323 celery leaf recipes

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.

Tender strips of tripe slow-braised in tomato sauce with red wine, garlic, herbs, and a hit of lemon zest, finished with freshly grated Parmesan. A rustic Italian classic served over pasta.

Kasha salad with buckwheat groats, green peas, mushrooms, tomatoes, and cucumber tossed in a garlic vinaigrette and served chilled over lettuce.

Flounder au gratin baked under a creamy Swiss cheese sauce with scallions and celery. A light, elegant fish dinner ready in 40 minutes.

Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Cajun crab in a rich Swiss cheese and cream sauce with mushrooms, scallions, and dry vermouth, spiked with cayenne. Serve in patty shells or scooped up with crusty French bread.

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Oriental Treasure Soup is a DIY hot pot with homemade chicken broth flavored with soy sauce, sherry, and ginger, served with tofu, noodles, mushrooms, and fresh toppings guests choose themselves.

Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.