1,923 leaf recipes

The aroma from roasting garlic and rosemary makes everyone who smells it wants to try it. If you don't have fingerling potatoes, just use russet potatoes, and cut into even thickness wedges or strips. It will be as delicious!

Easy quinoa tabbouleh: ripe tomatoes, parsley, scallions, and fresh mint tossed with cooked quinoa, lemon juice, and oil. A gluten-free Middle Eastern salad meant to rest overnight.

A quick and easy side dish that can be served with any Indian or hot main dish helps cool down the spiciness and bring the refreshing taste.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

Authentic Lebanese tabouli with bulgur, mountains of fresh parsley and mint, tomato, scallions, lemon, and olive oil. A bright, parsley-forward Middle Eastern salad.

Middle Eastern lamb kebabs (kofta) blend ground lamb with garlic, ginger, cumin, mint, and parsley before grilling on skewers. Serve with pita, salad, and yogurt for an authentic mezze dinner.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Refreshing Bulgar salad with garbanzo beans (chickpeas).

Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.

Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

Green tea with fresh mint leaves, adding lemon juice and honey, wonderful drink.