612 celery leaf recipes

Veggie burgers made from mashed chickpeas, chopped pecans, spinach, carrots, and bell peppers bound with whole wheat bread crumbs. Pan-fried in butter for a crispy, golden crust.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.

Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Fresh vegetable stuffing with zucchini, spinach, summer squash, and Parmesan bound with bread crumbs and white wine. Seasoned with thyme, sage, tarragon, and basil. Use inside poultry or bake as a side.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Low-cholesterol salmon quiche made with egg whites, cottage cheese, and canned salmon, plus green pepper and scallions in a flaky crust. Heart-smart brunch protein without yolks.

Holiday pork loin stuffed with brown rice, toasted almonds, orange, and crystallized ginger, glazed with cranberry-orange sauce. A festive Christmas centerpiece roast that slices into ruby-red rounds.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

This simple and scrumptious side dish is great addition to the backyard barbecue!

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.