1,476 leaf recipes

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Don't keep buying the same old lettuce, instead try this easy to make scrumptious salad that will have you hooked!

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.

Thai eggplant and tender lentils stir-fry with garlic, chilies, and fresh mint in this fragrant vegetarian dish spiked with fish sauce for umami depth.

Easy bean, sausage and barley soup for your slow cooker.

Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Chili meatloaf muffins made in a muffin tin with ground beef, salsa, kidney beans, and melted cheese. A kid-friendly dinner ready in 30 minutes with just 5 ingredients.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Bulgur saute toasts cracked wheat with onion and celery in butter, then simmers it in beef-bouillon broth until fluffy. A nutty, pilaf-style side dish ready in well under an hour with seven everyday ingredients.