Send help. I Can’t Stop Eating Parsley. – 3 of my favorite parsley treats.

Are you a parsley lover? This video features three fresh and fabulous recipes that just wouldn’t be the same without parsley.

🍋 Recipes in this video:

: Tabbouleh :
16oz taboli wheat
1 large cucumber
1 or 2 tomatoes
5 green onions
1 bell pepper
1 parsley bunch
salt
pepper
juice of 1 or 2 lemons (1/2 cup or more)
1/3 cup olive oil

: Parsley Garlic Potatoes :
2lbs Yukon Gold or Red potatoes
4 Tbs butter
3 cloves garlic
1/2 cup parsley, flat or curly
salt
pepper

: Orzo Greek Salad :
1 cup orzo pasta
1 cucumber
1 cup or more tomatoes
1/4 cup red onion
1/2 bell pepper
1/4 cup kalamata olives
1/4 cup parsley, flat or curly
1/4 cup feta cheese

#easyrecipe
#parsley
#healthyfoods

Tabbouleh’s vibin,’ orzo’s bold, butter potatoes, 
parsley’s gold. Hi friends. Are you tired of parsley being treated like a garnish? Just a 
decoration. A green confetti nobody eats? You deserve better. Today parsley gets the spotlight. 
These three recipes just wouldn’t be the same without this essential emerald herb. First up, 
tabbouleh. This is one of my absolute favorite sides and sometimes main, especially when I want 
something light but wildly flavorful. I’m going to grab some tabbouleh wheat, dump it in a big bowl, 
cover it with water, and let it soak for an hour. And while it’s soaking, I’m going to get 
a big handful of cherry tomatoes chopped up. These beauties are all from my garden. No 
cherry tomatoes? Any large tomato will do. Just whatever you like. Next, I’ll get this bright, 
beautiful parsley chopped up. Random thought, have you ever made your own fruit juice at home 
and added parsley? Wow, it’s amazing. Think apples and parsley. So refreshing. I’m going to get a 
couple of pickle-sized cucumbers cut up. These yummies are also from my garden. If the skin is 
thick, definitely peel it, unless thick skin is your thing, in which case you do you. Can I just 
say how blessed I’ve been? These green onions, also from my fabulous garden. It’s a tiny but 
mighty garden. Edible goodness has been popping up all over and I’m completely leaf-tastic. On to 
the bell pepper. And now a word from our sponsor: Grocery Pickup Regret. Any of you friends do 
grocery pickup or delivery where the store promises the freshest choices of ingredients? 
Look at me. I’m so fresh. Fresh apparently means mysteriously damp and you get a half rotten 
bell pepper that’s obviously been bitten by a Sasquatch. Yeah, same. What’s that all about? Not 
available in all regions. Sasquatch sightings may vary. Now that that’s done, I’m going to drain and 
rinse the wheat. Look at this bright, irresistible array of rainbow veggies. Can you tell I’m a 
veggie lover? OMG, veggies. I’m going to sprinkle some salt and pepper. A generous amount. Maybe 
about a full teaspoon of each. I always do a taste test. Next, I’ll squeeze the juice of a lemon. The 
lemony tang gives such a crisp zestiness. Call me zestiny. Add in about 1/3 cup of olive oil. You 
can add more later if needed. I never really measure. I’m adding all these munchy flavors 
in. Mix it all up. Give a taste test. Well, sweet parsley pie. That’s delicious. And this is 
all done. The perfect summer dish in my opinion. Fresh, fabulous, and full of parsley. What’s not 
to love? Next up, garlic butter potatoes. Golden, aromatically aggressive, exploding flavor fumes, 
and parsley. This recipe is ridiculously easy. You can do it. Let’s make it. First thing I’m doing 
is taking 2 lbs of washed potatoes. And since I bought the teeny tiny little small itty bitty mini 
dinky potatoes, I only have to cut them in half. If I didn’t buy these, I would have used Yukon 
gold or red and quartered them. I’m lining a dish with parchment paper because it seems like when I 
roast potatoes in the oven, they stick like glue, which means longer cleanup time. Parchment paper 
to the rescue. I’m tossing the potatoes and olive oil and a nice amount of salt and pepper. These 
will go in the oven at 400° for about 30 to 35 minutes. And I like to wait until they’re browning 
with a little crisp. While the potatoes roast, let’s get the garlic peeled and the parsley 
chopped. I tried to peel that one over there, but it was being a little grumpy. Wait, 
parsley has chlorophyll, right? And chlorophyll neutralizes odor. So, if you eat garlic and 
parsley at the same time, does that cancel out the exhale of doom? Try breathing on someone 
after eating this and report your findings in the comments. I’ve got four tablespoons of melted 
butter here. Going to add the minced garlic, a bountiful bunch of parsley, about half a cup. 
The potatoes are ready for flavor. Just dump all this in and combine. I love the simplicity of this 
recipe. And if you love garlic butter noodles, this is the same concept just with potatoes. 
Give this a try for a simple dish. You’re going to love it. I love it. And finally, a bright 
delicious Greek orzo salad. I’ve been eating parsley all week and I’m still excited for this 
recipe. I’m going to mix the dressing together. I’m putting in 1/4 cup of olive oil, 2 tbsp of red 
wine vinegar, 3 tablespoons of fresh lemon juice, a teaspoon of dried oregano, 1 to two cloves 
of garlic, and a sprinkle of salt and pepper to your liking. Give this a good stir and 
taste test and adjust as needed. In this bowl, I have a cup of cooked orzo pasta rinsed in cold 
water and drained. I’m adding a chopped cucumber, half of a chopped green bell pepper. Use any color 
you like. And finally, chopped red onion that’s really purple. Next, I’ll dump in a big handful 
or however many you like, of cherry tomatoes, although any chopped tomatoes will do. And about 
1/4 cup of chopped parsley. I pretty much use just the leafy parts. Technically, this recipe calls 
for kalamata olives, but I’m using regular ones because I live with olive haters. Not everyone has 
taste, even though olive trees were literally a gift from a Greek goddess. Lalalalala. Going 
to put in about 1/4 cup of feta cheese. Feel free to add more or less. That’s what’s great 
about this salad. You can pretty much adjust the ingredients to whatever is your favorite. 
Pour that Greek dressing all over. And give this a good mix. There you have it. Another one 
of my favorite summer treats. I can’t be-leaf it. What does garlic do when it hot? What? It takes off its cloves! hahahaha! Great furballs! Six feet apart! [Music] When you give these recipes a whirl in 
your kitchen, come back and let me know. Comment, comment, comment. Like, like, like, subscribe, 
subscribe, subscribe. Ding ding ding.