3,117 leaf recipes

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Middle Eastern lentil stew with potatoes, zucchini, and cumin - 189 calories per serving, 14 grams of fiber, less than 1 gram of fat. Hearty, filling, and budget-friendly.

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.

A whole roasted turkey stuffed with a bold Southwest cornbread dressing loaded with jalapeños, chayote, cilantro, pecans, and sage. Give your holiday bird a Tex-Mex twist that'll have the whole table talking.

You can't go wrong with this dish that is a perfect snack once hunting season comes around!

A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.

Spicy garlic-ginger popcorn popped in corn oil with fresh ginger root, then tossed in butter, chili sauce, and parsley. A savory snack ready in 10 minutes.

Baked red beans braised in red wine with garlic, bell pepper, tomato paste, and bay leaf. A simple, rustic bean casserole with deep, wine-rich flavor and almost no fat.

Tofu lasagna with mashed tofu standing in for ricotta, layered with mushrooms, mozzarella, Parmesan, and your favorite sauce. A lighter, protein-rich vegetarian lasagna.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

Spinach pasta with red peppers tosses wide spinach noodles in a garlic-heavy sauce of sauteed capers, basil, rosemary, and sweet red peppers. Light, vibrant, and oil-free.

Quick marinara pasta baked with melted mozzarella on top. Canned tomatoes simmered with basil, oregano, and garlic over tricolor pasta, then broiled until bubbly and golden.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.