164 parsley thyme recipes

Vegan squash soup blends sweet buttercup squash with apple, onion, and fresh ginger into a silky, dairy-free bowl. No cream needed; the squash and apple do all the work. A cozy, healthy fall starter.

Meaty portobello caps marinate in lemon-herb oil with mozzarella slices, then hit the grill for smoky vegetarian burgers piled high with fresh tomatoes and romaine on toasted kaiser rolls.

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

A lovely rich tasting lentil salad. High in protein, fiber and low in saturated fats.

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.

Warm and juicy mushroom filling spiked with goat cheese inside buttery flaky puff pastry.

Very healthy recipe, take care of your own bodies, keep healthy!

Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

This version of Salisbury Steaks uses dried wild mushrooms in a beefy red wine sauce. Regular mushrooms work well too. Ground round makes for a meaty steak and milk keeps them juicy.

Just like the name of the dish, this new potato salad is ideal on a hot summer day.

If you are looking for an amazingly delicious tomato soup, try this recipe, and everyone loves it!

Mexican chicken chili blends home-ground chicken breast with a little lean beef, simmered low and slow with warm spices and tomatoes. Topped with avocado, a dollop of yogurt, and fresh cilantro for a lighter bowl.

This comforting Crockpot Lentil-Kale Soup is a wholesome, nutrient-packed dish featuring tender lentils, vibrant kale, and a medley of vegetables simmered in a flavorful broth. With minimal prep, the slow cooker does the work, creating a thick, stew-like soup that’s perfect for chilly days or a healthy weeknight meal. The addition of miso paste and herbs like thyme and bay leaf elevates the flavor, making this a satisfying, plant-based option for the whole family.

Homemade poultry and vegetable seasoning blend with marjoram, thyme, basil, sage, and parsley. A versatile all-purpose herb mix you can customize to your own taste.