8,050 leaf recipes

Herb-roasted turkey breast rubbed with rosemary, sage, thyme, and marjoram under the skin, with onion and garlic tucked into the neck cavity. A simple low-fat holiday main with crisp golden skin.

Mihshi malfuf bi zayt (meatless cabbage rolls): Lebanese vegetarian cabbage rolls stuffed with rice, chickpeas, tomato, and parsley, simmered with garlic, mint, and lemon. Served cold or lukewarm.

Crustless salmon quiche: low-carb, gluten-free, weeknight-fast. Canned salmon, sharp cheddar, eggs and milk baked with fresh basil, tarragon, oregano, and parsley into a tender herb-flecked custard.

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

A quick, easy yet tasty carrot salad goes well with roast, casserole or any main course.

An easy and tasty chicken casserole that's also loaded with chunks of vegetables.

A lovely rich tasting lentil salad. High in protein, fiber and low in saturated fats.

This savory bean soup made with ham, celery and parsley leaves is perfect served with a loaf of french bread on the side.

Aunt Ann's creamy potato soup: waxy potatoes simmered with leek, onion, and celery in herb-scented broth, then finished with cream. Part of the soup gets mashed for a thick, rustic body. Pure comfort.

A new kind of salad that has a scrumptious taste which is perfect for lunch or a light dinner.

Seasonal asparagus, fresh mint, parsley leaves, and parmesan cheese together make a delicious frittata that fits in any moment.

A thick and delicious soup that's made with great northern beans and a variety of spices.

Saucy shrimp and pasta tosses peeled shrimp into a quick Italian-stewed-tomato sauce with garlic, herbs, and red pepper flakes, served over thin spaghetti. A 25-minute weeknight dinner.

Turn off the barbecue and try this easy, healthy version of baked chicken, which is succulent and juicy to the last bite.

So quick and the cream sauce was spectacular. Just a hint of mustard and the fresh herbs really brought it to life. I cut down on the cream and it still made plenty of sauce. Worthy of licking the plate clean, although I used some french bread to sop it up!

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.