5,192 parsley recipes

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

Potato soup with tender egg dumplings, celery, sauteed onions, and a finishing swirl of sour cream. A Central European comfort bowl for cold nights.

Portuguese bacalhau casserole with salt cod, potatoes, and onions layered and baked with bread crumbs, garnished with olives, hard-boiled eggs, and fresh parsley.

Gluten-free red beans and rice, New Orleans style, with ham, the holy trinity of onion, celery, and bell pepper, plus garlic and crushed red chili. Hearty Cajun comfort over brown rice.

Tomato and herb rigatoni with fresh basil, parsley, mint, garlic, and lemon juice tossed with warm pasta. A light, no-cook vegetarian sauce.

Lean beef stroganoff made with round steak, fresh mushrooms, dry sherry, and nonfat yogurt instead of sour cream. All the creamy richness with a fraction of the fat.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

Skillet fettuccine pie with seasoned beef sauce on the bottom and a Parmesan-egg-noodle crust on top. Pan-flipped onto a platter for a stovetop one-pan dinner.

Fresh Mediterranean tomato salad with cucumber, black olives, mint, parsley, and a simple lemon-olive oil dressing. A crisp, herbaceous no-cook side dish ready in 15 minutes.

Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.

Sausage manicotti stuffs ricotta, browned Italian sausage, mozzarella, and Parmesan into pasta tubes, then bakes under tomato sauce and melted cheese. One-pan Italian-American comfort baked in 35 minutes.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.