3,928 green recipes

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Pasta with tomato, chard, and sunflower seed sauce where ground toasted sunflower seeds thicken a fresh tomato-basil sauce. A vegan, nut-free pasta with hidden protein and earthy greens.

A deconstructed enchilada with black beans, corn, mushrooms, and stewed tomatoes in a cumin-chili broth spooned over warm flour tortillas. Naturally vegan and ready in 30 minutes.

Serve this tangy lemon yogurt dill sauce with grilled chicken or salmon. It also goes well with steamed vegetables, such as green beans, carrots, or broccoli.

Individual baked lasagnas layered with fresh pasta, crisp-tender asparagus, and a pesto-bechamel sauce, topped with golden breadcrumbs. A light, springy green lasagna baked in single gratin dishes.

Pizza rice is a baked brown rice casserole with sauteed mushrooms, fresh tomato, garlic, oregano, basil, parmesan, and olives. All the flavors of a margherita pie in a one-dish supper.

Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

Mexican wedding cakes are always a holiday favorite but this recipe takes it up a notch or two, writes Mary Wilhelm of Sparta.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Home-candied angelica turns young spring stalks into emerald-green confectionery jewels using just sugar and patience. A traditional British technique for decorating cakes, trifles and Christmas puddings.

A smoky, spicy TLT sandwich with oven-baked tofu glazed in Dijon and adobo sauce. Stacked on toasty whole wheat bread with lettuce and tomato. The plant-based BLT upgrade you didn't know you needed.

A delicious soup that is great with tortilla chips or crusty bread. Can also be used as a salsa if thickened.

Wok-sauteed spinach with sliced onion in hot oil, stir-fried until just wilted. A fast, 3-ingredient side dish technique that works with any leafy green vegetable.

Vegetable-loaded summer chili with zucchini, squash, mushrooms, kidney beans, and bell peppers in a cumin-chili tomato broth. Hearty, meatless, and full of garden produce.