Using ingredient flat-leaf parsley
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Summer Pasta And Lentil Salad
- 3 french green lentils cooled (cooked whole)
- 1 garlic clove (peeled)
- 1/2 scallions (sliced)
- 425 gr penne
- 190 gr carrot (grated)
- 160 gr cherry tomatoes left if (whole)
- 100 gr celery (finely diced)
- 80 ml vegetable oil
- 80 ml extra-virgin olive oil
- 70 gr pine nuts (toasted optional)
Astakos Plaki
- 25 saffron strands
- 4 sun tomatoes (dried)
- 3 garlic (cloves)
- 2 lobsters
- 1 leek
- 1 bay leaf
- 300 gr tomatoes
- 120 ml wine (white)
- 120 ml fruity olive oil
- 60 ml orange juice
Belgian Beef Stew
- 2 garlic (cloves peeled)
- 2 sauerkraut
- 1 1/2 in flour for dredging (cubes)
- 1 bay leaf
- 1,400 gr stewing beef (lean)
- 350 ml beer
- 240 ml cream
- 100 gr pitted green olives
- 75 ml vegetable oil
- 28 gr dark brown sugar
Brazilian Chicken Rice Soup
- 20 black peppercorns
- 2 onion
- 2 ripe tomatoes
- 2 carrot
- 1 bay leaf
- 1 clove (whole)
- 1/4 with the clove
- 2,400 ml water (cold)
- 1,900 ml broth
- 800 gr chicken
Lamb Phyllo Rolls
- 12 phyllo sheets
- 2 ripe tomatoes
- 2 egg yolks
- 1 1/2 lamb (lean)
- 1 onion
- 120 gr myzithra cheese (fresh)
- 75 ml extra-virgin olive oil
- 60 ml meat stock (reduced)
- 50 gr butter (unsalted)
- 40 gr feta cheese (finely grated)
Riad's Succulent White Beans
- 4 sprigs sage (fresh)
- 3 tomatoes (plum)
- 2 bay leaves
- 2 garlic (cloves sliced)
- 1,900 ml water
- 375 gr beans (dried white)
- 475 ml fat-free chicken broth
- 30 ml olive oil
- 3 gr flat-leaf parsley
Rustic Herbed Apricot Chicken
- 4 garlic (cloves)
- 2 chickens
- 1 tawny port
- 475 ml defatted chicken broth
- 60 ml olive oil
- 60 ml extra-virgin olive oil
- 30 ml balsamic vinegar
- 30 ml oil in
- 30 ml extra-virgin olive oil
- 16 gr all purpose flour
Summertime New Potato Salad
- 600 gr potatoes (cooked new)
- 130 gr bell peppers (chopped yellow)
- 65 gr green bell peppers (chopped)
- 60 ml puritan oil
- 34 gr chives (chopped fresh)
- 30 ml wine vinegar (red)
- 30 gr onion (chopped red)
- 26 gr celery (chopped)
- 6 gr thyme (chopped fresh)
- 3 gr flat-leaf parsley (fresh)
Surefire Stuffing
- 2 celery ribs
- 2 eggs
- 1 1/2 loaves italian bread
- 180 ml chicken stock
- 65 gr butter (unsalted)
- 14 gr flat-leaf parsley
- 12 gr thyme (fresh)
- 3 gr salt
- 3 gr pepper
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