Parsley



		Arugula \| Basil \| Beets \| Broccoli \| Broccoli Raab \| Brussels Sprouts \| Cabbage \| Carrots \| Celeriac \| Chard \| Cilatnro \| Collards \| Cucumbers \| Eggplant \| Fennel \| Garlic \| Green Beans \| Jalapenos \| Kale \| Kohlrabi \| Leeks \| Lettuce \| Onions \| Parsley \| Parsnips \| Peppers (Bell) \| Potatoes \| Pumpkins \| Radishes \| Rutabagas \| Scallions \| Spinach \| Sugar Snap Peas \| Sweet Potatoes \| Tomatillos \| Tomatoes \| Turnips \| Winter Squash \| Zucchini Parsley Summer Sauce John Gifford shared recipe many years ago. 2-1/2 lbs tomatoes, seeded and chopped – skinned if you’re ambitious 6 Tablespoons olive oil ½ Tablespoon fresh oregano, chopped 2 Tablespoons fresh basil, chopped 2 Tablespoons fresh parsley, chopped 2 cloves garlic peeled and minced Salt and freshly ground pepper ½ teaspoons sugar Put all ingredients in a large bowl and mix well. Allow to stand at room temperature for at least two hours, then season and toss with hot pasta.

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