From RecipeZaar.com :
There are more than 30 varieties of parley, but the most common are curly-leaf and the more pungent Italian or flat-leaf parsley. The flat-leaf has more flavor than curly parsley and is preferred for cooking, while dried parsley has little flavor at all. In ancient times parsley wreaths were used to ward off drunkenness. Chewing parsley will help with bad breath from food odors such as garlic.
How to store: Rinse and wrap in a paper towel and then a plastic bag. Refrigerated it will last for a week. You can freeze parsley! Just clean, chop and let dry; then put in little baggies and seal.
How to prepare: The leaves are most commonly used, however the stalks are good for adding flavor to stocks.
Matches well with: chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, lemon
Substitutions: 1 tsp dried parsley = 1 tbsp fresh parsley; curly parsley OR Italian parsley OR chervil OR celery tops OR cilantro

PARSLEY GARLIC BUTTER   
Gourmet April 2004
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Active time: 15 min Start to finish: 15 min    Servings: Makes about 1/2 cup.

1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper

Purée all ingredients in a food processor until smooth.

PICKLED BLACK-EYED PEAS
Gourmet January 1999
This dish is also known as Texas caviar.   Servings: Serves 8 to 10.

1 pound dried black-eyed peas
1 bay leaf
2 teaspoons salt
2 red bell peppers

1 small onion
2 large garlic cloves
6 tablespoons red-wine vinegar
2/3 cup vegetable oil
1/4 cup finely chopped fresh flat-leafed parsley leaves

Pick over black-eyed peas and rinse. In a 5-quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat. Stir in salt and let peas stand 5 minutes. Drain peas in a colander and discard bay leaf.
While peas are simmering, finely chop bell peppers and onion and mince garlic. In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic, and salt and pepper to taste. Peas may be made 1 day ahead and chilled, covered. Bring peas to room temperature before serving. Just before serving, stir parsley into peas.
*You can substitute 3 15 ½ oz. Cans of black eyed peas to make this a quick recipe, or cut the recipe in half to make fewer servings.

GREEN GODDESS POTATO SALAD
Gourmet  June 2007
Active time: 35 min Start to finish: 1 1/2 hour   Servings: Makes 6 servings

3/4 pound green beans, trimmed
3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered
1 cup mayonnaise
3 tablespoons tarragon vinegar or white-wine vinegar
3 scallions, chopped
3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 5 minutes. Drain in a sieve, then plunge sieve into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry, then cut into 1/4-inch pieces and put in a large bowl along with potatoes.
Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped. Stir into potato mixture.

PARSLEY LEAF POTATOES
Gourmet November 2003
A simple roast potato becomes a thing of beauty thanks to humble parsley.
Active time: 15 min Start to finish: 1 hr    Servings: Makes 8 to 12 servings.

3/4 stick (6 tablespoons) unsalted butter, melted
8 russet (baking) potatoes (4 lb total; preferably organic), scrubbed
16 fresh flat-leaf parsley leaves

Put oven rack in middle position and preheat oven to 450°F.
Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.
Cooks' note:
Potatoes can be kept warm, turned cut sides up and loosely covered with foil, about 30 minutes.

GRILLED SKIRT STEAKS WITH PARSLEY OREGANO SAUCE
Gourmet  September 2007 Ruth Cousineau and Ian Knauer
Skirt steak is delicious served plain, but since you can get such fantastic South American flavor out of these basic pantry items, why not embellish it?
Active time: 10 min Start to finish: 20 min    Servings: Makes 4 servings

1 (1/2-pound) skirt steak, cut crosswise into 4 pieces
1 cup coarsely chopped flat-leaf parsley
2 large garlic cloves
2 teaspoons dried oregano
1/2 teaspoon dried hot red-pepper flakes
1/4 cup fresh lime juice
2/3 cup olive oil

Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)
Heat grill pan over medium-high heat until hot, then lightly oil. 3Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
Serve steaks with sauce.

HERE'S ANOTHER VERSION OF THE ABOVE RECIPE:

CHIMICHURRI RECIPE recipezaar.com#21151

This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, char-grilled, flank steak. 30 min | 30 min prep. SERVES 6

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt
Pulse parsley in processor to chop. Add remaining ingredients and blend. Separate sauce into equal parts. Use half for basting or marinade, use other half for table service.

