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Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011


½ bunch parsley, chopped
Zest and juice from 2 lemons
1 T. minced garlic
3 oz. oil
Salt and pepper, to taste


Method: Mix parsley, lemon zest and juice, garlic, oil, salt and pepper; chill.

Sizzle - Winter 2011 Issue


Sauce/Dressing/Rub, Sizzle, Vegetarian

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