4,665 verte recipes

Grilled portabello caps loaded with creamy spinach-artichoke ricotta filling, finished with Parmesan and served alongside a rustic tomato bread salad. A quick vegetarian main that's ready in under 30 minutes.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Brunch pizza topped with soft scrambled eggs, melted mozzarella and fontina, and cold smoked salmon with chives. An elegant weekend project that marries pizza technique with lox-and-bagel flavors.

Mediterranean squid stew braised with artichokes, nicoise olives, white wine, tomatoes, and ten cloves of garlic. A slow-simmered one-pot dish where the squid turns meltingly tender.

A holiday favorite! You MUST READ ALL of the instructions. There are simple but crucial instructions there.

Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

A loaded spinach and romaine salad with fresh mozzarella, cherry tomatoes, cucumber, and finely chopped crispy bacon, dressed simply in olive oil and red wine vinegar. Big, fresh, and crowd-friendly.

Homemade Pad Thai with chicken or pork, shrimp, rice noodles, and a tangy fish sauce with tomato paste and dried shrimp. Topped with crispy fried basil, peanuts, and bean sprouts.