Parsley Recipes

1. Chorizo stuffed Bell Peppers

Ingredients

• 6 bell peppers, tops cut off and seeded
• 1 pound chorizo sausage
• 1 stalk celery, minced
• 1 carrot, minced
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• salt and pepper to taste
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1 tablespoon Worcestershire sauce
• chopped fresh parsley
• chopped fresh basil
• 1/2 cup uncooked long grain rice
• 1/2 cup water
• 1/3 cup shredded Monterey Jack cheese
• 1/3 cup shredded Cheddar cheese
• 1/3 cup shredded Mozzarella Cheese
• 1 (10.75 ounce) can tomato soup

Directions

1. Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
4. Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
5. In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
6. Bake in preheated oven about 30 minutes.

2.  No Cream Pasta Primavera

Ingredients

• 1 (12 ounce) package penne pasta
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 carrot, julienned
• 1/2 red bell pepper, julienned
• 1/2 pint grape tomatoes
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
• 5 spears asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/2 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• 1 tablespoon butter
• 1/4 large yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 teaspoons lemon zest
• 1/3 cup chopped fresh basil leaves
• 1/3 cup chopped fresh parsley
• 3 tablespoons balsamic vinegar
• 1/2 cup grated Romano cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
3. In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
4. Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.