Recipes with celery

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.

Retro cucumber gelatin ring mold filled with a lemon-tarragon chicken salad. An elegant, make-ahead appetizer or luncheon centerpiece that's cool, creamy, and refreshing.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Baked lentils and brown rice with cauliflower, celery, and thyme. A simple vegetarian main dish with just 7 ingredients, tossed and baked in 15 minutes.

Guy's Chinese Chicken stir-fry with marinated chicken strips, snow peas, mushrooms, celery, peppers, and toasted walnuts in a glossy soy-cornstarch sauce. A weeknight wok dinner served over sticky rice.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.

Beef cubes, carrots, and tomatoes slow-cook for 12 hours with quick-cooking tapioca that thickens the broth into a rich, spoon-coating gravy.

Southwestern black-eyed peas simmered with diced carrots, onion, bell pepper, celery, garlic, and hot sauce. A simple, flavorful side dish ready in 30 minutes.

Fresh spinach tossed with diced hard-boiled eggs in a tarragon vinegar and olive oil dressing with garlic. A crisp, no-fuss New England salad that comes together in minutes.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

Curried ground beef skillet with apples, bananas, mushrooms, celery, and a splash of sherry served over rice. A retro tropical-style curry dinner with sweet fruit and savory spice.

Lime Waldorf salad with crisp apples, ripe pears, walnuts, golden raisins, and a zesty lime mayonnaise dressing. Finished with fresh mint and sunflower seeds for crunch.

Hearty tomato soup with cooked rice, tender carrot, celery, and a base of canned tomatoes thickened with whole wheat flour and finished with milk. A creamy 30-minute one-pot soup that fills a bowl properly.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.

Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.

Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Turkey breast with mushrooms, snow peas, carrots, and scallions in a ginger-soy sauce, all made in the microwave and served over brown rice with toasted almonds. A 30-minute stir-fry without ever firing up the stove.

Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.

Classic chicken salad with crunchy salted almonds, celery, and green pepper in a light mayo dressing. A make-ahead lunch for sandwiches, crackers, or a bed of lettuce.

Quick Moroccan couscous salad with warm spiced dressing, sweet raisins, and crisp peppers. Ready in 25 minutes for easy weeknight sides or meal prep lunches.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

A light, golden soup with sweet corn, ribbon noodles, and celery simmered in vegetable stock with a warm hit of turmeric. Just 20 minutes from pot to bowl. Vegetarian and low calorie.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

Italian sausage, shrimp, and lobster simmered in a wine-spiked tomato broth with vegetables and fusilli, then broiled under a bubbling cap of Jarlsberg cheese. This cheesy cioppino is San Francisco soul food with a gooey twist.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

A 30-minute skillet dinner with browned beef, frozen vegetables, and ramen noodles simmered together for a quick, budget-friendly Chinese-inspired weeknight meal the whole family will eat.

Old-school broccoli rice casserole with Cheez Whiz, cream of mushroom soup, sauteed onions, and celery. Baked uncovered until bubbly and golden. Feeds 6 hungry folks with zero fuss.

Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.

Southern Brunswick stew with shredded chicken, cubed pork loin, okra, corn, and tomatoes in a rich broth. A thick, smoky, two-meat stew that tastes even better the next day.

A succulent pasta salad that's perfect for a light summer dinner in the backyard.

Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.

Jerk-rubbed grilled pork tenderloin served with dirty rice, black-eyed peas, chicken livers, and crumbled goat cheese. A bold Southern-meets-Caribbean main dish with serious depth of flavor.

Peachy pork chops stuffed with a sage and peach bread dressing, then baked over more stuffing with a peach preserve glaze. Sunday dinner with sweet-savory Southern charm.

Perky Turkey: leftover turkey and rice salad with celery, pimientos, and Dijon mustard dressing, served over lettuce. A no-cook lunch or light dinner ready in 5 minutes.

Roasted pork gets bathed in an exotic cumin-spiced sauce loaded with dates, pine nuts, and aromatic spices, creating a historical Roman-inspired dish that brings ancient flavors to modern tables.

Roast turkey with cornbread chorizo stuffing: juicy turkey stuffed with spicy chorizo, sweet corn, and cornbread, roasted with a turn-and-baste method that delivers crisp skin and moist meat. A Southwestern Thanksgiving showstopper.

Rich, velvety black bean soup with bacon, ham, brown rice, and eight onions simmered for hours then blended smooth. Finished with white wine and sherry for a luxurious bowl.

Rice cooker shrimp jambalaya with Rotel tomatoes, holy trinity vegetables, and tender shrimp. Easy Cajun-Creole one-pot dinner ready in 30 minutes.

Easy to make, and very nutritious. It is also very healthy too!