Source: Food.com
By NcMysteryShopper

Ingredients:
5 medium potatoes (White or Red)
1/2 cup sour cream
1/8-1/4 cup fresh parsley (Adjust to your liking)
3 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon salt

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Directions:
1. Peel Potatoes (do not peel if using Red Potatoes) and cut into chunks.
2. Boil Potatoes until tender.
3. Drain and Stir in remaining ingredients (If using Red Potatoes mash about 3/4 Cup of them before mixing).

Servings: 6

Source: Food.com
By Chef floWer

Ingredients:
150 g fresh Italian parsley (This is about 2 bunches) or 150 g flat leaf parsley (This is about 2 bunches) or 150 g fresh parsley , finely chopped. (This is about 2 bunches)
6 spring onions (About 1 bunch) or 6 green onions , finely chopped (About 1 bunch)
4 large tomatoes , finely chopped
3 lemons, juice of (Freshly Squeeze)
5 tablespoons olive oil
1 cup bulgur (Also know as bourghul in Australia which is cracked wheat) or 1 cup burghul (Also know as bourghul in Australia which is cracked wheat)
1 cup water , boiled
1/8 teaspoon ground black pepper
1/8 teaspoon salt

Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins

Directions:
1. Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
2. Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
3. Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
4. Place over the cool bourghul and mix well.
5. Serve.
6. Refrigerate any left overs for about 2-3 days.

Servings: 8-10

Source: Food.com
By ~Nimz~

Ingredients:
4 tablespoons unsalted butter , softened
1 tablespoon finely chopped fresh Italian parsley
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 (8 ounce) filet mignon , 1-1/4 inches thick
extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

Directions:
1. In a small bowl, combine the butter ingredients. Using the back of a fork, mash and stir until evenly distributed.
2. Cover and refrigerate until ready to serve.
3. Allow the filets mignons to stand at room temperature for 20 to 30 minutes before grilling.
4. Lightly brush or spray both sides with oil.
5. Season evenly with the salt and pepper.
6. Grill over Direct High heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.
7. Transfer each filet to a warm serving plate and place a tablespoon of the butter on top to melt.
8. Serve warm, after allowing to rest at least 5 minutes.

Servings: 4

Source: Adapted from Food.com
By Junebug

Ingredients:
1 lb baby carrot
1 1/2 teaspoons agave syrup
3 tablespoons butter
1 tablespoon lemon juice
1 1/2 tablespoons chopped parsley
salt
pepper

Prep Time: 3 mins
Cook Time: 12 mins
Total Time: 15 mins

Directions:
1. Put carrots in pan and cover with water.
2. Add the agave syrup and cook just til soft.
3. Drain& return to the pan.
4. Stir in butter, lemon juice and parsley.
5. Salt and pepper to taste.

Servings: 4-6

Source: Adapted from Food.com
By Zurie

Ingredients:
2 cups fresh parsley leaves , rinsed well, roughly chopped, pressed into the measuring cup
1 -2 tablespoon capers
8 -10 green olives , chopped
1/2 cup walnuts (or use macadamias)
2 -3 tablespoons lemon juice (or use lime)
1/4 teaspoon agave syrup
1/2 teaspoon salt
3/4 cup extra virgin olive oil

Prep Time: 15 mins
Total Time: 15 mins

Directions:
1. Very fresh flatleaf parsley gives the best results. Do not use "old" parsley which has been in your fridge for a while. Fresh from the garden is best!
2. Using a blender or food processor, blend all ingredients until a puree forms. It can be as fine or as grainy as you prefer. A blender is easiest to use for this smallish quantity.
3. Taste for seasoning. The thickness will depend on how much parsley has been used, but the olive oil should be enough to make a thick sauce. Start with 2 tablespoons lemon or lime juice and taste: I did think the 3rd tablespoon was needed to add enough flavour.
4. Serve in spoonfuls on fish fillets or chicken breasts which have been lightly seasoned. Use with other ingredients such a hardboiled eggs, as a sandwich spread or filling, or on toast, and topped with fried or poached eggs.

Yield: 2 cups

Source: allrecipes.com
By: ladan miller  

Ingredients:
1 cup chopped fresh parsley
8 ounces spinach, rinsed and chopped
1 onion, chopped
1 potato, cubed
4 skinless, boneless chicken breasts
6 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground turmeric
2 tablespoons tomato paste
1 cup water
3 tablespoons fresh lemon juice

Directions:
1. In a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside.
2. Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and saute, stirring occasionally, until tender. Add the chicken breasts and brown both sides of each breast. Add the salt, turmeric, fried parsley/spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes.
3. Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours. Add the lemon juice, bring to a boil and let boil for 10 more minutes. Serve with steamed rice if desired.
 
Servings: 5

Source: allrecipes.com
By: KITTY731 

Ingredients:
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Servings: 4