376 greek sauce recipes

Very easy to prepare; Green beans baked in tomato juice.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

Add a little zing to the old Green Bean Casserole recipe with a spicy version made for 21st Century taste buds. This is not your grandmas Green Bean Casserole.

Individual tuna pizza on a crispy flour tortilla with pizza sauce, mushrooms, tomato, green pepper, and mozzarella. A quick, high-protein personal pizza ready in 20 minutes.

Quick-pickled Japanese-style radish greens with a salt-sugar brine and a splash of soy sauce. Zero-waste side dish ready in 30 minutes that tastes nothing like the leaves you almost threw out.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

Salmon steamed in parchment paper with a teriyaki-orange marinade, green onions, and fresh orange slices. An elegant en papillote method that keeps the fish moist with easy cleanup.

Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Crispy peanut oil-fried chicken wings with a tangy homemade chili sauce dip loaded with bell peppers, mustard, and a kick of cayenne. The ultimate crowd-pleasing game day appetizer!

Asian-style burger sauce with soy sauce, sherry, garlic, and ginger thickened with cornstarch. A 5-minute teriyaki-inspired topping for grilled burgers.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.