737 parsley recipes

Savory filling loaded with flavorful mushrooms, onion and spinach stuffed inside crepes and covered with a creamy sauce.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Butternut Squash Soup with Celery and Carrots recipe

A savory bean and ham soup that is simmered to perfection in your crockpot or slow cooker.

A very hearty bread with lots of flavor. Perfect with a bowl of homemade soup

Vegan lentil vegetable soup with mushrooms, potato, carrots, celery, and bell pepper, simmered in herbed broth. Half-pureed for body, lifted with fresh lemon juice.

Roasted garlic potato soup with crisp bacon, oven-roasted whole garlic heads, and russet potatoes simmered with onions and carrots. Lower-fat creamy soup with bold smoky-sweet depth.

This salad recipe is a refreshing blend of tangy and sweet flavors. The cabbage left to marinate for an hour, allowing the flavors to meld together, resulting in a delicious and refreshing vegan and vegetarian friendly side dish that can be served at room temperature to highlight the fresh flavors and texture.

Tender chicken breasts pounded thin and rolled around a savory crab, water chestnut, and Dijon filling. Baked or microwaved in 40 minutes for an impressive low-calorie dinner.

Made this recipe with low-fat sour cream and a bit mayonnaise, deliciously creamy, and loved the fruitiness from the apples. This coleslaw is delicious at many ways, topping for burgers, sandwiches, even hot dogs, pulled pork...

Spicy red bean soup with a smoky ham hock, cheesecloth-bundled cumin and cayenne, and a finish of Tabasco and parsley. A slow-simmered pot of Southern comfort food.

Cornbread Stuffing with Apples and Golden Raisins recipe

wow! tangy and so good!

Enjoy a healthy, low-fat penne pasta recipe packed with sundried tomatoes, spinach, mushrooms, and turkey bacon. Packed with veggies and ready in about 30 minutes!

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?