Type what you have

Ingredients

• ✓ flat-leaf parsley
• walnut
• olive oil
• parmesan cheese
• garlic
• salt
• black pepper
• cheese tortellini
• butter

Instructions

1. 1 Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
3. 3 Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

By Foodie

Ingredients

• ✓ flat-leaf parsley
• olive oil
• onion
• garlic
• plum tomato
• vegetable broth
• tomato sauce
• salt
• sugar
• half-and-half

Instructions

1. 1 Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
2. 2 Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
3. 3 Puree the soup using an immersion blender.
4. 4 Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

By faithloren

Ingredients

• ✓ flat-leaf parsley
• brown rice
• water
• butter
• olive oil
• garlic
• white wine
• lemon juice
• shrimp
• cornstarch

Instructions

1. 1 Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
2. 2 Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

By almondjoy2807

Ingredients

• ✓ flat-leaf parsley
• dill
• clementine
• turkey breast
• onion flake
• parsley
• turmeric
• onion powder
• salt
• white sugar
• celery seed
• black pepper
• cranberry sauce

Instructions

1. 1 Place at least 1/2 the fresh parsley and 1/2 the dill into the bottom and slightly up the sides of a slow cooker. Scatter about 1/2 the clementine sections on top. Add turkey breast.
2. 2 Combine onion flakes, dried parsley, turmeric, onion powder, salt, sugar, celery seed, and black pepper together in a bowl and mix well. Sprinkle generously over the turkey breast in the slow cooker.
3. 3 Spoon dollops of cranberry sauce all over the turkey and in the corners of the slow cooker pot. Add remaining fresh parsley and dill. Finish with the remaining clementine sections. Cook on Low until turkey is no longer pink in the center and juices run clear, about 5 hours, checking after 4 1/2 hours to make sure it doesn't overcook.

By Mama H

Ingredients

• ✓ flat-leaf parsley
• butter
• trout
• salt
• black pepper
• lemon juice

Instructions

1. 1 Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
2. 2 Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
3. 3 Move an oven rack to 5 or 6 inches below the heat source and preheat the oven's broiler on high heat.
4. 4 Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
5. 5 Return pan of remaining melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine.
6. 6 Serve trout on plates and drizzle with butter sauce.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• salt
• black pepper
• thyme
• pork chop
• olive oil
• white wine
• chicken stock
• dijon mustard
• garlic powder
• butter

Instructions

1. 1 Combine salt, pepper, and thyme in a small bowl. Sprinkle spice mixture over both sides of the pork chops, rubbing in and pressing down.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and when hot, add pork chops and brown for 3 minutes per side. Remove chops and set aside. Pour in wine and chicken stock. Stir and deglaze the bottom of the pan and allow the liquid to slightly reduce and the alcohol to cook off, about 3 minutes. Turn off Saute function.
3. 3 Add chops back to the pot, close and lock the lid, and set the pressure valve to sealing. Select Manual high pressure according to the manufacturer's instructions, and set the timer for 5 minutes, allowing 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove pork chops to a plate and tent with foil to keep warm.
5. 5 Turn on Saute function. Cook for about 1 minute to reduce liquid; stir in Dijon mustard and garlic powder. Gradually stir in butter until well incorporated, about 3 minutes. Add pork chops back to the pot, coating with the sauce.
6. 6 Garnish with chopped parsley, and serve.

By lutzflcat

Ingredients

• ✓ flat-leaf parsley
• extra-firm tofu
• cornstarch
• soy milk
• quinoa flake
• nutritional yeast
• oregano
• sage
• rosemary
• black pepper

Instructions

1. 1 Squeeze the liquid from the block of tofu by wrapping it in a clean towel and pressing it with a weight.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Set up a breading station with 3 shallow bowls, not too wide, and one flat plate. Put the cornstarch in one, and unsweetened soy milk in another. In the last one, add the quinoa flakes, nutritional yeast, oregano, sage, rosemary, and pepper. Mix with a fork. Leave the plate for the finished tofu.
4. 4 Slice the slab of tofu into pieces that are approximately 1/2-inch thick and approximately 2 inches in length and width. They should be able to be handled easily without breaking.
5. 5 Dredge each slice in cornstarch first. Dip each piece in the soy milk. Coat the slices with the quinoa flake mixture, tapping to shake off the excess. Place each coated tofu piece on the empty plate. Add as many pieces that will fit without touching into the air fryer basket.
6. 6 Cook until browned and crispy, about 10 minutes. There is no need to flip the pieces and do not shake the basket. The coating is light and will come off easily if not cooked through. When the tofu pieces are browned and crispy, remove them and continue cooking the remaining pieces. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ flat-leaf parsley
• ✓ flat-leaf parsley
• butter
• garlic
• grape tomato
• dry white wine
• shrimp
• feta cheese
• lemon

