How to Save Fresh Parsley & Creamy Parsley Dressing v2


I always have fresh parsley on hand. I love it sprinkled over everything but it really is more than a garnish. It is full of vitamins and minerals, it is an antioxidant and anti-inflammatory, and is great for digestion. But sometimes a big bunch is even too much for me. So I have figured out a way to save it without drying it out because then it loses its real parsley-ness.

In the past, I have frozen herbs on baking trays and I have frozen basil in olive oil. For this batch of parsley, I decided to chop the parsley, drop it into an ice cube tray, pour water over it, and freeze it into cubes. Once frozen, I popped them out of the tray and dropped them into a freezer bag.


How to use parsley cubes? I use it to garnish a soup at the end of the cooking time. I take a few cubes out, place them in a bowl and let them melt. Then, I drain the water and drop the parsley into soup just before I’m ready to serve it.

This is the other way I use the cubes. I have made a new version of creamy parsley dressing which is a combo version of my creamy parsley dressing and my creamy cashew dressing. It’s not a parsley as the original and a little different than my house creamy cashew because of the white balsamic. A really nice creation.


Creamy Parsley Dressing v2
1 cup raw cashews
1/2 cup filtered water
1/4 cup white balsamic vinegar
4 parsley cubes (or 1/4 cup water + handful of fresh chopped parsley)
1 tablespoon chickpea or sweet white miso
1 clove of garlic
The juice of 1/2 lemon

Place the parsley cubes in the Vitamix and let them melt. When all the way melted, add the rest of the ingredients and let it rip until smooth. Store in a jar and enjoy!

Cucumbers & Beets with Creamy Dill Dressing


This creamy dill is one of my favorite dressings. It is another winner from Mark Reinfeld of Vegan Fusion. It is so creamy, you can’t believe it!

For this appetizer, I roasted one of the beets from the CSA and then topped it with cucumbers mixed with the dressing. It’s pretty and easy to put together.

serves 2

1/2 seedless cucumber *
1 red beet *

Cut the greens and end off the beet. Wrap it in foil and place in a 400 oven for an hour to roast. When cool, peel the skin off. Slice into rounds.

Peel and cut the cucumber in half and then into slices.

Arrange the beets in a 4 leaf clover pattern. Mix the cucumbers with a few spoonfuls of dressing and drop right into the center of the clover. Enjoy!

Creamy Dill Dressing (makes about 1 cup)
3/4 cup pine nuts
1/3 cup water
The juice of 1 lime, or more to taste
3 teaspoons dill weed
Salt, to taste

Place everything in the Vitamix or blender and process until completely creamy. Taste and adjust lime, dill and salt. Let sit for a little while so the flavors can come together. Store in the refrigerator.

* CSA 2013 Week #7