Putting parsley everywhere

Last night, I dished out my version of spaghetti carbon-Ava Benedict eggs (see what I did there? Hahaha). I have a kid who adores bacon and eggs, but it was dinner time, so I had to put in the carbs. I restrained from putting white wine, which got me worried that the flavor wouldn’t amount to anything but cream and creamy bacon.

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Luckily, before cooking I passed by the market and my favorite legume vendor gave me several bunches of parsley FOR FREE. Parsley is very cheap to grow and it lasts a couple of weeks in the fridge. So after sautéing some shallots, crushed garlic, and green chili in extra virgin olive oil, I poured in the cream for a good simmer. When that bubbled up I tossed in an inordinate, overflowing hand of chopped parsley and let it simmer again to have the herb sink in.

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The result was a vibrant, textured sauce with an herby bite that my kid adored. Parsley is of the celery family, and its nutritional benefits are legion --- all your basic vitamins with some iron and folate. It goes well with salads, has aesthetic value as a garnish, and kicks up any number of meat, chicken, and lamb dishes as a copious ingredient of a marinade.

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So anytime I’m feeling up to a simple dish, my go-to flavoring is parsley. And with lots of garlic it’s even trippier.

I string casual Ava Benedict recipes in my blogs. These are for homemade dishes that kids enjoy and working moms find easy to make. Look for the recipes here.