3,058 leaf recipes

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.

Hot German rice salad with crispy bacon, apple cider vinegar, sugar, onions, and grated carrot. A warm, tangy side dish using the same sweet-sour dressing as German potato salad.

Fresh mint and coriander chutney with tamarind, green chili, and onion ground into a bright, tangy paste. A no-cook Indian condiment that keeps in the fridge for a week and pairs with samosas, kebabs, and chaat.

Blanched asparagus shocked in ice water to lock in bright green color, then drizzled with peanut oil and finished with minced shallots and parsley. A 15-minute healthy vegetarian side dish.

Sauteed orange roughy in white wine with garlic, dill, and mushrooms. A light, quick-cooking fish dinner ready in under 30 minutes with a simple pan sauce and fresh lemon.

Cucumber yogurt salad with fresh mint, cumin, and nonfat yogurt. A cool, refreshing raita-style side dish that's low-fat and ready in 40 minutes.

Creamy slow cooker cannellini beans with sage and garlic, finished with a drizzle of olive oil. Just 5 ingredients for a Tuscan-inspired side or meatless main.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

A scrumptious chicken casserole made with white wine, parsley leaves and rosemary sprigs.

Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Spaghetti with garlic and oil (aglio e olio) made richer with butter and white wine. Three tablespoons of garlic sauteed low and slow for maximum flavor in 20 minutes.