670 green vegetable recipes

Savory rice stuffed pork chops with bacon, mushrooms, and vegetables. Double-thick chops bake slowly, basted to juicy perfection with Burgundy sauce.

A delicious curry dish made with green lentils and mixed vegetables.

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.

An easy side dish that pairs well garnished with Parmesan, feta cheese, herbs or a drizzle of olive oil.

Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Vegetarian eggplant casserole layered with crumbled veggie burgers in tomato sauce and cheddar cheese, baked until golden and bubbly. A meatless moussaka-style dish.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.

Mexicali pizza on flour tortillas with Monterey Jack, tomatoes, green chiles, bell peppers, and black olives. A crispy, cheesy Mexican-style flatbread in under 30 minutes.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.