Recipes with parsley leaves

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Jack Daniel's whiskey sauce with sauteed mushrooms, green onions, and beef broth thickened into a rich gravy. Pour it over grilled or broiled chicken.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

New Delhi spiced chicken with turmeric, curry, coriander, and ginger-coated chicken breast stir-fried with tomatoes, peppers, raisins, and a splash of sherry. Indian-inspired and ready in 40 minutes.

Light spinach dumplings made from cooked spinach, bread crumbs, egg, butter, and parsley, boiled until they float. A quick, simple dumpling to drop into stews, soups, or simmering stock.

Veal stock roasts meaty veal bones with onions, carrots, leeks, and garlic until deeply browned, then simmers gently for 6 to 8 hours into a clear, rich foundation for sauces and soups.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Vegetable stuffed meat loaf with shredded carrot and potato tucked inside lean ground beef, slow cooker friendly with a ketchup mustard glaze. The classic comfort dinner with a hidden vegetable surprise.

A traditional seasoning that is perfect for meats and vegetables.

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.

Roasted tomato soup purees caramelized roasted tomatoes with potato, onion, and vegetable stock for a creamy bowl with no cream needed. Vegetarian comfort soup ready in 45 minutes.

Round steak braised low and slow until fork-tender, then blanketed with sharp aged cheddar and chopped parsley. A retro one-pan beef-and-cheese supper that turns budget cuts into Sunday dinner.

Feed your craving for shrimp with this succulent dish made with a bit of garlic and cayenne pepper which gives it a wonderful taste.

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Hot dog potato soup with sliced frankfurters, corn, carrots, and evaporated milk in a creamy thyme-seasoned broth. A hearty, kid-friendly one-pot soup ready in 40 minutes.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.

Casey Jones one-dish supper: seasoned ground beef and mushrooms simmered with tomato sauce, then topped with rising bread-dough rolls and baked until golden. A hearty, retro one-pot dinner.

Cheesy garlic bread broiled with a butter spread loaded with fresh Romano, Parmesan, garlic, and parsley. Golden, bubbly, and ready in 10 minutes flat.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

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

Stuffed mushrooms with Parmesan, garlic, bread crumbs, and fresh parsley baked until golden. A classic Italian-style appetizer that comes together with just a few pantry staples.

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.

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.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.

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.

Roasted Cornish hens brushed with olive oil, parsley, and thyme, served with pan-gravy mushrooms, glazed carrots, and Brussels sprouts. A rustic Sunday dinner plate, scaled small.

Herb sauce is very nice, with the green beans, they taste very great!

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

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.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

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.

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.

Sicilian-style spaghetti with eggplant sauce built from salted cubed eggplant, plum tomatoes, anchovies, olives, and capers. A rustic Mediterranean pasta with briny depth and a hint of heat.

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.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

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.

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.

Quick pan-fried trout with toasted almonds, lemon, and parsley. Simple flour dredge and clarified butter create golden, flaky fish in 20 minutes for two.

Salmon tartare with hand-chopped raw salmon, kalamata olives, fresh oregano, shallots, and lemon. Mediterranean appetizer served with toast points and lemon wedges. No-cook elegant starter.

Baked halibut with tomatoes, mushrooms, onions, green pepper, and white wine. A low-calorie, veggie-loaded fish dinner that bakes in one dish with bright, savory flavor.

Sauteed mushroom caps in butter and olive oil with garlic and parsley, served over sirloin steak. A classic steakhouse-style mushroom topping ready in minutes.

Light alfredo skips butter and heavy cream in favor of nonfat evaporated milk and freshly grated parmigiano. A creamy pasta sauce ready in the time it takes to boil noodles.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

Quick garlic marinara sauce with canned Roma tomatoes, olive oil, oregano, and parsley. A 5-ingredient Italian tomato sauce ready in 20 minutes.

Old-school Italian tomato sauce simmered with onion, carrot, celery, garlic, and basil, then strained smooth through a food mill. The Sunday-gravy base every cook should know.

A creamy garlic sauce made with shrimp and sweet bell peppers that tastes wonderful over rice or noodles.

Homemade marinara sauce with crushed plum tomatoes, mushrooms, and a secret trio of steak sauce, barbecue sauce, and ketchup for unexpected depth. Vegetarian and ready in 45 minutes.