Parsley (with recipes)

            Put parsley in every dish you can think of. It is enormously healthful. It contains vitamin A and C in large quantity, along with chlorophyll, iron, and other minerals. Parsley’s subtle taste complements almost every conceivable food. Use it fresh if possible. Flat-leaf or Italian parsley is tastier and tenderer than the conventional curly-leaf type. Parsley is a difficult herb to dry properly; when not carefully treated, it loses its color and its nutrients and becomes bitter in taste. Make sure your dried parsley is a healthy shade of green; that is an indication of good drying procedure.

            Parsley tea, made by steeping 1 teaspoon dried leaves in 2 cups boiling water for 15 minutes, is said to be useful in the treatment of urinary tract infections, gallstones, and rheumatism.

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            PROVENCAL POTATO SALAD

2 pounds small Yukon gold or red bliss potatoes (or a combination

            Of both), halved

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

½ pound haricots verts (or string beans)

1 cup cherry tomatoes, halved

¼ cup capers

½ cup oil-cured black olives, pitted

3 scallions, chopped (use only white and pale green part)

1 tablespoon chopped fresh thyme

3 tablespoons chopped fresh parsley

Dressing:

3-4 tablespoons red wine vinegar

9 tablespoons olive oil

1 shallot, finely minced

Salt and pepper to taste

1.      Cook potatoes in salted water until just cooked. Drain. Put vinegar in a bowl. Slowly beat in oil. Add shallots, salt, and pepper. Toss warm potatoes with some of the dressing. When potatoes are cool, add remaining ingredients. Toss with more dressing.

2.      Serves six to eight.

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RACING STRIPE ASPARAGUS

2 pounds medium asparagus

2 hard-boiled eggs (preferably organic)

1 bunch curly parsley, chopped

4 tablespoons olive oil

2-3 tablespoons raspberry vinegar

Salt and pepper

1.      Break off rough part of asparagus. Steam asparagus until tender. Do not overcook. Cool. Peel eggs and separate yellow from white. Using the large hole of a four-sided box grater, grate egg yellow onto a plane. Then grate egg white onto another plate.

2.      Beat olive oil slowly into the vinegar until blended. Add salt and pepper. Toss asparagus with vinaigrette. Lay asparagus lengthwise onto a platter. Then sprinkle a line of egg white across the stalks, followed by a line of parsley and then a line of the egg yolk, creating three colorful stripes!