Recipes with parsley leaves

Chicken with apples: a Normandy-style braise of browned chicken flambed with brandy, then baked with apples, onions, cider, and tarragon sour cream. A French country dinner for four.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Slow cooker turkey meatloaf with horseradish, chili sauce, and garlic. Set it on low for 8-10 hours and come home to a spiced, tender loaf ready to slice.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

Bologna rice skillet uses up pantry leftovers in one pan with toasted rice, diced bologna, tomatoes, corn, and onion. Vintage stretch-the-meat casserole, ready in under 40 minutes.

Go California surfing with this delicious dish that's made with mushrooms and italian-style tomatoes.

Caribbean-style baked crab in shells with curry powder, scallions, chili peppers, coriander, and breadcrumbs. A spicy, fragrant seafood appetizer for eight.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

Spaghetti with garlic and oil (aglio e olio) made richer with butter and white wine. Three tablespoons of garlic sauteed low and slow for maximum flavor in 20 minutes.

Crustless onion pie with sauteed onions, eggs, Parmesan, and bread crumbs baked into a savory vegetarian custard. A low-fat, 5-ingredient onion tart with no pastry shell.

Homemade Boursin-style garlic and herb cheese spread with cream cheese, butter, Parmesan, garlic, parsley, thyme, and marjoram. The classic French appetizer made at home for a fraction of the boutique cheese price.

Crunchy chicken Dijon with boneless breasts coated in a garlic-tarragon mustard, breaded, and baked at high heat until golden. A crispy, no-fry weeknight dinner in 30 minutes.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.