2,045 green recipes

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

Budget-friendly beef stew with round steak, potatoes, carrots, and celery simmered in tomato sauce. A hearty one-skillet meal that feeds 10 from simple pantry staples.

Quick pork stir-fry using store-bought Kimchee (from a Korean store).

Artichoke Hearts, Carrot and Tortellini Salad recipe

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Tangy potted cheese spread with sharp cheddar, port wine, caraway seeds, mustard, and Worcestershire topped with walnuts. A make-ahead British-style appetizer for crackers or Melba toast.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Ukha, a traditional Russian clear salmon soup with a layered fish stock clarified to golden perfection. Poached salmon fillets, potatoes, and carrots in a sparkling broth garnished with lemon.

A bright, zesty bulgur salad dressed with lime juice, cumin, and oregano, tossed with red bell pepper, scallions, and fresh parsley. Vegetarian, diabetic-friendly, and refreshing.

A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.

Roasted eggplant caviar dip with fresh tomatoes, garlic, basil, and a splash of soy sauce. A smoky, rustic Middle Eastern-style spread for pita or crackers.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Curried pork and apple salad with toasted almonds, seedless grapes, and a soy-curry mayonnaise dressing. A quick, no-cook lunch for two using leftover pork or chicken.