Recipe List:
Fresh Parsley Sauce
Parsley and Mint Tabbouleh


Fresh Parsley Sauce

From “The Kentucky Fresh Cookbook”
Maggie Green, the author, says this pairs well with any roasted or grilled meat-beeg, lamb, pork, or chicken.

1 large bunch parsley
1 fresh jalapeño pepper, halved and seeded
1 clove garlic, roughly chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper.

Chop stems off parsely, and place leaves in food processor. Add jalapeno, garlic, oil, vinegar, salt
and pepper. Process for 10 seconds, scrapely sides of bowl and processing again (adding more olive oil if needed) until the consistency is that of applesauce. Store covered until ready to serve (up to 24 hours).

Return to Top


Parsley and Mint Tabbouleh

The ingredient quantities in this traditional Lebanese dish can be variable.
Keep things in balance and you’re sure to have a delicious bulgur salad with parsley (or parsley salad with bulgur)!


1 cup hot water
1/2 cup bulgur (cracked wheat)
3 cups chopped fresh parsley
2 tomatoes, seeded, finely chopped
1/2-1 cup finely diced onion
2 large green onions
2/3 cup freshly squeezed lemon juice
1/2 cup olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp ground allspice

1. Combine water and bulgur in a large bowl. Cover and set aside until bulgur has completely absorbed the water (30 minutes-1 hour).
2. Stir in parsely, tomatoes, mint to taste, onions, and green onions into the plumped bulgur. Add the lemon juice, olive oil, salt, pepper, and allspice; toss until thoroughly combined. Add lemon juice to taste.
3. Cover and let stand for 20 minutes to let the flavors develop. Serve at room temperature.

Return to Top

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s