9,539 green recipes

Italian stuffed meatloaf layered with zucchini, mushrooms, black olives, and mozzarella, blanketed in spaghetti sauce. A showstopping party loaf that serves a crowd of twenty.

Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.

Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Indian-inspired dosa-style crepes made with cream of wheat and stuffed with spiced sesame potatoes, jalapeño, and lime. Serve with green pea chutney for a vibrant vegetarian meal.

Skirt steak with radishes in mustard sauce braises whole radishes and their peppery greens in a quick pan sauce, topped with broiled steak, tarragon, and whole-grain mustard.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

Hot avocado and shrimp soup pureed with chicken broth, finished with sour cream and chives. A silky, rich soup with a velvety green color.

Pesto-crusted salmon and sea scallops bake together over a bed of garlic butter sauce. A 5-ingredient seafood dinner with herby green pesto, golden breadcrumbs, and silky scallop sweetness.

Fettuccine with cilantro cream seafood sauce: shrimp and steamer clams tossed in a vivid green cilantro-basil-ginger cream with Parmesan and red pepper flakes.

Lemon and Garlic Chicken with Spring Market Vegetables recipe

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

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.

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.