Parsley Spread Food

PARSLEY GARLIC BUTTER

Steps:

• Purée all ingredients in a food processor until smooth.

MAIDANOSALATA (GREEK PARSLEY SPREAD)

Steps:

• Soak bread in about 1/4 cup of water for about 5 minute.
• Squeeze the soaked bread to remove excess water. Discard any hard parts.
• place half the bread in a food processor with the onion, garllic, chili pepper, and half the parsley.
• Process until everything is reduced to a paste.
• Add the remaining parsley and bread to the blender along with the egg yolk, lemon juice, and half the olive oil.
• Blend again.
• alternate adding and blending the remaining oil and vinegar to give a creamy emulsified consistency.
• taste, and adjust seasoning if needed.
• garnish with olives. and enjoy on pita chips.

PARSLEY SPREAD

Steps:

• Soak the bread in water for 5 minutes. Squeeze the bread out to remove excess water and discard any hard parts. Place half of the bread in a food processor with the onion, garlic, chili pepper and half of the parsley. Process until reduced to a paste. Add the remaining parsley, bread, lemon juice, salt and half of the olive oil. With the machine running, slowly add the remaining olive oil and vinegar. Taste and adjust seasoning if needed. Scrape the spread into a bowl and garnish with the olives.

PARSLEY SPREAD

Steps:

• Wash the parsley in cold water and strip leaves from stalks.
• Coarsely chop the parsley.
• Then peel and dice the shallots.
• Mix tog.
• heavy cream, cream cheese, lemon juice, parsley and diced shallots.
• Season to taste salt and pepper.
• Peel scallions, cut into thin rings.
• Dice 2 tomatoes, season with salt and cayenne to taste, mix with scallions.
• Cut remaining 2 tomatoes into 1/2" slices.
• Cover them with the parsley spread and top with the tomato scallion mixture.

PARSLEY SPREAD

Steps:

• Wash the parsley in cold water and strip the leaves from the stalks. Coarsley chop the parsley. Then, peel and dice the shallots.
• Mix together the heavy cream, cream cheese, lemon juice, parsley and diced shallots. Season to taste with salt and white pepper.
• Peel the scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne to taste; mix with scallions. Set aside.
• Cover baguette slices and/or cucumber rounds with the parsley spread and top with the tomato scallion mixture.

PARSLEY, GARLIC, AND ONION SPREAD

Steps:

• Cook potato in medium saucepan of boiling salted water until tender, about 20 minutes. Drain. Return to pan and mash until smooth. Transfer 3/4 cup mashed potato to large bowl.
• Place bread in medium bowl. Add 1/2 cup water, lemon juice, and vinegar. Let stand 10 minutes to soften. Blend bread, parsley, onion, garlic, and capers in processor to smooth paste. Mix into mashed potato in large bowl. Mix in oil. Season with salt and pepper. Cover; chill at least 3 hours or overnight. Serve with baguette slices.

CHICKEN, MINT AND PARSLEY SPREAD

Steps:

• Heat 1/4 cup oil in a sacepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool for 15 minutes.
• Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor. Season with pepper and purée. With machine running, add remaining 1/4 cup oil in a slow steady stream, mixing until emulsified. (Spread can be refrigerated in an airtight container p to 3 days). Transfer to a serving bowl and drizzle with oil. Serve with pitas.