2,229 green recipes

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.

Quick moo shu pork stir-fry with mushrooms, broccoli, and coleslaw mix wrapped in flour tortillas with hoisin sauce. A weeknight-friendly Chinese-American classic.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Sweet onion pepper relish with Vidalia onions, red and green bell peppers, and cabbage in a vinegar brine. A Southern canning staple for hot dogs, burgers, and sandwiches.

Hot shoestring potato salad with oven-baked julienned potatoes tossed in hoisin sauce, rice vinegar, red bell pepper, and toasted sesame seeds. An Asian-inspired twist on classic potato salad.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Add some zing to your meat loaf with this delicious recipe that will not disappoint.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.

Fettuccine with Tomato Basil & Yogurt Sauce recipe

Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.