9,703 green recipes

The best thing of this recipe is that you don't have to wait the dough to rise, you can make these rotis happen within about half an hour. And they taste delicious!

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.

This delicious and well-balanced one pot meal will for sure satisfy everyone around the dinner table with all the yumminess and goodness.

Alice's zucchini crust pizza swaps dough for a golden crust of grated zucchini bound with egg, parmesan and basil. A low-carb, veggie-packed base for all your favorite pizza toppings.

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Asian turkey burgers mix lean ground turkey with hoisin, ginger, scallions, and crunchy water chestnuts, then grill them juicy and golden. A heart-healthy, flavor-packed alternative to the beef burger.

Fire up the wok and explore your cooking skills with this scrumptious fried rice recipe!

Kung Pao chicken stir-fries marinated chicken with dried red chilies, bamboo shoots, and peanuts in a sweet, savory, slightly tangy sauce. Authentic Sichuan technique in 40 minutes.

Sauteed mushrooms and green onions is cooked into the omelet, adding extra texture and taste, with a cup of orange juice, a great day starts from a good breakfast...

Take a trip to the Outback with this scrumptious appetizer. Perfect for a relaxing day in the shade with a cup of tea!

A simple and hearty soup that's perfect for a rainy day or a cold winter night.

Cauliflower fried rice: riced cauliflower stir-fried with garlic, ginger, and onion, then seasoned with tamari. A quick, low-carb, paleo-friendly stand-in for takeout fried rice.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

Asian Style Grilled Scallops with Somen Noodle Salad and Cilantro Vinaigrette

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

Creamy corn chowder with bacon, green pepper and a milk-based roux. Mixes fresh corn with creamed corn for sweet richness in 30 minutes flat. Weeknight-ready.