"Parsley" has been around for a while...as indicated on Mycenaean Greek "se-ri-no" on Linear B script (ca 15th century B.C.E.). It is rich in vitamins and minerals + 100 g (3.5 oz) = 3 grams of protein and 6.3 g of carbohydrates.
I
Pasta al fiori di zucca
5 zucchini flowers
2 tsp (10 ml) olive oil
pasta
1 or more cloves of garlic
1 tsp (5 ml) saffron
some parsley, cornstarch (cornflour, cornmeal, masa), and cheese
1. Sauté garlic.
2. Add parsley, saffron and two ladles of hot pasta water.
3. Add zucchini flowers and simmer 10 minutes.
4. Add cornstarch.
5. Mix with the pasta.
II
Puittanesca
1 1/2 Tbs. (20 ml) oil
1 cup (235 ml) unpitted black olives
3 or more cloves of garlic
14 oz (420 g) organic canned tomatoes (save juice)
4 Tbs. (60 g) capers
some red pepper and parsley
1. Cook garlic in oil.
2. Add ground red pepper.
3. Stir in tomatoes with their juice, black olives, and capers. Cook 5 minutes.
III
Herb
Fish Fillets or Polenta
Preheat over 350F (175C)
Preheat over 350F (175C)
1 lb (450 g) fillets or package of polenta, sliced
dash of garlic powder and black pepper
1/8 tsp (4 ml) ground thyme
1/2 tsp (8 ml) each: lemon juice, onion, & dried parsley
1 Tbs. (15 ml) each: nonfat dry milk & water
3 chopped mushrooms
1. Sprinkle fish or sliced polenta with garlic powder and black pepper.
2. Mix remaining ingredients and spread over the fish or polenta.
3. Bake 350F (175C) for 20 minutes.
