Recipes with celery
3,092 recipes
Five-Day Beans
Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.
Tomato & Chicken Salad
Chicken salad with sun-dried tomatoes, walnuts, and lime mayo dressing. A crunchy, tangy twist on classic chicken salad loaded with celery, peppers, and fresh chives.
Spicy Chili Beans
Spicy chili beans made from dried red kidney beans simmered 4 hours with chili powder, cumin, cayenne, tomatoes, and bell pepper. A meatless chili with serious heat and deep bean flavor.
Shrimp Egg Foo Young
Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.
Creamy Oyster Soup with Scallions & Toast Points
Velvety oyster soup with heavy cream, tender scallions, and nutmeg. This elegant restaurant-style recipe for two uses strained oyster liquor for deep briny flavor. Serve with crisp toast points.
Vinaigrette of Braised Soup Veggies
Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.
Cucumber Soup with Pistou
Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.
Mussel & Bacon Soup
Mussel and bacon soup with fresh mussels steamed open in a smoky bacon, tomato, and basil fish broth. A rustic, one-pot seafood soup ready in 40 minutes.
Mussels Mariniere
Classic moules mariniere steamed in white wine with onion, celery, and garlic. Just five ingredients and 20 minutes from start to finish for a simple French bistro dish at home.
Domatosoupa Me Spaghetti
Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.
Stuffed Squash
Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.
Mum's Lentil Soup
Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.
Tortilla Black Bean Soup
Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.
Mushroom & Potato Chowder
Creamy mushroom potato chowder with a butter-flour roux base, fresh mushrooms, carrots, celery, half-and-half, and Parmesan. A thick, hearty vegetarian chowder from scratch.
Turkey Waldorf Salad (Usda)
Turkey Waldorf salad with rice, diced apples, celery, almonds, and poppy seed dressing. A protein-packed twist on the classic Waldorf served on lettuce leaves.
Garden Scramble
Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.
Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.
Chicken salad with sun-dried tomatoes, walnuts, and lime mayo dressing. A crunchy, tangy twist on classic chicken salad loaded with celery, peppers, and fresh chives.
Spicy chili beans made from dried red kidney beans simmered 4 hours with chili powder, cumin, cayenne, tomatoes, and bell pepper. A meatless chili with serious heat and deep bean flavor.
Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.
Velvety oyster soup with heavy cream, tender scallions, and nutmeg. This elegant restaurant-style recipe for two uses strained oyster liquor for deep briny flavor. Serve with crisp toast points.
Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.
Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.
Mussel and bacon soup with fresh mussels steamed open in a smoky bacon, tomato, and basil fish broth. A rustic, one-pot seafood soup ready in 40 minutes.
Classic moules mariniere steamed in white wine with onion, celery, and garlic. Just five ingredients and 20 minutes from start to finish for a simple French bistro dish at home.
Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.
Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.
Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.
Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.
Creamy mushroom potato chowder with a butter-flour roux base, fresh mushrooms, carrots, celery, half-and-half, and Parmesan. A thick, hearty vegetarian chowder from scratch.
Turkey Waldorf salad with rice, diced apples, celery, almonds, and poppy seed dressing. A protein-packed twist on the classic Waldorf served on lettuce leaves.
Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.
