392 celery leaf recipes

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

New Zealand brown rice salad tosses chewy brown rice with kiwi fruit, crisp apple, celery, red bell pepper, toasted walnuts, and a sherry vinegar dressing. Bright fruit-and-grain side, vegan-friendly.

Red wine braised chicken thighs with shiitake mushrooms, tomato, and herbs over orecchiette tossed with basil and sun-dried tomatoes. A rustic Italian bowl that eats like Sunday supper.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

German potato salad with a warm beer dressing made from a butter-flour roux, dry mustard, and a touch of hot sauce, tossed with crispy bacon. Kartoffelsalat at its best.

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

Microwave brown rice stew with knackwurst sausage, tomatoes, carrots, celery, and Italian herbs. A one-pot weeknight dinner that cooks entirely in the microwave in about an hour.

Main dish potato salad with cubed ham, hard-boiled eggs, celery, and green onions in a cottage cheese and sour cream dressing with mustard. A hearty no-cook meal served cold on lettuce.

Oven-baked beef and vegetable soup with short ribs, leeks, carrots, celery, mushrooms, and small pasta in a rich homemade broth. Slow-baked for tender, fall-off-the-bone beef and layered flavor in every spoonful.

Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Grilled Caucasian shashlik from the Russian Tea Room: lamb kebabs marinated overnight in lemon, dill, garlic, and bay leaf, skewered with tomatoes, onions, and peppers. Served over rice.