Tabouleh with a Twist (fooddownunder.com)
Serves 6-8

1 c raw bulgur
2 medium-firm, ripe tomatoes
1 16 oz. Can garbanzo beans, drained & rinsed
2/3 c crumbled organic feta cheese
½ c chopped fresh parsley
2-3 scallions, finely chopped
3 Tbsp. Olive oil
Juice of 1 large lemon
Salt & freshly ground pepper to taste

Bring 2 cups of water to a boil & pour over the bulgur in a heat proof dish. Cover & let stand 30 minutes, or until all the water is absorbed. Fluff with a fork and allow to cool to room temperature. Combine with the remaining ingredients in a serving dish, mixing well. Cover and refrigerate for at least an hour before serving.

Parsley Salad (Courtesy Pam B. from “Above Rubies” magazine)
Serves 2          

1 bunch parsley, washed, drained & finely cut
4 fresh tomatoes, chopped
3-4 hard boiled eggs, chopped
Handful of chopped nuts (walnuts, pecans, etc)

Pour olive oil over the mixture. Sprinkle with cayenne pepper. Squirt Bragg’s Liquid Aminos over all. Mix well & adjust seasonings to your taste.  

NEW RECIPES FOR 2009

WARM CAULIFLOWER SALAD
Gourmet | February 2003
Yield: Makes 6 servings

1 small garlic clove
1/2 teaspoon kosher salt
1 flat anchovy fillet, rinsed
2 tablespoons drained bottled capers, rinsed
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets
1/4 cup firmly packed fresh flat-leaf parsley leaves

Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.
Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.
Cooks' note:
• Dressing can be made 2 hours ahead and kept at room temperature.

CHICKPEA, EGGPLANT, AND TOMATO TARTS
Gourmet | November 2005
These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.
Yield: Makes 4 vegetarian main-course or 8 to 10 side-dish servings

1 (1-lb) eggplant
1 3/4 teaspoons salt
1/2 cup extra-virgin olive oil
1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 Turkish or 1/2 California bay leaf
3 garlic cloves, minced
1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
1/2 teaspoon paprika (not hot)
1/8 teaspoon ground cumin
1 (15- to 19-oz) can chickpeas, rinsed and drained
1 teaspoon sugar
1 1/2 teaspoons black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
Garnish: fresh flat-leaf parsley leaves, torn into pieces

Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.
Make tarts:
Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet. Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
Cooks' notes:
Filling, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley before using.
Tarts can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat in a 350°F oven 15 to 20 minutes (while turkey stands, if making).

SAUTEED WILD MUSHROOMS
Barefoot in Paris, Ina Garten
4 servings

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice. Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

CHOPPED SALAD
Gourmet Magazine
4 servings

2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
3 cups chopped romaine salad (1 medium head)
1 English cucumber, diced
2 medium tomatoes, diced
1 yellow bell pepper, diced
1 small red onion, finely chopped
1 cup fresh flat-leaf parsley leaves
1/2 cup brine-cured black olives, pitted and quartered

Whisk together lemon juice, sugar, garlic, salt, and pepper in a large bowl. Add the oil in a stream, whisking until combined. Toss remaining ingredients with dressing.

FRESH MUSHROOM AND PARSLEY SALAD
Recipe courtesy Giada De Laurentiis, Food Network
4 servings

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan

Serving suggestion: assorted French cheeses and Poilane Bakery-style breads In a medium salad bowl, mix together the mushrooms and parsley. In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste. Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE
Recipe courtesy Giada De Laurentiis, Food Network
4 to 6 servings

Roast Beef:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper

Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

To make the beef roast, preheat the oven to 375 degrees F. Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence. Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running. To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

PARSLEY GRITS
Recipe courtesy Dan Smith and Steve McDonagh, Food Network
8 servings

6 cups water
1 1/2 teaspoons salt
1 1/2 cups quick-cooking grits
1/2 cup flat-leaf parsley leaves, roughly chopped
4 tablespoons butter
1/2 cup crumbled blue cheese

Pour the water into a large saucepan and place over high heat. Bring to a boil and add the salt, grits, and parsley. Stir well, lower the heat to medium and cook for 5 to 7 minutes, or until the grits are thick and creamy. Add the butter and blue cheese and stir well to combine. Serve immediately.