1 1/4 cups florities
1/8 cup chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning (optional)
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
2 tablespoons olive oil
1 pinch salt
1/4 teaspoon ground black pepper
1/4 teaspoon olive oil
1/8 cup chopped fresh parsley
3 cloves garlic, chopped
1 apple, sliced into rounds
1 lemon, sliced into rounds
Place florities in small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring frequently. Stir in parsley, garlic powder, salt, pepper, garlic powder, oregano, basil, and olive oil. Simmer for 20 minutes, stirring occasionally. Remove a lemon slice, reserving 1/4 cup for garnish.
Fill one tablespoon of mixture with lemon and apple slices garnish with lemon slices. Use remaining mixture to drizzle lemon top with olive oil and sprinkle with salt and marinade. Garnish with lemon slices. Place remaining lemon slice on top of filling. Sprinkle remaining marinade over top, double all green onions. Cover with plastic wrap. Chill in refrigerator.
Heat olive oil in large skillet over medium heat. Fry minced onions and garlic with olive oil until lightly browned, about 5 minutes. Remove from heat.
Heat 1 tablespoon olive oil in medium saucepan over medium heat. Fry onion and garlic until pink, about 10 minutes. Stir in flour and salt and cook, stirring constantly, until light golden brown, about 5 minutes.
Stir in parsley, oregano, basil, 1/4 cup olive oil, salt, pepper and lemon zest. Cook, stirring occasionally, for about 2 minutes.
Stir in apple slices. Reduce heat to low. Cook, stirring occasionally, for about 1 minute. Remove from heat and stir in lemon slices.
Stir in 1/2 cup olive oil. Finish with 1/2 cup parsley and 1/4 cup olive oil.