3,058 leaf recipes

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.

Angel Hair Pasta With Fresh Tomato & Basil Sauce recipe

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Spicy Chinese eggplant stir-fry with Japanese eggplant, balsamic or Chinkiang vinegar, sugar, and red pepper flakes. Six-ingredient sweet, sour, and spicy vegetarian main over rice. Ready in 30 minutes.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

No-cook summer couscous salad with fresh and sun-dried tomatoes, black olives, mint, coriander, parsley, and garlic in olive oil. A light, herby Mediterranean side dish.

South African samoosa filling with mixed vegetables, curry leaves, cumin, turmeric, and green chili. A fragrant, spiced vegetable mixture ready to stuff into pastry triangles for traditional Indian-style samosas.

Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Hearty low-fat cabbage soup simmered with beets, turnip, carrots, potato, raisins, and tomatoes in a tangy sweet-and-sour broth. A one-pot vegetable stew ready in an hour.

Lentil potato burgers: oven-baked vegan patties of mashed lentils, potatoes, and whole wheat breadcrumbs with sage, thyme, and rosemary. Hearty, fiber-packed, and zero oil needed.

Mediterranean grape leaves soup with cauliflower, eggplant, rice, and a tart lemony bite from brined vine leaves. Unstuffed dolmades reimagined as a vegetable-packed soup with coriander and white wine.