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100g of flat leaf parsley.

Chop flat leaf parsley to garnish roasted vegetables, meats, or pasta for a clean, herbaceous note.

Recipe 1: Lemon Garlic Butter Shrimp with Parsley

Utensils:

• Skillet

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Flat-leaf parsley, chopped
• Salt and black pepper to taste

Instructions:

• In a skillet, melt butter over medium heat.
• Add minced garlic and sauté for 1-2 minutes until fragrant.
• Add shrimp to the skillet and cook until they turn pink and opaque.
• Stir in lemon zest, lemon juice, and chopped flat-leaf parsley.
• Season with salt and black pepper to taste. Serve the shrimp over rice or pasta, garnished with additional chopped parsley.

Recipe 2: Quinoa Salad with Chickpeas and Parsley

Utensils:

• Large mixing bowl

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 can (15 oz) chickpeas, drained and rinsed
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, finely chopped
• Flat-leaf parsley, chopped
• Feta cheese, crumbled
• Olive oil
• Lemon juice
• Salt and black pepper to taste

Instructions:

• In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, chopped flat-leaf parsley, and crumbled feta cheese.
• Drizzle with olive oil and lemon juice.
• Toss the salad gently to combine.
• Season with salt and black pepper to taste. Chill in the refrigerator before serving.