PICTURE OF PARSLEY RECIPES

Steps:

• Cook orzo in a large saucepan of boiling water until just short of tender, 8 to 9 minutes. Drain and rinse with cool water. Return to the pot and toss with 1 teaspoon oil; set aside.
• Heat 1 tablespoon oil in a medium skillet over high heat. Add onion and 1/4 teaspoon salt; reduce heat to medium-low, cover and cook, stirring frequently, always covering the pan again, until the onion is translucent and beginning to color, 10 to 15 minutes.
• Meanwhile, coarsely chop spinach. Coarsely chop enough parsley to equal about 4 cups. Set aside 3 cups and finely chop the remaining 1 cup; set aside separately.
• Peel and dice potato. Combine the potato, the sauteed onion, 1/4 teaspoon salt, broth and water in a soup pot or Dutch oven. (Set the onion pan aside for later.) Bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 12 minutes. Stir in the spinach and the 3 cups coarsely chopped parsley; return to a simmer, cover and cook for 3 minutes more.
• Meanwhile, heat the remaining 1 tablespoon oil in the onion pan over medium heat. Add garlic and let it sizzle for about 45 seconds. Add walnuts and cook, stirring and watching carefully to prevent burning, for about 3 minutes. Stir in the remaining 1 cup parsley and crushed red pepper; cook, stirring, for 2 minutes more. Remove from the heat.
• Stir the cooked orzo into the soup, then stir in the parsley-walnut mixture. Season with lemon juice and pepper. Taste and add more lemon juice, salt and/or pepper, if desired. Return the soup to a simmer.
• Combine tomatoes with the remaining pinch of salt in a small bowl. Garnish each bowl of soup with a spoonful of the tomatoes and a drizzle of olive oil.

Steps:

• Preheat oven to 450°F with racks in upper and lower thirds. Place fries in a large bowl; toss with oil and kosher salt. Spread fries evenly on 2 large, rimmed baking sheets. Bake until golden, 30 to 35 minutes, tossing fries and rotating pans halfway through.
• Meanwhile, place parsley and garlic on a large cutting board. Using a chef's knife, chop parsley and garlic together until finely chopped. Alternatively, process parsley and garlic in a mini food processor until finely chopped, about 15 seconds.
• When fries are cooked, remove baking sheets from oven and immediately toss fries with parsley-garlic mixture. Return baking sheets to oven and bake until aromatic, about 1 minute. Sprinkle fries with flaky sea salt. Serve with mayonnaise and ketchup for dipping, if desired.