Add the bread, sage and parsley to the bowl.

Add parsley, if using, and more olive oil if necessary.

Add the tomatoes and parsley; bring to a boil.

Using a wooden spatula, add the butter, pepper and parsley.

Add the peas, cream, parsley and a few twists of ground black pepper.

When all vegetables have been removed, add parsley and dill.

Add parsley, and continue to cook, stirring occasionally, until zucchini is soft but still green.

Cook uncovered for 5 minutes to reduce before adding the cream and parsley.

With the first bite, I'm already planning to add parsley and onion to our burgers this summer.

To serve, add parsley to skillet and mix well.