Parsley

Magic Green Sauce

makes about 1 pint 

1-inch piece fresh ginger
½ medium yellow onion
2 cloves garlic
1 serrano pepper
½ cup olive oil
1 tsp salt
1 bunch cilantro
1 bunch Italian parsley
Juice of one lime


Remove skin from ginger and roughly chop. Dice onion. Peel garlic cloves and smash with the flat side of a chef’s knife. Halve the serrano pepper lengthwise and chop, discarding stem. Add onion, garlic, ginger, serrano pepper, olive and salt to a blender and pulse until smooth.

Remove parsley leaves from stems and add leaves to blender. Chop cilantro bunch in half where the leaves begin; discard the stem ends. Roughly chop cilantro leaves and tender stems; add to blender. Squeeze lime juice into blender. Blend until leaves are well chopped, but some texture remains.

Taste for acid and salt, and adjust as needed. Transfer to a glass jar and chill 10 minutes. Use as a marinade, salad dressing, dipping sauce or accompaniment to grilled vegetables.

Tabbouleh

serves 8 

1 cup bulgur
Zest of one lemon
½ cup fresh lemon juice, divided use
1 medium red onion, chopped
3 medium-sized ripe tomatoes, seeded and chopped
1 small cucumber, chopped
2 large bunches flat-leaf parsley, finely chopped
½ cup chopped mint
½ cup feta cheese
1 Tbsp capers
1 15 oz can garbanzo beans, rinsed
6 Tbsp extra-virgin olive oil
½ tsp sea salt

To prepare bulgur: Put bulgur into bowl. Cover with water. Let stand for 30 minutes or until water is absorbed and grains are soft. Press out any excess liquid. Return bulgur to bowl. Toss with lemon zest, ¼ cup lemon juice, red onion, tomatoes, cucumber, parsley and mint. Let stand for 30 minutes or until grains soften fully.

To prepare dressing: Whisk together remaining lemon juice, oil and ½ teaspoon salt. Pour dressing over bulgur. Toss well. Add feta, capers and garbanzo beans. Chill and serve.