8,050 leaf recipes

A creamy garlic sauce made with shrimp and sweet bell peppers that tastes wonderful over rice or noodles.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Satisfy your hunger with these scrumptious snacks made from garlic, cheese and fresh parsley leaves.

Provençal anchovy paste pounded with garlic and olive oil, spread thick on bread, then baked until golden for rustic French toast that's salty, garlicky, and completely addictive.

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

Cubed beef chuck slow-baked in burgundy wine and French onion soup until fork-tender with a thick, rich gravy. Serve over buttered noodles for an effortless dinner.

Cabbage is baked with white wine, apple, onions, cheese and fresh dills. It is flavorful and delicious!

Broiled chicken breasts baked in a tangy pineapple-Dijon sauce with Worcestershire, rosemary, and lemon slices. Sweet, savory, and on the table in one hour.

Chunky avocado salsa cruda with fresh tomatoes, jalapeno, red onion, and green bell pepper. This no-cook Mexican salsa needs an hour to meld but only 10 minutes of prep.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.