I’ve fallen in love this month, in love with the gorgeous bunches of bright green Italian flat-leaf parsley we’re finding in our CSA farm share boxes. This parsley quinoa and brown rice pilaf, with its serious dose of finely chopped fresh parsley, is my food love this week!

Just hearing the word parsley gets me singing the Simon and Garfunkel ballad. “Parsley, sage, rosemary and thyme, remember me to the one who lives there, she once was a true love of mine.”

Each of the four herbs in that song has ancient love and health connotations–parsley is the one thought to lessen the bitterness of love lost.

No love lost here. Parsley is much more than a decorative plate garnish, for sure. Though we tend to forget this common herb has outstanding flavor and healthful qualities.

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This emerald green kale salad with sunflower seed pesto and apricots is one flavorful healthy salad! The kale is massaged with lemon juice and zest and the apricots are soaked in white wine and sherry vinegar. Toss in some toasted sunflower seeds and sharp aged cheese and you’re ready to go!

A cross between a frittata and crust-less quiche, this spinach, herb and feta cheese custard is another fine example of what to do with green leafy vegetables, be they spinach, chard or beet greens. This recipe also makes use of an assortment of herbs–whatever is on hand, mince them up.