668 rice greek 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.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Shredded cabbage, carrots, peppers, and cucumbers marinate overnight in a tangy-sweet vinegar dressing. This crunchy health salad gets better as it sits, making it ideal for potlucks and meal prep.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Another scrumptious and tasty casserole that is bound to be one of your family's favorites!

A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

A vegetarian Indian-style dry curry of black beans with bell peppers, carrots, roasted peanuts, and sliced orange, spiced with cumin, coriander, ginger, and green chili. Finished with sherry and lemon juice.

Vegetarian minestrone soup with kidney beans, potatoes, spaghetti, and a unique twist of cilantro and shoyu (soy sauce). A hearty, pantry-friendly one-pot meal.

If you like chowder then you will adore this hearty alternative that will have you licking your chops and maybe even your bowl!

Feel the island fever with this succulent chicken dish that has a wonderful fruity flavor.

A fragrant North Indian potato and pea curry simmered in a spiced tomato-onion gravy with turmeric, garam masala, and green chilies. Vegan, naturally gluten-free, and on the table in just 30 minutes with a pressure cooker.

Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.

Chilled avocado soup blends buttermilk, ripe avocado, cucumber, and lime into a no-cook bowl with a green hot-sauce kick. Cold, creamy, and ready straight from the blender for hot-weather lunches.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.