737 parsley recipes

Hearty low-fat cabbage soup simmered with beets, turnip, carrots, potato, raisins, and tomatoes in a tangy sweet-and-sour broth. A one-pot vegetable stew ready in an hour.

A lighter noodle casserole made with low-fat cottage cheese, skim milk, carrots, and mushrooms seasoned with basil and thyme. Diabetic-friendly and big enough to feed a crowd. Serves 12.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.

Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.

Radishes in cream: a 10-minute peppery radish salad in a tangy sour cream, yogurt, and horseradish dressing. Served in crisp lettuce cups. A classic Eastern European spring side.

Thick-cut rib eye steaks rubbed with a bold blend of black pepper, paprika, garlic, and red pepper flakes, then grilled over coals to a smoky char. A peppery dry-rub steak built for the grill.

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.

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.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.