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in garlic, chopped parsley, tomatoes, and wine. Bring to a simmer; reduce heat to medium-low and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
2. 2 Preheat the oven to 250 degrees F (120 degrees C).
3. 3 Stir shrimp into tomato sauce and cook for 2 minutes; remove from the heat. Pour shrimp mixture into a shallow baking dish; sprinkle with crumbled feta cheese. Bake in the preheated oven until feta has softened and shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze lemon halves over shrimp and garnish with parsley sprigs to serve.

By Lisawas

Ingredients

• ✓ flat-leaf parsley
• ahi tuna
• butter
• all-purpose flour
• whole milk
• gemelli pasta
• olive oil
• cremini mushroom
• marsala wine
• olive oil
• panko bread crumb

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
2. 2 Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
3. 3 Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
4. 4 While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
5. 5 Reheat the bechamel. Add the mushroom mixture and stir to combine.
6. 6 Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
7. 7 Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
8. 8 Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
9. 9 Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.

By ChowSnobcom

Ingredients

• ✓ flat-leaf parsley
• tagliatelle pasta
• sun-dried tomato
• sour cream
• ricotta cheese
• parmesan cheese
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ flat-leaf parsley
• butter
• onion
• wild mushroom
• salt
• white wine
• heavy cream

Instructions

1. 1 Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook for 3 to 5 minutes. Season with salt and cook until mushrooms release their juice, about 5 minutes. Keep cooking until liquid evaporates and mushrooms are soft, about 5 minutes more. Stir in parsley and pour in white wine. Add cream and season with salt.

By Marianne

Ingredients

• ✓ flat-leaf parsley
• salmon fillet
• shallot
• chive
• cornichon
• lemon juice
• sea salt
• black pepper

Instructions

1. 1 Remove salmon skin and cut out the grey-colored bloodline so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl.
2. 2 Stir in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

By grubdaily

Ingredients

• ✓ flat-leaf parsley
• shallot
• arugula
• mint leaves
• olive oil
• kosher salt
• black pepper
• rack of lamb
• fingerling potato
• baby carrot
• red wine vinegar
• red pepper

Instructions

1. 1 Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses. Add arugula, mint, and parsley; pulse until herbs are chopped, about five 1-second pulses. Transfer 1/2 of the herb mixture to a small bowl. Reserve remaining herb mixture for serving.
2. 2 Stir 4 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper into the bowl with the herb mixture; rub all over meaty parts of lamb. Prop the two lamb racks up together on a plate by placing the meaty ends on the surface with the bones upright, interlacing the bones so they rest against each other. Let sit at room temperature for 1 hour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil.
4. 4 Meanwhile, toss potatoes, carrots, and remaining shallot halves with 2 tablespoons olive oil, 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl. Arrange in an even layer on the prepared baking sheets.
5. 5 Roast vegetables in the preheated oven until beginning to brown and almost tender, about 15 minutes. Remove from the oven and combine onto one baking sheet. Set aside until ready to use. Do not turn the oven off.
6. 6 Once lamb has marinated, place lamb racks onto the empty baking sheet.
7. 7 Roast in the preheated oven for 10 minutes. Rotate the pan, scatter the roasted vegetables around the lamb, and continue to cook until a thermometer inserted into the thickest part of the lamb reads 125 degrees F (52 degrees C), 10 to 15 minutes longer. Remove from the oven and let rest for 10 minutes before slicing.
8. 8 Stir remaining 3 tablespoons olive oil, vinegar, red pepper, and remaining 1/2 teaspoon salt into the reserved herb mixture. Drizzle over lamb and vegetables.

By TheOtherJuliaGulia

Ingredients

• ✓ flat-leaf parsley
• pizza dough
• flour
• olive oil
• garlic
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil 2 baking sheets.
2. 2 Roll 1 package of pizza dough out into a 10-inch square on a lightly floured surface using a lightly floured rolling pin, using hands to pull corners. Cut square in half using a pizza wheel or sharp knife, then cut each half into 15 strips about 2/3 inch wide. Dust dough lightly with flour if necessary to prevent sticking. Gently tie each strip into a knot, pulling ends slightly to secure. Arrange knots 1 inch apart on a prepared baking sheet. Repeat with remaining dough.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile, combine oil, garlic, and salt in a large bowl.
5. 5 Remove knots from the oven and brush with garlic oil. Return knots to the oven and continue baking until golden brown, 5 to 10 minutes more.
6. 6 Remove knots from oven and immediately sprinkle with Parmesan cheese and parsley. Serve warm.

