9,529 green recipes

Everyone in my house goes NUTS over these. They are easy to make (fool proof, really) and you can also freeze what you don't use for later use.

Potato crust pizza baked in a pie plate with sliced potatoes instead of dough. Topped with tomatoes, mushrooms, green olives, and melted mozzarella for a gluten-free-friendly twist on pizza night.

Here's a tasty, mayonnaise-free version of a favorite American salad.

Feta and scallion omelet seasoned with paprika and fresh dill, folded soft and fluffy. A quick brunch omelet with a Russian-style salty-cheese filling that comes together in minutes.

Quick tuna pesto pasta with basil pesto, Parmesan, green peas, and fat-free mayo tossed with twist noodles. A lighter take on creamy pesto pasta that comes together in one skillet.

Okroshka, a chilled Russian meat and vegetable soup with diced cucumber, hard-boiled eggs, sour cream, and mustard in an apple cider base standing in for traditional kvass.

A retro potluck casserole made with canned green beans, cream of celery soup, chow mein vegetables, and chopped almonds, topped with crunchy French fried onions. Comfort food ready in 40 minutes.

Use a butter substitute and make your toast look vibrant!

Light, puffy Swiss cheese and mushroom souffle with a splash of sherry and a hint of nutmeg. A show-stopping vegetarian main dish that rises to the occasion every time.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

Sauteed squid and shrimp with eggplant, bell peppers, tomatoes, and garlic in olive oil with a squeeze of lemon. Served over golden-browned eggplant slices for a light, Mediterranean-style seafood dish.

Crunchy pickled green beans canned with fresh dill, garlic, mustard seed, and a touch of cayenne. This classic dilly bean recipe yields 7 pints of tangy, snackable preserved beans.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.

Scrambled Eggs Benedict made entirely in the microwave with Canadian bacon, hollandaise, and English muffins. A 15-minute shortcut to brunch that skips the poaching stress.

Impossible turkey pie with Bisquick that forms its own crust as it bakes. Leftover turkey, Swiss cheese, and mushrooms in a savory egg custard. Great for using up holiday turkey.