Parsley

LETTUCE CUPS WITH WHITE BEANS & BELL PEPPERS

Hydroponic Classroom Ingredients:
Lettuce (ideally 6 big leaves)
Parsley  

Additional Ingredients:
Olive oil
Lemon or lemon juice
Salt and pepper
White beans (or other beans)
Bell peppers 
Red pepper flakes (optional)

Instructions:

1. Divide lettuce into separate leaves
2. Chop bell peppers into small pieces
3. Toss beans with bell pepper, parsley, oil, red pepper flakes (optional,) and 1 tablespoon lemon juice in a medium bowl
4. Season with salt, pepper, and more lemon juice, if desired
5. Spoon into lettuce leaves and divide into smaller servings if desired

SPAGHETTI AGLIO E OLIO (SPAGHETTI WITH GARLIC AND OIL)

Author: Joanna of Jo Cooks

Instructions:

1. Bring a large pot of water to a boil and heavily salt it. Add the pasta and cook until slightly underdone, about 2 minutes before the suggested cooking time. Drain the pasta in a strainer and save ½ cup of the pasta water.
2. While pasta is cooking, heat the olive oil in a deep skillet or saute pan over medium heat.
3. Once the oil is simmering, add the garlic and red pepper flakes, and stir. Cook until the garlic turns slightly golden brown. Season with salt and pepper.
4. Lower the heat to a medium-low and add the cooked pasta and the parsley, and toss. (If the pasta is too dry, add the reserved pasta water a little at a time.)
5. Garnish with optional lemon juice and freshly grated parmesan cheese.

LEBANESE TABBOULEH SALAD

Author: Yumna Jawad of Feel Good Foodie

Instructions:

1. Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until well combined. Stir in the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.
2. Meanwhile, add the parsley, tomatoes, green onions, and mint to one side of the large bowl with the bulgur, but don’t mix yet.
3. When the bulgur is plump, and the lemon-olive oil mixture is mostly absorbed, stir everything together until well combined.
4. Serve at room temperature or chilled from the fridge.

GARLIC PARSLEY SAUCE

Instructions:

1. Add the parsley and garlic to a food processor and pulse a couple of times. Scrape down the sides and add in the olive oil and salt. Pulse until you reach the desired consistency.
2. Store in the fridge for up to 1 week.