Recipes with parsley leaves

Italian rabbit loin brined, seared, then simmered with braised fennel, balsamic, and white wine. Finished with a bright herb salsa verde for restaurant-level plating at home.

Creamed turkey with pastry pillows: leftover roast turkey and Italian sausage in a mushroom-sherry cream sauce, served over buttery puff pastry squares. Holiday-leftover dinner for a crowd.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Mushroom clam chowder made with minced clams, fresh mushrooms, celery, and onion in a light cornstarch-thickened skim milk broth. A lower-fat twist on classic clam chowder ready in 45 minutes.

Penne pasta with sun-dried tomatoes, capers, fresh thyme, tarragon, and green peas in a broth-based sauce. Low-fat, full of flavor, and loaded with six cloves of garlic.

Roasted boneless pork loin rubbed with lemon zest, parsley, basil and garlic, served with a sherry pan sauce. Irish-inspired roast for Sunday dinner or holidays.

Pasta e fagioli simmers tender navy beans, canned tomatoes, and macaroni in a basil-and-oregano broth, with onions sautéed in balsamic instead of oil. A naturally lean Italian peasant soup.

Not a pie at all! This Lancaster County classic is a hearty chicken noodle stew with tender potatoes and square-cut egg noodles simmered in rich homemade broth. Pure PA Dutch comfort.

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

Pork tenderloin strips with Granny Smith apples, paprika, and tomato served over egg noodles. A savory-sweet microwave dinner ready in 35 minutes.

Linguine with smoked salmon in a creamy white wine and Dijon mustard sauce topped with Parmesan. An elegant pasta dish that comes together in under 40 minutes.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.

Baked ziti with ground beef, ricotta, Parmesan, and mozzarella in spaghetti sauce. A cheesy, meaty pasta bake that feeds a crowd and comes together with minimal prep.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.