There’s a boatload of parsley springing up in the Seattle garden at the moment. It adds a nice green bite in contrast to the richness of the mushrooms and the heartiness of the beans.
It’s been hot in Seattle! And, as a delicate northwest flower, it’s nice not to heat up the kitchen with too much cooking. So, this orzo salad (plus the abundance of tarragon and parsley) made sense as a bring-to-work lunch this week. It would also be fabulous for a picnic or a potluck.