Post #2159765
2026-05-06 02:00 UTC
@wollman @dev tabouli is the classic parsely-forward dish, I can eat a mountain of that stuff. I also put a lot of it into various marinated bean salads that I like to make.
Replies (2)
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@regehr@mastodon.social 2026-05-06 02:00
@wollman @dev and mint is delightful in a variety of bean and lentil dishes, of course
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@wollman@mastodon.social 2026-05-06 02:12
@regehr @dev I'd never make tabouli myself, too much work when you can just buy it. I think salmon burgers are one of the things (at least one of the recipes); meatloaf is another. I have a lentil and onion dish that calls for parsley but I never do because I don't have any on hand, whereas lentils and onions and cumin and chile powder all keep. I'm certain I'm forgetting something else, though.