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.