9,529 green recipes

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Vegan penne pasta with fresh Roma tomatoes, snow peas, mushrooms, and a hit of tamari and cayenne. A veggie-loaded weeknight dinner ready in 35 minutes.

Toasted pearl barley pilaf simmered in chicken broth with fresh basil, green onions, and a pinch of nutmeg. A nutty, herbaceous whole grain side dish ready in one hour.

Peele Aloo (Indian turmeric potatoes) boiled, cubed, and pan-fried with turmeric, green chilies, and salt. Golden, crispy-edged potatoes with earthy warmth and gentle heat.

Vegan three bean salad tosses green beans, kidney beans, and yellow wax beans with a sweet-tangy vinegar dressing. Make-ahead potluck classic that gets better overnight.

Three bean chili with chickpeas, pinto beans, and spicy chili beans simmered in tomato and gravy with green chilies. A quick meatless chili ready in under 30 minutes.

Breakfast quiche with a crispy hash brown crust filled with ham, sharp cheddar, green peppers, and eggs in a creamy chicken soup base. No pastry crust needed.

Quick guacamole dip with mashed avocado, mayo, tomato, green chili, and lemon. 5-minute creamy version that stretches one avocado for a crowd.

Smoky broiled chicken meets black beans, fresh cilantro, red peppers, and crunchy greens in this Tex-Mex fajita salad. Tossed in a tangy red wine vinegar dressing and ready in 30 minutes flat.

Creamy ham pasta casserole with rotini, broccoli, sharp cheddar and chopped bell pepper bound in a light mayonnaise-milk sauce. A weeknight one-dish dinner that uses up leftover ham.

Fresh two-tomato salsa with Roma and green tomatoes, jalapeno, cilantro, and lime juice. A no-cook, chunky salsa with bright tangy flavor that pairs with chips, grilled chicken, or fish.

The stromboli is like a giant Spanakopita. Instead of phyllo dough, make a Italian bread dough stuffed with this yummy cheese and spinach mixture. It's cheesy, oozy, and delicious.

Turkish lamb stew (Kuzu Tas Kebabi) with leg of lamb, three colors of bell pepper, tomatoes, and potatoes. Slow-simmered for two hours until the lamb falls apart.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Traditional Irish lamb stew from County Cork with bone-in rib chops, potatoes, cabbage, leeks, and green peas simmered in a herb-scented broth. A one-pot supper ready in about an hour.