Summer is the perfect time to savor the vibrant flavors of fresh produce, and there’s no better herb to highlight than parsley. With its bright, peppery taste, parsley adds a refreshing burst of flavor to a variety of dishes. As the season winds down, take advantage of the last wave of summer’s bounty with recipes that celebrate this versatile herb.

Bowery Parsley, in particular, is a game-changer. It’s pesticide-free, requiring no bug checking or washing (read more about Bowery and their amazing products here)!

Whether you’re garnishing a dish or making parsley the star of the show, these recipes will help you make the most of this summer staple.

Looking for recipes using fresh basil? Check out our basil recipe roundup here!

1. Creamy Parsley Dressing by Rena Tuchinsky

This dressing instantly takes any simple salad to a whole new level. We can’t get enough of this stuff. It’s super- flavorful and easy to put together. I make a big batch for the week and it’s ready whenever I want to enjoy a quick salad. You might want to double or triple the recipe.

2. Parsley Lemon Lamb Chops by Chanie Nayman

I like this cut of lamb chops because it has a lot of meat on it, and it’s tender and flavorful. If you can’t find center-bone-cut lamb chops, feel free to use any type of lamb chop. The truth is that this rub is really delicious on chicken too!

3. Parsley Pesto by Estee Kafra

I usually keep this pesto in small bags in my freezer. It goes well with fish, chicken, and vegetables.

4. Pita Chip Salad by Shoshy Lefkovitz

This classic salad is given a Middle Eastern spin with crushed pita chip croutons and a sumac dressing. Sumac is a burgundy-colored spice that lends a lemony punch to the dressing. It’s also great for meat rubs, hummus toppings, and roasted vegetables. Recipe developed with Sarah Goldstein.

5. Lemony Farro and Lettuce Salad by Faigy Grossman

My daughter and I had fun adjusting the flavoring for this unique and satisfying salad. With notes of mint and parsley, along with healthful kasha and savory roasted butternut squash, it satiates while being enjoyed down to the last bite!

6. Eggplant in a Garlic Verde Dressing by Estee Kafra

Garlic, parsley, and olive oil — three simple ingredients, but a powerful kitchen weapon! I finish vegetable side dishes, fish, and even chicken with a dab of it, and it’s divine. Here’s our favorite dip/side dish using my new kitchen staple.

7. Grilled London Broil by Adina Schlass

It’s everyone’s go-to summer meat for grilling — but we dressed it up a little! This recipe works well when meat is served at room temperature for Shabbat lunch. Just refrigerate London broil once cooked and slice before serving.

8. Lemony Chickpea-Feta Salad by Leah Leora

This light and tasty salad is easy to prepare and so refreshing.

9. Loaded Fries and Onion Rings with Pulled BBQ Cheek Meat by Sina Mizrahi

Cheek meat is underrated, but as it cooks low and slow, it becomes buttery soft. The BBQ sauce adds a flavorful kick to the dish. The next, and most important, part of this whole dish are the crispy, flavorful french fries and onion rings that act as the base. Beleaves frozen french fries and onion rings MAKE this.

10. Perfect-for-a-Barbecue Salad by Victoria Dwek

This is a great salad to serve at a barbecue because there’s very little work that needs to be done fresh. All the cooked veggies can be done ahead; just toss with the avocado and remaining ingredients just before serving. A note on corn: I follow the checking instructions of my halachic source (which is why I boil the corn in all recipes with corn, so the water could be checked for bugs, as that’s one of the steps). Ask your own LOR for instructions if you want to use fresh corn.