248 green tea recipes

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.

South Indian vegetable kurma with eggplant, carrots, peas, beans, and potatoes in a fresh coconut-chili-poppy seed paste. A fragrant vegetarian curry finished with tomatoes and yogurt.

Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.

Vegan Hoppin' John salad with black-eyed peas, brown rice, spinach, and a simple vinegar dressing. A cold, plant-based twist on the Southern New Year's classic.

Tried this green split peas, easy to make, whole family love it!

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

Texas caviar made with black-eyed peas, colorful bell peppers, jalapeño, and red onion. A quick, crowd-pleasing Southern dip or side dish ready in 30 minutes.

Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Penne with green peas, diced tomatoes, fresh basil, and a touch of cream. A quick 30-minute pasta dinner with just enough richness from a splash of heavy cream.

Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Chunky peanut soup with a creamy peanut butter base, loaded with potatoes, zucchini, mushrooms, sweet halibut, and peas, then brightened with lemon and cayenne. A hearty West African-inspired bowl.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Chicken and orange salad with avocado, cilantro, green peas, and a cinnamon-spiked mayonnaise dressing. A Mexican-inspired no-cook lunch with citrus and lime.