-work dinner, mix a tin of chick peas (garbanzos) with thinly sliced red onion, quartered cherry tomatoes, 1-2 finely chopped cloves of garlic and a large bunch of parsley. Combine lemon juice, olive oil, salt, pepper and capers in a dressing and pour over the salad. Top with grilled halloumi cheese and serve with extra bread to mop up the juices.

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