Recipes with parsley leaves
4,430 recipes
Chicken in Coconut Milk
Golden-browned chicken simmers in rich coconut milk with mushrooms, garlic, and a fragrant herb bouquet. This Caribbean-inspired one-skillet braise is comfort food with a tropical twist.
Barley-Buttermilk Soup
Chilled barley and buttermilk soup with turmeric, fresh dill, parsley, cilantro, and red onion. A tangy, herb-loaded cold soup that's refreshing on warm days.
Lima Bean Salad
Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.
Quick & Easy Mushroom Sauce
Creamy mushroom sauce made with just butter, mushrooms and cream, simmered into a thick, glossy sauce in about 15 minutes. No flour needed. Spoon it over steak or pile it on burgers.
Cawl Mamgu (Leek Soup)
Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.
Microwave Meatloaf
Microwave meatloaf shapes seasoned ground beef into a ring around an inverted custard cup and cooks in 15 minutes flat. A weeknight shortcut for tender meatloaf without firing up the oven.
Yuletide Ring
Full of mushrooms and a variety of nuts and spices, this decorative dish is sure to attract people to the dinner table!
Fennel & Watercress Soup
A simple soup that is perfect for the fall and your lunch or dinner.
Fennel & Watercress Soup
A simple soup that is perfect for the fall and your lunch or dinner.
Soya Bean Pate
Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.
Cheesy Turkey & Vegetable Tetrazinni
Cheesy turkey vegetable tetrazzini casserole with leftover turkey, cheddar, peas, carrots, and a buttery breadcrumb-parmesan topping. The classic Thanksgiving leftover transformer.
Tameya (Broad Bean Patties)
Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.
Fresh Tuna & Peas
Fresh tuna steaks cubed and braised in a chunky tomato-and-pea sauce with onion, garlic, and parsley. Italian-style one-pan seafood ready in 45 minutes.
Persian Noodle Soup
Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.
New Zealand Brown Rice Salad
New Zealand brown rice salad tosses chewy brown rice with kiwi fruit, crisp apple, celery, red bell pepper, toasted walnuts, and a sherry vinegar dressing. Bright fruit-and-grain side, vegan-friendly.
Basque Shepherd's Pie
Basque shepherd's pie made in a skillet with crisp bacon, tender potatoes, thyme, and a soft-set egg topping. A rustic mountain shepherd's supper, not the usual lamb-and-mash version.
Golden-browned chicken simmers in rich coconut milk with mushrooms, garlic, and a fragrant herb bouquet. This Caribbean-inspired one-skillet braise is comfort food with a tropical twist.
Chilled barley and buttermilk soup with turmeric, fresh dill, parsley, cilantro, and red onion. A tangy, herb-loaded cold soup that's refreshing on warm days.
Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.
Creamy mushroom sauce made with just butter, mushrooms and cream, simmered into a thick, glossy sauce in about 15 minutes. No flour needed. Spoon it over steak or pile it on burgers.
Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.
Microwave meatloaf shapes seasoned ground beef into a ring around an inverted custard cup and cooks in 15 minutes flat. A weeknight shortcut for tender meatloaf without firing up the oven.
Full of mushrooms and a variety of nuts and spices, this decorative dish is sure to attract people to the dinner table!
A simple soup that is perfect for the fall and your lunch or dinner.
A simple soup that is perfect for the fall and your lunch or dinner.
Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.
Cheesy turkey vegetable tetrazzini casserole with leftover turkey, cheddar, peas, carrots, and a buttery breadcrumb-parmesan topping. The classic Thanksgiving leftover transformer.
Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.
Fresh tuna steaks cubed and braised in a chunky tomato-and-pea sauce with onion, garlic, and parsley. Italian-style one-pan seafood ready in 45 minutes.
Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.
New Zealand brown rice salad tosses chewy brown rice with kiwi fruit, crisp apple, celery, red bell pepper, toasted walnuts, and a sherry vinegar dressing. Bright fruit-and-grain side, vegan-friendly.
Basque shepherd's pie made in a skillet with crisp bacon, tender potatoes, thyme, and a soft-set egg topping. A rustic mountain shepherd's supper, not the usual lamb-and-mash version.
