1,913 green recipes

Zucchini Chili recipe

It's a delicious recipe to cook up your leftover cooked rice with some fresh vegetables and Indian spices. Quick, easy and tasty.

Easter is almost here. It is another good time you can spend with your kids making some lovely and cute Easter cupcakes, these flower cupcakes are very simple and easy, and they look beautiful.

This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.

Buckwheat noodles with Asian flavors. Nutty sesame oil coats the noodles spiked with crunchy veggies topped with an Asian inspired dressing. This combination tastes better cold than hot making it a perfect make-ahead dish that's ready when you are. Adding crispy coated tofu and it's a main-dish meal with punch.

These green beans, roasted sweet bell pepper, juicy cherry tomatoes, and topped with goat cheese, drizzling with some fresh lemon juice, olive oil, mustard and chopped parsley, it can be a side dish or a light and tasty snack.

This delicious and flavorful soup will for sure spice you up, feel free to reduce or increase the amount of jalapenos according to your own taste.

Nothing goes better with a steak than a delicious pasta salad like this tasty recipe.

Sweet roasted beets along with tender greens, goat cheese for balance and honey roasted walnuts for some earthy crunch. The combination of the flavours = YUM

Steamed Vegetable Curry with Sauce recipe

Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!

Try this savory pasta dish made with zucchini, tomatoes and sweet bell peppers.

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

A light yet delicious Chinese dumpling soup. The dumpings are made with several kinds of veggies, smoked tofu, shiitake mushrooms, water chest nuts, and black fungus, tossed with soy sauce, rice vinegar, sesame oil. Simply wrap it up with store-bought wonton or dumpling wraps.

Definitely a five stars recipe, my husband made it yesterday for lunch. Nutmeg gave the extra zing, and the flavor was absolutely delicious, I couldn't stop eating it. We just finished the leftover for lunch, and it was even better. Strongly recommend this recipe to everyone!