3,837 greek recipes

Chinese-style crispy string beans flash-fried in a wok then tossed with soy sauce, sherry, garlic, minced pork, and sesame oil. A savory, blistered side dish ready in 30 minutes.

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

Blanched vegetables stir-fried in a rich almond-cashew paste with paneer, potatoes, and fresh mint. A vibrant Indian jalfrezi that's vegetarian and ready in 30 minutes.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Chicken and apple casserole with green lentils, root vegetables, and apple juice braised in one pot. A hearty fall dinner where the lentils cook right in the broth alongside browned chicken quarters.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Filipino sinigang na bangus featuring milkfish simmered in a tart tamarind broth with tomatoes, green beans, banana heart, and wilted spinach. Ready in just 30 minutes.

Quick stir-fried shrimp with garlic, ginger, green onion, and a brandy flambe finish. Butterflied shrimp seared over high heat and ready in under 5 minutes.

Gluten-free quinoa jambalaya built on a whole-wheat flour roux, crushed tomatoes, bell pepper, and celery. A lighter Louisiana-inspired one-pot with optional shrimp.

Crustless rice and turkey quiche with tomato, green pepper, basil, and reduced-fat cheddar. Uses egg substitute and skim milk for a lighter take on quiche. Great for using leftover turkey and rice.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Moroccan-spiced chickpea and vegetable stew with zucchini, raisins, and tomatoes served over couscous. A fragrant, hearty vegan one-pot meal seasoned with cumin, cinnamon, and cayenne.