filling the empty nest with food

Summer Parsley

IMG_1046Generous use of parsley runs in my family.  My grandmother, who as an amateur nutritionist got her start soon after the USDA published its first dietary recommendations in 1917, had a rule that a properly healthy meal had to have at least five vegetables on the plate. Parsley’s dark vibrant green could be included as one of the veggies and we trustingly ate it as part of our meals with her.  Which is how it came to be eaten in my family, in great quantities and with much enjoyment.  (Eating parsley was not a punishment; Nana taught us to love all vegetables.)

Until the time my youngest sister, at the height (or is it the depths?) of her teenage years, yelled in exasperation at my mother to stop using so much parsley:  “Parsley is not a vegetable!!”, she screamed in righteous adolescent frustration.

Well, whether parsley is vegetable or herb, late summer is a perfect time for dishes that call for large quantities. Tabbouleh is one of my favorites. It’s light and makes wonderful use of late summer vegetables.

Recipes for tabbouleh abound, so when you choose one, just be sure it includes (along with the bulgar, of course) tomatoes, cucumbers, onions, a good amount of lemon juice in the dressing, mint, and, of course enough parsley to qualify as a vegetable.

And be sure to save a sprig or two for the garnish.



2 comments on “Summer Parsley

  1. Sarah Stevenson
    August 25, 2013

    I just made tabbouleh and it was a bit mushy. Any tricks to getting all the water out of the bulgar so it gets more fluffy?

    • Catherine
      September 5, 2013

      My recipe calls for 1 cup of bulgar to 1/2 cup of warm water. It doesn’t seem enough initially, but the bulgar is always fluffy.

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This entry was posted on August 20, 2013 by in Vegetables and tagged , , .

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