4,729 verte recipes

Stir-fried long beans (or green beans) with red bell pepper and nutty wild rice, finished with a touch of sugar for balance. Quick, light side dish for any main.

Carrot nutmeg pasta is fresh homemade pasta tinted sunny orange with carrot puree and warmed with a pinch of nutmeg. Just three ingredients for a naturally colored, subtly sweet pasta dough.

Vegetarian lentil stew simmered with carrots, celery, garlic, thyme, and bay leaf, finished with red wine and plum tomatoes. A hearty, high-fiber one-pot meal with no added fat.

Schlettersuppe, a traditional German egg drop soup with Schletterle dumplings scraped from thin batter into boiling broth. Seasoned with nutmeg, pepper, and fresh greens.

Homemade curry powder toasted in the oven and ground fresh with coriander, mustard seed, fennel, mace, turmeric, and dried ginger. Keeps six months and beats store-bought every time.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

Toasted pearl barley baked with cauliflower, mushrooms, carrots, and onion in vegetable broth. A low-calorie, plant-based casserole that's hearty without being heavy.

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.

Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.

Eggplant slices baked with fresh tomato, basil, and red pepper, brushed with a tamari-balsamic glaze. A low-fat, vegan-friendly side dish with almost no prep.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

Sausage-stuffed mushrooms: caps filled with hot Italian sausage seasoned with fennel and red pepper, bound with a creamy bechamel, studded with olives and topped with Parmesan, then baked until bubbling and browned. A standout party appetizer.

Shredded potato patties baked crispy with onion, parsley, and whole wheat flour. No oil, no eggs, just five ingredients. Vegan, diabetic-friendly, and golden.

Sweet cherry peppers stuffed with lemony tuna, capers, and optional anchovy, finished with a balsamic vinegar drizzle. These bite-sized Italian-style appetizers are the life of any New Year's Eve party and ready in under 30 minutes.