Type what you have

Ingredients

• ✓ flat-leaf parsley
• ground beef
• garlic
• worcestershire sauce
• steak seasoning
• butter
• white bread
• colby jack cheese

Instructions

1. 1 Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into three equal patties.
2. 2 Heat a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
3. 3 Warm a second griddle over medium heat. Butter one side of each bread slice. Place 1/2 of the bread onto the griddle, buttered-side down. Add a slice of cheese, a burger, and a second slice of cheese to each one, then top with the remaining bread, buttered-side up.
4. 4 Cook until bread is golden brown and cheese is melted, 6 to 10 minutes, flipping halfway through.

By Laura

Ingredients

• ✓ flat-leaf parsley
• linguine pasta
• broccoli floret
• olive oil
• garlic
• red pepper flakes
• romano cheese
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Ingredients

• ✓ flat-leaf parsley
• butter
• onion
• carrot
• celery
• garlic
• tomato
• tomato sauce
• coffee
• water
• sugar
• salt
• black pepper
• heavy cream

Instructions

1. 1 Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
2. 2 Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.

By LAGIRL

Ingredients

• ✓ flat-leaf parsley
• pistachio
• avocado
• green onion
• persian cucumber
• romaine heart
• green cabbage
• kosher salt
• mayonnaise
• olive oil
• lime juice
• anchovy paste
• garlic
• shallot
• tarragon
• chive
• basil
• spinach

Instructions

1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas

Ingredients

• ✓ flat-leaf parsley
• olive oil
• mustard
• balsamic vinegar
• white wine vinegar
• shallot
• lemon juice
• black pepper
• salt
• onion
• carrot
• celery
• sea salt
• green lentil
• water
• olive oil
• red bell pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss bell pepper halves with 1 tablespoon olive oil; place on a baking sheet. Roast in the preheated oven until peppers are very soft and crisp at the edges, about 20 minutes. Set peppers aside until cool enough to handle, then dice into 1/4-inch cubes. Transfer to a large bowl.
3. 3 Meanwhile, bring cold water and lentils to a boil in a saucepan over high heat. Reduce heat to low, add 1 pinch salt, cover, and simmer until lentils are just tender to the bite, about 20 minutes. Drain and cool.
4. 4 Add cooled lentils to bell peppers; gently stir in celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.
5. 5 Place lemon juice, shallots, white wine vinegar, balsamic vinegar, Dijon mustard, and remaining 1/2 teaspoon salt in a blender; blend on High for 10 seconds. Gradually add olive oil; blend until vinaigrette is fully emulsified and smooth. Pour 1/2 cup vinaigrette over lentils; stir gently with a wooden spoon. Taste salad; add remaining vinaigrette if desired.

By Pooja Mottl

Ingredients

• ✓ flat-leaf parsley
• chickpea
• artichoke heart
• celery
• feta cheese
• lemon
• olive oil
• garlic
• mint
• oregano
• thyme

Instructions

1. 1 Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

By KELLYJEANNE

Ingredients

• ✓ flat-leaf parsley
• napa cabbage
• yellow bell pepper
• snow pea pod
• green onion
• white wine vinegar
• olive oil
• honey
• tarragon
• dijon mustard
• kosher salt
• black pepper

Instructions

1. 1 Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
2. 2 Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
3. 3 Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

By Juliana Hale

Ingredients

• ✓ flat-leaf parsley
• potato
• olive oil
• leek
• egg
• pecorino romano cheese
• salt
• black pepper

Instructions

1. 1 Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes.
2. 2 Preheat an air fryer to 325 degrees F (160 degrees C).
3. 3 Drain potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket.
4. 4 Cook for 18 minutes. Raise the temperature to 350 degrees F (180 degrees C). Shake the basket. Add leek and shake basket again. Cook until leek has softened, about 3 minutes.
5. 5 Meanwhile, whisk eggs, Pecorino Romano cheese, salt, and pepper together in a bowl and pour into a 6-inch, nonstick cake pan. Mix in cooked potatoes and leek. Set cake pan into the air fryer basket. Cook until tortilla has browned on top and the middle no longer jiggles, about 15 minutes.
6. 6 Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.

By Buckwheat Queen

Ingredients

• ✓ flat-leaf parsley
• basil
• spinach
• olive oil
• oregano
• pine nut
• parmesan cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil, parsley, spinach, oil, oregano, pine nuts, Parmesan cheese, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until smooth.

