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

NUTRITION FACTS

  • Parsley is a great source of vitamin A, B9, C, and K! This helps with vision, bone growth, and bone density.
  • In addition, parsley can help decrease bloating and lower blood pressure!
  • Parsley also is a good source of magnesium, calcium, iron, and potassium.

Location of origin:

Southern Europe

SHARE YOUR OWN RECIPE!

Is there a recipe of your own that utilizes this crop? Please complete the following form to share your recipe, and we will add it to the website: Harvest Program Family Recipes. Thank you!

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