193 fried green recipes

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.

Bulgur wheat baked with roasted eggplant, fresh spinach, roasted garlic, bell peppers, currants, and slivered almonds. A vibrant vegetarian casserole packed with Mediterranean flavor.

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.

Garlic lover's lentil soup: a quarter cup of garlic anchors this pressure cooker lentil soup with leeks, mushrooms, roasted red peppers, and balsamic. Vegan, high fiber.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

Quick microwave vegetable chili with kidney beans, zucchini, jalapeños, and bell peppers in a cumin-oregano tomato base. Ready in 45 minutes, topped with melty cheese.

Texas-style no-bean chili (with optional pintos) made from cubed steak, three types of peppers, beer, and tomatoes. Simmered low and slow for hours, this game day chili brings serious heat.

Pork tenderloin rubbed with oregano, cumin, ancho chile, and smoked paprika, seared golden then roasted alongside honey-glazed baby carrots with jalapeño and garlic. A smoky, one-pan dinner for six.

A vegetarian "kibbeh" with lentils in place of the meat.

Add some sophistication to dinner with this succulent chicken dish made with savory mushrooms and burgundy wine.

Hearty baked casserole of red beans, rigatoni, Italian sausage, plum tomatoes, Swiss chard, and white wine with oregano and garlic. A rustic Italian-inspired one-pot meal.

Try this new take on stew where you eat this savory dish out of a pumpkin shell!

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.

Manhattan-style seafood stew in a tomato broth built on bacon, clam juice and white wine, loaded with clams, scallops and shrimp over tender potatoes. Bright with fresh basil and lemon zest, and not a drop of cream.