Parsley

Gremolata
from thekitchn.com
1 small bunch parsley, washed and dried (enough to make 1 cup loosely-packed)
1 clove garlic, papery skin removed
2 organic lemons, washed and dried

Remove the leaves from the parsley — enough to make 1 cup when very loosely packed.
Chop the parsley with a chef's knife until it is nearly finely chopped. It should be less than 1/2 cup.
Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley.
Using the same grater (don't bother to wash it), grate just the zest from the two lemons on top of the garlic.
Bonus: Doing the garlic and lemon in this order will help to rid the Microplane of garlic odors
Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.
Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.

More Than a Garnish: 6 Great Parsley Recipes
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Caper-Raisin Vinaigrette
From Six Seasons by Joshua McFadden
Makes about ¾ cup
 
“It’s magically great with many things, in particular turnips, asparagus, broccoli, and cauliflower.  Keep some around at all times; you won’t have a problem finding things to do with it.”
 
2 tablespoons plus 1 teaspoon balsamic vinegar
1/3 cup golden raisins
3 garlic cloves, peeled
3 tablespoons capers, rinsed and drained
One 2-ounce can anchovy fillets, drained
¾ cup lightly packed flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
Kosher salt

Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed.

Add the capers and anchovies and pulse until you have a coarse paste.  Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary.

Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse.  Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing.  Taste adjust with salt or more oil, if needed.  Store in the fridge for up to 3 weeks.

More uses:
*Spoon over grilled eggplant slices
*Fold into ratatouille
* Toss with steamed broccoli or broccoli raab
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Spaghetti with Parsley Pesto