391 fried green recipes

Marinated tortellini skewers with mushrooms and bell pepper diamonds, threaded and displayed on an acorn squash for a dramatic party platter.

This easy and refreshing salad has lots of great textures, and it's quite filling as well. Serve it as a side dish or a tasty and nutritious vegetarian main course.

Fettuccine with red lentil sauce simmered with canned tomatoes, garlic, and a surprising pinch of cinnamon. A high-protein, plant-based pasta dinner ready in under an hour.

A classic Korean dish, seasoned vegetables are served with steamed rice and spicy sauce along with a small bowl of miso soup and kimchee.

A fragrant homemade Balti spice blend built from toasted coriander, cumin, cassia bark, fennel, black mustard seeds, cloves, and cardamom. Use it dry in curries or mix it into Balti masala paste for the real deal.

Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.

Simple wild rice and pine nut stuffing with garlic and thyme, sized for quail or Cornish hen. Nutty, aromatic, and ready with just 10 minutes of hands-on prep.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.

Homemade dry jerk seasoning with allspice, thyme, cayenne, cinnamon, nutmeg, and black pepper. A Jamaican-style spice rub for fish, vegetables, chicken, and snacks.

A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.

Valencian red beans and rice simmered with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Spanish-Caribbean side with warm, savory depth.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Thai jungle curry with catfish, homemade curry paste, Thai eggplant, and kaffir lime leaves. A fiery, coconut-free curry that's broth-based, bold, and ready in 20 minutes.