204 grape leaf recipes

Wow your guests with your own one of a kind cheesy nut mix. Easy recipe to mix and match nuts, herbs and adapt to spicy/sweet or just plain mixed up cheesy combos.

These stuffed zucchini are cheesy and absolutely delicious. It's an excellent way to make zucchini into a tasty dish.

Fettuccine tossed in a rich shiitake mushroom cream sauce with bacon, chicken breast, and Parmesan. Dried and fresh mushrooms build layers of deep, earthy umami in every bite.

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

This vibrant salad highlights the fresh, earthy flavor of asparagus, complemented by a tangy, herbaceous vinaigrette and crunchy toasted pine nuts. The revised recipe clarifies preparation steps, ensures proper seasoning, and includes tips to avoid common pitfalls like overcooking asparagus or under-toasting nuts. Optional variations add flexibility for dietary preferences or flavor twists.

This quick and easy caesar salad is surprisingly refreshing and delicious. There is no reason to buy store-bought dressing, when you can make your own fresh dressing at home within a few minutes, and it tastes just delicious!

Microwave sole fillets in a creamy tarragon white wine sauce with broccoli and Parmesan. A light, elegant fish dinner ready in 30 minutes with no stovetop required.

Quick lemon orzo pasta tossed with olive oil, sauteed bell peppers, green onions, and fresh parsley. A bright, zesty side dish ready in 20 minutes with an optional Parmesan finish.

Try something new when it comes to meatballs with this tasty recipe that uses mushrooms, cheese and oregano.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.