2,685 green onion recipes

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Fusion pizza with homemade crust, hoisin-ketchup sauce, and stir-fried Chinese sausage, mushrooms, and vegetables. East meets West in this creative, flavor-packed pizza.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Cajun-style crab boil with live blue crabs, corn on the cob, red potatoes, and tri-color peppers. A one-pot Southern seafood feast ready in 30 minutes that serves 4.

Chilled salad soup with diced tomatoes, cucumber, green onions, and celery in tomato juice with vinegar and oil. A no-cook gazpacho-style cold soup.

Fried shrimp wonton soup with crispy golden wontons, a cornstarch-thickened chicken broth, silky egg white ribbons, and smoky Smithfield ham garnish. A banquet-style Chinese soup.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.

A Louisiana-style turkey gumbo loaded with sauteed okra, the holy trinity of celery, onion, and green pepper, fresh and canned tomatoes, and file powder, served over rice. Leftover turkey gets a bayou soul in 40 minutes.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.

Peppery brown rice simmered in chicken broth with cayenne, white pepper, scallions, and red bell pepper. A spicy, savory side dish cooked in one pot.

Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.

Vegan spinach lasagna with tofu ricotta, miso, and nutmeg in a mushroom tomato sauce. A dairy-free lasagna with fresh blanched spinach and nutritional yeast Parmesan topping.