Recipes with italian parsley

The spices used in this recipe give these little meatballs a Moorish influence. A variation of a popular item at tapas bars, these albondigas can be served in a broth or with a sauce for dipping.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Israeli couscous and cucumber salad tosses toasted pearl couscous with crisp cucumber, tomato, lemon, and a handful of fresh parsley and mint. A bright, herby Mediterranean side that eats clean and refreshing.

Spanish style eggs flavored with Chorizo and harissa, tomatoes, roasted red peppers and green olives. Bursts of flavor in every bite.

Beef Tenderloin with spicy Gorgonzola cheese and Pine Nut Herb Butter

I created this super comfort food soup after discovering celery root (celeriac) thanks to my European husband. I combine typical American green celery stalks and leaves with celeriac, which extra enhances the soup's flavor and makes it even creamier with just milk. No real cream needed. I top mine with croutons and extra celery leaves. Can easily be made vegetarian.

Crispy pan-fried chickpea burgers with oregano and cumin, tucked into warm pita with a creamy lemon-tahini yogurt sauce. Vegetarian, healthy, and done in 25 minutes.

This cheesy and creamy dip is great with pita bread/chips or crackers. Best served hot or warm.

Super easy marinated shrimp, skewered then grilled to perfection. Great as a warm weather main dish or as an appetizer/hors d'oevres.

This was FANTASTIC!! I am not a huge fan of eggplant, but I recently tried baba ganoush at a restaurant. I really, really liked it so I had to find a recipe to try at home. This was a huge success. Very easy recipe to make and very, very tasty!!

This colorful low fat salad can be enjoyed warm or cold.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)

A clean tasting soup that is packed with protein rich beans.