By ChristinaB

Ingredients

• ✓ flat-leaf parsley
• quinoa
• chicken broth
• olive oil
• buffalo chicken sausage
• onion
• butternut squash
• carrot
• lemon juice
• cumin
• salt
• black pepper
• red bell pepper

Instructions

1. 1 Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
2. 2 While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
3. 3 Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
4. 4 In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.

By Allrecipes Member

Ingredients

• ✓ flat-leaf parsley
• olive oil
• onion
• butternut squash
• garlic
• arborio rice
• white wine
• vegetable broth
• portobello mushroom
• red bell pepper
• kosher salt
• nutmeg
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
2. 2 Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
3. 3 Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.

By Cindy Spalding

Ingredients

• ✓ flat-leaf parsley
• almond
• vegetable stock
• quinoa
• cucumber
• grape tomato
• orange bell pepper
• feta cheese
• raisin
• black olive
• scallion
• lemon juice
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
2. 2 Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
3. 3 Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
4. 4 Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
5. 5 Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

By misspia

Ingredients

• ✓ flat-leaf parsley
• chicken breast
• olive oil
• carrot
• onion
• salt
• cajun seasoning
• all-purpose flour
• orange juice
• chicken broth
• pea
• dill
• buttermilk
• corn flakes cereal

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a large pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center, about 5 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium heat. Stir carrots, onion, and salt into hot skillet, cover the skillet, and cook, stirring occasionally, until onions are tender, 8 to 10 minutes. Stir Cajun seasoning into vegetables.
4. 4 Sprinkle flour over vegetable mixture in the skillet; cook and stir until flour taste cooks off, about 1 minute. Gradually stir orange juice and broth, respectively, into vegetable mixture; bring to a boil.
5. 5 Stir chicken, peas, 1/2 of the parsley, and dill into broth mixture; remove from heat and stir in buttermilk. Pour buttermilk mixture into a baking dish.
6. 6 Bake in the preheated oven for 15 minutes. Stir corn flakes and remaining parsley together in a bowl. Sprinkle corn flake mixture over chicken mixture; bake until corn flakes are golden and casserole is bubbling, about 5 minutes more. Let rest 5 minutes.

By Donna Henderson Hopgood

Ingredients

• ✓ flat-leaf parsley
• butter
• onion
• tomato
• salt
• parmesan cheese
• sour cream
• egg

Instructions

1. 1 Melt butter in a skillet over medium-low heat and cook onion and parsley until soft, about 5 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
3. 3 Spread out tomato slices in one layer in the casserole dish and season with salt. Distribute 1/2 of the onion mixture and 1/2 of the Parmesan cheese on top. Layer another row of tomato slices, season with salt, and sprinkle with remaining 1/2 of the onions. Finish with the final layer of tomatoes and season with salt.
4. 4 Whisk together sour cream, eggs, and salt and spread over tomatoes. Sprinkle with remaining Parmesan cheese.
5. 5 Bake in the preheated oven until set and lightly browned, about 30 minutes.

By birgit

Ingredients

• ✓ flat-leaf parsley
• bratwurst sausage
• olive oil
• onion
• carrot
• celery
• garlic
• chicken broth
• tomato
• basil
• thyme
• cayenne pepper
• potato
• cannellini bean
• spinach

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
3. 3 Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
4. 4 Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
5. 5 Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
6. 6 Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

By Barry Heuser

Ingredients

• ✓ flat-leaf parsley
• olive oil
• sweet sausage
• white wine
• marinara sauce
• water
• spaghetti
• parmigiano-reggiano cheese

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
2. 2 While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
3. 3 Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
4. 4 Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
5. 5 Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
6. 6 Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• shrimp
• kosher salt
• lemon
• pickling spice
• garlic
• red pepper flakes
• olive oil
• shallot

Instructions

1. 1 Fill a large bowl with ice-cold water.
2. 2 Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain shrimp and transfer to the bowl of ice-cold water until chilled, 3 to 5 minutes. Drain again.
3. 3 Combine lemon zest and juice, parsley, pickling spice, remaining 1 tablespoon salt, garlic, and red pepper flakes in a medium bowl. Pour in olive oil; whisk together to make pickling oil.
4. 4 Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

