335 green tea recipes

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Flavorful and colorful. A classic Indian dish, the combination of yogurt, tomatoes, potatoes, rice and spices is super tasty and fills you up. Serve it as a side dish with a tangy stew or a main dish with some refreshing chutney.

Mashed potatoes on top, several kinds of vegetables, give this pie a tasty flavor.

Indian-style lemon rice and pea chapati wraps with brown rice, mustard seeds, cumin, turmeric, and a bright lemon-tamari finish. Vegan, ready in 25 minutes when rice is pre-cooked.

Very easy to make, and packed with deliciousness. I ate it directly without anything else aside, like a whole meal for me. You can stir in one or two scrambled eggs at the end of the cooking to boost the protein.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

Shrimp and sea scallop stir-fry sears seafood and rainbow bell peppers, then tosses with cilantro, lime, sherry, and soy-coated soba noodles. A 35-minute restaurant-quality seafood dinner.

A quick, easy and tasty recipe to use up your leftover rice and make a delicious dish that you can serve as a side dish or a simply tasty meal.

Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

Vegetarian Shepherd's pie is just as good as regular one, and the refreshing taste from vegetables let you feel so comfortable after enjoying the meal.

Crispy oven-baked tofu tossed with stir-fried broccoli, asparagus, bok choy, snow peas, and bell peppers in sesame-ginger sauce. Plant-based vegan main that beats takeout.

Bring out the wok and try this savory dish that will have you throwing out take-out coupons!

Give twice baked potatoes an Indian twist with some delicious Indian spices.

Fettuccine with steamed sea scallops, fresh peas, and saffron butter sauce. An elegant seafood pasta where gentle steaming keeps the scallops tender and the saffron adds golden richness.

Vegan butternut squash chowder made creamy without a drop of dairy. Blended squash, sweet potato, and carrot form a velvety base, brightened with garlic, rosemary, and thyme and topped with toasted almonds.

A quick, easy and tasty dish, and it's a perfect week-day supper.