"Officially" we plant parsley for the butterflies. The big, beautiful swallowtails swoop in and lay their eggs on the fresh growth for their hungry caterpillars to devour. But in the meantime, I'm glad to put it to use in the kitchen. Here are just a few ideas:
- Making a green salad? Grab a few leaves and rip them up and throw them in with the lettuce. They'll provide and unexpected burst of freshness. (While you're at it, throw some basil and/or dill in as well.)
- Parsley butter: Combine a stick of softened butter with 1/2 cup of chopped fresh parsley leaves. Season with a bit of salt. Put back in the fridge and pull out when you need a pat to top steak, chicken or even a steak. (If you're feeling decadent, stir it into pasta.)
- Here's another condiment. Combine 1/2 cup chopped parsley leaves, 2 teaspoons finely grated lemon zest, and a minced garlic clove. Add a generous pinch of kosher salt. It's a great accompaniment for lamb, veal or steak.
- And don't scrimp when you're making an herb rub for your pork tenderloin or roasted chicken. Add finely chopped parsley for a nice "crisp" touch.
Any other ideas?