520 bay leaf recipes

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Easy bean, sausage and barley soup for your slow cooker.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.

Pork stew with white beans and eggplant builds a rustic Provençal one-pot from browned pork shoulder, dry white wine, plum tomatoes, and tender eggplant simmered with thyme and bay.

Bayswater Brasserie Seared Sea Scallops in Lime Broth recipe

Fish fillets and potatoes baked in a slow-simmered tomato sauce with onions, garlic, green peppers, and bay leaves. A hearty one-pan Italian-American dinner basted to golden, saucy goodness.

Slow cooker navy beans with pearl barley, millet, and bulgur wheat seasoned with rosemary, thyme, and oregano. Vegan, high-fiber, and as simple as it gets.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Traditional Irish boiled dinner: fresh beef brisket simmered in lager with leeks, onion, carrots, red potatoes, turnips, and cabbage. A St. Patrick's Day-ready one-pot feast that feeds six from one Dutch oven.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.