May Super Food- Parsley

For the month of May, we will be focusing on Parsley:

  • Parsley is widely used in European, Middle Eastern and American cuisine. You may recognize curly leaf parsley used as a garnish or chopped up finely on top of dishes. Flat leaf parsley is used in similar ways, but is easier to cultivate and believed to have a stronger flavor. Root parsley is used in European countries, where it’s used as a snack or a vegetable in many soups, stews, and casseroles.
  • Parsley is a good source of flavonoids and antioxidants. Both of which can help to reduce and protect you from chronic diseases as well as decrease risk of cancer. Parsley has even been used by applying directly to the skin to help with insect bites and chapped skin. Per 3.5 ounces parsley is 151 calories, 6 gm of carbohydrates, 3 gm protein and 138 mg of calcium.
  • Parsley is a great herb to use in place of salt on many foods to add flavor. Next time you are tempted to add salt to your eggs in the morning, try cooking them with a small amount of chopped up fresh parsley. It can be bought fresh or dried in your local grocery stores. Plan ahead to use it in a few meals for the week so that it is not wasted in your refrigerator.


Parsley Slaw


  • 2 cups coarsely chopped Italian parsley
  • 2 cups snow peas, blanched, halved
  • 2 cups match like carrot sticks
  • 12 small radishes, thinly sliced
  • 4 green onions, finely chopped
  • 1/3 cup Asian sesame salad dressing
  • Zest of 1 lime
  • 2 Tbsp sesame seeds toasted


  1. Combine parsley and vegetables in large bowl
  2. Mix remaining ingredients; drizzle over salad

Parsley Potatoes


  • 10-12 small red potatoes (about 1 ½ pounds), peeled only around the center of the potato
  • 2 tablespoons butter or margarine, melted
  • 1 clove garlic, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon freshly chopped parsley
  • ¼ teaspoon salt
  • ½ teaspoon pepper


  1. Place 1 inch of water in 5-quart dutch oven. Cover and heat to boiling over high head. Add potatoes. Cover and heat to boiling. Reduce heat and cook 20-25 minutes or until tender. Drain and return to dutch over.
  2. In 10 in skillet, heat butter over medium high heat. Add garlic and cook uncovered 30 seconds. Stir in lime juice. Drizzle butter mix over potatoes. Sprinkle with parsley, salt and pepper. Stir to gently coat.