2,713 green recipes

This quick, easy and refreshing dish is a perfect side dish with a pan-seared or oven-baked fish dish.

Quick, easy and tasty, we spread it over our sandwich bread when we make sandwiches, and it never lets us disappointed.

This may be one of the most exceptional souffles you'll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout.

Made of crushed fresh green grapes and pineapple juice, enjoy this Irish green drink.

These tasty boiled greens with bacon can be used as a side dish or as a light lunch when on the go.

Quick, easy and tasty. A great way to make green beans into a delicious side dish.

An easy make-ahead side dish. Highlights the flavor of each ingredient.

Quick, easy and tasty salad is a great side dish with any main dish.

Bake eggs in muffin tins to give it a nice shape, and it tastes so good too; a very great way to make your kids an attractive, delicious and nutritious breakfast!

Green bean casserole built with cream of celery soup, sour cream, sweet corn, and a buttery Ritz cracker topping crowned with slivered almonds. A creamier, crunchier riff on the holiday-table classic.

This is a nice change of pace for green beans, with an interesting, complex flavor. I steamed the beans instead of boiling to retain more of the nutrients. Lightly toasting the almonds boosted the nutty flavor.

Green beans with shallots, blanched crisp-tender then tossed in butter with sweet shallots and brightened with lemon and parsley. A simple, elegant French side dish that comes together fast.

Another quick and easy way to spice up sauté of green beans. Sesame oil, ginger and a chili garlic sauce, topped with sesame seeds give haricot vert (green beans) more zing.

A souped up version of Mexican chicken enchiladas that's prefect to celebrate Cinco de Mayo.

Chilled green pea soup blends sweet frozen peas with thyme, onion, and minute tapioca for a velvety low-fat, low-calorie soup that works hot or cold. The tapioca thickens without flour or cream. Five minutes of standing time, twenty minutes total cook.

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.