511 greek vegetable recipes

Crispy pantry tuna patties with celery, scallions, and soft breadcrumbs, pan-fried golden and served with a quick lemon sour cream sauce. Pantry dinner that doubles as next-day cold lunch.

Chicken and Monterey Jack cheese filling with green chilies, sour cream, and cream of chicken soup scooped into homemade flour tortillas. Creamy, cheesy Mexican comfort food.

Wok-fried tofu coated in a glossy, spicy sauce of chili paste, garlic, ginger, soy, and sesame oil. Quick Chinese-style vegetarian stir-fry that's bold and simple.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Finely chopped pork shoulder mixed with water chestnuts, dark soy, and sesame oil, topped with salty Tianjin preserved vegetable and steamed until tender. A traditional Cantonese home-style pork dish.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Wild game recipe for raccoon. Not for the feint of heart.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Garlic-rubbed round steak seared and braised in chili sauce with strong black coffee, green pepper, and onions. A bold Tex-Mex braised steak that turns tough cuts fork-tender.

Vegan stuffed peppers filled with split peas, couscous, mushrooms, and fresh tomatoes seasoned with cumin and balsamic vinegar. High-protein, no meat, and finished in the microwave for a fast weeknight dinner.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.