1,956 leaf recipes

This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt.

Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

Stuffed cabbage rolls filled with ground beef, rice, horseradish, and mustard, baked in tomato puree and finished with a rich sour cream sauce. A crowd favorite.

Shrimp "cooked" in a tangy citrus marinade. Fresh and refreshing cold shrimp cocktail.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

Sauteed brown rice stir-fried with deeply caramelized onions, shredded carrots, sesame seeds, and a fragrant hit of sage, thyme, and fresh parsley. Vegetarian, hearty, and full of earthy warmth.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

A bright summer breakfast sundae layered with vanilla yogurt, cottage cheese, fresh seasonal fruit, and crunchy granola. This no-cook breakfast comes together in minutes and makes a beautiful, protein-packed start to warm weather mornings.

A herb-loaded Greek vegetable casserole from Mystras with eggplant, zucchini, potatoes, okra, and fresh dill and parsley, topped with toasted breadcrumbs. Vegetarian comfort food, served warm or cold.

Chicken breasts served over a tasty bed of couscous. An easy, quick and fulfulling dish.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Pineapple upside-down cake with a surprising twist of fresh rosemary in the batter plus walnuts and sour cream. A savory-sweet spin on the retro classic.