By thislittlepiggy

Ingredients

• ✓ flat-leaf parsley
• mint
• lime
• feta cheese
• pita bread
• ketchup
• tomato
• lemon
• fenugreek seed
• paprika
• turmeric
• cumin seed
• green pepper
• garlic
• red onion
• olive oil
• black pepper
• salt
• ground lamb

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
2. 2 Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
3. 3 Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
4. 4 Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
5. 5 Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
6. 6 Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

By PetitePea21

Ingredients

• ✓ flat-leaf parsley
• olive oil
• onion
• celery
• salt
• tomato
• garlic
• sugar
• salt
• anchovy paste
• white wine vinegar
• herbes de provence
• red pepper flakes
• tomato paste
• water

Instructions

1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• salad green
• feta cheese
• red onion
• cherry tomato
• cucumber
• oregano
• black pepper
• salt
• lemon
• olive oil
• red wine vinegar
• olive oil
• kosher salt
• russet potato
• olive oil
• lemon
• garlic
• cayenne pepper
• red pepper flakes
• oregano
• thyme
• rosemary
• black pepper
• kosher salt
• chicken thigh

Instructions

1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• almond
• garlic
• olive oil

Instructions

1. 1 Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
2. 2 Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• olive oil
• yellow potato
• carrot
• salt
• garlic powder
• onion powder
• chicken broth
• cheddar cheese

Instructions

1. 1 Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
2. 2 Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

By Dev

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
• 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
• 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
• yellow onion
• red bell pepper
• salt
• black pepper
• cayenne pepper
• sherry vinegar
• olive oil

Instructions

1. 1 Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
2. 2 Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
3. 3 Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
4. 4 Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
5. 5 Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• cashew
• garlic
• carrot
• lemon
• tamari
• mayonnaise
• salt

Instructions

1. 1 Combine cashews and garlic in a food processor; pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise; process until smooth. Season with salt.

By Barbara Sauermann

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
• 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
• 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
• tilapia fillet
• salt
• black pepper
• all-purpose flour
• olive oil
• butter
• lemon juice
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.
3. 3 Place flour in a shallow dish. Gently press each fillet into the flour to coat and shake off any excess.
4. 4 Heat olive oil in a large skillet over medium-high heat. Cook tilapia fillets in the hot oil, in batches if necessary, until fish flakes easily with a fork, about 4 minutes per side.
5. 5 Brush melted butter onto the tilapia fillets in the last minute before removing from the skillet. Drizzle fillets with lemon juice and garnish with parsley and thyme.

By AppleChef

Ingredients

• ✓ flat-leaf parsley
• cabbage
• celery
• cucumber
• cilantro
• mayonnaise
• white vinegar
• salt
• black pepper
• onion powder

Instructions

1. 1 Toss cabbage, celery, cucumber, cilantro, and parsley together in a bowl.
2. 2 Whisk mayonnaise, vinegar, salt, black pepper, and onion powder together in a separate bowl; stir into cabbage mixture until thoroughly combined. Chill before serving, about 1 hour.

By Susan Bray Garrison

Ingredients

• ✓ flat-leaf parsley
• olive oil
• garlic
• dry bread crumb
• parmesan cheese
• venison tenderloin
• salt
• pepper
• arugula
• lemon

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
3. 3 Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
4. 4 Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

By reneebiscoe

Ingredients

• ✓ flat-leaf parsley
• green olive
• kalamata olive
• caper
• olive oil
• garlic
• lemon juice
• salt
• oregano
• black pepper

Instructions

1. 1 Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

By Girl Appetit

Ingredients

• ✓ flat-leaf parsley
• orzo pasta
• olive oil
• mushroom
• onion powder
• salt
• pepper
• butter
• corn kernel
• green pea

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

By dizzygrltoo

Ingredients

• ✓ flat-leaf parsley
• olive oil
• shrimp
• salt
• garlic
• red pepper flakes
• lemon juice
• caper brine
• butter
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
3. 3 Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
4. 4 Add garlic and red pepper flakes; cook and stir for 1 minute.
5. 5 Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.
6. 6 Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.
7. 7 Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.
8. 8 Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• cream cheese
• goat cheese
• tarragon
• thyme
• garlic
• cayenne pepper
• salt
• black pepper
• almond
• rosemary

Instructions

1. 1 Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
2. 2 Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
3. 3 Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.
4. 4 Serve and enjoy.

By John Mitzewich