By Shauna James Ahern

Ingredients

• ✓ flat-leaf parsley
• olive oil
• red onion
• garlic
• tomato paste
• white wine
• tomato and olive pasta sauce
• prawn
• feta cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
3. 3 Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
4. 4 Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
5. 5 Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

By Angie

Ingredients

• ✓ flat-leaf parsley
• lasagna noodle
• ricotta cheese
• pecorino romano cheese
• mozzarella cheese
• black pepper
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
4. 4 Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
5. 5 Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

By Peggy Oliver

Ingredients

• ✓ flat-leaf parsley
• lobster tail
• salt
• butter
• sherry wine
• heavy cream
• egg yolk
• nutmeg
• cayenne pepper

Instructions

1. 1 Season lobster tails with salt.
2. 2 Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
3. 3 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
4. 4 Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
5. 5 Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
6. 6 Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• olive oil
• fennel
• leek
• celery
• garlic
• zucchini
• spinach
• broccoli floret
• kale
• vegetable broth
• water
• avocado
• spirulina
• gomasio

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
2. 2 Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
3. 3 Ladle soup into bowls and serve each with 1 tablespoon gomasio.

By Buckwheat Queen

Ingredients

• ✓ flat-leaf parsley
• butter
• garlic
• ground chicken breast
• egg
• panko bread crumb
• paprika
• salt
• black pepper
• cooking spray

Instructions

1. 1 Mix butter, parsley, and garlic together in a bowl until well combined. Divide mixture into 12 equal parts on a baking sheet. Freeze until solid, about 20 minutes.
2. 2 Shape ground chicken into 12 balls. Make a deep thumbprint in the center of each ball. Place a piece of frozen herbed butter in center, wrapping meat around it until fully covered. Repeat with remaining balls.
3. 3 Beat eggs in a bowl. Combine panko, paprika, salt, and pepper in a separate bowl.
4. 4 Dip 1 ground chicken ball in beaten eggs, then in seasoned bread crumbs. Dip ball back into egg and in seasoned bread crumbs once more. Repeat with remaining balls. Place on a baking sheet and freeze for 10 minutes.
5. 5 Preheat an air fryer to 400 degrees F (200 degrees C). Place half of the balls in the air fryer basket and spray with cooking spray.
6. 6 Cook for 5 minutes. Flip balls over with tongs and spray again with cooking spray. Cook for 5 minutes more. Repeat with remaining chicken balls.

By Soup Loving Nicole

Ingredients

• ✓ flat-leaf parsley
• aluminum foil
• lemon juice
• sugar
• heavy cream
• white wine
• all-purpose flour
• thyme
• cremini mushroom
• wild mushroom
• garlic
• onion
• olive oil
• kosher salt
• parmesan cheese
• polenta
• water

Instructions

1. 1 Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
2. 2 Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
3. 3 While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
4. 4 Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
5. 5 Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

By Reynolds KitchensR

Ingredients

• ✓ flat-leaf parsley
• white asparagus
• sugar
• salt
• egg
• all-purpose flour
• milk
• butter
• egg

Instructions

1. 1 Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
2. 2 Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add sugar and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
3. 3 Whisk eggs and flour together in a large bowl. Add milk and 1 pinch salt; whisk into a smooth batter with no lumps.
4. 4 Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Ladle 1/4 of the batter into the skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, using 1 tablespoon butter to cook each pancake.
5. 5 Divide asparagus evenly among the pancakes. Wrap pancakes around the asparagus and place on serving plates.
6. 6 Melt remaining 3 tablespoons butter in the skillet. Add hard-boiled eggs; cook and stir until heated through, 2 to 3 minutes. Stir in parsley. Divide egg mixture evenly over pancakes.

By alex

Ingredients

• ✓ flat-leaf parsley
• butter
• vegetable oil
• onion
• beef top sirloin steak
• garlic
• irish whiskey
• salt
• black pepper

Instructions

1. 1 Heat butter and oil in a heavy skillet over medium heat until butter has melted. Add onion and sauté until light golden brown, about 10 minutes. Push onion to the sides of the pan.
2. 2 Rub steaks with cut sides of garlic, then place into the skillet. Increase the heat to medium-high and cook until steaks are browned but still light pink inside, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
3. 3 Remove from the heat. Slowly pour Irish whiskey into the hot skillet; be careful, whiskey fumes are flammable. Mix browned onions into the whiskey and bring to a simmer over medium-low heat.
4. 4 Sprinkle steaks with salt and pepper, then garnish with parsley. Turn steaks over to coat both sides with the pan sauce.
5. 5 Serve steaks and drizzle pan sauce over top.

By IrishMountainGirl