3,928 green recipes

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Kentucky turkey and bacon brochettes marinated in a bourbon, Dijon mustard, brown sugar, and scallion blend, wrapped in bacon, and grilled until crispy. Smoky, sweet, and sharp with a Southern bourbon kick.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Fresh cranberry salsa with jalapenos, mint, lime juice, and ginger. A tart, spicy no-cook condiment that needs 24 hours to chill and keeps for up to 4 days.

Sweet and tangy tuna luau simmered with pineapple tidbits, brown sugar, vinegar, and green pepper strips served over hot rice. A tropical-inspired skillet dinner in 45 minutes.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

Couscous with tomato-eggplant sauce simmered with green pepper, garlic, and a Mediterranean herb blend. Hearty, low-fat vegetarian one-skillet dinner.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Orange and spinach pasta salad with bow-tie pasta, fresh orange segments, baby spinach, and scallions, tossed in an Italian dressing spiked with orange juice and fennel. Bright, fresh, and lunchbox-ready.

Purloo, a Lowcountry rice dish with bacon, ham, okra, tomato, and herbs. South Carolina's answer to pilaf, ready in 30 minutes from pre-cooked rice.

Sweet bell peppers stuffed with a scalloped corn filling of sauteed onion, green pepper, cilantro, and chili powder bound with egg whites and milk. A light vegetarian side that pairs with any summer main.

Southwest pizza swaps mozzarella for Colby cheese and tops a chili-powder-spiked tomato sauce with green chiles, bell peppers, and fresh cilantro. A Tex-Mex twist on weeknight pizza night ready in 25 minutes.

Tex-Mex turkey chili browns cubed turkey thigh in its own fat, then simmers with tomatoes, onions, bell peppers, chili powder, and cumin. Lean, no-bean, fat-skimmed comfort food.

Posole with hot Italian sausages, golden hominy, green tomatoes, onions, and oregano in a tomato-based broth. A Mexican-Italian fusion stew served in bowls with lime slices and warm tortillas.