Recipes with parsley leaves
4,982 recipes
Caribbean Chicken Salad.
Tropical chicken salad with rice, pineapple, banana, grapes, and coconut in a light yogurt-mayo dressing. No cooking required, just toss and serve for a refreshing lunch in 10 minutes.
Falafel Golden Domes with Tahini Sauce
Falafel golden domes fry chickpea-herb patties to crispy perfection, stuffed into pita with tomato, lemon, and drizzles of tahini sauce. The Middle Eastern street-food classic done right at home.
Favourite Spinach & Potato Soup
Spinach and potato soup with crispy bacon, white wine, herbs, and a finish of milk and chorizo. Hearty, herb-flecked weeknight bowl ready in an hour.
Beef & Root Vegetable Soup with Homemade Stock
Beef and root vegetable soup made the slow way: a from-scratch stock from meaty soup bones, then simmered with shank meat, barley, turnip, parsnip, and tomato. Hearty, deeply savory, and better the next day.
Vegetable, Ham, & Pasta Salad
A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!
Italian Tofu Frittata
This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!
Greek Eggplant Appetizer
Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.
New Orleans Catfish
New Orleans catfish baked over curried rice with lemon slices and butter. A one-dish Creole-inspired fish dinner that's simple to assemble and bakes in under 35 minutes.
Apple & Celery Soup
Silky smooth apple and celery soup with a touch of sweetness. Fresh celery and cooking apples simmer in stock, then get blended until velvety. Garnished with parsley and toasted almond flakes.
Italian Barley Soup
Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.
Riewe Schales (Turnip Casserole) (Amish)
Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.
Open-Face Mushroom-Brie Sandwiches
Brie gives the creaminess and cheesiness to the sandwiches, sauteed mushrooms are so delicious with the brie. It takes you about 25 minutes, enjoy.
Ratatouille & Cod Stew
Ratatouille and cod stew with eggplant, zucchini, bell pepper, and crushed tomatoes in clam broth. A Provencal-style fish stew loaded with vegetables, served over rice.
Herb Waffles
Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.
Granada Turkey Empanada
Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.
Potato Chard Soup
Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.
Tropical chicken salad with rice, pineapple, banana, grapes, and coconut in a light yogurt-mayo dressing. No cooking required, just toss and serve for a refreshing lunch in 10 minutes.
Falafel golden domes fry chickpea-herb patties to crispy perfection, stuffed into pita with tomato, lemon, and drizzles of tahini sauce. The Middle Eastern street-food classic done right at home.
Spinach and potato soup with crispy bacon, white wine, herbs, and a finish of milk and chorizo. Hearty, herb-flecked weeknight bowl ready in an hour.
Beef and root vegetable soup made the slow way: a from-scratch stock from meaty soup bones, then simmered with shank meat, barley, turnip, parsnip, and tomato. Hearty, deeply savory, and better the next day.
A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!
This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!
Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.
New Orleans catfish baked over curried rice with lemon slices and butter. A one-dish Creole-inspired fish dinner that's simple to assemble and bakes in under 35 minutes.
Silky smooth apple and celery soup with a touch of sweetness. Fresh celery and cooking apples simmer in stock, then get blended until velvety. Garnished with parsley and toasted almond flakes.
Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.
Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.
Brie gives the creaminess and cheesiness to the sandwiches, sauteed mushrooms are so delicious with the brie. It takes you about 25 minutes, enjoy.
Ratatouille and cod stew with eggplant, zucchini, bell pepper, and crushed tomatoes in clam broth. A Provencal-style fish stew loaded with vegetables, served over rice.
Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.
Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.
Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.
