Recipes with parsley leaves
4,430 recipes
Olive Oil Lentil Vegetable Soup
Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.
Rice & Endive Soup
Italian rice and endive soup with fresh tomatoes, carrots, and basil. A light vegetarian meal ready in 45 minutes, simmered in vegetable stock with curly endive for a pleasantly bitter depth.
Stuffed Zucchini Boats
Zucchini boats loaded with sauteed mushrooms, onion, garlic, and thyme in herbed breadcrumbs, topped with Parmesan and baked until golden. A vegetarian appetizer or side.
Diabetic Onion Dip
A tangy yogurt-based onion dip brightened with lemon juice, horseradish, and a dash of hot sauce. No cooking, no sour cream, and no guilt. Mix, chill, and dip your way through snack time in a diabetic-friendly way.
Easy Beef Barley Soup
Beef barley soup built on a slow-simmered beef shin broth with carrots, parsnips, celery, and tomato, finished with chewy pearl barley. A hearty one-pot meal that doubles as a side of horseradish-dressed beef.
Turkey Paprikash
Sliced turkey breast in a creamy paprika sauce made with low-fat yogurt and tomato paste, served over parsley-tossed noodles. A lighter take on the Hungarian classic that's ready in under an hour.
Blueberry Potato Salad
A no-mayo potato salad tossed in a basil-white wine vinaigrette and studded with fresh blueberries, cucumber, and carrots. Light, colorful, and cookout-ready in 20 minutes.
Shrimp & Feta Ala Grecque
Greek-style shrimp and feta tossed with fettuccine in a lemony tomato sauce with fresh basil, dill, and parsley. Serve it warm or chilled for a no-cook summer pasta.
Spaghetti, Black Eye Peas, & Artichoke Hearts
Spaghetti tossed with black-eyed peas, artichoke hearts, black olives, and Parmesan in a garlicky bean broth. A hearty, protein-packed meatless pasta dinner in 30 minutes.
Arugula Salad with Walnut Croutons
This is an easy and tasty recipe, arugula with walnuts, mix very well, and a lot of vintamin!
Thanksgiving Rotisserie Turkey
Excellent recipe. The turkey comes out juicy and moist.
Salmon Fettuccine
Salmon fettuccine in a creamy sherry-dill sauce made with low-fat milk, Dijon mustard, and green onions, served over spinach pasta. A lighter take on creamy pasta.
Bluefish Rolls
Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.
Bluefish Rolls
Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.
Vegetable Nut Burgers
Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.
Potato, Artichoke & Leek Soup
Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.
Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.
Italian rice and endive soup with fresh tomatoes, carrots, and basil. A light vegetarian meal ready in 45 minutes, simmered in vegetable stock with curly endive for a pleasantly bitter depth.
Zucchini boats loaded with sauteed mushrooms, onion, garlic, and thyme in herbed breadcrumbs, topped with Parmesan and baked until golden. A vegetarian appetizer or side.
A tangy yogurt-based onion dip brightened with lemon juice, horseradish, and a dash of hot sauce. No cooking, no sour cream, and no guilt. Mix, chill, and dip your way through snack time in a diabetic-friendly way.
Beef barley soup built on a slow-simmered beef shin broth with carrots, parsnips, celery, and tomato, finished with chewy pearl barley. A hearty one-pot meal that doubles as a side of horseradish-dressed beef.
Sliced turkey breast in a creamy paprika sauce made with low-fat yogurt and tomato paste, served over parsley-tossed noodles. A lighter take on the Hungarian classic that's ready in under an hour.
A no-mayo potato salad tossed in a basil-white wine vinaigrette and studded with fresh blueberries, cucumber, and carrots. Light, colorful, and cookout-ready in 20 minutes.
Greek-style shrimp and feta tossed with fettuccine in a lemony tomato sauce with fresh basil, dill, and parsley. Serve it warm or chilled for a no-cook summer pasta.
Spaghetti tossed with black-eyed peas, artichoke hearts, black olives, and Parmesan in a garlicky bean broth. A hearty, protein-packed meatless pasta dinner in 30 minutes.
This is an easy and tasty recipe, arugula with walnuts, mix very well, and a lot of vintamin!
Excellent recipe. The turkey comes out juicy and moist.
Salmon fettuccine in a creamy sherry-dill sauce made with low-fat milk, Dijon mustard, and green onions, served over spinach pasta. A lighter take on creamy pasta.
Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.
Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.
Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.
Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.
