3,117 leaf recipes

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

Baked walleye fillets in herbed tomato sauce topped with melted mozzarella cheese. An easy Italian-style fish dinner with just eight ingredients.

Sauteed lamb with a red wine, rosemary, and mint jelly pan sauce. Quick-marinated lamb seared golden and finished with a sweet, herby glaze in under an hour for two.

Microwave French onion soup uses sweet Vidalia onions, brown sugar, and condensed beef broth to deliver classic French onion flavor in 15 minutes flat. Topped with melty Jarlsberg-crowned French bread for a one-pot bistro-style soup.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Homemade herb or mint jelly with fresh herb infusion, sugar, apple cider vinegar, and liquid pectin. A glossy, fragrant condiment for roast lamb, cheese, and toast.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Fresh soba noodle salad with crunchy vegetables, herbs, and lime-sesame dressing served in crisp lettuce cups. This healthy Asian-inspired salad is ready in 25 minutes.

Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.

Spicy Thai cold pasta salad with red and green bell peppers, scallions, and toasted black sesame seeds in a hot sesame oil, brown rice vinegar, and mirin dressing. A fast vegetarian potluck salad served chilled.

Brine for roasted chicken steeps a whole bird overnight in salt, brown sugar, lemon, garlic, bay, peppercorns, jalapeno, and Mediterranean herbs. The result: juicier, deeper-seasoned roast chicken from skin to bone.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.