Recipes with parsley leaves
4,430 recipes
Falafel (Veg Times)
Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.
Shrimp Cakes
Crispy deep-fried shrimp cakes with Dijon mustard, Worcestershire, cayenne, and hot sauce. Golden and crunchy outside, tender shrimp inside. Served with fresh lemon.
Chilled Cream of Cucumber Soup
Chilled cream of cucumber soup with sour cream, fresh dill, and parsley. A cool, refreshing summer starter that's better made the day before. No fuss, no stove time after dinner.
Stuffed Mushrooms #4
Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.
Pasta with Pine Nuts & Sun-Dried Tomatoes
Pan-fried fusilli with toasted pine nuts, oil-packed sun-dried tomatoes, parsley, and Parmesan. The pasta crisps at the edges in the skillet for a nutty, textural Italian dinner.
Smoky Salmon
Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.
Potato Salad with Beer Dressing
German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.
Traditional Fried Falafel
Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.
Ken's East Bay Hotel Corn Chowder
Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.
French Potato Salad
French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.
Cold Zucchini Soup
Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.
David's Mushroom Barley Soup
Hearty mushroom barley soup simmered for hours with soy sauce, dill, garlic, and fresh parsley. A thick, savory vegan soup that fills the kitchen with warmth.
Red Bell Pepper Soup
Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.
Potato-Cauliflower Soup
Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.
Sausage O'Patties
Sausage O'Patties: Irish-inspired potato and pork breakfast patties with onion, parsley, and thyme. Crispy-edged homemade sausage cakes ready in under 25 minutes without any sausage casings.
Vegetable Rice Pancakes
Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.
Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.
Crispy deep-fried shrimp cakes with Dijon mustard, Worcestershire, cayenne, and hot sauce. Golden and crunchy outside, tender shrimp inside. Served with fresh lemon.
Chilled cream of cucumber soup with sour cream, fresh dill, and parsley. A cool, refreshing summer starter that's better made the day before. No fuss, no stove time after dinner.
Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.
Pan-fried fusilli with toasted pine nuts, oil-packed sun-dried tomatoes, parsley, and Parmesan. The pasta crisps at the edges in the skillet for a nutty, textural Italian dinner.
Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.
German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.
Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.
Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.
French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.
Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.
Hearty mushroom barley soup simmered for hours with soy sauce, dill, garlic, and fresh parsley. A thick, savory vegan soup that fills the kitchen with warmth.
Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.
Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.
Sausage O'Patties: Irish-inspired potato and pork breakfast patties with onion, parsley, and thyme. Crispy-edged homemade sausage cakes ready in under 25 minutes without any sausage casings.
Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.
