9,703 green recipes

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

Fresh tomatillo green sauce with jalapenos, cumin, cilantro, and garlic sauteed in vegetable stock. A low-fat, bright salsa verde for tacos, enchiladas, and grilled meats.

Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Basmati rice cooked with fresh green beans, black mustard seeds, cumin, turmeric, and asafetida in one pot. This South Indian-inspired side dish is vegan, fragrant, and ready in 40 minutes.

Raspberries, a member of the rose family, impart a delicious aroma and spark of flavor to this creative sauce. It is especially good with roast duckling.

Creamy green chile mac and cheese made with ricotta, Parmesan, mozzarella, heavy cream, jalapeno, and green chile sauce. Stovetop, no baking needed.

A new but scrumptious side dish that can be served with baked fish or a pot roast.

Big-batch chili with ground beef, cubed steak, and 75 whole chilies floating in the pot. A killer party chili where the green floaters decide how hot your bowl gets.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Green tomato omelet with cornmeal-dredged fried tomatoes, fresh basil, and scallions. A flat Italian-style frittata that turns end-of-season tomatoes into a satisfying meal.

Chicken enchiladas smothered in a homemade green mole made from roasted poblanos, almonds, cilantro, and cream. Stuffed with rice, two cheeses, and sour cream for a Mexican dinner worth the effort.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Cream of green bean soup with potatoes, onions, and garlic simmered in chicken broth, then pureed with heavy cream, milk, and butter. A velvety, vichyssoise-style soup served hot.