1,923 leaf recipes

Haricot Vert are tender French string beans. Use regular string beans if your supermarket doesn't carry them.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

Mediterranean-style minted potato salad with olive oil, lemon juice, scallions, and parsley. No mayo, served chilled with warm pita bread on the side.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Linguine with white clam sauce made from fresh topneck clams sauteed in garlic and olive oil with their own juice. A freezer trick makes shucking effortless, and the whole dish comes together in minutes.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Hearty vegetable soup with leeks, cabbage, potatoes, carrots, and tomatoes simmered in vegetable stock with fresh thyme and rosemary. Vegan and comforting.

New Year's Eve polenta squares crisp tube polenta under the broiler, then top each bite with a tangy sun-dried tomato, caper, and parsley pesto. A make-ahead cocktail-party appetizer that feeds a crowd.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Garlicky Pan Seared Veal Chop with Rosemary recipe

Blackberry mint sorbet with red Burgundy wine and a fresh mint-infused simple syrup. Adult dairy-free dessert with deep berry color, herbal lift, and subtle wine complexity. Naturally vegan.

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.

French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.

Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.