1,317 leaf recipes

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Low fat yogurt onion dip blends plain yogurt with grated onion, lemon juice, parsley, horseradish, and a dash of hot sauce. A lighter alternative to sour cream onion dip with the same satisfying tang.

Thai tapioca soup with ground pork, crab meat, garlic, and fish sauce in a savory pork broth. Silky tapioca pearls thicken this fragrant bowl, served over lettuce with fresh cilantro.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

Middle Eastern lentil stew with potatoes, zucchini, and cumin - 189 calories per serving, 14 grams of fiber, less than 1 gram of fat. Hearty, filling, and budget-friendly.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Browned chicken breasts bake gently with carrots, pearl onions, potatoes, and celery in a creamy mushroom and herb sauce. Low-calorie comfort in one covered casserole dish, ready in an hour.

Pressure cooker tuna loaf with rice, buttered bread crumbs, pimento, and celery salt. Dense, savory, and cooked in just 30 minutes. A vintage comfort food main dish worth rediscovering.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Cajun crawfish or shrimp cocktail sauce loaded with horseradish, chili sauce, Worcestershire, and hot sauce. A fiery, no-cook dipping sauce ready in 10 minutes flat.

A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.