Recipes with parsley leaves
4,430 recipes
Stuffed Onions
Hollow white onions stuffed with rice, Swiss cheese, cream, and fresh herbs, then baked until bubbly and golden. A cozy vegetarian side dish that steals the show.
Tofu Manicotti (Newkirk)
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.
Couscous with Red Peppers
Couscous with red peppers, onion, garlic, and cumin finished with lemon juice, olive oil, and fresh parsley. A quick side dish ready in 30 minutes.
Sopa De Ajo (Garlic Soup)
Sopa de ajo, a classic Spanish garlic soup with sauteed garlic, whole wheat breadcrumbs, chicken broth, paprika, and cayenne. Warming, simple, and ready in under an hour.
Turkey Meat Loaf Ring
Turkey meatloaf ring: a lean, veggie-flecked ground turkey loaf baked in a ring pan with peas, corn, and a tomato glaze, then filled with steamed broccoli and cauliflower. A lighter take on meatloaf.
Stuffed Mushrooms Ii
Stuffed mushrooms filled with smoked ham, garlic, white wine, and fresh herbs, then broiled with melted cheese. A Mexican-inspired appetizer with a crispy, savory bite.
Summer Couscous
No-cook summer couscous salad with fresh and sun-dried tomatoes, black olives, mint, coriander, parsley, and garlic in olive oil. A light, herby Mediterranean side dish.
Linquine with Clam Sauce
Linguine with white clam sauce made from canned clams, garlic, olive oil, and fresh parsley. A classic Italian-American pasta dish with a lightly thickened briny sauce.
Marinated Beef Province Style
Provencal braised beef marinated overnight in red wine with garlic, cloves, allspice, and vinegar, then slow-braised with bacon, carrots, brandy, and orange zest. A deeply flavored French country casserole.
Marinated Beef Province Style
Provencal braised beef marinated overnight in red wine with garlic, cloves, allspice, and vinegar, then slow-braised with bacon, carrots, brandy, and orange zest. A deeply flavored French country casserole.
Freezer Mix Lasagne
Freezer-mix lasagna layers cottage cheese, mozzarella, Swiss, and Parmesan over a make-ahead beef-tomato sauce base. A retro time-saver dinner pulled from the freezer.
Toasted Garbanzo Patties
Vegetarian garbanzo flour patties with ground pecans, oat flakes, and savory, pan-fried in sesame oil until crispy. An egg-free, plant-based burger alternative with nutty depth.
Homemade Master Vegetable Stock
Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.
Sopa De Tortillas(Tortilla Soup)
Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.
Pressure Cooked Stock- Vegetable 2
Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.
Favourite Stuffed Meat Loaf
Stuffed Italian meatloaf packs ground beef with parmesan and garlic, then hides a melty mozzarella core. Browned and braised in tomato sauce for a rustic pot-roast-style finish.
Hollow white onions stuffed with rice, Swiss cheese, cream, and fresh herbs, then baked until bubbly and golden. A cozy vegetarian side dish that steals the show.
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.
Couscous with red peppers, onion, garlic, and cumin finished with lemon juice, olive oil, and fresh parsley. A quick side dish ready in 30 minutes.
Sopa de ajo, a classic Spanish garlic soup with sauteed garlic, whole wheat breadcrumbs, chicken broth, paprika, and cayenne. Warming, simple, and ready in under an hour.
Turkey meatloaf ring: a lean, veggie-flecked ground turkey loaf baked in a ring pan with peas, corn, and a tomato glaze, then filled with steamed broccoli and cauliflower. A lighter take on meatloaf.
Stuffed mushrooms filled with smoked ham, garlic, white wine, and fresh herbs, then broiled with melted cheese. A Mexican-inspired appetizer with a crispy, savory bite.
No-cook summer couscous salad with fresh and sun-dried tomatoes, black olives, mint, coriander, parsley, and garlic in olive oil. A light, herby Mediterranean side dish.
Linguine with white clam sauce made from canned clams, garlic, olive oil, and fresh parsley. A classic Italian-American pasta dish with a lightly thickened briny sauce.
Provencal braised beef marinated overnight in red wine with garlic, cloves, allspice, and vinegar, then slow-braised with bacon, carrots, brandy, and orange zest. A deeply flavored French country casserole.
Provencal braised beef marinated overnight in red wine with garlic, cloves, allspice, and vinegar, then slow-braised with bacon, carrots, brandy, and orange zest. A deeply flavored French country casserole.
Freezer-mix lasagna layers cottage cheese, mozzarella, Swiss, and Parmesan over a make-ahead beef-tomato sauce base. A retro time-saver dinner pulled from the freezer.
Vegetarian garbanzo flour patties with ground pecans, oat flakes, and savory, pan-fried in sesame oil until crispy. An egg-free, plant-based burger alternative with nutty depth.
Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.
Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.
Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.
Stuffed Italian meatloaf packs ground beef with parmesan and garlic, then hides a melty mozzarella core. Browned and braised in tomato sauce for a rustic pot-roast-style finish.
