Recipes with parsley leaves

Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.

Hearty beef chili with kidney beans, tomato sauce, and red pepper flakes cooked in a Dutch oven. Topped with Monterey Jack cheese and packed with garlic and celery.

Hearty spaghetti sauce with ground beef, garlic, carrots, celery, and onion simmered in milk before the tomatoes go in. A Bolognese-inspired technique for a richer, smoother meat sauce.

Quick chicken stir-fry with garlic butter, mushrooms, and parsley finished with a splash of chicken broth. A weeknight skillet dinner in under 35 minutes for 4.

Crustless broccoli cheese pie with Swiss and Parmesan, eggs, nutmeg, and a dash of hot sauce. An easy impossible pie with no pastry to fuss over.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Shrimp and tomato in scallop shells with garlic, fennel seed, lime juice, and parsley. A quick, elegant appetizer or light main that comes together in 30 minutes.

Wayman chili with chunked sirloin steak, green peppers, onions, garlic, and parsley in a tomato and Tabasco base spiked with cumin and chili powder. Beanless Texas-style chili with real bite.

Wild rice simmered with soy and Worcestershire sauce, then tossed with mushrooms, onions, and green pepper sautéed in ghee. A nutty, savory vegetarian side with earthy depth.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Spaghetti aglio e olio in its simplest form: long noodles tossed with slow-bloomed garlic, fruity olive oil, fresh parsley, cracked pepper, and a snowfall of Parmigiano-Reggiano. A pantry dinner ready in twenty minutes.

Fusilli with vegetables: a fresh Italian pasta sauce of zucchini, plum tomatoes, garlic, shallots, and herbs simmered in olive oil. Summer garden produce tossed with corkscrew pasta and a shower of parmesan.

Tomatoes are packed with lycopene, an antioxidant that helps prevent heart disease and cancer. They are a good source of vitamin C as well as vitamin E to help protect the body from oxidative damage. Cucumbers provide anti-inflammatory and anti-cancer benefits. Capsicum is a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system. Olives are antioxidant powerhouses and contain anti-inflammatory compounds, known for their role in preventing coronary artery disease.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Marinated mushrooms from Mollie Katzen: briefly simmered button mushrooms soaked in olive oil, lemon juice, garlic, and thyme. A make-ahead vegetarian antipasto or salad topper.

Hashed brown quiche with a crispy shredded potato crust, sharp cheddar, Parmesan, and a creamy egg custard. Gluten-free friendly and baked in a cast-iron skillet. No pastry needed.