Ranch Dressing

Ranch Dressing
Prep Time
10 minutes
Number of Servings
8 servings
Ingredients
  • [q:1/4] cup buttermilk
  • [q:1/2] cup low-fat mayonnaise
  • 1 Tbsp white wine vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp finely chopped fresh chives
  • 2 Tbsp finely chopped fresh parsley
  • Salt and freshly ground black pepper to taste
Directions
  1. In a small bowl, whisk together all ingredients until thoroughly combined.
Nutrition Info
53 Calories, 0 g Protein, 2 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 0 g Fiber, 5 g Total fat (1 g sat), 121 mg Sodium, [nutrition:1] Vitamin K

The Power of Parsley!

The Power of Parsley!
2021's Herb of the Year
Amy Pierce
a spring of fresh parsley and gardening tools

If you’re like many people, you think of parsley as little more than a garnish on the edge of a dinner plate. But the International Herb Association’s Herb of the Year for 2021 is a nutritional powerhouse and a great flavor enhancer. The chimichurri recipe below is a perfect example.

Two types of parsley are common in the US. Curly-leaf parsley is frequently used as a garnish. Flat-leaf or Italian parsley has a more robust flavor and is more often used in cooking.

What Are the Benefits of Parsley?

  • When eaten raw, parsley freshens the breath. In tea, it may boost circulation of the blood.
  • Parsley also may help regulate blood pressure, clear bladder infections, and help prevent kidney stones.
  • It’s rich in vitamins A, C, and K while also providing potassium, manganese, and other minerals.
Sources

"Parsley, 2021 Herb of the Year,” Penn State Extension, 2/11/21

“Parsley: Herb of the Year 2021,” International Herb Association, www.iherb.org

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Contributor
The Taste for Life Staff
Tags
parsley
blood pressure
circulation
bad breath
herbs

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Café Gratitude Garlic Tahini Sauce

Café Gratitude Garlic Tahini Sauce
Prep Time
10 minutes prep time
Number of Servings
Makes 2 cups
Ingredients
  • [q:2/3] cup tahini
  • [q:1/3] cup water
  • 1 tsp salt
  • 2 garlic cloves
  • [q:1/3] cup fresh lemon juice
  • 1 cup loosely packed fresh parsley leaves
  • [q:2/3] cup olive oil
Directions
  1. Purée tahini, water, salt, and garlic in a blender. Scrape down sides of blender with a spatula and add lemon juice and parsley.
  2. With motor running, slowly drizzle in oil. Don’t overblend—make sure flecks of parsley are still visible in dressing.
  3. Serve immediately or refrigerate in an airtight container for up to 1 week.
Nutrition Info
Per serving (1/4 cup): 284 Calories, 4 g Protein, 6 g Carbohydrates, 2 g Fiber, 29 g Total fat (4 g sat), 154 mg Sodium, [nutrition:5]  Vitamin K, [nutrition:2]  Vitamin C, Phosphorus, [nutrition:1] Vitamin B1 (thiamine),  E, Calcium, Iron

Green Bean, Artichoke & White Bean Salad

Green Bean, Artichoke & White Bean Salad
Prep Time
30 minutes
Number of Servings
4
Ingredients
  • 1 cup fresh green beans, trimmed, cut into 1-inch pieces  
  • 1 (8 oz) package frozen artichoke heart quarters (about [q:11/4] c)*
  • 1 (15 oz) can white beans (cannellini, navy, or great northern), rinsed and drained
  • 1 large tomato, diced medium 
  • [q:1/4] cup chopped parsley
  • 2 scallions, sliced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp extra-virgin olive oil
  • [q:1 1/2] tsp Dijon mustard
  • [q:1/2] tsp salt
  • [q:1/2] tsp dried basil
  • [q:1/4] tsp freshly ground black pepper
  • [q:1/4] tsp garlic powder
  • [q:1/4] tsp dried oregano
Directions
  1. Fill a medium saucepan halfway with water and bring to a boil over high heat. Add a pinch of salt and green beans and boil for 4 minutes.
  2. Add artichokes and continue to boil for 5 minutes until vegetables are tender. Drain and add vegetables to a bowl of ice water to cool quickly. Drain again.
  3. Add vegetables and remaining ingredients to a medium mixing bowl and mix well. Chill for at least 2 hours and up to 4 days.

Tomato-Cucumber Salad with Parsley and Mint

Tomato-Cucumber Salad with Parsley and Mint
Prep Time
15 minutes
Number of Servings
4
Ingredients
  • 4 medium ripe tomatoes, seeded and chopped
  • [q:1/2] medium cucumber, peeled, seeded, and chopped
  • [q:1/3] cup diced red onion
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh mint, chopped
  • 1 Tbsp red wine vinegar
  • 2 tsp olive oil
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
Directions
  1. In large bowl, combine tomatoes, cucumber, red onion, parsley, and mint.
  2. In small bowl, whisk together vinegar, oil, and mustard. Add to tomato mixture and toss to coat.
  3. Season to taste with salt and black pepper. Serve chilled or at room temperature.
Nutrition Info
49 Calories, 2 g Protein, 6 g Carbohydrates, 2 g Fiber, 3 g Total fat (2 g mono), 65 mg Sodium. [nutrition:2] vitamin C.
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