8,050 leaf recipes

Magiritsa, the traditional Greek Easter soup of slow-simmered lamb and liver, rice, fresh herbs, and a silky egg-lemon avgolemono finish. Eaten after midnight mass to break the Lenten fast.

Romaine salad with grilled chicken, fresh apricots, mint, and toasted almonds in a dried apricot-mint dressing. A Mediterranean main-course salad where the dressing doubles as the chicken marinade.

Sweet and sour pot roast braised low and slow with ketchup, vinegar, brown sugar, and plump raisins. A tangy, fork-tender beef dinner that practically cooks itself.

Seasoned mystery crackers made with oyster crackers tossed in buttery oil, cream of chicken soup mix, garlic powder, and parsley. Addictive no-bake party snack ready in minutes.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Turkey Waldorf salad with rice, diced apples, celery, almonds, and poppy seed dressing. A protein-packed twist on the classic Waldorf served on lettuce leaves.

Puff pastry twists filled with kalamata olive spread, sun-dried tomato, feta, and fresh parsley. A 30-minute flaky Mediterranean appetizer that bakes up golden and crisp, ready for wine and a crowd.

Leek pizza with butter-sauteed leeks, Roma tomatoes, and crumbled feta cheese on a prebaked shell. A white pizza with no red sauce that lets the sweet caramelized leeks shine.

Pillowy pumpkin dumplings tossed with wilted radicchio, softened onions, and red pepper flakes. A low-fat vegetarian main dish that's on the table in under 20 minutes.

Bay scallops simmered with spinach in a garlicky tomato sauce with fish stock and lemon, served over pasta. A low-fat, low-calorie seafood dinner ready in 30 minutes.

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

Keep in the Freezer for left overs, and when you want it again just heat-up with Microwave oven.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Jerusalem Artichoke with Mushrooms and Thyme recipe

Red snapper fillets topped with a fresh gremolata of parsley, lemon zest, garlic, and thyme, baked right on a bed of crispy roasted potatoes. A complete one-pan dinner bursting with bright flavor.

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.